Mandarin Orange Salad with Roasted Beets
Recipe - Cloverdale Crossing
Mandarin Orange Salad with Roasted Beets
Prep Time15 Minutes
Servings6
Cook Time20 Minutes
Ingredients
2 Beets, peeled and chopped
2 tbsp olive oil
Salt and Pepper
3 Mandarin Oranges, peeled and segmented
2 large apples, thinly sliced
8 cups of mixed greens, I like a spring mix or arugula
1 cup sliced almonds
¾ cup dried sweetened cranberries
¾ cup crumbled feta
½ cup olive oil
1 large orange, 4 tablespoons juice and 2 tsp zest
1 large lemon, 2 tablespoons juice and ½ tsp zest
2 ½ tsp honey
Lemon juice (optional)
2 tsp Dijon mustard
½ tsp salt
Directions
- Preheat the oven to 400 degrees F (200°C). Peel and chop the beets into cubes. Place them on a baking tray, drizzle with 1–2 tablespoons of olive oil, season with salt and pepper, and mix to coat. Roast the beets for 15 to 20 minutes or until tender. Cooking time will depend on the size of your beet cubes.
- In a small blender, combine ½ cup olive oil, juice of 1 large orange (about 4 tablespoons), 2 teaspoons orange zest, juice of 1 large lemon (about 2 tablespoons), ½ teaspoon lemon zest, 2 ½ teaspoons honey, 2 teaspoons Dijon mustard, and ½ teaspoon salt. Blend until combined and the zest has broken down.
- In a large bowl or on a salad platter, add 8 cups of mixed greens. Peel and segment 3 mandarin oranges and add them to the salad. Thinly slice 2 large apples. Optionally, toss the apple slices in a bit of lemon juice to prevent browning. Add the apples to the salad along with ¾ cup dried sweetened cranberries and ¾ cup crumbled feta cheese. When you’re ready to serve, add the roasted beets, dressing, and 1 cup sliced almonds to the salad. Toss the salad to combine all the ingredients. Serve immediately and enjoy your vibrant and flavorful salad!
15 minutes
Prep Time
20 minutes
Cook Time
6
Servings
Directions
- Preheat the oven to 400 degrees F (200°C). Peel and chop the beets into cubes. Place them on a baking tray, drizzle with 1–2 tablespoons of olive oil, season with salt and pepper, and mix to coat. Roast the beets for 15 to 20 minutes or until tender. Cooking time will depend on the size of your beet cubes.
- In a small blender, combine ½ cup olive oil, juice of 1 large orange (about 4 tablespoons), 2 teaspoons orange zest, juice of 1 large lemon (about 2 tablespoons), ½ teaspoon lemon zest, 2 ½ teaspoons honey, 2 teaspoons Dijon mustard, and ½ teaspoon salt. Blend until combined and the zest has broken down.
- In a large bowl or on a salad platter, add 8 cups of mixed greens. Peel and segment 3 mandarin oranges and add them to the salad. Thinly slice 2 large apples. Optionally, toss the apple slices in a bit of lemon juice to prevent browning. Add the apples to the salad along with ¾ cup dried sweetened cranberries and ¾ cup crumbled feta cheese. When you’re ready to serve, add the roasted beets, dressing, and 1 cup sliced almonds to the salad. Toss the salad to combine all the ingredients. Serve immediately and enjoy your vibrant and flavorful salad!