Roasted Beet and Orange Salad
- 6 medium beets, scrubbed but unpeeled
- 2 large navel oranges
- 1 tablespoon balsamic vinegar
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- ½ small red onion, cut into thin half-moons
Instructions:
With its Day-Glo colors, this salad has lots of visual appeal that is more than matched by its mouth-filling flavors.
- Position a rack in the center of the oven and preheat to 400°F.
- To roast the beets, wrap each beet in aluminum foil. Place on a rimmed baking sheet and bake until tender, about 1 hour. Cool completely. Slip the skins off the beets. Slice the beets into thick rounds.
- To prepare the oranges, grate the zest from half an orange into a medium bowl and set aside. Cut about ½ inch from the top and bottom of each orange and stand them on the work surface. Using a serrated knife, cut off the peel where it meets the flesh. Working over a small bowl, cut between the membranes to release the orange segments into the bowl. Squeeze the membranes over the bowl to extract any remaining juice. Measure 2 tablespoons of the orange juice into the bowl with the zest.
- Whisk together the orange zest, juice, and the balsamic vinegar. Gradually whisk in the oil. Season with salt and pepper to taste, and whisk again to dissolve the salt. Add the beets, orange segments, and red onion, and toss gently. Serve at room temperature.