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side dishes

Roasted Beet Salad with Oranges
Ingredients
Earthy-sweet roasted beets and bright citrus are a winning pair in this colorful winter salad. For more crunch, add a handful of toasted chopped walnuts or almonds.
4 small beets (about 4 oz. each)
4 Tbsp. olive oil, divided
2 medium oranges, divided
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1 English cucumber
4 cups packed arugula
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Roasted Beet Salad with Oranges

Roasted Beet Salad with Oranges

Roasted Beet Salad with Oranges
Two Stars Guiding Stars
  • Servings:Makes 4
  • Prep Time:18 minutes
  • Cook Time:20 minutes
directions
Preheat oven to 400 degrees F. Line a large baking sheet with foil. Peel and cut beets into thin wedges. Add to baking sheet and toss with 1 tablespoon oil. Season with salt and pepper. Roast until tender, 20 to 25 minutes. Let cool slightly.
Meanwhile, into a wide serving bowl, grate 2 teaspoons zest from 1 orange and squeeze 3 tablespoons juice. Whisk in vinegar, mustard and remaining 3 tablespoons oil. Season with salt and pepper to taste.
Cut the peel and pith from remaining orange. Thinly slice. Cut cucumber in half lengthwise, then thinly slice into half-moons. Add to bowl, tossing to coat with dressing.
Add beets to bowl and gently toss with mixture. When ready to serve, add arugula and toss to combine.
Source: Hannaford fresh Magazine, January February 2025
 
 
 
 
 
 
 
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