Roasted Beet Salad

Save Recipe
  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 15 min
  • Cook: 1 hr 15 min
  • Yield: 4 servings
Share This Recipe

Ingredients

4 medium red beets, tops removed and scrubbed

Extra-virgin olive oil

2 navel oranges

1/4 cup toasted, peeled hazelnuts, chopped

Kosher salt and freshly cracked black pepper

1 small wedge Pecorino Romano, for shaving

Directions

  1. Preheat the oven to 400 degrees F.
  2. Put a large piece of aluminum foil on a baking sheet and put the beets on it. Drizzle olive oil over them and wrap them tightly in the foil, making a packet. Roast until a knife inserted into the largest beet meets no resistance, about 1 hour to 1 hour and 15 minutes. Cool and remove the skins by rubbing the beets with a paper towel. (Gloves are a good idea to prevent staining your hands.)
  3. Cut the peel away from the oranges with a sharp knife, exposing the flesh. Hold the peeled orange in your hand and carefully slice the segments away from the membrane, dropping them into a bowl. Do not discard membrane. Thinly slice the beets and arrange on serving plates. Scatter the orange segments and hazelnuts over the sliced beets, drizzle the plates with olive oil and squeeze a little juice from the orange membrane over each plate. Season with salt and pepper, to taste. Garnish with shaved thin slices of cheese and serve.
Abe Fisher Beet Salad
PREMIUM
Michael Solomonov

Abe Fisher Beet Salad

17m Easy 97%
CLASS
Beet Salad with Mascarpone and Mint
PREMIUM
12m Easy 100%
CLASS
Umami-Roasted Vegetables
PREMIUM
19m Easy 100%
CLASS
Beet Reuben
PREMIUM
Ali Clarke

Beet Reuben

25m Easy 97%
CLASS