Roasted Beet Salad with Blood Orange Balsamic Vinaigrette

Spring mix greens tossed with roasted beets, avocado, tomatoes, blood orange, raspberries, and herbs. This roasted beet salad with blood orange balsamic vinaigrette is refreshing and delicious.

Roasted Beet Salad with Blood Orange Balsamic Vinaigrette | Cooking with a Wallflower

Happy Monday!

I can’t believe it’s already another week! Did you have a good weekend? Ours was filled with both rain and sunshine. So it was a relatively quiet weekend. I’ve been trying to do some spring cleaning, reorganize my schedule, and create brand new recipes.

I did go out to the farmer’s market though and spotted blood oranges. I cannot believe I haven’t made anything with blood oranges this citrus season! So today, we have a spring time salad with blood oranges. Because I can’t let the citrus season pass without featuring blood oranges somewhere!

Roasted Beet Salad with Blood Orange Balsamic Vinaigrette | Cooking with a Wallflower

I also recently discovered roasted beets. I know. What have I been doing all my life, right? But I had roasted beets three times in different dishes these last few weeks, and now I think I’m addicted. Roasted beets are my new thing.

Toss roasted beets in with a mix of greens, freshly sliced avocados, tomatoes, sliced blood oranges, raspberries, mint, and basil then drizzle a blood orange balsamic vinaigrette, and your spring salad is ready to be served.

I love salads that’s filled with so many different ingredients. This is now one of them.

Roasted Beet Salad with Blood Orange Balsamic Vinaigrette | Cooking with a Wallflower

Preheat the oven to 400F. Line a baking sheet with aluminum foil and lightly grease with olive oil. If you don’t mind your baking sheet stained, then go ahead and just roast the beets directly on the baking sheet.

Peel the beets and slice them into wedges or slices, whichever you prefer.

Roasted Beet Salad with Blood Orange Balsamic Vinaigrette | Cooking with a Wallflower

Toss them lightly in olive oil and spread them on the baking sheet in a single layer. Sprinkle a pinch of salt on top.

Roast the beets for about 30 minutes until they are slightly charred.

Roasted Beet Salad with Blood Orange Balsamic Vinaigrette | Cooking with a Wallflower

While the beets are roasting, prepare all the other ingredients.

Then whisk together blood orange juice, olive oil, and balsamic vinegar to create blood orange balsamic vinaigrette.

Once the beets are done, remove them from the oven and allow them to cool down.

In a large bowl, toss together a mix of greens, tomatoes, sliced blood oranges, mint, basil, and nuts. Top with the roasted beets, avocado, and raspberries.

Roasted Beet Salad with Blood Orange Balsamic Vinaigrette | Cooking with a Wallflower

Serve the Roasted Beet Salad with Blood Orange Balsamic Vinaigrette.

Enjoy!

Roasted Beet Salad with Blood Orange Balsamic Vinaigrette | Cooking with a Wallflower

Roasted Beet Salad with Blood Orange Balsamic Vinaigrette
 
Prep time
Cook time
Total time
 
Spring mix tossed with roasted beets, avocado, tomatoes, blood orange, raspberries, and herbs. This roasted beets salad with blood orange balsamic vinaigrette is refreshing and delicious.
Author:
Recipe type: Entree
Serves: 2 servings
Ingredients
Roasted Beet Salad
  • 2 small beets, sliced into wedges
  • 2 tablespoons olive oil
  • pinch of salt
  • 4 cups spring mix
  • 1 medium roma tomato, diced
  • 1 large avocado, sliced
  • ½ - ¾ cup raspberries
  • 1-2 medium blood oranges, sliced
  • 1 sprig mint, leaves roughly torn
  • 1 sprig basil, leaves roughly torn
  • Walnuts, almond, peanuts (optional)
Blood Orange Balsamic Vinaigrette
  • Juice of 2 medium blood oranges (about 6 tablespoons)
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
Directions:
  1. Preheat the oven to 400F. Line a baking sheet with aluminum foil and lightly grease with olive oil.
  2. Peel the beets and slice them into wedges or slices.
  3. Toss them lightly in olive oil and spread them on the baking sheet in a single layer. Sprinkle a pinch of salt on top.
  4. Roast the beets for about 30 minutes until they are slightly charred.
  5. While the beets are roasting, prepare all the other ingredients.
  6. Then whisk together blood orange juice, olive oil, and balsamic vinegar to create blood orange balsamic vinaigrette.
  7. Once the beets are done, remove them from the oven and allow them to cool down.
  8. In a large bowl, toss together a mix of greens, tomatoes, sliced blood oranges, mint, basil, and nuts. Top with the roasted beets, avocado, and raspberries.
  9. Serve the Roasted Beets Salad with Blood Orange Balsamic Vinaigrette.

 

 

 

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54 comments

  1. anyone4curryandotherthings says:

    Your plating is soooo pretty – I want to eat this salad right off the pages here. This would make a very good picture (framed) for my kitchen 🙂 🙂 – Blood oranges are absolutely not available here, but love the sound of the dressing. Thanks.

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