Roasted Beets with Oranges
This salad is a perfect balance of earthy sweetness, citrusy brightness, and natural freshness — a combination that feels both comforting and refreshing.
Ingredients
- 10 Beets-trimmed
- 1/4 Cup OlIve oil
- Salt and pepper
- 4 Oranges-mixed Cara Cara, navel, blood orange
- 3 Tbsp White wine vinegar
- Fresh chives-garnish
Instructions
- Preheat oven to 400'. In a large sheet of place beets, drizzle with 1 tablespoon of oil and season with salt and pepper. Bring foil edges together and fold into a packet. Leave rom to steam to circulate. Place on a baking sheet or directly on the oven rack.
- Roast for 45 minutes until beets pierce easily with a knife. Let the beets cool slightly. Rub the beets with a paper towel and the peel should easily come off.
- Cut the beets into wedges and set aside.
- Trim the bottoms and tops of the oranges. Cut off the peel and pith of the oranges. Slice the oranges 1/4" thick and remove any seeds.
- Combine the beets and oranges on a serving platter. Drizzle with the vinegar and remaining oil. Season with salt and pepper, then top with chives.