Roasted Beet, Onion, and Orange Salad

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Elegant Holiday Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
40 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 40 min
Total:: 1 hr 5 min

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Ingredients

1 pound beets, preferably very small ones
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
20 large pearl onions, about 1/2 pound
2 oranges, peeled and cut into wedges
2 tablespoons hazelnut oil
1 tablespoon coarsely chopped fresh coriander leaves (also known as cilantro) plus extra for garnish
1/2 cup freshly squeezed orange juice
2 tablespoons hazelnuts, toasted and peeled
1-ounce pecorino, optional, grated on medium-sized holes of box grater

Directions

Preheat the oven to 400 degrees F.

Cut the stems and tails off the beets. Do not peel. Line the bottom of a baking pan with foil. Place the beets in the pan and toss them with half of the olive oil, salt and pepper. Roast for 25 minutes.

Trim both ends off the pearl onions. Then toss them with remaining olive oil and salt and pepper. Add pearl onions to the beets and roast an additional 15 minutes, until beets and onions are tender.

Peel and remove the membranes from the oranges with a sharp paring knife. Cut the oranges in half lengthwise and then crosswise into thin slices. Seed the slices, if necessary.

Peel and quarter the beets. Lay the beets on a large platter. Top the beets with the orange pieces. Scatter the roasted onions around the beats.

In a medium bowl, combine the hazelnut oil, coriander, and orange juice. Whisk until well combined and season with salt and pepper.

Drizzle the dressing on top and sprinkle with coriander, toasted hazelnuts and grated cheese. Serve immediately.

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Comments & Reviews

recipe Roasted Beet, Onion, and Orange Salad
Laura Easthampton, MA 04-05-2009
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Easy, delish and gorgeous looking
Rated: 5 stars out of 5

I've made this dish numerous times now and it is always a hit. Sometimes I use the pearl onions, sometimes I get lazy and... just coarsely chop 2 big sweet onions and roast that since it requires less prep. That makes it slightly less beautiful, but aside the the delicious flavor of this dish, the purple white and orange colors look beautiful and make a striking impression on guests. If you keep the beets and onions separate until assembling so that the beet color doesn't bleed onto the other veggies, it looks even better. I would second the folks who peeled the beets first - I also found it cumbersome and messy to peel them after roasting. I even just left the peels on once and barely noticed the difference anyway. The hazelnut oil is far from essential, I've used canola to avoid buying one bottle of specialty oil that goes bad before it is ever used again. I've also done it with/without the hazelnuts and substituted toasted pecans once. The dish was still delicious and a hit any of these ways. I have found that using fresh squeezed OJ is better than skimping with bottled. Regardless, this is a recipe that is easy to make, healthy, delicious and will impress people. What more could you ask for? Read more
recipe Roasted Beet, Onion, and Orange Salad
Sarah Chicago, IL 02-15-2009
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Amazing!
Rated: 5 stars out of 5

I made this receipe for Valentines Day along with a rack of lamb. It went very well together. This salad is very flavorful... and full of stimulating textures. I bought raw hazelnuts and then roasted them myself at 275 for 15 min. They taste WAY better than pre-roasted canned hazelnuts. For the beats, I agree with the other people, roast them for about 40 min. then add the onions. I bought fresh pearl onions and they tastes amazing. I could not find pecorino cheese, so I used a fresh hard parmashan cheese and shaved it. I used the hazelnut oil, however you can't really tell since there are so many flavors in the salad. Since hazelnut oil is kind of pricey, olive oil would work too. Overall, this salad tastes amazing and would definitely "wow" the pants off anyone! I would say the skill level is a 1-2, but it is very labor intensive from peeling the membranes off the oranges to roasting the hazelnuts, to peeling the beets. Leave yourself a lot of prep time. It's totally worth it; I will make this for many years to come for special occasions.Read more
recipe Roasted Beet, Onion, and Orange Salad
Marcello Jamaica Plain, MA 01-05-2009
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Impressive
Rated: 5 stars out of 5

Not only is delish but very impressive. My date was terribly impressed.
recipe Roasted Beet, Onion, and Orange Salad
Karen Steilacoom, WA 11-27-2008
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Great dish!
Rated: 5 stars out of 5

I made this dish for Thanksgiving dinner (served with salmon) and it was wonderful. I had trouble peeling the beets so next... time will peel first. I did not have any trouble with beets bleeding into the onions. The combination of beets, onions and oranges was amazing. Will definitely make this again. Read more
recipe Roasted Beet, Onion, and Orange Salad
Gretchen Healdsburg, CA 05-27-2008
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Reports are that it was delicious.
Rated: 5 stars out of 5

I had to leave before this was eaten and was told that it was beautiful and a most interesting combination of flavors. I... did try to cook beets in the oven, (they were not done after 30 min). I peeled them and chopped them and cooked them again for 15 min, at which time they were done. I cooked the beets and onions together after 30 min. in the oven. I had trouble getting the skins off the onions. I found that the best way to skin them is to chop off the root end, boil them in water for 2 minutes, then to pop them out of their skins. I would cook them separately next time. I didn't like the way the beets bled onto the onions. I used walnuts instead of the called for nut. I also used a bed of chopped lettuce, for an additional color presentation, plus it helped this salad to serve 7 people. I plan to cook this again for a luncheon in 1 week.Read more
recipe Roasted Beet, Onion, and Orange Salad
Wendy san carlos, CA 02-17-2008
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Great!
Rated: 5 stars out of 5

I have made this twice and both times it was great. Both times I did not use hazelnut oil or the hazelnuts, just olive oil.... The second time I made it I did peeled the beets first and covered them in foil. great!Read more