Roasted Beet Salad
with Oranges & Pears
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Beets
Navel Oranges
Pear
Pistachios
Blue
Cheese
Olive
Oil
Chives
Baby
Arugula
Salt
Pepper
Champagne
Vinegar
Garlic
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Preheat the oven to 400 degrees F.
Drizzle the beets with olive oil and season with salt & pepper on individual pieces of aluminum foil.
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Fold the beets into loose foil packets and place them on a sheet pan. Roast for 45-50 minutes until you can easily pierce the beets with a knife.
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Carefully unwrap the each of the roasted beets. They will be hot, and the packets can release some steam.
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To peel the beets, rub off their skins using a towel. The color of the beets will stain.
Then trim off the tops and dice the beets.
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Peel and slice the oranges. Catch the juices in a bowl to save for the vinaigrette. Then dice the orange segments.
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Combine the roasted beets, oranges, pears, blue cheese, pistachios, baby arugula and chives in a large bowl.
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For the vinaigrette, whisk the olive oil, champagne vinegar, garlic, chives, salt and pepper into the juice from the oranges.
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Drizzle the vinaigrette into the salad, gently stir everything, so the oranges and pears don’t get too stained by the beets
.
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Roasted Beet Salad
with Oranges & Pears