Winter Salad with Beets and Orange

 
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This combination of rich, earthy roasted beets, sweet oranges and nutty sprouts and walnuts all tossed in a citrus-based dressing makes for the perfect mid-winter salad. We roast beets often in our house and pairing them with citrus and walnuts complements their deep flavour so well. Variations of this salad are all over the internet, but a couple of little things can really enhance the end result: crushing some of the walnuts and leaving some whole adds nice variation in texture, and adding sprouts provides a nice boost of nutrients and a unique nutty flavour.

I’m happily finished school for the semester and intentionally slowing down by enjoying down time with family and friends. I was home with my parents for a few days this week for my mom’s birthday: we celebrated with a delicious dinner of homemade orecchiette (my mom’s fav) and the usual raspberry almond torte. We also baked cookies because only 1 week till Christmas! I know this time of year can be hectic and stressful for some, but here’s a gentle reminder to enjoy the warmth and togetherness of the season, because that’s what its all about - happy holidays everyone xo

Winter Salad with Beets and Orange

Serves 4-6

1 large or 2 small heads of lettuce (I used green leaf but red leaf, bibb or romaine would work)

2-3 medium-sized red beets

2 navel oranges

1/4 cup walnuts, toasted

1/4 cup alfalfa or pea sprouts

1-2 tbsp olive oil

salt + pepper

Dressing:

3 tbsp olive oil

Juice from 1 orange

1 tsp honey/maple syrup

salt + pepper to taste

Preheat oven to 400ºF. Place beets on a square of parchment paper large enough to wrap them in, then lather the beet in a splash of olive oil, pepper and salt. Wrap the beet in the parchment, then wrap the parchment in aluminum foil. Repeat with the other 3 beets and roast for about one hour until softened, caramelized and tender when pricked with a fork.

While beets are roasting, supreme the orange (aka cut the peel off with a knife) and slice into 1/4 inch thick rounds.

Make the dressing: add all ingredients to a small bowl or cup and whisk with a fork to combine.

Crush half of the walnuts using a mortar and pestle OR by placing them on a flat surface and crushing with the bottom of a cup.

When beets are done roasting, remove them from the oven and allow to cool fully before peeling off the skin with your hands then slicing into 1/4 inch thick rounds.

Assemble the salad: arrange the lettuce on a serving dish and drizzle with 1/4 of the dressing. Top with orange and beet slices, sprouts and walnuts. Season with salt and pepper and another drizzle of dressing - you might have more than enough so don’t feel the need to use all of it!

 
Allegra D'AgostiniComment