Spring Greens With Roasted Beets And Blood Oranges
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
51
Spice
41
Sweetness
57
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Preheat oven to 450°F
2
Wrap beets in foil, enclosing completely
3
Roast beets until tender when pierced with skewer, about 1 hour 15 minutes
4
Cool beets
5
Peel beets and cut into 1/2-inch pieces
6
Whisk olive oil, Sherry wine vinegar and walnut oil in small bowl to blend
7
Season to taste with salt and pepper
8
Place mixed baby greens in large bowl
9
Arrange blood orange slices, finely chopped red onion and beets atop
10
Drizzle dressing over salad
11
Sprinkle with toasted walnuts and serve
12
Preheat oven to 450°F
13
Wrap beets in foil, enclosing completely
14
Roast beets until tender when pierced with skewer, about 1 hour 15 minutes
15
Cool beets
16
Peel beets and cut into 1/2-inch pieces
17
Whisk olive oil, Sherry wine vinegar and walnut oil in small bowl to blend
18
Season to taste with salt and pepper
19
Place mixed baby greens in large bowl
20
Arrange blood orange slices, finely chopped red onion and beets atop
21
Drizzle dressing over salad
22
Sprinkle with toasted walnuts and serve