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Photo: Kang Kim; Styling: Jason Gledhill Photo by: Photo: Kang Kim; Styling: Jason Gledhill

Roasted Baby Beets and Blood Orange Salad with Blue Cheese

If blood oranges aren't available, substitute 3 large navel oranges.

Cooking Light MAY 2013

  • Yield: Serves 8
  • Hands-on: 20 Minutes
  • Total: 1 Hour, 15 Minutes


  • 12 multicolored baby beets
  • 4 medium blood oranges
  • 1 1/2 tablespoons balsamic vinegar
  • 4 teaspoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 (5-ounce) package mixed baby greens
  • 2 ounces blue cheese, crumbled (about 1/2 cup)
  • 1/4 cup chopped walnuts, toasted


1. Preheat oven to 400°.

2. Leave root and 1 inch stem on beets; scrub with a brush. Cut an 18 x 12-inch sheet of foil. Place beets in center of foil. Gather edges of foil to form a pouch; tightly seal edges. Place pouch on a baking sheet. Bake at 400° for 45 minutes or until tender. Cool 20 minutes. Trim off beet roots; rub off skins. Cut beets into quarters.

3. Grate 1 teaspoon orange rind. Peel and section oranges over a large bowl; squeeze membranes to extract juice. Set sections aside; reserve 3 tablespoons juice. Discard membranes. Combine rind, juice, vinegar, and next 4 ingredients (through pepper) in a small bowl; stir with a whisk.

4. Divide greens evenly among 8 plates. Arrange beets and orange sections on top of greens. Sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts. Drizzle each serving with about 2 teaspoons dressing.

Nutritional Information

Amount per serving
  • Calories: 163
  • Fat: 6.9g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 2.1g
  • Protein: 4.8g
  • Carbohydrate: 21.9g
  • Fiber: 5.6g
  • Cholesterol: 5mg
  • Iron: 1.3mg
  • Sodium: 291mg
  • Calcium: 92mg