2 Red or Golden Beets (I used red in this case)
1 Orange, peeled and Segmented (and then squeeze remaining juice into a small bowl)
1/4 cup Sliced Red Onion
2 tbs. Toasted Pine Nuts
1/2 tbs. Blue Cheese Crumbles
2 tbs. Olive Oil
1 tbs. Orange Juice
1 tbs. Red Wine Vinegar
Pinch Salt and Pepper
Drop the Beet
- Preheat oven to 400 degrees
- Cut off stems of beets and wrap individually with aluminum foil (skin on no oil needed)
- Once oven is ready place aluminum foil wrapped beets on a sheet pan and roast for 45- 1 hour depending on the size of the beets. (Check for doneness by opening the beet package and inserting a knife into the beet, if it’s tender your knife will go in with ease.)
- Once beets are done remove from the oven and allow to cool in aluminum foil until cool enough to handle.
- To peel the beets I like to have latex gloves around for this (beets can get real ugly) using fingers simply rub off until peeled.
- Slice the beet in 1/4-1/2 inch thick rounds (or cubes which ever you’re feeling that day)
- To segment the orange the easiest way in my findings is to take a small perry knife and cut the ends off of the orange so that you are able to see she flesh and pith line.
- Set the orange up right and slice the peel and pith off of the orange to expose the segments.
- Now using steady hands slice out the orange slices around the veins for clean segments.
- Then squeeze the rest of the remaining guts to get the juice out into another bowl and set aside for later use.
- Slice red onion into thin slices
- Toast pine nuts in dry pan on medium heat until you smell the nuts and see slight golden color.
- To make dressing add the red wine vinegar, olive oil, salt and pepper to the bowl with the orange juice from earlier and mix away.
- Assemble salad by placing the beets down as the base and topping with orange segments, blue cheese crumbles, red onion, pine nuts, and drizzle with dressing.
- If using fresh beets I like to keep the beet greens and julienne them as a garnish. Or basil would be fantastic as a garnish if you have it laying around!