Beets and Chard – Cultivate to Plate

Read about the beetroot and chard from Enjoy!

Beets are best known for their deep, rich color, and the magical ability to stain whatever they come into contact. And while red is the color beets are most famous for, they also come in white, yellow, and variegated colors. Cultivated beets, Beta vulgaris, come from the Amaranth family, formally being included in the Chenopodiaceae family (also called the gooseroot family).

Oven Roasted Beet Salad with Orange Basil Vinaigrette

Market black box: a bunch of beets.

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 Recipe
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  1. Whole beets, 1 medium beet per person
  2. Oranges, 1/2 orange per person
  3. Basil leaves, as needed for the salad base
  4. Sunflower sprouts
  5. Oil for roasting the beets
  6. Orange Basil Vinaigrette (see recipe below), or use your favorite vinaigrette salad dressing
  1. Take the beets and clean under running water. Pat dry and rub a little vegetable oil on the outside. Place in a preheated 350 degree oven and bake for about 45 minutes to an hour, or until tender when pressed. For larger beets, the baking time may be longer and for smaller varieties, the time may be shorter. Check every 15 minutes during the roasting. Remove from the oven and cool.
  2. Segment the oranges and set aside
  3. Wash the fresh basil leaves and sunflower sprouts. Pat dry.
  4. Peel the beets and place on cutting board. With a knife, cut the beet into sixths, almost cutting through to the bottom but not quite. Beet will still be attached at the bottom.
  5. Place the cut beet on a plate, and gently spread open to an open flower shape. Arrangthe orange segments, basil leaves and sunflower sprouts over the top and around the cut beet. Using a spoon, drizzle some of the dressing over the top. By doing this, the beet will bleed a little bit and the vinaigrette will turn a nice pink color on the plate.
Sand & Succotash
Orange Basil Vinaigrette
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  1. 1 cup canola oil
  2. Juice of 1 orange
  3. 1/4 cup white wine vinegar
  4. 3/4 teaspoon salt, or as needed to taste
  5. 1/4 teaspoon black pepper
  6. 1 teaspoon chopped fresh basil leaves
  1. Squeeze the orange for its juice into a bowl.
  2. Add in the oil, white wine vinegar, salt, pepper, and basil leaves. Whisk to combine.
  3. Pour over the beet and orange salad.
Sand & Succotash