Roasted Beet and Orange Salad


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By slicing the beets into rounds and wedges, we cut the cooking time in half—so you can spend less time waiting around for your beets to roast and more time actually digging into this colorful, earthy salad that hits all the right (read: sweet, salty, crunchy, punchy) notes.

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Yields:
4 serving(s)

Total Time:
40 mins

Cal/Serv:
243

  • 1 lb.

    golden beets (4 small), trimmed and scrubbed

  • 1 lb.

    red beets (4 small), trimmed and scrubbed

  • 2 tbsp.

    olive oil, divided

  • Kosher salt

  • 1

    small shallot, thinly sliced into half-moons

  • 1/4 tsp.

    Meyer lemon zest plus 1 1/2 Tbsp lemon juice

  • 1/2 tsp.

    honey

  • 2 c.

    baby arugula

  • 1

    navel orange, peeled and sliced into 1/4-inch-thick rounds

  • 1

    Cara Cara orange, peeled and sliced into 1/4-inch-thick rounds

  • 2 tbsp.

    roasted and salted pistachios, chopped

  • Flaky salt

  • 2 oz.

    ricotta salata, shaved (about 1/2 cup)

Directions

NUTRITIONAL INFORMATION (per serving): About 243 calories, 13.5 g fat (3 g saturated), 7 G protein, 517 mg sodium, 28 g carbohydrates, 7 g fiber 


Prep Hack: Forget roasting beets for more than an hour, then peeling them. Just scrub and cut, and they’ll roast in minutes. No need to peel!

Did you make this recipe? Comment below!

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Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 



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