Roasted Beetroot (Beet), Blood Orange, Red Witlof (

Name: Roasted Beetroot (Beet), Blood Orange, Red Witlof (Belgian Endive) and Asparagus with Orange Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups strained orange juice; 2 1/2 tablespoons lemon juice; grapeseed oil; 2 beetroot (beets); 2 bulbs red whitlof (Belgian Endive) leaves separated, washed and dried; 1 bunch frisee (curly endive) washed and dried; 1 bunch mache leaves (or any other mild soft gourmet salad green); 2 blood oranges, peeled and sliced into rounds; 24 green asparagus spears, peeled and blanched; 2 tablespoons pine nuts, toasted; 1 tablespoon white wine vinegar; 1 tablespoon walnut oil; 4 tablespoons olive oil; salt and freshly ground black pepper

Servings: persons

2 cups strained orange juice
2 1/2 tablespoons lemon juice
grapeseed oil
2 beetroot (beets)
2 bulbs red whitlof (Belgian Endive) leaves separated, washed and dried
1 bunch frisee (curly endive) washed and dried
1 bunch mache leaves (or any other mild soft gourmet salad green)
2 blood oranges, peeled and sliced into rounds
24 green asparagus spears, peeled and blanched
2 tablespoons pine nuts, toasted
1 tablespoon white wine vinegar
1 tablespoon walnut oil
4 tablespoons olive oil
salt and freshly ground black pepper

1
To make the orange oil, reduce the citrus juices over medium heat until syrup-like then cool to room temperature.
2
Whisk in or blend an equal amount of grapeseed oil and reserve.
3
Meanwhile, roast the beetroot.
4
Preheat the oven 350 degrees.
5
Trim the stems of the beetroot, leaving 1/2 inch.
6
Wrap the stems in foil and roast the beetroot in the oven for one hour.
7
Allow to cool, then peel and cut each beetroot into 12 wedges.
8
To make the walnut vinaigrette, whisk together the walnut oil and olive oil.
9
Season to taste with salt and pepper.
10
To serve, toss the whitloof, frisee, and mache leaves in the walnut vinaigrette and place in the center of the plate.
11
Arrange the beetroot, blood orange, asparagus and pine nuts over the greens.
12
Drizzle with orange oil and serve.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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

You need 14 ingredients. The key ingredients include: 2 cups strained orange juice, 2 1/2 tablespoons lemon juice, grapeseed oil, 2 beetroot (beets), and more.

Yes, Roasted Beetroot (Beet), Blood Orange, Red Witlof (Belgian Endive) and Asparagus with Orange Oil falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Beetroot (Beet), Blood Orange, Red Witlof (Belgian Endive) and Asparagus with Orange Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions