Roasted Beet Salad with Blood Orange Balsamic Vinaigrette
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
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.
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
  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.
Recipe by Cooking with a Wallflower at