Roasted Beet Salad with Beet Greens and Oranges Recipe

Looking for an easy Roasted Beet salad with beet greens and oranges recipe? Learn how to make Roasted Beet salad with beet greens and oranges using healthy ingredients.


Submitted by victoria08

Makes 2 servings



Roasted Beet salad with beet greens and oranges

Recipe Ingredients for Roasted Beet salad with beet greens and oranges

5.29 ounces beets
1 cup beet greens
1 orange
2 slices sweet onion, cut through root end into thin wedges
1 tbsp extra-virgin olive oil
1 garlic cloves, minced
1/2 teaspoon grated orange zest
1/2 teaspoon sea salt
1 freshly ground pepper
2 tbsp blue cheese

Recipe Directions for Roasted Beet salad with beet greens and oranges

  1. Preheat oven to 400F. Cut the greens from beets. Remove and discard stems. Chop the leaves coarsely and set them aside. Wrap each beet in foil. Place beets directly on oven rack and roast for about 1 hour and 30 minutes, until tender when pierced with fork.

  2. Let beets cool. Peel beets and then cut each into 8 wedges. Place beets in medium bowl.

  3. Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain and cool. When greens are at room temperature, squeeze them to remove excess moisture. Add greens to bowl with beets.

  4. Zest the orange, then cut peel and white pith from oranges. Working over another bowl and using a paring knife, cut between membranes to release segments (this is called supreming).

  5. Add orange segments and onion to bowl with beet mixture.

  6. Whisk oil, garlic, orange zest in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.

  7. Note: the original recipe calls for wine vinegar. I made 2 batches. One following the recipe to a tee, and one skipping the vinegar as I felt it took away from the amazing sweetness of the beets. I prefer my vegetables to speak for themselves. And the vinegar felt too harsh for me. I found that the orange injected enough tartness into the salad as it is. Lastly, I would recommend, as much as you are able, to use organic beets. Root vegetables tend to absorb pesticides and are particularly susceptible to retaining these toxins

Categories

First Course

Nutrition Facts
Serving Size 266.4g
Amount Per Serving
Calories
192
Calories from Fat
86
% Daily Value*
Total Fat
9.6g
15%
Saturated Fat
2.6g
13%
Trans Fat
0.0g
Cholesterol
6mg
2%
Sodium
818mg
34%
Potassium
1092mg
31%
Total Carbohydrates
23.9g
8%
Dietary Fiber
6.0g
24%
Sugars
15.4g
Protein
6.0g
Vitamin A 116% Vitamin C 119%
Calcium 18% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • High in sugar
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