Roasted Beet Root Salad

Roasted beet root salad with Cara Cara oranges and thyme_dsc4786-3

I know your thinking this isn’t a salad it’s a couple of cows and you’re right.  These girls were hanging out in the field next to a park and I couldn’t resist them in all their glory. We had gone for a ride and stop to let our crazy dogs run around to burn off some energy. I couldn’t help myself so I snapped a few shots of them they were so curious.  They weren’t sure what to think of Pepper and Cole playing together.  I’m sure they were waiting for them to start herding.  But the pups were to busy playing and smelling to pay any mind.

Of course these two being herd dogs wanted to check them out to but they were safe of their side of the fence._dsc4788-2

Something magical happens when you roast beets… Then add citrus to the mix and you have a really good salad.

I love the color and flavor of roasted beets the mix of bright orange and reddish purple is so beautiful.  The addition of oranges whether Cara Cara’s bright pink or the intense blood red and my maple glazed walnuts it’s a winning combo. Then add the bright citrus flavor of fresh thyme and you elevate this salad to gourmet status. _dsc4730-2

What you need:

  • 6 beets red yellow or white what every variety you can find
  • 2 tablespoons olive oil
  • 2 Cara Cara or blood red oranges or what ever citrus is available in your market
  • 2 more tablespoons olive oil and salt to serve

Preheat the oven to 400°F, wash and dry the beets and place them of a baking sheet covered with aluminum foil.  Drizzle the olive oil over the beets and fold the foil over to make a package and seal.  Bake for 30 to 40 minutes check the beets by pricking with a fork to they should be tender but not mushy soft.  Cool on the pan uncovered until you they are warm enough to handle.  Cut the root end of the beet off and peel the outer skin away.  Slice the beet thinly with a knife or I like to use a mandolin to get thin even slices. Segment the oranges and arrange the beets and oranges on a platter or bowl. Top with candied maple walnuts and thyme leaves and a drizzle of olive oil salt to taste then serve.


Beauty begins the moment you decide to be yourself…





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