Oven Roasted Beet Salad with Orange Basil Vinaigrette
Market black box: lots and lots of fresh beets. What I did with them: made a salad with fresh orange segments.
Use the quantities needed for the occasion. Small dinners for two may need only a couple of beets with an orange or two for the recipe, and large family dinners may need a couple of pounds of beets with several oranges. The Orange Basil Vinaigrette can be scaled up as needed, with or without the basil.
By drizzling the vinaigrette over the top of the salad, the colors of the beets will bleed and mix with the vinaigrette, turning it a lovely pink color on the plate. Good for serving with dinner, or top it with walnuts and feta cheese for a light dinner.
Roasted Beet and Orange Salad with Orange Basil Vinaigrette
Ingredients
Salad
- Whole beets 1 medium beet per person
- Oranges 1/2 orange per person
- Basil leaves as needed for the salad base
- Sunflower sprouts
- Orange Basil Vinaigrette see recipe below, or use your favorite vinaigrette salad dressing
Orange Basil Vinaigrette
- 1 cup canola oil
- Juice of 1 orange
- 1/4 cup white wine vinegar
- 3/4 teaspoon salt or as needed to taste
- 1/4 teaspoon black pepper
- 1 teaspoon chopped fresh basil leaves
Instructions
- Trim beets of their leaves, wash, then wrap in foil. Bake in a 375 degree oven until tender (time depends on beet size).
- For Vinaigrette: Whisk all ingredients together.
- For Salad: Plate your wedged beets, orange segments, basil leaves and sunflower sprouts. Drizzle with the vinaigratte.