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.
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!
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.
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.
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.
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.
Serve the Roasted Beet Salad with Blood Orange Balsamic Vinaigrette.
Enjoy!
- 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)
- Juice of 2 medium blood oranges (about 6 tablespoons)
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- Preheat the oven to 400F. Line a baking sheet with aluminum foil and lightly grease with olive oil.
- Peel the beets and slice them into wedges or slices.
- 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.
- 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.
- Serve the Roasted Beets Salad with Blood Orange Balsamic Vinaigrette.
Thanks for the like! This salad looks delicious! I think I’ll give it a try soon!
Thanks, Kailee. Hope you’ll like it!
Thanks! I have a feeling it will quell my hunger for both food in my belly and gorgeous dishes in my camera lens! Bon appetit!!
Beautiful! I love beets!
This salad is so colorful and beautiful!! I love the combination of beets and citrus, and roasted beets are the best aren’t they? Who knew how easy they could be?
Thanks, Lindsay!
This looks amazing! So colorful!!
Thanks, Christina!
We have that at home – clean on the palate and just right for a summer’s evening :-o)
Looks amazing, your food photography skills are amazing as well!
Thank you!
Looks fabulous so it simply must taste good 🙂 🙂
Thank you.
Wow! (Or as I was going to write first, ‘oh my flipping days!’) That looks absolutely stunning and looks like it would be delicious. I’ve just got to work out when/where I can track down blood oranges where I live. 😃
I hope you’ll like this!
Your photos are works of art Andrea just as much as the recipes! Flying to SF/CA next week to begin our 21 days Trans USA Rail trip across to New York with daily posts.
Thank you! The rail trip sounds amazing. Will you be stopping at places in between or going straight through?
SF-Las Vegas-Durango-Silverton-Denver-Chicago-Buffalo-Niagara-NY. Also in that mix is Bakersfield, Flagstaff, Yosemite, Grand Canyon too. Number of nights in each place varies and twice there is an overnight on a train. Daily postcard on the blog I hope.
Your trip sounds really fun. I can’t wait to read about it =)
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Very vibrant and a healthy salad!