Roasted beet salad
Indulge in the vibrant flavors of a delightful roasted beet salad, bursting with earthy sweetness and topped with a tangy vinaigrette. Perfect for a light and refreshing culinary experience.
Ingredients:
- 4 medium red beets, tops removed and scrubbed
- Extra-virgin olive oil
- 2 navel oranges
- 1/4 cup toasted, peeled hazelnuts, chopped
- Kosher salt and freshly cracked black pepper
- 1 small wedge Pecorino Romano, for shaving
Instructions:
- Start by heating the oven to 200 °C.
- Cover a baking sheet with a large piece of aluminum foil and place the beets on top. Pour some olive oil over them and tightly wrap everything in the foil to create a package. Bake until a knife goes through the largest beet easily, which should take around 1 to 1 and 15 minutes. Allow them to cool down and then remove the skins by rubbing the beets with a paper towel. (Wearing gloves is recommended to prevent staining your hands.)
- Using a sharp knife, remove the peel from the oranges to reveal the fruit. Hold the peeled orange over a bowl and carefully cut out the segments from the membrane, adding them to the bowl. Keep the membrane, do not throw it away. Slice the beets thinly and place them on plates. Sprinkle the orange segments and hazelnuts over the sliced beets, drizzle some olive oil on the plates, and squeeze a bit of juice from the orange membrane on each plate. Season with salt and pepper to your liking. Decorate with thin slices of cheese and serve.
Summary:
- Calories: 685 kcal
- Fat: 38 g
- Protein: 22 g
- Carbs: 74 g
- Potassium: 1812 mg
- Magnesium: 176 mg