Ingredients for Beet Orange Salad With Raspberry Vinaigrette
- Baby Beets
- Navel Orange
- 1/4 cup raspberry vinegar
- Extra Virgin Olive Oil
- Salt
- Fresh Ground Pepper
- Shallot
- 1 tablespoon honey
- Fresh Raspberries
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How to Make Beet Orange Salad With Raspberry Vinaigrette
- Preheat oven to 400°F (200°C).
- Wash and thoroughly dry 2 medium-sized beets. Wrap each beet individually in foil.
- Roast beets for 45-60 minutes, or until tender when pierced with a fork. Let cool completely.
- Once cool, peel and cut the beets into halves (or quarters if large).
- Place the beet halves in a medium-sized salad bowl.
- Zest one large orange directly into the bowl with the beets using a microplane.
- Carefully remove the peel and pith from the orange, segmenting the orange over the bowl to capture all the juice.
- Add the orange segments to the bowl.
- Squeeze any remaining juice from the orange peel into the bowl and discard the peel.
- In a small bowl, whisk together the vinaigrette ingredients: 1/4 cup raspberry vinegar, 2 tablespoons olive oil, 1 tablespoon honey, 1/4 teaspoon Dijon mustard, and a pinch of salt and pepper.
- Pour the vinaigrette over the beets and oranges.
- Gently toss to coat.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, sprinkle 1/2 cup fresh raspberries over the salad.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
37g
Fat
3g
Carbs
4g
