Roasted Beet & Orange Salad

Contributor
Roasted Beet & Orange Salad

This simple salad may only have a few ingredients, but it has an absolute abundance of flavor. Tender roasted beets marry perfectly with juicy slices of orange, and black currant glaze adds an extraordinary depth of flavor. Using the best oranges possible is critical for this salad. At Picnic LA, we use a variety of seasonal oranges from many local farms. Pick oranges that are firm without any soft spots, and that smell sweet. Currant juice can be found in many supermarkets and health stores. Fried garlic and star anise are easy to find in a local Asian market. — PICNIC LA Executive Chef, Alex Resnick

2
Servings
188
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 medium red beets
  • 2 oranges (navel, blood, or cara cara)
  • 1 Cup black/red currant juice
  • 5 pieces star anise
  • 1 bunch of mint
  • 1/2 Tablespoon fried garlic
  • 1 to 2 Pinch of sea salt (Maldon Sea Salt is preferable)

Directions

Wash the beets and place into a deep cooking vessel. Fill with water until the beets are 1/4th of the way covered, then tightly cover the vessel with aluminum foil. Roast in a 350-degree F oven for around an hour until the beets are easily pierced with a knife. Peel the beets once they are cool, and slice them into 1/4-inch rounds.

Place the currant juice and star anise in a sauce pan, and reduce to about half, until it becomes a rich syrup. Add a little salt to enhance the flavor, and allow the glaze to cool.

Peel the oranges and slice into 1/4-inch slices (or a matching thickness to your beets).

Shingle the oranges and beets in alternating rows. Generously drizzle the glaze over the beets, then sprinkle the beets and oranges with an even layer of fried garlic (do not be heavy-handed, fried garlic is very potent). Finally, garnish with freshly picked mint leaves. I find that the more mint the better. 

Roasted Beet Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Roasted Beet Cooking Tip

Root vegetables should be cooked slowly in order to ensure the inside is cooked as well as the outside.

Nutritional Facts

Total Fat
1g
2%
Sugar
27g
N/A
Saturated Fat
0.1g
0.6%
Protein
6g
12%
Carbs
43g
14%
Vitamin A
33µg
4%
Vitamin B6
0.3mg
14.7%
Vitamin C
104mg
100%
Vitamin E
0.4mg
1.8%
Vitamin K
7µg
8%
Calcium
149mg
15%
Fiber
11g
46%
Folate (food)
230µg
N/A
Folate equivalent (total)
230µg
58%
Iron
4mg
23%
Magnesium
72mg
18%
Monounsaturated
0.6g
N/A
Niacin (B3)
1mg
6%
Phosphorus
139mg
20%
Polyunsaturated
0.4g
N/A
Potassium
1041mg
30%
Riboflavin (B2)
0.2mg
10.6%
Sodium
220mg
9%
Thiamin (B1)
0.2mg
14.2%
Zinc
1mg
8%

Around the Web