Salads are great all year long, and this Citrus Beet Salad is a great option for the colder months of the year, using garden-fresh ingredients that grow well into Fall and Winter.
I made this with baby greens from the store, and beets and oranges straight from the garden for a fresh, healthy winter salad. Prepare the beets while you have the oven on for something else, even a day or two in advance, and its a simple addition to the salad.
The recipe was inspired by the Happy Cooking cookbook by Giada De Laurentiis, a book filled with straightforward recipes...and an overwhelming array of Giada headshots.
Citrus Beet Salad
- 2 large beets, tops and bottoms trimmed
- 4 garlic cloves
- 3 sprigs of thyme
- 2 sprigs of rosemary
- 3 Tbsps olive oil
- Medium bowl filled with baby greens mix
- 1 orange, cut into segments
- 1/4 cup chopped pecans
- 2 tsp apple cider vinegar
- 2 tsp olive oil
- pinch of salt
- zest of the orange
Beets: Wrap the ingredients for Beets in foil to make a small package, and them on a baking sheet in the oven for about an hour. Once the beets are tender, let them cool and then gently rub the skins with a paper towel to peel them. Dice the beets and set them aside.
Dressing: Combine all ingredients in the salad bowl and whisk them together.
Salad: Add the greens to the bowl and toss them in the dressing. Then, over the salad bowl to catch any extra juices, peel the orange (use a paring knife since its just the pith at this point), and slice the orange between membranes to make cute little segments. Add the beets, orange segments, and nuts onto the salad.
I received a free copy of Happy Cooking in exchange for my honest opinion.