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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.
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.
Roasting the cauliflower brings out tons of flavor!
A fresh grape and sugared-pecan salad, paired with blue cheese and homemade Meyer lemon dressing. Simple and delicious!
Like most salads, this is a flexible recipe. You want a few components that keep the meal interesting: sweet fruit, crunchy nuts, soft and tangy cheese, a bite from the onion, and a dressing to pull it all together. Add chickpeas if a container is hiding somewhere in the fridge.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!