Roasted Beet and Orange Salad

“I serve this roasted beet salad family style because it is so beautiful and full of color. Using a large platter makes it easier to serve and keeps all the ‘good stuff’ from settling to the bottom.” – Gena Knox

Roasted Beet and Orange Salad
Yield: approximately 8 servings
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  1. 3 medium red or golden beets
  2. 3 tablespoons fresh orange juice
  3. 1 1⁄2 tablespoons rice wine vinegar
  4. 1 1⁄2 teaspoons Dijon mustard
  5. 1 teaspoon honey
  6. 1 teaspoon chopped fresh thyme
  7. 1⁄4 teaspoon smoked paprika
  8. 5 tablespoons olive oil
  9. 1 teaspoon kosher salt
  10. Pinch ground black pepper
  11. 1 (6-ounce) container baby arugula
  12. 2 oranges, peeled and cut into segments
  13. 1⁄2 cup toasted pecans
  1. FIRST Preheat oven to 400°. Cut tops and bottoms from beets. Wrap each beet in aluminum foil; place on rimmed baking sheet. Bake until tender when pierced with a knife, approximately 40 minutes. Let cool. Unwrap beets; rub with paper towels to remove peel. Cut into wedges. Set aside.
  2. NEXT In a small bowl, whisk together orange juice, vinegar, mustard, honey, thyme, and paprika. Gradually add oil, whisking constantly. Season with salt and pepper.
  3. LAST In a large bowl, toss beets, arugula, and orange with enough dressing to lightly coat. Arrange on a serving platter; sprinkle with pecans.
Taste of the South

Recipe by Gena Knox


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