"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Roasted Beet & Orange Salad

Published by: Sarah

  • Jan
  • 13

4 Beets, greens trimmed
2 Naval Oranges
½ c. Good Extra Virgin Olive Oil
Salt & Pepper
Good Romano Cheese

Preheat oven to 400°.
Place beets on foil & drizzle with oil.
Season with salt & pepper.
Close foil tightly around beets.
Roast 1 hour.
Allow to cool well enough to handle.
Remove the skin & cut into 1” cubes.
Place into a bowl.
Cut the rind from the oranges removing all of the white pith.
Segment the oranges over a bowl to catch the juice – putting segments in with beets.
Squeeze the juice from into “catch” bowl.
Whisk in olive oil & season with salt & pepper.
Pour dressing over salad.
Shave the Romano on top & serve.

NOTE: To segment the orange, cut between the orange & the membrane using a paring knife.


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