| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 230 | 15g | 5g | 12g |
| sugars | fibre | protein | salt |
| 8g | 4g | 6g | 0.3g |
One of my personal favorites, the Blood Orange Roasted Beet Salad, beautifully blends the disparate corners of my culinary inspiration. Rooted in my lifelong love for natural flavors, this recipe exudes freshness and vividness incredibly close to my heart. The way its striking ingredients like blood orange and beet mingle and coalesce against the backdrop of the crunchy salad greens remind me of the diverse, vibrant, and intermingling flavors prevalent in my Texas roots’ Tex-Mex tradition.
A Mélange of Nutrients
This recipe is not just a treat to the palate but also a heavenly treasure of nutrients. Root vegetables like beets, apart from their rich, earthy taste, are known to improve blood pressure and enhance stamina. The star-fruit of this recipe, the blood orange, carries a comparatively higher amount of antioxidants and vitamin C than their regular counterparts. It aids in boosting immunity and maintaining a vibrant skin. The tangy vinaigrette, made with fresh blood orange juice and red wine vinegar, further pumps up the health quotient of this salad, making it an absolutely guilt-free indulgence.
Synergizing Tradition with Modernity
I have to say, it’s fascinating how this recipe, in many ways, symbolizes my cooking philosophy. Similar to traditional Southern recipes, it calls upon simple, unpretentious ingredients from nature’s bosom. However, when you look at its execution, it’s every bit as contemporary, much like my penchant for adding a touch of modernity to time-tested recipes. The symphony of flavors offered by the amalgamation of earthy roasted beet, fragrant blood orange, smooth goat cheese, and a punchy vinaigrette scoffs at the idea of a salad being mundane.
Moreover, this Blood Orange Roasted Beet Salad could serve as a refreshing companion to a range of dishes. For instance, you could pair it with a hearty Southern-style fried chicken for a contrast in temperatures, or perhaps a zesty Tex-Mex chicken enchilada for a gastronomic trip down the memory lane of Texas heritage. Its versatility is truly praiseworthy.
So, whether you’re a salad aficionado or someone ready to invite surprising freshness into your culinary sphere, consider Blood Orange Roasted Beet Salad. This nutrient-rich meal is sure to stir up your senses and leave you asking for more.
What You’ll Need
- 4 medium beets
- 3 blood oranges
- 1 small red onion, thinly sliced
- 6 cups mixed salad greens
- 1/2 cup crumbled goat cheese
- 1/2 cup walnuts, chopped and toasted
- For the vinaigrette:
- 1/2 cup fresh blood orange juice
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper, to taste
Method
Step One
Preheat your oven to 400 degrees Fahrenheit. Wrap each beet individually in foil and position them on a baking sheet. Bake them in the preheated oven for about an hour, or until they’re tender and can easily be pierced with a fork. Take them out of the oven and let them cool.
Step Two
While the beets are cooling, slice off the ends of each blood orange. Stand each orange on one end and use a sharp knife to peel it by following the curve from top to bottom. Slice each orange crosswise into thin rounds.
Step Three
Peel the cooled beets and slice them into thin rounds. Layer the beet and orange slices on a platter in an alternating pattern along with red onion slices.
Step Four
In a large salad bowl, place the mixed salad greens, crumbled goat cheese, and toasted chopped walnuts together.
Step Five
To prepare the vinaigrette, combine the fresh blood orange juice, extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Whisk until well blended.
Step Six
Pour the vinaigrette over the salad and gently toss to combine. Serve the salad with the beet and orange slices on top. Enjoy your Blood Orange Roasted Beet Salad!
