Roasted Beet and Citrus Salad with Toasted Sesame
Prep Time
20 mins
Cook Time
1 hr
A layered beet and citrus salad made with tender greens, pickled red onions, and toasted sesame seeds. Robust and easy to make, this is a great centerpiece for early spring gatherings and festive spreads.
Recipe Type:
Salad
Keyword:
beet and citrus salad
Makes: 6 servings
Ingredients
Salad
- 1 pound beets, with or without greens attached, scrubbed
- Salt
- Olive oil
- 1/2 red onion, sliced into thin half moons
- 2 tablespoons lemon juice
- 1 teaspoon red wine vinegar
- Pinch of sugar
- 4 medium oranges or other citrus
- 4 cups tender spinach, arugula, or chopped beet greens or dark, leafy greens
- 1/4 cup untoasted white, black, or a mix of sesame seeds
Vinaigrette
- 2 tablespoons minced red onion or shallot
- 2 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/2 cup extra virgin olive oil
Instructions
-
Preheat oven to 350 degrees F.
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Place the beets in a baking dish, drizzle with olive oil, and sprinkle with salt and pepper. Fill bottom of dish with 1/4-inch of water and cover tightly with foil. Bake 60 - 70 minutes, or until beets are easily pierced with a knife. Use caution when opening – the steam will be hot.
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Let beets cool enough to handle, then peel the skin off under cold running water with your hands. Set aside to cool
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Meanwhile, prep the other ingredients.
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For the onions, in a small bowl toss the onions with 2 tablespoons lemon juice, 1 teaspoon red wine vinegar, 1/4 teaspoon salt, and a pinch of sugar.
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For the vinaigrette, combine the shallots or red onions, lemon juice, red wine vinegar, Dijon, honey, and salt in a bowl or jar. Wait 5 - 10 minutes, then whisk in the olive oil.