I am sharing a few more roasted beet treats with you because I just loved how the first one turned out. This one, to keep things simple, uses the same citrus vinaigrette. You can transform the Roasted Citrus Beet Salad left overs (if you have-or just double the recipe to make sure you do) into a slightly different variation and get a whole new mouth full of flavors with this winning combination! I would love to hear your favorites?! Maybe it’s this bun in my oven that is crying for roasted beets because right now, it is calling to me!
Summer time is right around the corner, and like our clothing starts to get a little brighter along with our moods, so does the food! Apron and Sneakers left a comment on the last roasted beet salad that said that she tries to feed her family the rainbow in colors! I think that is a great and simple strategy to get a variety of good healthy food on the table! Thanks for sharing this trick! and Skittles don’t count-I think… 
- 6 small golden beets, scrubbed, tops off, halved
- 6 small red beets, scrubbed, tops off, cut in half or quarters
- ½ orange in parts (or mandarin orange
- 2 Tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon sugar cane
- ¼ cup dried cranberries
- ½ cup blue cheese crumbled (or goat cheese)
- choice of lettuce (ex: butter lettuce, arugula, mache, romaine)
- For Orange Citrus Vinaigrette
- ⅔ cup rice wine vinegar
- ⅓ cup orange juice
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh mint or cilantro (optional)
- 1 tablespoon Dijon mustard
- 2 teaspoons minced garlic
- 1 teaspoon honey or agave
- To Roast the Beets:
- Pre-heat oven to 425. Mix beets with oil, salt, and sugar cane. Spread on parchment paper lined baking sheet and roast for about 45 minutes. Rotate after 25 minutes to make sure they roast evenly. Roast until they are soft to a fork poke.
- Lay a bed of lettuce in a large bowl or serving plate and scatter orange pieces, goat cheese and beets on top and drizzle with Orange Citrus Vinaigrette
- Instructions for Orange Citrus Vinaigrette
- Whisk together the vinegar, orange juice, oil, mustard, garlic, mint or cilantro if using, and honey in a bowl or put in a jar and shake; store in refrigerator.
- *additional toppings: sesame seeds, pumpkin seeds, dried cranberries, toasted or candied pecans or walnuts!
- Have fun and make it your own! You can use any other vinaigrette you like if you don’t want to make your own!
I am on my way to work and guess what is in my lunchbox?a roasted beetsalad is the perfect light snack for a 30min break in the sunshine;)merci
ya!! which one did you make? thanks for sharing Tanja! Have a good day at work!