Blood Orange and Beet Salad

Blood Orange and Beet Salad


5 medium red beets
5 small blood oranges
1/4 med-large red onion, thinly sliced
1 Tbsp. of whole grain Dijon mustard (or regular Dijon mustard)
3 Tbsp. of extra virgin olive oil
1 Tbsp. of red wine vinegar
salt and freshly cracked pepper



Preheat oven to 375 F.

Thoroughly wash and clean beets.
Trim ends off beets and wrap them in aluminum foil.
Roast beets in the oven for 45 minutes to 1 hour or until fully cooked.

Meanwhile, in a small bowl, mix whole grain Dijon mustard, zest of 1 blood orange, juice of two blood oranges, extra virgin olive oil, and red wine vinegar. Add salt and black pepper to taste and mix well.

Use a paring knife to slice off tops and bottoms of 3 blood oranges, cut off skin along the sides, leaving only the fleshy fruit and removing any excess pith.

Once beets have cooled, run under cold water and remove skins.
Slice beets into quarter-inch rounds.
Layer beets, oranges, and onions onto serving platter and drizzle with dressing.

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