Large Beet & Orange Salad Recipe
Make Large Beet & Orange Salad Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Dressing
Toppings
Method
Preparing the Beets
- 1
Roasting the Beets
Preheat your 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 a fork easily pierces the beets. Remove them from the oven and let them cool slightly. Once cooled, peel the skins off and slice the beets into wedges.
Preparing the Oranges
- 2
Segmenting the Oranges
While the beets are roasting, cut the top and bottom off each orange. Stand the oranges upright on a cutting board and slice down the sides to remove the peel and white pith. Over a bowl, cut between the membranes to release the segments. Set the segments aside.
Making the Dressing
- 3
Whisking the Dressing
In a small bowl, combine olive oil, balsamic vinegar, honey, salt, and black pepper. Whisk until the dressing is well blended and emulsified.
Assembling the Salad
- 4
Combining Ingredients
In a large salad bowl, add the mixed salad greens. Top with the roasted beet wedges, orange segments, crumbled feta cheese, chopped walnuts, and parsley. Drizzle the dressing over the salad.
- 5
Tossing the Salad
Gently toss the salad until all ingredients are well mixed and coated with the dressing. Serve immediately.