Roasted Beets and Blood Orange Salad
This superfood salad with beets and oranges is filled with good for you ingredients like beets, walnuts, blood oranges, fennel and watercress.
Servings 4
Calories 244kcal
Ingredients
- 2 beets peeled
- 1 tablespoon olive oil
- salt and fresh ground black pepper
- ¼ cup walnuts coarsely chopped
- 2 blood oranges
- 1 fennel bulb trimmed
- 2 cups watercress washed and dried
- 3 ½ cups baby arugula washed and dried
Dressing
- ¼ cup extra-virgin olive oil
- 1 teaspoon dijon mustard
- salt and fresh ground black pepper
Instructions
- Preheat the oven the 400. Cut the beets into 8 wedges per beet. Place them on a rimmed baking sheet, drizzle with the olive oil, season with salt and pepper and toss to coat. Spread them out in a layer and roast for 30 minutes, turning once. Set them aside to cool.
- Using a dry skillet, toast the walnuts over medium heat until starting to brown. Set them aside to cool.
- Peel the oranges, removing all the pith. Cut out each segment of the orange between the membranes, dropping them into a bowl. Squeeze what's left of the orange into another larger bowl to be used in the dressing.
- Make the dressing by whisking the dressing ingredients in the bowl with the orange's juice. Slice the fennel very thinly into the bowl and toss so that it doesn't discolor.
- Add the watercress and arugula to the bowl with the fennel and toss to combine. To serve place the lettuce fennel mixture on a platter. Top with the beets and blood oranges and then sprinkle the toasted walnuts on top.
Notes
- Beets - purple is pretty, but you can use any color.
- Blood Oranges - can use regular oranges or grapefruit.
- Fennel Bulb - can omit if you don't like the flavor of fennel.
- Watercress - or regular salad greens.
- Arugula - or regular salad greens.
Nutrition
Calories: 244kcal | Carbohydrates: 10g | Protein: 3g | Fat: 22g | Saturated Fat: 2g | Sodium: 88mg | Potassium: 540mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1065IU | Vitamin C: 22.4mg | Calcium: 93mg | Iron: 1.3mg