Ingredients
Scale
- 4 medium beets (red or golden)
- 2 large oranges (navel or blood orange)
- ¼ cup crumbled feta cheese (optional)
- ¼ cup chopped walnuts
- ¼ cup thinly sliced red onion
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- Salt and black pepper to taste
- Fresh mint or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Wash beets thoroughly and wrap each in aluminum foil. Place on a baking sheet.
- Roast for 45–60 minutes until tender. Let cool before peeling.
- Slice oranges into rounds or segments over a bowl to catch juices.
- Whisk together olive oil, vinegar, honey, mustard, salt, and pepper in a small bowl.
- On a serving platter, arrange beet slices and orange segments. Top with red onion and walnuts.
- Drizzle dressing over the salad before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 185
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 5mg