Roasted Beet Salad With Orange Wedges – a delicious recipe with beets bunchs of, Orange, sweet onion, red wine vinegar, extra-virgin olive oil, garlic. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 400u00b0F. Cut greens from beets & coarsely chop.
2
Wrap the beets in foil and roast for ~45 minutes until tender (longer for medium or large beets). Carefully open foil and allow to cool for at least 15 minutes.
3
Boil a few cups of water and stem the beet greens. Drain and press in the colander to remove excess water. Let the greens cool in the colander.
4
Peel the orange and chop into small segments. Add to a medium serving bowl.
5
Thinly slice the sweet onion and add to bowl.
6
Once cooled, peel the beets by pinching off the skin at the base of the beet. Coarsely chop the beets, add beets & greens to the serving bowl.
7
In a small bowl, whisk together vinegar, oil, & garlic. Mix into serving bowl. Season with salt & pepper and toss to combine.
8
Allow the mixture to stand at room temperature for an hour before serving. Enjoy!
126
kcal
Calories
11
g
Fat
6
g
Carbs
1
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 beets bunchs of small, about a dozen with the greens attached, 1 Orange, 1 sweet onion small, 1/4 cup red wine vinegar, and more.
Yes, Roasted Beet Salad With Orange Wedges 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.
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