Roasted Beet Salad with Orange Vinaigrette

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Quick Facts:

Serves 8


1 pound golden beets
1 pound red beets
¼ cup olive oil
white pepper to taste
kosher salt to taste

Orange Vinaigrette:
1 small shallot, minced
1 clove garlic, minced
¼ cup orange juice
2 Tbsp rice vinegar
½ tsp ground cumin
¼ tsp ground coriandor
2 tsp honey
salt and pepper to taste
1 tsp Dijon mustard
½ cup grapeseed oil
2 stems of basil leave, removed from the stem and julienned

Recipe Description:

Recipe by Marilyn Markel


1. Rub beets with oil and season with salt and pepper.
2. Place on a baking pan and cover with foil. Roast in oven on 425 degrees until they are fork tender.
3. Allow beets to cool until they can be handled. Slip the skins off with a paring knife. Cut into bite sized pieces. Continue to cool while making vinaigrette.

Orange Vinaigrette:
1. In a small saucepan, add shallot, garlic, orange juice, vinegar and cumin.
2. Over medium heat, reduce mixture by half its volume, cool mixture.
3. In food processor, place cooled mixture, fresh basil, honey and mustard.
4. With motor running, slowly add grapeseed oil to mixture until emulsified.
5. Season with salt and white pepper.

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