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Beet and Orange Salad

Roasted Beet and Orange Salad

This is a fabulous and easy salad, sure to impress your guests!
Course Salad
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Author Lane from With Two Spoons

Ingredients

  • 1 large beet
  • 1 Tablespoon olive oil I used a blood orange infused olive oil from Queen Creek Olive Mill
  • 2 large oranges peeled and sectioned
  • 4 ounces feta crumbled
  • 1/2 cup pecans
  • 3 cups spring mix
  • 1 teaspoon lemon zest
  • 1 Tablespoon lemon juice
  • 1 Tablespoon honey I used an orange blossom infused honey
  • 1/2 cup olive oil I used a blood orange infused olive oil from Queen Creek Olive Mill
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Preheat oven to 400ºF.
  2. Scrub the large beet and place on a large square of foil.
  3. Drizzle with 1 Tablespoon of olive oil.
  4. Wrap the beet tightly in foil and place in the oven.
  5. Roast for 1 hour or until the beet is soft when poked with a fork.
  6. Remove beet from oven and allow to cool.
  7. While beet is roasting, make the vinaigrette.
  8. In a mason jar, combine lemon zest, lemon juice, honey, honey, 1/2 cup olive oil, salt and pepper.
  9. Shake until well combined.
  10. After beet is cooled, peel and slice beet (beware beets can stain your fingers!)
  11. Arrange salad greens in a large bowl.
  12. Arrange feta, oranges, beets and pecans in rows over the salad greens.
  13. Toss before serving.
  14. Serve salad with vinaigrette.