Blood Orange and Roasted Beet Salad
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 salads 1x
Description
Blood Orange and Roasted Beet Salad with walnut dressing! This winter salad is so delicious, you’ve gotta try it! Vegetarian, easily vegan and gluten-free
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 salads 1x
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 salads 1x
Scale
Ingredients
- 1 lb. beets, scrubbed clean
- 1 teaspoon olive oil
- salt/pepper
- 4 cups baby spinach leaves
- 4 cups torn butter lettuce leaves
- 4 blood oranges, peeled (serve either as segments, chopped, or thinly sliced)
- 1 avocado, diced
- 1/4 cup feta
- Walnut Dressing:
- 1/4 cup toasted walnuts
- 1/2 teaspoon dried thyme leaves
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1/4 cup extra virgin olive oil
Instructions
- Preheat the oven to 400 degrees F.
- Lightly rub olive oil over the beets and sprinkle with salt and pepper. Wrap in aluminum foil and roast for 45-60 minutes, depending on the size of your beets. Remove from oven, let cool slightly and gently rub off the skin using your fingers or a paper towel.
- Cube and set aside.
- Toss the spinach and butter lettuce leaves together and divide among 4 bowls. Divide the remaining ingredients among the bowls: chopped avocado, blood oranges, beets and feta.
- Finely chop the walnuts and place in a small bowl along with the thyme leaves, lemon juice and minced garlic clove.
- Drizzle in the olive oil and season to taste with salt and pepper.
- Drizzle the dressing over the salads and serve immediately.
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