Valentine’s Day Salad

 

by contributor Lisa Thiele

 

The countdown to Valentines Day continues. First, it was heart shaped marshmallows and now, heart shaped beets. Oh the possibilities are endless with cookie cutters. If you’re staying in this Valentines Day, this is great salad recipe that’s nice and light plus the red (heart shaped) beets add a special, “I love you” touch. If you’ve never roasted beets before, don’t be afraid, they couldn’t be easier. Just make sure you allow enough time for them to cook. This recipe is simple, delicious and the presentation will leave your guests/significant other very impressed.

Roasted Beet and Orange Salad {adapted from Epicurious}

  • 6 medium beets, scrubbed
  • 2 large oranges, peeled and cut into segments
  • 1 small sweet onion, cut into thin wedges
  • Package of mixed baby greens (spinach, arugula, watercress + Boston lettuce – washed and dried)
  • 1/3 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp grated orange peel
  • salt + pepper
  • Goat cheese, optional

Directions

Preheat oven to 400° degrees F. Drizzle beets with olive oil and sprinkle with salt and pepper before wrapping each beet in foil.

Place beets directly on oven rack and roast for about an 1 hour 30 minutes – or until tender when pierced with fork. Let cool.

Peel beets and slice lengthwise, about ¼ inch thick. With your heart shaped cookie cutter, cut out individual hearts.

Either discard scraps or save for leftovers. Place mixed greens into your bowl and then add heart-shaped beets, orange segments and onion to mixed greens.

Whisk together vinegar, oil, garlic, and orange peel in small bowl; add to salad mixture and toss to coat. Salt and pepper to taste.

Let the salad stand at room temperature 1 hour before serving.

 

 

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Comments

  1. HiLLjO says

    This looks so good I'm going to take your advice and try this out! First beet adventure away!

    Welcome, Lisa! You had me at goat cheese!

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