Roasted Beet Salad With Citrus Vinaigrette
3 cups mixed greens
2 large beets, cooked, peeled, and sliced into ⅓ half moons
1 large cucumber, peeled and sliced into half moons
1 avocado, pitted and cut into slices
2 oranges, peeled and segmented
½ cup seeds or nut of preference for garnish (optional)
¼ cup extra-virgin olive oil
1 tbsp champagne vinegar
2 tsp maple syrup
1 tsp Dijon mustard
Leftover juice from segmented oranges
A pinch of salt
To cook beets:
Preheat oven to 400 degrees.
Cut ends off beets and poke holes in beets to let out steam. Wrap in aluminum foil.
Place on rack in oven and roast for 1 hr. Check doneness with a knife- if it slides through easily they are done.
While beets are cooking, peel and slice your cucumber and avocado.
To segment your oranges:
Use a bowl to cut orange over. You will use the leftover juice to make the dressing.
With a sharp thin knife cut the ends off the orange.
Working from top to bottom, peel away the peel and the pith, deep enough to remove the thin membrane and expose the flesh of the orange.
Hold the orange in your hand and with a sharp thin knife, carefully cut between a segment and the membrane. Do NOT cut all the way through—just to the center. Give it a little twist and peel the segment away from the other connective membrane. Repeat, working your way around the orange. Separate your orange segments from the leftover juice. You can use a hand juicer to get out the remaining juice from the leftover orange membrane.
Make the vinaigrette by mixing all the ingredients except for the oil in with the orange juice.
Slowly incorporate olive oil until dressing thickens and set aside.
When the beets are done set them in a sealed container for 10-15 minutes to cool.
When they’re finished cooling, use a paper towel or gloves to rub off the skin. It should come off easily. Cut beet into slices.
Add everything together and toss with dressing.
Top with nuts or seeds for added crunch.
Recipe provided by Chef Jess, Jess Delicious