Roasted Beet Salad With Orange Wedges

Photo: bottomless kitchen

Ingredients

2 bunchs of small beets (about a dozen) with the greens attached

1 orange

1 small sweet onion

1/4 cup red wine vinegar

3 tablespoons extra-virgin olive oil

2 cloves garlic, minced

Preparation

Preheat oven to 400°F. Cut greens from beets & coarsely chop.

Wrap the beets in foil and roast for ~45 minutes until tender (longer for medium or large beets). Carefully open foil and allow to cool for at least 15 minutes.

Boil a few cups of water and stem the beet greens. Drain and press in the colander to remove excess water. Let the greens cool in the colander.

Peel the orange and chop into small segments. Add to a medium serving bowl.

Thinly slice the sweet onion and add to bowl.

Once cooled, peel the beets by pinching off the skin at the base of the beet. Coarsely chop the beets, add beets & greens to the serving bowl.

In a small bowl, whisk together vinegar, oil, & garlic. Mix into serving bowl. Season with salt & pepper and toss to combine.

Allow the mixture to stand at room temperature for an hour before serving. Enjoy!

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About

This is an excellent salad option. The sweetness of the beets work well with the citrus & red wine vinegar. This recipe requires a few hours of lead time, but is not very labor intensive so it allows you to spread out the prep work while cooking the other courses.