Roasted beet salad
Savor the delectable flavors of earthy roasted beets in this mouthwatering salad. Fresh greens complemented with tangy vinaigrette create a delightful explosion on your taste buds.
Ingredients:
- 450g beets, roots and stems trimmed
- 1/4 cup plus 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 4 shallots, peeled and halved
- 2 oranges
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon sugar
- 1/2 teaspoon Dijon mustard
- 340g mixed greens
- 2 to 3 tablespoons salted sunflower seeds
Instructions:
- Preheat the oven to 230 °C.
- Place the beets on a baking sheet covered with two layers of aluminum foil. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and then enclose the beets in the first foil layer. Put the baking sheet in the oven and bake until the beets are tender enough to pierce with a fork, approximately 1 hour.
- While the beets are in the oven, place shallots in a small bowl, drizzle with another 2 tablespoons of olive oil, season with salt and pepper, and mix well. Once the beets have been roasting for 45 minutes, take out the baking sheet from the oven and carefully place the shallots directly on the second layer of aluminum foil. Return to the oven for an additional 15 minutes, until the shallots are caramelized and tender, and the beets are fully cooked.
- Allow the beets to cool in the foil for at least 5 minutes. Move the shallots to a large bowl and reserve. When the beets are cool enough to handle, use a paper towel to remove the skins. Cut the beets into wedges and add them to the bowl with the shallots.
- Slice off the tops and bottoms of the oranges using a paring knife or small serrated knife. Place the oranges on one of the cut ends and carefully remove the peels, starting from the top and following the curve of the fruit. Cut the oranges into thin crosswise slices. Set aside.
- In a small bowl, mix together the vinegar, sugar, mustard, salt and pepper, and the remaining 3 tablespoons of olive oil. Drizzle the dressing over the beets and shallots; mix gently. Add the mixed greens and orange slices; toss to combine. Sprinkle with sunflower seeds.
Summary:
- Calories: 1528 kcal
- Fat: 107 g
- Protein: 25 g
- Carbs: 136 g
- Potassium: 3667 mg
- Magnesium: 263 mg