RECIPE: Beet Salad That Will Surprise You

Roasted Beets with Orange and Walnut Vinaigrette


  • 5 large beets

  • 1 tsp vegetable oil

  • Salt, as needed

  • 2 oranges, cut into segments

  • 1 cup walnuts, toasted

  • 1/3 cup olive oil

  • 1/4 cup orange juice

  • 1 1/2 tsp salt


Trim root end from beets. Place in a baking dish lined with a bed of salt. Drizzle beets with oil and cover pan with aluminum foil. Bake in a 350° oven for about 1- 1 1/2 hours, until tender or a knife inserted into the center of the beet comes out without resistance.

Remove beets from the oven and allow to cool covered for about 1 hour. Peel beets with a paper towel and trim ends. Cut beets into a large dice. In the bowl of a food processor combine walnuts and remaining ingredients. Puree until just blended (walnuts should still be in small pieces). Pour dressing over beets and toss well.

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