Ingredients:
for the salad:
3 large beets with greens
1 orange
1 tangerine
dressing:
1 shallot, grated
3 tablespoons balsamic vinegar
3 tablespoon olive oil
1/2 tablespoon orange juice
1/2 tablespoon tangerine juice
1 teaspoon poppy seeds
1 teaspoon Dijon mustard
1/2 teaspoon orange zest
Directions:
Peel, quarter and roast the beets for 60 minutes at 350 or until easily pierced with a fork. Supreme and zest the citrus. Whisk together the dressing ingredients. Tear the greens into bite-sized pieces. Arrange the greens on a plate, top with hot roasted beets and fruit. Drizzle with dressing when ready to serve.
Gorgeous!
ReplyDeleteI really like the combination of beets and oranges. Looks pretty and tastes great. Barefoot Contessa has a similar salad, but your dressing looks way better!
ReplyDeleteyum, beets are one of my favorite things!!
ReplyDeleteYUM! I <3 roasted beets. I usually just eat them hot from the oven with goat cheese. this looks awesome though. What a great idea!
ReplyDeleteI feel the same way about salads in winter, but this one looks perfect. Thanks for entering it into Vegetable Love!
ReplyDeleteI eat a can of beets almost every day. This is a good lookin' meal.
ReplyDeleteI feel the same way about salads in the winter. It's hard to get too excited about them. Also, I think you are either a "beet lover," which I am, or you are not. For both reasons, this salad will definitely be on my menu for dinner tonight. I can't wait any longer to try it - it sounds so good. Perhaps I'll use that Mango Chipotle Marinade I just bought and have shrimp as well.
ReplyDeleteJulie for WOW!
Wow! This is beautiful.
ReplyDeleteLove! My favorite things. Must make this.
ReplyDeleteYum, this salad looks great! I love beets (not the Harvard variety) and this looks like a very different way to serve them.
ReplyDelete