Roasted Beet Salad with Orange Dressing
This delicious, rich and earthy Roasted Beet Salad with Orange Dressing salad was one of the fresh, organic meals served at the now-closed Aveda Spa Retreat, which sprawled over 300 acres in Osceola, Wisconsin. It was created by Aveda’s Chef Jim Kimberg and Head of Food Operations Betsy Nelson. The retreat closed in 1998, but some of the recipes from its restaurant, Organica, live on, including this salad. This salad is good year round, but especially nice in Summer and Autumn — beets are at their best from June through October.
Remember all those legendary Russian centenarians? According to the website World’s Healthiest Foods, Beets, frequently consumed either pickled or in borscht, the traditional Russian soup, may be one reason behind their long and healthy lives. These colorful root vegetables contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer.
- 3 medium beets, preferably a mix of red and golden beets
- 1/4 cup fresh orange juice
- 1 1/2 teaspoons finely grated orange zest
- 1 1/2 teaspoons honey
- 1 1/2 teaspoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon extra-virgin olive oil
- Salt and freshly ground pepper
- 4 cups mixed salad greens, such as arugula, mesclun and radicchio
- 1/2 cup thinly sliced red onion
- Preheat the oven to 350°. Wrap the beets in foil and roast for about 1 1/4 hours, or until tender. Let cool, then peel the beets and cut them into 1/4-inch dice.
- In a bowl, whisk together the orange juice, zest, honey, vinegar, mustard and oil; season with salt and pepper. Add the beets and toss to coat.
- Arrange the salad greens on a large plate and top with the beets and red onion.