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.