Photo: Kang Kim; Styling: Jason Gledhill
Hands-on Time
20 Mins
Total Time
1 Hour 15 Mins
Serves 8

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

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Delicious salad!

October 14, 2016
I love a composed salad! This was lovely and great tasting!

Colorful salad

January 08, 2016
A nice recipe. I roasted the beets, but they didn't taste any different than boiled. I added arugula to the other greens, a nice addition.

carolfitz's Review

February 28, 2015
Great. Prepped beets a day in advance otherwise followed recipe. Served with CL's espresso-grilled steaks.

smithker's Review

May 21, 2014
Very easy, delicious, and beautiful salad. I will make this again.

Arndtm's Review

July 01, 2013
Love this salad. The combo of balsamic, roasted beets and blue cheese is one of my favorites.

marchez's Review

April 30, 2013
Even more beautiful than the photo. I could not find blood oranges, so used navel as suggested. Otherwise followed the recipe exactly. I can't imagine it could have been better.