Rosemary-Citrus Beet Salad

I am totally feeling roasted vegetables right now. It’s amazing how something so simple as tossing oil, herbs and vegetables together and then baking them can end with such wonderful results. Simple delicious is my favorite kind of delicious.
After my last class, I had an extra beet just lying around, begging to be used. That inspired the following recipe. Besides being amazing, this is a great dish for this time of year because everything is in season right now. I have noticed that it isn’t uncommon for produce that is in season at the same time to go together wonderfully. Coincidence? I think not.

Rosemary-Citrus Beet Salad
1 large Beet, peeled & sliced thin
1 bag of Mixed Greens
1 cup toasted Pecans
Juice of ½ an Orange
3 Tablespoons Olive Oil
2 Tablespoons minced fresh Rosemary
Salt to taste

½ cup Orange Juice
¼ cup Olive Oil
2 teaspoons minced fresh Rosemary
¼ teaspoon Salt
¼ teaspoon Apple Cider Vinegar

Preheat oven to 400 degrees.
Place sliced beets into a 9×12” baking dish. Add juice from orange, rosemary, oil and a sprinkle of salt. Toss everything together until evenly coated. Bake for 20 minutes. Remove from oven and let cool for 10 minutes before assembling salad.
For the dressing, add all ingredients to a jar with a lid. Seal lid and shake vigorously until thoroughly combined. You can also whisk together if needed.
To assemble the salad, add greens to a bowl. Top with beets and pecans. When ready to serve, drizzle with dressing.

If you’re new to beets, this is a great recipe. The flavor isn’t too strong, and the citrus compliments it terrifically.


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