Red Beet and Orange Salad (Nick Stellino)
- Ready In:
- 2hrs 10mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 medium beets
- 1⁄4 cup olive oil, DIVIDED
- 1⁄4 cup blueberry pomegranate infused red wine vinegar
- 2 -3 tablespoons sugar
- 1 1⁄2 tablespoons ginger, grated fresh
- 1⁄4 teaspoon salt (to taste)
- 4 ounces greens
- 2 blood oranges or 2 navel oranges, peeled and cut into sections
- 1⁄2 cup red onion, thinly sliced
- 1⁄4 cup cilantro leaf, chopped
- 1⁄2 ounce walnuts, chopped toasted (optional)
directions
- Preheat oven to 400º F.
- Rinse beets and drain on paper toweling.
- Place the beets on foil-lined baking sheet, drizzle with 1 teaspoon of the oil and toss to coat well.
- Arrange in a single layer in small pan, bake tightly covered with foil 60 to 90 minutes, or until just tender. (This you could do ahead of time. I find beets easier to peel after cooking).
- Remove foil from beets and place on wire rack to cool at least 20 minutes; peel and cut each into 8 wedges.
- Meanwhile, combine the remaining olive oil, vinegar, sugar, ginger, and salt in a jar or container with lid.
- Arrange the lettuce on a large platter, top with the oranges, red onion, cilantro, walnuts, and baked beets.
- Shake the jar vigorously and drizzle ONE HALF of the dressing evenly over all.
- Refrigerate remaining dressing up to 3 days for later use.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin