Roasted Beet Salad with Oranges Recipe

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Recipe for Roasted Beet Salad with Oranges  

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Try this Roasted Beet Salad with Oranges Recipe

Serve with Swift® Premium Dry Rubbed Petite Shoulder Roast with Whiskey Black Pepper Seasoning.

Author:
Prep Time: 30 Minutes
Total Time: 115 Minutes
Makes: 6-8 Servings

Recipe Ingredients:

  • 2 beets (2 to 2 1/2 inches in diameter)
  • 2 oranges
  • 1/3 cup balsamic vinaigrette salad dressing
  • 10 cups baby spinach leaves or arugula
  • 2/3 cups shallots, sliced
  • Parmigiano-Reggiano shavings

Recipe Instructions:

Preheat oven to 350 degrees. Trim stems and roots from beets, leaving 1-inch of the stems and 1/2 inch of the roots intact. Scrub beets well. Wrap tightly in foil; place on baking sheet. Roast 1 1/4 hours in oven or until tender. Cool. Remove skins; discard stems and roots. Slice beets into 1/4-inch think half-moons.

Grate 1 1/2 teaspoons peels from oranges; set aside. Cut remaining peel and pith from oranges. Working over bowl to catch juices, cut fruit between inner membranes to remove orange segments, Stir 1 1/2 teaspoons each of peel and juice into vinaigrette.

For salad, combine spinach, orange sections and shallots. Drizzle with vinaigrette; toss until evenly coated. Transfer to individuals plates. Tuck beets between leaves. Garnish with Parmigiano-Reggiano. Serve with Swift® Premium Dry Rubbed Petite Shoulder Roast with Whiskey Black Pepper Seasoning.

Enjoy!