Beet Salad w/ Blood Orange Vinaigrette Recipe
A simple salad to enjoy beets and blood oranges. You can cook the beets however you like to. At times I like to slice them thin like chips because I was able to get my kid to eat them if I prepared them this way. With such great health benefits from beets, it’s nice to have been able to find something that worked.
Beet Salad w/ Blood Orange Vinaigrette
Ingredients
- 3 beets
- lettuce (any variety) I used freckled lettuce and reine de glace
- avocado
- pistachios
- raisins
- salt and pepper
Blood Orange Vinaigrette
- 1/4 cup olive oil
- 6 tbsp blood orange juice
- 3 tbsp lemon juice
- 2 tbsp red vinegar
- 1 tbsp miso
Instructions
- Preheat the oven to 400 degrees. Wash the beets, and slice them thin with a mandoline on the second setting. Lightly coat the slices with avocado oil. Spread them out on a parchment paper lined baking sheet. Sprinkle with a little salt and add some fresh oregano and sage if you have any. Bake for 15 minutes.
- Meanwhile, whisk the dressing ingredients well in a measuring cup. You'll likely only need to medium sized blood oranges, and 1 lemon to get the approximate measurement.
- Plate some clean lettuce greens. Add the beet slices. Then sprinkle a little pistachios and raisins, and chunks of avocado.
- Carefully pour the dressing on top and sprinkle with a little salt and pepper.
