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Roasted Beet Salad With Orange Dressing

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“Food & Wine 1998”
1hr 15mins

Ingredients Nutrition

  • 3 medium beets, preferably a mix of red and golden beets
  • 14 cup fresh orange juice
  • 1 12 teaspoons finely grated orange zest
  • 1 12 teaspoons honey
  • 1 12 teaspoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 12 teaspoon extra virgin olive oil
  • salt & freshly ground black pepper
  • 4 cups mixed salad greens, such as arugula, mesclun and radicchio
  • 12 cup thinly sliced red onion


  1. Preheat the oven to 350°. Wrap the beets in foil and roast for about 1 1/4 hours, or until tender. Let cool, then peel the beets and cut them into 1/4 -inch dice.
  2. In a bowl, whisk together the orange juice, zest, honey, vinegar, mustard and oil; season with salt and pepper.
  3. Add the beets and toss to coat. Arrange the salad greens on a large plate and top with the beets and red onion.

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