Roasted Beet and Wilted Greens Salad W/ Orange Vinaigrette Recipe

Name: Roasted Beet and Wilted Greens Salad W/ Orange Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 vidalia onion, cut into thin slices; 2 -3 bunches arugula; 6 beets, bulbs; 2 -3 teaspoons olive oil; salt and pepper; 2 teaspoons grated orange zest; 3 tablespoons red wine vinegar; ⅓ cup olive oil; additional salt and pepper; 1 teaspoon olive oil, additional

Servings: persons

12 vidalia onion, cut into thin slices
2 -3 bunches arugula
6 beets, bulbs
2 -3 teaspoons olive oil
salt and pepper
2 teaspoons grated orange zest
3 tablespoons red wine vinegar
⅓ cup olive oil
additional salt and pepper
1 teaspoon olive oil, additional

1
Preheat the oven to 350 degrees F. Rinse and peel beets and slice into wedges.
2
Drizzle with oil and sprinkle with Salt and pepper.
3
Wrap the beets in aluminum foil.
4
Place them directly on the center rack and bake about 25-30 until tender when pierced and slightly carmelized.
5
Reserve the juices in the bottom of the foil.
6
Rinse and dry the arugula.
7
Cut the leaves into strips.
8
Make the vinaigrette:
9
Add the olive oil, vinegar, orange zest, salt and pepper to the beet juice and whisk well.
10
Place the arugula in a frying pan, on medium heat with the additional olive oil.
11
Stir in the warm oil till just wilted (about 2 - 3 minutes)
12
Combine the beets, onion, arugula and dressing in a large bowl and toss.

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 vidalia onion, cut into thin slices, 2 -3 bunches arugula, 6 beets, bulbs, 2 -3 teaspoons olive oil, and more.

Yes, Roasted Beet and Wilted Greens Salad W/ Orange Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Beet and Wilted Greens Salad W/ Orange Vinaigrette

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