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Citrus Beet Salad - Week 3 November 2019


Prep time: 10 mins Cook time: 40 mins Yield: Serves 4-6


Ingredients

4 medium Red/golden or candy cane beets, roasted

2 Orange, segmented and zested

½ cupRed onion, thinly sliced

1 tbspBalsamic Vinegar

2-3 tbspExtra virgin olive oil

To tasteSea salt

To tasteBlack pepper

3 tbspDill, lightly chopped

¼ cupFeta cheese or soft goat cheese, crumbled (optional)


Directions

To prepare the beets, preheat the oven to 400 F. Rub beets with olive oil and sprinkle lightly with salt. Place in the oven and roast until the flesh can be easily pierced with a knife. Let cool and peel the skin. 

In a large bowl, add the beets cut into medium sized cubes, the red onion and segmented the oranges. Squeeze any juices from the orange onto the beets. 

Toss in the balsamic vinegar and olive and season with salt and black pepper. Add the fresh dill and cheese if using. 

This salad will keep in the fridge for 2 days. 

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