Honey and orange juice boost the natural sweetness of beets. We couldn't resist adding goat cheese, but the salad's equally good without.

Source: Midwest Living


Credit: Brie Passano

Recipe Summary

20 mins
1 hr 20 mins
5 cups


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°. Trim ends of beets. Divide beets between two 10-inch pieces of heavy foil. Drizzle each with 1 tablespoon water. Fold foil over beets; fold ends to seal. Place packets on a large baking sheet. Roast until beets are tender and easily pierced with a knife, 50 to 60 minutes. Carefully open packets to avoid the steam that escapes. When cool enough to handle, peel beets by rubbing them with a paper towel. Chop into cubes.

  • Meanwhile, toast walnuts in a dry skillet over medium until fragrant, about 5 minutes. Let cool.

  • Cut tops and bottoms off oranges. Cutting from top to bottom, use a small knife to cut off peel and pith from the sides. Working over a bowl to catch juice, cut between orange segments and membranes to release segments into the bowl. Squeeze the membranes over the bowl to extract any remaining juice.

  • For dressing, carefully pour juice from the bowl with orange segments into a separate bowl. (You should have about 3 tablespoons juice.) Whisk in vinegar, honey, salt and pepper. While whisking, slowly pour in olive oil and continue whisking until emulsified.

  • Just before serving, gently combine beets, oranges, walnuts and parsley in a shallow bowl or platter. Add dressing and toss to combine. If desired, crumble goat cheese over salad.

Nutrition Facts

272 calories; fat 21g; saturated fat 2g; carbohydrates 22g; mono fat 8g; poly fat 9g; insoluble fiber 6g; sugars 15g; protein 5g; vitamin a 1052IU; vitamin c 57.1mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 0.9mg; vitamin b6 0.2mg; folate 156.8mcg; sodium 468mg; potassium 575mg; calcium 74mg; iron 2mg.