Beet and Orange Salad

 This week I…

  • Hosted two dinner parties with great friends.  
  • Ate dessert every single day (Ok, I’m lying… I had dessert twice on Tuesday)
  • Ordered tickets for the midnight premiere of Harry Potter and the Deathly Hallows (Don’t judge…)
  • Spent an entire afternoon napping with my cat.
  • Deleted my myspace account because of their lame privacy policies
  • Went to a cooking class at PCC. (I won’t give it all away, but just know that there are very delicious things heading your way via this blog.)   
  • And I made this salad. 

I’ve been craving oranges for some time now so I’ve been scheming about how to use them in a salad.  I think I’m just getting anxious for clementine season.  The sweetness of the oranges compliment the beets nicely.  Even for people who aren’t a big fan of beets, I bet you could handle this one.  

The oranges also serve a nutritional purpose in this salad because your body needs to have Vitamin C along with greens in order to properly absorb the iron.  The olive oil also adds a nice fat to help with vitamin absorption.  

This salad comes together very quickly and is perfect for a dinner party because you can prepare the ingredients ahead of time.  I actually cooked the beets the night before and left them in the fridge to cool because I wanted them served cold.  This recipe will serve a light salad for four or a larger salad for two.  If you do not have sherry vinegar on hand, you can easily substitute red wine vinegar or some apple cider vinegar in the dressing.

Serves 2-4
1 bunch fresh spinach leaves
3 navel oranges
5 beets (I used red, but you could use any variety of your choice)

2 Tbsp fresh parsley, finely chopped
1/3 cup olive oil
salt and pepper to taste
1 Tbsp sherry vinegar
3 Tbsp fresh orange juice

Preheat the oven to 375 degrees. Wash the beets and trim off the greens and pointy ends. Place the beets on a sheet of foil on a baking sheet. Cover with a light coat of olive oil and wrap the foil over them so they are covered. Cook for 1 to 1 1/2 hours, until beets are soft, but not slimy.

Mix the ingredients for your dressing together and set aside.  Slice your oranges.  I found this easiest to do by slicing the ends of the oranges off first and then cutting the rest of the skin away with a small paring knife.  I then sliced the oranges into thin slices.

Once your beets have cooked and cooled, slice them into medium slices (about 1/2 inch thick) and plate your spinach.  Arrange your beets and orange slices in alternating layers atop the spinach and cover with the dressing.  Garnish with some parsley. 

Get your FREE Handy Guide to Produce to jumpstart your cooking AND weekly recipes & healthy living tips!
I hate spam. Your email address will not be sold or shared with anyone else.


Leave a Reply

Your email address will not be published. Required fields are marked *