A beet salad with nuts and orange is a refreshing and vibrant dish that combines the earthy flavor of beets with the sweetness of oranges and the crunch of nuts. Here's a simple recipe:
Ingredients:
- Beets: 3 medium, roasted and peeled
- Oranges: 2, segmented (plus zest of 1 orange)
- Mixed nuts (walnuts, pecans, or almonds): 1/2 cup, toasted
- Arugula or mixed greens: 4 cups
- Goat cheese or feta (optional): 1/4 cup, crumbled
- Olive oil: 3 tablespoons
- Balsamic vinegar or red wine vinegar: 1 tablespoon
- Honey or maple syrup: 1 teaspoon
- Salt and pepper: to taste
- Fresh herbs (optional): chopped mint or parsley for garnish
Instructions:
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Roast the Beets:
- Preheat your oven to 400°F (200°C).
- Wrap each beet in aluminum foil and place them on a baking sheet.
- Roast for 45-60 minutes, until tender when pierced with a fork.
- Let the beets cool, then peel and slice them into wedges or cubes.
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Prepare the Oranges:
- Zest one of the oranges, then peel both oranges and segment them, removing any seeds. Set aside the segments and zest.
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Toast the Nuts:
- In a dry skillet over medium heat, toast the nuts for a few minutes until they are golden and fragrant. Be sure to stir frequently to avoid burning. Let them cool.
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Make the Dressing:
- In a small bowl, whisk together the olive oil, vinegar, honey or maple syrup, orange zest, salt, and pepper.
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Assemble the Salad:
- On a large serving platter or individual plates, arrange the arugula or mixed greens.
- Top with the roasted beets, orange segments, toasted nuts, and crumbled cheese if using.
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Dress and Serve:
- Drizzle the salad with the dressing and toss gently to combine.
- Garnish with fresh herbs like mint or parsley if desired.
This beet salad with nuts and orange is a delightful combination of flavors and textures, perfect for a light meal or as a side dish!
