Photo: Roasted Beet, Onion, and Orange Salad Recipe
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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By elizabethmolina...
Dayton, OH
on April 29, 2010
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To me, this was quick and easy and very tasty. I made the recipe exactly as described, but did serve it over baby arugula for even more color. Even my 15-year old, who "doesn't like" beets, was more than willing to eat this. With spicy grilled shrimp, it was a quick and tasty meal.
By ahunn3_11845046
Ballwin, MO
on December 16, 2009
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Love this salad. The looks and the flavor.
If only someone would tell Michael the word is "cilanTRo" NOT "CilanTHRo"
PLEASE no "H" ! Either that or not allow him to make anything with cilantro in it.
I'm really not that obsessed about it just mildly irritated everytime he says it.
By tilz
Easthampton, MA
on April 05, 2009
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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 all 10 reviews