Sweet earthy beets paired with juicy blood oranges atop cumin scented yogurt with fresh herbs and hazelnuts for a fabulously colorful and seasonally refreshing winter salad!
Why this Roasted Beet Recipe Works
- Light & Refreshing! The brightness brought by the citrus really pops to enliven even the dreariest of winter days.
- Concentrating beet flavor! Thanks to roasting the beet inside a foil pouch.
- Adding minced shallot to the simple vinaigrette! Provides a mild sweetness and crunch for more interesting finished texture and flavor.
- Eat no more boring salads! A wide range of sweet, savory, earthy and tangy flavors with all sorts of chewy, creamy and crunchy textures ensures we’ll be eating an interesting salad with each and every bite!
It’s my version of the classic beet and citrus combo, inspired by Eyeswoon’s Beet Salad.
How to Make this Roasted Beet Salad
Roast beets in foil pouches, peel and slice into wedges. Cut blood oranges (or other citrus). Make vinaigrette. Prep yogurt and smear on a platter. Top with beets, blood oranges, fresh herbs, hazelnuts, drizzle some vinaigrette overall and enjoy!
Yep I’m all about that beautiful presentation and here I decided to serve my beet and blood orange salad in cast iron. Yep that’s a cast iron paella skillet repurposed for my beet salad.
Cooks Tips
- When possible, buy local and organic beets and citrus.
- Roast red and yellow beets separately so their color don’t bleed into one another.
- Cooking times for beets will vary depending on their exact size. When a fork can easily pierce through them, they’re done!
- Beet can be roasted up to 3 days in advance and kept in the fridge until ready to use.
- Any variety, size and color of beet can work.
- If you can’t find blood oranges, sub in any other citrus (or just add other citrus in for fun!)
- For best results, use full fat, Greek yogurt.
- Quantity can be easily halved or doubled.
Stoked on beets and winter citrus? I got you!
For other beet recipes, check out my Beet Hummus, Roasted Beet & Goat Cheese Dip, Beet Cured Salmon, Roasted Beet Soup and Thyme Roasted Baby Beets.
For other winter citrus recipes, check out my Blood Orange & Fennel Salad, Citrus & Fresh Herb Roasted Salmon, Upside-Down Winter Citrus Cake, and Candied Blood Oranges dipped in Chocolate.
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let’s make waves in the kitchen!
Roasted Beet Salad
Ingredients
- 5 medium red beets
- 5 medium golden beets
- 3 tablespoons extra-virgin olive oil plus extra for drizzling
- salt and freshly cracked pepper
- 4 or 5 sprigs fresh thyme
- ¼ cup 70 g hazelnuts
- 4 blood oranges
- 1 small shallot finely chopped
- 3 tablespoons red wine vinegar
- 1 cup 180 ml full-fat Greek yogurt
- 2 teaspoons of cumin
- 1 teaspoon of honey
- 4 or 5 sprigs fresh tarragon
- salt
- pepper
Instructions
- Preheat the oven to 425°F (220 ̊C).
- Drizzle red and golden beets with olive oil, salt and pepper and tightly wrap, a few together at a time, but dividing by color, in foil with a few thyme sprigs. Place foil packets on a rimmed baking sheet and roast until the beets are tender when pierced with a knife, 45 minutes to 1 hour, depending on the size of your beets. Unwrap the beets and let them cool slightly. When beets are cool enough to handle, peel by gently rubbing skin under cold running water or gently peel off with your fingers.
- While the beets are roasting, toast the hazelnuts on a rimmed baking sheet for 4-6 minutes, or until they’re golden and fragrant. Place the toasted nuts on a kitchen towel and rub them against one another to remove the skins (don’t worry if all of the skins don’t come off). Roughly chop the nuts.
- Using a sharp knife, remove the pith and peel from the blood oranges, and slice them crosswise in ¼-inch-thick rounds.
- Squeeze the juice from the end orange pieces into a bowl. Reserve 1 tablespoon of blood orange juice in a separate bowl. Add yogurt to the bowl with most the juice and whisk together with honey, cumin, and salt.
- In the bowl with the remaining 1 tablespoon of blood orange juice, whisk together shallot, vinegar, and blood orange while drizzling in olive oil. Season with salt and pepper.
- Cut the beets into wedges and toss them with some of the dressing, making sure to keep the golden and red beets in separate bowls.
- Just before serving, slather the yogurt on a serving bowl or tray. Arrange the beets and blood orange slices over the yogurt, spooning some of the dressing over the top. Sprinkle with the chopped hazelnuts and a healthy dose of tarragon. Season to taste with salt and pepper.
Notes
- When possible, buy local and organic beets and citrus.
- Roast red and yellow beets separately so their color don't bleed into one another.
- Cooking times for beets will vary depending on their exact size. When a fork can easily pierce through them, they’re done!
- Beet can be roasted up to 3 days in advance and kept in the fridge until ready to use.
- Any variety, size and color of beet can work.
- If you can’t find blood oranges, sub in any other citrus (or just add other citrus in for fun!)
- For best results, use full fat, Greek yogurt.
- Quantity can be easily halved or doubled.
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