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Blood Orange and Beet Salad

Beets come in many colors and this is the time to use them in this salad. Roast your beets or buy them already steamed from Melissa's Produce. This is when you use your favorite extra virgin olive oil for dressing the salad. I used Garcia de la Cruz extra virgin olive oil and their Balsamic Vinegar for this recipe.

Course Salad
Cuisine California Greek
Keyword beet salad
Servings 8
Author Mary Papoulias-Platis

Ingredients

  • 8 beets, green tops trimmed or Melissa's Produce steamed beets
  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons Balsamic vinegar
  • 1 teaspoon salt, or to taste
  • 40 blood orange segments, skin removed
  • 1/2 cup red onion, julienne
  • 1/2 cup shelled walnut, halves
  • 1 cup crumbled feta

Instructions

  1. Preheat the oven to 375 degrees.

  2. Place the beets in a baking sheet, add about 1/4 inch of water, and cover tightly with foil. Roast the beets until tender, about 20 minutes. Allow to cool slightly, and slip off their skins. Cut the beets into quarters. ( I use a paper towel to clean skins.)

  3. Blend together the olive oil, vinegar, and salt. Toss the beets in the dressing while they are still warm.

  4. Add the oranges, red onion and walnuts to the beets in a serving platter and serve. Or for individual servings, divide the beets into portions add 5 oranges per plate, top with onions and walnuts. Sprinkle feta on top.