Beetroot Salad with Maple Citrus Dressing
Beetroot salad with citrus dressing is a great addition to bring lightness to your table. It's well balanced and perfect for the holidays! This recipe takes a few steps (the hardest part is remembering to roast the beets), but it's well worth it. You can also customize the toppings if you want! These are just suggestions.
Ingredients
For the Salad
- 1 lb leafy greens
- 6-8 beets roasted, see notes
- 1 orange segmented, juice reserved
- ¾ C walnuts roughly chopped
- ½ C goat cheese or feta cheese
- ½ C pomegranate seeds
For the Dressing
- ½ C olive oil
- 2 tablespoon maple syrup
- 2 tablespoon fresh orange juice from the above orange, see recipe for instructions
- 1 tablespoon grainy mustard
Instructions
- Place your leafy greens in an even layer in a large bowl or platter.
- Slice your beets into wedges of four or six. Set aside.
- Segment your orange: slice a small piece of the orange off the bottom of the fruit. Stand the orange on a cutting board, and using a sharp knife, remove the skin, and the with pith with it. Once the skin is gone, slice the segments of the orange in between the pith (we're trying to eliminate as much of the bitter pith as possible, but don't worry if it isn't perfect!). Set the segments of the orange aside. Take the remaining pith/juice/de-segmented orange, and squeeze any remaining juice into a small bowl (we're using this for dressing later!)If you need more instruction on this step, check out the video in this post!
- In a small, non-stick frying pan over medium heat, add your walnuts. Toast the walnuts for about 5 minutes, stirring often. Keep an eye on these, they can burn easily!
- Assemble the salad: add the beets, orange segments, walnuts, goat cheese or feta cheese and pomegranate seeds on top of the spring greens. Set aside while you make the dressing.
- Add the olive oil, maple syrup, and grainy mustard to the same bowl you added the squeezed orange juice to. Whisk until combined. Add a little salt and pepper - taste the dressing, and add more as needed.
- Pour the dressing over the salad, and serve.
Video
Notes
To roast your Beets:
Preheat your oven to 400F.
Trim the beets, and then wrap them in tinfoil with 1 tablespoon of olive oil, salt and pepper.
Roast the beets for 45 minutes to 1.5 hours (the cooking time for beets varies wildly depending on the size and the freshness. Just check them once in a while. Once a sharp knife can penetrate the middle of the beets easily, you're good to go).
Remove the beets from the tin foil, and allow them to cool until they're able to be handled safely. Gently rub off the outer skin of the beet using paper towel, and discard. You can also just peel using a knife if you find this easier!
Nutrition
Serving: 150gCalories: 284kcalCarbohydrates: 17gProtein: 5gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gCholesterol: 8mgSodium: 192mgPotassium: 428mgFiber: 3gSugar: 11gVitamin A: 753IUVitamin C: 28mgCalcium: 89mgIron: 1mg
Tried this recipe?Let us know how it was!