Roasted Beet Salad with Oranges
Red or golden, beets are a wonderful way to bring a pop of color to any salad. When I pick beets, I make sure they’re firm, heavy, and bright in color. Beets go well with a fennel, nuts and some cheeses, but I like pairing them with fruits in the citrus family. Navel oranges work well in this recipe because they’re seedless and peel easily. Roasted beets take a while to cook thoroughly, but once they’re in the oven there is minimal work to be done. I recommend prepping beets by scrubbing, peeling and cutting a day before or serving with a super simple main dish, such as sauteed salmon.
Serving Size: About 6
1 bunch of red or golden beets, scrubbed, peeled, and cut into quarters
4 tablespoons extra virgin olive oil
Kosher salt and ground pepper
1 navel orange, peeled and cut into 1-inch pieces
2 teaspoons thyme leaves
1 teaspoon light honey
1 cup arugula
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Place beets on aluminum foil and drizzle with 2 tablespoons of olive oil. Sprinkle salt and pepper, about a teaspoon or two of each, over beets. Fold aluminum foil up and crimp in the ends, forming a purse. Place in the oven and bake for 40 minutes.
In the meantime, prepare thyme dressing. In a large bowl, combine olive oil, thyme, and honey. Add orange slices to bowl and mix well. Let stand at room temperature.
Remove beets from oven and let sit unopened at room temperature for 5 minutes. Unfold aluminum foil carefully and allow beets to cool at room temperature for about 10 minutes. Add to large bowl containing orange slices and dressing. Mix well and add arugula, stirring twice. Best served at room temperature.