Blood Orange and Roasted Beet Salad Recipe – EatSimpleFood.com

Recipe: https://eatsimplefood.com/blood-orange-roasted-beet-salad/

This roasted yellow and red beet salad recipe with blood oranges and walnuts is as delicious, vibrant, and fresh as it looks.

Beautiful seasonal oranges are sliced and layered with roasted beets in an orange & thyme vinaigrette and garnished with chopped walnuts. Add a little goat cheese if you want some extra punch.

Blood oranges only come around in the winter. Substitute any orange variety during a different season or if you can’t find them. Blood oranges may be the prettiest and most unique looking oranges but they are not the sweetest. Try cara cara oranges if you see them – so delicious and sweet.

TIP: The red beets and yellow beets can NOT be cooked together. The red oranges will bleed into the yellow ones and your dish will not look beautiful.

Serves 6

Ingredients

• 2 medium beets (pictured is a yellow and red)
• 3 blood oranges, divided
• ½ cup walnuts, chopped
• 4-6 thyme sprigs, divided
• 2 TBSP extra virgin olive oil
• ¼ tsp salt
• pinch black pepper
• ½ cup crumbled goat cheese – optional as garnish

Instructions

• Preheat oven to 425F.

• Rinse and wrap the beets completely in aluminum foil so no air gets in. The red beets and yellow beets can NOT be cooked together. The red oranges will bleed into the yellow ones and your dish will not look beautiful. Wrap the beets in their own packets of aluminum foil.

• Roast beets on a baking sheet ~ 1 hour or until tender when poked with a fork. Be careful when removing aluminum foil to check – you don’t need a steam burn!

• Remove beet skin when cool enough to handle. If the skin is not loose enough to pull off with your hands, then use a knife or peeler to gently pull away the skin. You may want to wear gloves to avoid staining your hands with red beet juice. Slice beets thinly.

• Make the vinaigrette: Remove thyme leaves from three of the thyme sprigs. Juice one orange in a bowl and whisk in 2 tablespoon olive oil, thyme leaves, sea salt, and pepper.

• Remove the peel of the two remaining oranges with a knife. Slice thinly.

• Arrange beets & oranges on a tray or individual plates. Drizzle with vinaigrette over the top and garnish with walnuts and extra thyme sprigs.

• Add salt to taste. Garnish with goat cheese if you like. Happy Eating! Beckie