Roasted beet and Orange salad

Print Recipe
Roasted beet and Orange salad
A Very colorful and delightful combo of soft roasted beet and squash, fresh parsley, juicy oranges and crunchy walnuts on top with a nice dressing of orange juice, Dijon and olive oil. You can always make this salad ahead as the flavors blend in properly as long as they sit. It can come for a week long and still tastes amazing.!!
Prep Time 10 mins
Cook Time 20-25 mins
Servings
people
Ingredients
For Salad:
For Dressing:
Prep Time 10 mins
Cook Time 20-25 mins
Servings
people
Ingredients
For Salad:
For Dressing:
Instructions
  1. For Roasting the beets, first peel and them dice them into bite size pieces. Its preferable to roast yellow and red beets separately so the colors wont bleed. Add olive oil, salt and pepper to the beet and toss well. Take two aluminium sheets and place red beets on one sheet and yellow on another. Tightly wrap the aluminium sheet such that the two pouches are packed perfectly.
  2. Place the two pouches in a tray and place it in the oven at 400 degrees and let it roast for 20-25 mins.
  3. While the beets are getting roasted, slice the orange segments and make the dressing by adding all the dressing ingredients together and whisking thoroughly.
  4. Once the beets are done, transfer it to a large bowl. drizzle the dressing on top and add orange segments, parsley, chopped walnuts and toss well. Season it with salt and pepper if needed.
  5. Tip: You can also add squash to the beets while roasting. Half beets and half Squash.
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *