Roasted Beet and Orange Salad

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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.