Roasted Beet and Orange Salad

Roasted Beet and Orange Salad

Ingredients

* Whole beets, 1 medium beet per person
* Oranges, 1/2 orange per person
* Basil leaves, as needed for the salad base
* Sunflower sprouts
* Oil for roasting the beets
* Orange Basil Vinaigrette (see recipe below), or use your favorite vinaigrette salad dressing

Procedure

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 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 oven and cool.
2. Segment the oranges and set aside
3. Wash the fresh basil leaves and sunflower sprouts and 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. Arrange the on the 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.
6. Serve.

Orange Basil Vinaigrette

Ingredients

* 1 c canola oil
* Juice of 1 orange
* 1/4 c white wine vinegar
* 3/4 tsp salt, or as needed to taste
* 1/4 tsp black pepper
* 1 tsp chopped fresh basil leaves

Procedure:

1. Squeeze the orange for the juice into a bowl.
2. Add in the oil, white wine vinegar, salt, pepper, and basil leaves. Whisk to combine.
3. Use to pour over the beet and orange salad.


The copyright of the article Roasted Beet and Orange Salad in Healthy Cooking is owned by Renee Shelton. Permission to republish Roasted Beet and Orange Salad in print or online must be granted by the author in writing.