Roasted Beet & Orange Salad

Written by chanie on April 17th, 2011

This salad is delicious and refreshing, and a nice change from the typical shredded beets or vinaigrette made on Pesach. It is usually made using mixed greens (bitter ones work best) but if you don’t use them on Pesach, it can be made without as well.

Beets have a delicious robust flavor when roasted. Many people boil their beets in water, but that releases the flavor into the water. When you roast the beets, the flavor just intensifies (this is true for boiling vs roasting all vegetables).

For a nice presentation, you can use both red and golden beets (just roast and cut them separately because the red ones will bleed), and serve them sliced on a bed of greens. Top it off with regular and/or blood oranges.

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3 Comments so far ↓

  1. Rivki Locker says:

    I don’t eat beets very often during the year but I look forward to them on Pesach. Thanks for these recipes!

  2. Melissa Miriam Meltzer says:

    What kind of vinegar would you use for this dressing? Just white? Also how do you check arugula for bugs?

    • chanie says:

      I like white wine vinegar in dressings, but you can also use red wine vinegar or apple cider. I usually just buy a bag of spring mix that has already been checked.

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