Beets are pretty amazing. Not only they have a gorgeous color that pops on a plate but they are also high in nutritional value and very good for us. They help to keep our heart healthy, lower our cholesterol, keep us young, and give us tons of antioxidants. A powerhouse and SO YUMMY!
Slow-roasting the beets allows them to cook evenly while they naturally develop their sweetness in the process. Adding the citric flavors of orange segments, the saltiness and creaminess of goat cheese, and the freshness and aroma of mint just makes this a delicious salad.
Slow-roasted beet salad with orange and chèvre
Yield: 4 servings
- Olive oil
- Coarse sea salt
- Freshly ground pepper
- 3 large beets, washed, skin on
- 2 tbsp minced red onions
- 2 tbsp extra virgin olive oil
- 2 tsp freshly squeezed lime juice
- 1 large orange, segments removed, chopped at ½“; juices saved*
- 4 tbsp crumbled chèvre or goat cheese
- 2 tbsp mint leafs – I love lots of tiny ones :)
* See photo-instructions below for peeling an orange and removing segments
Pre-heat oven at 200° F
Place beets on a baking tray, drizzle with olive oil and season with salt and pepper; rub all over using your hands. Cover tray with aluminum foil and cook in the middle rack for 4 hours. Remove from oven and allow cooling down completely.
Using your hands or the back of a small spoon, remove skin from beets. Dice at about ½“ and place in large bowl. Taste and adjust seasoning. This can be done ahead and saved in the refrigerator overnight, covered.
In a large bowl, combine red onions, olive oil, lemon juice, and the juices from the orange. Season with salt and pepper. Reserve a few orange pieces for garnish and add the rest to the bowl. Add beets and toss to incorporate all ingredients.
Serve salad on a plate and top with 1 tbsp of chèvre and ½ tsp of mint leafs.
How to remove the segments from an orange
Peel it and use a pairing knife to cut in between the membranes. Remove all segments and squeeze the juices from the membrane onto a small cup. Reserve for dressing.