Ingredients
Scale
- 1 pound beets, scrubbed (with or without greens attached)
- Salt
- Olive oil
- 1/2 red onion, sliced into thin half moons
- 2 tablespoons lemon juice (for marinating onions)
- 1 teaspoon red wine vinegar (for marinating onions)
- Pinch of sugar (for marinating onions)
- 4 medium oranges or other citrus
- 4 cups tender spinach, arugula, or chopped beet greens
- 1/4 cup untoasted sesame seeds (white, black, or a mix)
- 2 tablespoons minced red onion or shallot
- 2 tablespoons lemon juice (for vinaigrette)
- 1 tablespoon red wine vinegar (for vinaigrette)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt (for vinaigrette)
- 1/2 cup extra virgin olive oil
Instructions
- Preheat the oven to 350°F (175°C). Prepare beets with olive oil, salt, and water in a baking dish.
- Cover and roast beets for 60-70 minutes until fork-tender.
- Let beets cool, then peel under cold water.
- Marinate red onions with lemon juice, red wine vinegar, salt, and sugar.
- Peel and segment citrus fruits.
- Combine roasted beets, marinated onions, citrus segments, and greens in a large bowl.
- Whisk together vinaigrette ingredients and slowly add olive oil.
- Drizzle vinaigrette over the salad and toss gently.
- Toast sesame seeds in a dry skillet until golden and fragrant.
- Serve salad topped with toasted sesame seeds.
Notes
Choose beets of similar size for even cooking.
Let the salad sit for a few minutes before serving to allow flavors to meld.
Consider adding feta cheese for creaminess.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Salad
- Method: Roasting, Marinating
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 8
- Sodium: 250
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 5
- Protein: 4
- Cholesterol: 0