Roasted Beet and Orange Salad
A note from Sylvie: This recipe is as colorful as it is fresh and delicious. The dressing adds just the right balance of tartness and sweetness.
Ingredients:
4 red beets (2-2 ½-inch-diameter)
4 yellow beets (2-2 ½-inch-diameter)
4 Tbsp. extra-virgin olive oil,
Coarse Kosher salt
3 large oranges
2 Tbsp rice vinegar
1 Tbsp. fresh lemon juice
1 Tbsp. minced shallot
1 tsp. honey
3 c. watercress sprigs or baby spinach
1 ¼ c. coarsely crumbled feta cheese (about one 7-ounce package)
Instructions:
• Preheat oven to 400 degrees. Place the beets on large sheet of foil. Drizzle with 1 tablespoon olive oil; sprinkle with coarse salt. Wrap the beets in foil. Roast until tender when pierced with fork, about 1 hour.
• Unwrap and cool beets. Peel, then cut each into 8 wedges. (Beets can be made 1 day ahead. Cover separately and chill.)
• Grate enough peel from 1 orange to measure half a teaspoon, transfer to small bowl and reserve for dressing. Cut off peel and white pith from oranges. Working over medium bowl to catch juice and using small sharp knife, cut between membranes to release orange segments into bowl; squeeze membranes to release juice into bowl. Transfer 2 tablespoon orange juice to bowl with orange peel. Whisk vinegar, lemon juice, shallots, honey, and remaining 3 tablespoon olive oil into bowl with orange peel and orange juice mixture. Adjust dressing seasoning with salt and pepper.
• Arrange watercress or spinach, beets, and orange segments. Serves 6
