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Beet, Orange, And Walnut Salad
Ingredients
- 1 lb beet
- 3 Tbsp. extra virgin olive oil
- 3 x oranges 2 segmented 1 juiced and reserved
- 2 Tbsp. walnut oil
- 1 pch sugar salt and freshly grnd pepper
- 1 head gem lettuce washed cut in half horizontally
- 1 1/2 Tbsp. red wine vinegar
- 3 ounce walnut halves toasted
Directions
- Preheat the oven to 375F.
- Wash the beets and place in a baking dish. Drizzle with 1 Tbsp. of extra virgin olive oil. Cover the dish with foil and bake for 45 to 60 min, till the tip of a knife can be inserted easily into the beets. Remove from the oven, allow to cold. Peel the beet skins and throw away. Cut the beets into wedges.
- Whisk together the orange juice, the remaining 2 Tbsp. extra virgin olive oil and 1 Tbsp. walnut oil, red wine vinegar, salt and pepper. Toss the lettuce with three quarters of the vinaigrette and place on a platter. Toss the beets with the remaining vinaigrette. Garnish the salad with the beets, orange sections and walnuts.
- Serve immediately.
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