Blood Orange and Roasted Beet Salad
Serves: 4
 
Ingredients
  • 2 medium golden beets, peeled and cut into ¾-inch wedges
  • 3 teaspoons olive oil, divided
  • 1 large red beet, peeled and cut into 1-inch pieces
  • 1½ teaspoons kosher salt, divided
  • ½ cup chopped walnuts
  • 2 tablespoons white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons minced shallot
  • 1 teaspoon cane syrup
  • ½ teaspoon ground black pepper
  • 3 blood oranges, peeled and sliced
  • ½ cup crumbled feta cheese
  • ½ teaspoon chopped fresh tarragon
  • ½ teaspoon chopped fresh mint
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a small bowl, toss together golden beets and 1 teaspoon olive oil; transfer to prepared pan.
  3. In same bowl, toss together red beet and 1 teaspoon olive oil; transfer to prepared pan, keeping separate from golden beets. Sprinkle all beets with ½ teaspoon salt.
  4. Bake until lightly browned and just tender, about 25 minutes. Let cool completely on pan.
  5. In a small saucepan, heat remaining 1 teaspoon olive oil over medium heat. Add walnuts, and cook until toasted, about 5 minutes. Add ½ teaspoon salt; toss to coat. Let cool completely.
  6. In another small bowl, whisk together vinegar, extra-virgin olive oil, shallot, cane syrup, pepper, and remaining ½ teaspoon salt.
  7. Arrange beets and oranges on a serving dish. Drizzle with vinaigrette. Top with cheese and toasted walnuts. Sprinkle with tarragon and mint.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/blood-orange-roasted-beet-salad/