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Beet and Blood Orange Salad

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Warm roasted beet, bacon, and blood orange salad with apple cider vinaigrette.

Ingredients

  • FOR THE VINAIGRETTE:
  • ¼ cups Apple Cider Vinegar
  • 1 teaspoon Honey
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Chopped Thyme Leaves
  • ¼ cups Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • FOR THE SALAD:
  • 2 pounds Red Or Golden Beets, Peeled
  • 6 slices Thick Cut Bacon, Diced
  • 3 cups Baby Arugula Leaves
  • 4 whole Blood Oranges, Peeled And Segmented
  • 1 whole Red Onion, Thinly Sliced

Preparation

1. To make the vinaigrette, whisk together the vinegar, honey, mustard, and thyme in a small bowl. Slowly whisk in the olive oil to combine. Season with the salt and pepper. Set aside.

2. Preheat the oven to 400°F. Place the peeled beets on a sheet of foil and wrap the foil around the beets to seal. Place the foil packet on a baking tray. Roast them for about 1 hour, until the beets are fork tender. Remove from the oven and set aside until cool enough to handle. Cut the beets into 1/2-inch pieces and transfer to a small bowl. Toss the beets with half of the vinaigrette and let them marinate for 30 minutes.

3. Meanwhile, place a medium skillet over medium-high heat. Add the bacon and cook for 6 to 8 minutes, until golden and crispy. Remove the bacon from the pan and drain on paper towels.

4. Put the arugula, the marinated beets, the bacon, orange segments, and red onion in a large serving bowl and toss to combine. Drizzle the remaining vinaigrette over the top and toss to coat.

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Profile photo of gretta

gretta on 1.6.2013

Delicious combos for a easy yet fancy feeling salad.

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