Roasted Beet & Citrus Salad with Feta Crumble & Honey-Orange Vinaigrette
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Ingredients
For the roasted beets:
• 600 g (1.3 lb) fresh beets, trimmed and scrubbed
• 1 tbsp olive oil (15 ml)
• ½ tsp salt
• ¼ tsp black pepper
For the salad:
• 2 oranges, peeled and segmented (about 250 g / 9 oz)
• 50 g (½ cup / 1.8 oz) feta cheese, crumbled
• 30 g (¼ cup / 1 oz) toasted walnuts or pistachios (optional)
• 2 tbsp fresh parsley or arugula, chopped
For the honey-orange vinaigrette:
• 3 tbsp fresh orange juice (45 ml)
• 1 tbsp honey (15 ml)
• 1 tbsp red wine vinegar or apple cider vinegar (15 ml)
• 2 tbsp olive oil (30 ml)
• ¼ tsp salt
• ¼ tsp black pepper
Directions
Preheat oven:
Set oven to 200°C (400°F). Line a baking sheet with foil or parchment.
Roast the beets:
1. Wrap beets loosely in foil with olive oil, salt, and pepper.
2. Roast for 45–55 minutes, until tender when pierced.
3. Let cool slightly, then peel and cut into wedges.
Prepare vinaigrette:
1. In a small bowl, whisk orange juice, honey, vinegar, olive oil, salt, and pepper until emulsified.
Assemble salad:
1. Arrange roasted beet wedges and orange segments on a serving platter.
2. Drizzle with honey-orange vinaigrette.
Finish:
1. Sprinkle feta crumble, toasted nuts, and fresh herbs over the salad.
Prep & Cooking Times
• Prep Time: 15 minutes
• Cooking Time: 50 minutes
Roasted Beet & Citrus Salad with Feta Crumble & Honey-Orange Vinaigrette的做法步骤
菜谱创建时间：2025-12-26 04:04:09
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