Roasted Beet Recipe
Roasted Beets, Granny Smith Apples, Orange Sherry Vinaigrette, Supremes, Chèvre Snow, Bee Pollen
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Roasted Beet Salad
Method
Preparation
- 1
Roasting the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes or until tender when pierced with a fork. Allow to cool slightly, then peel and cut into wedges.
- 2
Preparing the Vinaigrette
In a small bowl, whisk together the olive oil, orange juice, sherry vinegar, salt, and black pepper until emulsified.
- 3
Assembling the Salad
Slice the Granny Smith apples into thin wedges. In a large mixing bowl, combine the roasted beet wedges, apple slices, and orange supremes. Drizzle with the orange sherry vinaigrette and toss gently to combine.
- 4
Finishing Touches
Plate the salad and top with crumbled chèvre and a sprinkle of bee pollen for garnish.
