Roasted Beet Salad with Simple Scratch Vinaigrette

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Beets can lower your blood pressure, an important factor for maintaining brain health and preventing stroke. This easy recipe by Orlando’s own Chef Kevin Fonzo mixes golden and red beets in a roasted beet salad, but all varieties of beets are equally nutritious. We’ll leave it to you to decide which beets are the prettiest, but we guarantee that even if you think you don’t like them, this recipe will change your mind.

This recipe for roasted beet salad was created for Healthy Helpings, a video series produced in collaboration with the experts at AdventHealth. Pull up the video and follow along!

Serves 4

3-4 medium red or gold beets, or a mixture, scrubbed and stems cut off

¾ cups plus 3 teaspoons olive oil, divided

2 tablespoons freshly squeezed orange or lemon juice

2 tablespoons sherry vinegar

1 tablespoon honey

2 cups mixed leafy greens such as arugula, watercress or frisée

1 orange, peeled, segments cut out

½ cup roasted almonds

pre-cooked grains (optional; see note)

¼ lb Manchego cheese, shaved

Coarse salt and black pepper to taste

Pre-heat oven to 400F.

Toss beets in 3 teaspoons olive oil, salt, and pepper. Place on half sheet pan and roast until tender, 40-50 minutes. Let cool to room temperature. Peel. Cut into large chunks.

While the beets are roasting, make the vinaigrette. Add vinegar and citrus to a mixing bowl. Add honey. Slowly pour in oil while whisking in vigorously. Season with salt and pepper.

Add the cooled cut beets to the bowl. Add orange segments, almonds, grains (if using) and greens, toss gently. Season to taste with salt and pepper. Arrange on plates. Garnish with Manchego cheese and serve immediately.

Note: adding a cup or so of cooked whole grains such as brown rice, quinoa or faro will turn this side salad into a hearty lunch or light dinner entrée.

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