Roasted Beet Salad

Enjoy the sweetness and softness of roasted beets in this magnificent salad with lemon-orange vinaigrette.

Ingredients

Serves 2

5 medium red beets, ends removed

1⁄4 cup extra-virgin olive oil, plus extra for drizzling on the beets

Juice of 2 medium lemons

Juice of 2 medium oranges

Zest of 1⁄2 orange

Zest of 1 lemon

1 teaspoon salt

1 teaspoon freshly ground black pepper

11⁄2 cups mixed greens

Yellow Beets

Add more color to this salad by replacing half the red beets with yellow beets.

1. Preheat the oven to 375°F.
2. Place the beets on a piece of foil big enough to create a pouch.
3. Drizzle the olive oil on the beets and close the aluminum foil, creating a perfectly sealed pouch. Bake for 45 minutes.
4. Remove the beets from the oven. Peel the beets and cut them into quarters.
5. Make the dressing by whisking together the citrus juices, zest, 1⁄4 cup olive oil, salt, and pepper in a medium bowl.
6. Add the beets to the bowl with the dressing and stir.
7. Add the greens to the bowl and toss. Serve immediately.