So, I just finished watching the series finale of Dexter. I am emotionally spent. I just spent the last 55 minutes with my jaw clenched and my heart racing. I know that Dexter is not for everyone (it is weird to root for a serial killer), but I happened to have loved that show. I have some serious thoughts about the finale, but will spare you in case you have not watched it yet. I would hate to be a spoiler. Let’s just say that I am 90% happy with how they wrapped up the show.
One of my favorite things to do is to recreate recipes that I eat in restaurants. Sometimes I get pretty close, but sometimes I just take the idea and make my own version. This salad idea comes from Red Rocks Bistro in Old Town. They have the best lunch deal in town, and sometimes the kids and I go there on Monday when they have their weekly half day. I love their beet and orange salad so much. There’s has cumin in the dressing and some chives, I had neither of things when I decided to recreate it, but parsley added the freshness that it needed. You could always add a little cumin to this dressing if you wanted to. This salad can be made ahead of time and just gets better the longer that it sits. You can leave it in your fridge and snack on it all week.
2 bunches beets (red and yellow)
Salt and pepper
Olive oil
3 oranges
1/2 cup walnuts
1/4 cup chopped flat leaf parsley
3 Tablespoons fresh orange juice
2 Tablespoons Dijon mustard
2 Tablespoons apple cider vinegar
1/2 cup extra virgin olive oil
Salt and pepper
Peel the beets with a vegetable peeler. I use kitchen gloves because the red ones will stain your hands.
Cut the beets into small cubes. Fold a large piece of aluminum foil in half. Put the beets in the middle of the foil. I don’t want the colors to bleed, so I do two separate pouches. Drizzle with olive oil and season generously with salt and pepper.
Fold the corners of the foil together, and pinch the pouch shut. Put the pouches in a pan, just in case they leak. Bake in a 400 degree oven for about 25 to 35 minutes.
While the beets are roasting, segment the oranges. Cut off the bottoms of the oranges so they do not roll on the cutting board. Using a sharp paring knife, start at the top and work your way down removing the peel.
Hold the peeled orange in your hand, and carefully cut the flesh out between the membranes. Add the segments to a bowl and squeeze the juice from the orange.
Add 3 Tablespoons orange juice, Dijon, vinegar, salt and pepper to a mason jar. Screw the top on and shake.
Add the olive oil and shake to combine.
Add the roasted beets to a large bowl.
Add half of the dressing and toss to combine.
Add orange segments, walnuts, and parsley. Taste for seasoning. Add more dressing, salt, and pepper as needed.
Roasted Beet and Orange Salad with Walnuts
Roasted Beet and Orange Salad with Walnuts - A beautiful salad that gets better as it sits.
Ingredients
- 2 bunches beets (red and yellow)
- Salt and pepper
- Olive oil
- 3 oranges
- 1/2 cup walnuts
- 1/4 cup chopped flat leaf parsley
Dressing:
- 3 Tablespoons fresh orange juice
- 2 Tablespoons Dijon mustard
- 2 Tablespoons apple cider vinegar
- 1/2 cup extra virgin olive oil
- Salt and pepper
Instructions
- Wearing a pair of gloves, peel the beets with a vegetable peeler. Cut the beets into small cubes. Fold a large piece of aluminum foil in half. Put the beets in the middle of the foil. I don’t want the colors to bleed, so I do two separate pouches. Drizzle with olive oil and season generously with salt and pepper. Fold the corners of the foil together, and pinch the pouch shut. Put the pouches in a pan, just in case they leak.
- Bake in a 400 degree oven for about 25 to 35 minutes.
- While the beets are roasting, segment the oranges. Cut off the bottoms of the oranges so they do not roll on the cutting board. Using a sharp paring knife, start at the top and work your way down removing the peel. Hold the peeled orange in your hand, and carefully cut the flesh out between the membranes. Add the segments to a bowl and squeeze the juice from the orange.
- Add 3 Tablespoons orange juice, Dijon, vinegar, salt and pepper to a mason jar. Screw the top on and shake. Add the olive oil and shake to combine.
- Add the roasted beets to a large bowl. Add half of the dressing and toss to combine. Add orange segments, walnuts, and parsley. Taste for seasoning. Add more dressing, salt, and pepper as needed.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
This Post Has 49 Comments
Do you think you could use mandarin oranges(?canned) to make it more for the holidays??
You could, but I don’t think that they are as fresh tasting.
How many beets are in a bunch? Also will this salad hold up if i make it the night before? And how many servings does it make? I have never had beets and am excited to try this! Thanks!
About 3-4 to a bunch. Yes. About 4.
Can you give an idea how many people this might serve? For a dinner party of 8 should I double it?
4 to 6.
Hi.. Can we used canned beetroots instead of fresh baked ones?
Sure thing! Or you can use the pre-roasted in the produce section of the grocery store.
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