Roasted Beet Salad and Tangerine Balsamic Vinaigrette

This roasted beet salad recipe is made with garden fresh beets that have been roasted until tender, juicy and sweet.  I used two different varieties of beets, red and yellow.  Each variety has its own unique level of taste and sweetness.  And when combined, they add an interesting contrast of color to the salad. To the roasted beets I added a thinly sliced apple and topped it all with naturally sweetened tangerine balsamic vinaigrette – for added texture, walnuts are added just before serving. I chose to serve the beet salad on top of a variety of mixed lettuces, but you can also serve it simply as a side dish with any meal.
 

Enjoy!  

 

Roasted Beet Salad and Tangerine Balsamic Vinaigrette

2 Bunches of beets, all approximately the same size (about 6 - 8 beets total)

2 Tbls. Extra virgin olive oil
½ Tsp. Dried thyme
Pinch of sea salt
1/3 Cup Tangerine juice, (the fresh juice squeezed from either 1 large tangerine or two average sized)
2 Tbls. Aged balsamic vinegar
1 Tsp. Honey
¼ Cup Canola oil
3 Cups Chopped mixed lettuce greens (such as, green romaine, red romaine, and butter lettuce)
1 Fuji apple, cored and sliced very thin
½ Cup Walnuts
 
Note:  You may want to wear kitchen gloves when handling the beets or wash your hands frequently.  They will stain your skin. 
 

Preheat the oven to 400 degrees. 

 
Line a baking sheet pan with foil.  If you are using different varieties of beets, you will want to also make a separate foil pouch for each variety so the colors don’t bleed into each other when roasting.

Prepare the beets:

Trim the top and bottom ends off the beets; then peel each beet. Cut the beets in half, all to approximately the same size.  Place the beets in a large mixing bowl.  To the bowl of beets add the oil, thyme and salt; toss to coat. 
 

Place the beets in a single layer on the foil lined baking pan (or in their separate foil pouches and place on the lined pan).  Top the entire baking pan loosely with foil and place in the oven.  Roast for about 45 to 60 minutes, or until tender.  When tender, remove the pan from the oven and cool the beets on the pan until they can be handled easily.

When cooled cut the beets into about 1 inch pieces and place into a bowl and coat with about half of the prepared dressing (reserving half of the dressing for later use). If using a variety of beets, you may want to place them in separate bowls to prevent the colors from bleeding into each other, and divide the dressing evenly between each bowl.   Cover and set in the refrigerator for 1 hour allowing the beets to marinate in the dressing (see below). 

 

Prepare the dressing:

In a mixing bowl, combine the tangerine juice, vinegar, honey and oil.  Whisk until all is blended.  Set aside.
 
Assemble the salad:
Place the lettuces on a large serving platter.  Arrange the beets, apples and walnuts on top of the lettuce.  Top with the reserved dressing and serve.