The Pioneer Woman Tasty Kitchen
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Beet & Orange Salad with Mint (Vegan)

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Level: Easy

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Description

I made a quick vinaigrette to serve with this, but I didn’t even use it. I thought the beets, oranges, and mint were enough all on their own. But I’m still calling it a salad.

Ingredients

  • 4 whole Large Beets Tennis-ball-sized, Or 12 Small Golf-ball-sized
  • 1 Tablespoon Olive Oil, Plus 2 Teaspoons - Divided
  • 3 whole Oranges, Cara Cara Oranges If You Can Find Them
  • 1 Tablespoon Fresh Mint, Chopped
  • 1 Tablespoon Vinegar, Balsamic Or Red Wine
  • 1 teaspoon Honey
  • 1 Tablespoon Fresh Squeezed Orange Juice
  • Salt And Pepper, to taste

Preparation

Preheat oven to 400 F. Wash and trim beets, drizzle with 2 teaspoons of olive oil and rub the oil on the skin. Wrap beets in a double layer of tin foil and seal tightly. Place foil packet on a small pan, put the pan into the oven and roast the beets for 30-50 minutes (depending on size of beets) until fork tender. Remove pan from oven and allow beets to cool completely.

Peel cooled beets using a sharp knife, try to take just the skin off and not too much of the flesh. Cut each beet in half, and then each half into 8 pieces.

For the oranges, slice off the top and bottom peel, then slice down the sides, taking off just the skin and the pith. Chop the peeled oranges in the same fashion as the beets.

Combine the chopped beets and oranges in a bowl, add the chopped mint, and toss to combine.

In a small jar, add the remaining 1 tablespoon of olive oil, vinegar, honey, and orange juice. Put the lid on and shake to combine. Add salt and pepper to taste if needed.

Serve either at room temperature, or cover and chill to serve cold. Pass the dressing around when serving, or toss it with the salad before serving and serve immediately.

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