Remember all those beets I pulled up earlier this week? Well last night I whipped up a quick roasted beet salad with oranges and walnuts and let me tell you Bob it was delicious! Cold salads are perfect for those hot summer nights!
Here’s the recipe:
4 large beets, peeled and quartered
2 oranges, peeled and segmented
2 tablespoons orange juice
2 tablespoons olive oil
1/2 teaspoon orange zest
1 tablespoon sherry vinegar
2 tablespoon lemon juice
½ tsp. salt
1/4 cup walnuts, shelled and broken in half lengthwise
Preheat oven to 425 degrees.
Peel the beets quarter them and in a large bowl toss the beets with 1 tablespoon olive oil and place them on a cookie sheet. Sprinkle with salt and pepper and roast at 425º for 20 minutes, turn beets over and roast another 20 minutes or until tender.
While the beets are in the oven, grate 1/2 tsp. orange zest from 1 orange and aside. Trim the ends away from the oranges, remove the peel and pith carefully with a knife. Separate the orange segments and place them in a bowl.
Next whisk together 2 tablespoons orange juice, vinegar, lemon juice and salt. Once the beets are done cooking and have cooled down toss with orange segments and dressing.
Garnish with orange zest and walnuts. Chill before serving.
*Gourmet Blend Beets are my favorite ones to grow.