Recipe courtesy of Tia Mowry
Roasted Beet Salad
Total:
1 hr 35 min
Active:
35 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 35 min
Active:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 red beets, scrubbed
  • 1 tablespoon extra-virgin olive oil 
  • 1 tablespoon fresh orange juice 
  • Kosher salt and freshly ground black pepper 
  • Dressing: 
  • 1 small shallot, chopped 
  • 2 tablespoons fresh orange juice  
  • 1 teaspoon honey 
  • 1 teaspoon Dijon mustard 
  • Juice of 1 lemon 
  • Kosher salt and freshly ground black pepper 
  • 1/4 cup extra-virgin olive oil 
  • 1 tablespoon roasted hazelnut oil 
  • Salad: 
  • 4 cups baby kale 
  • 1 avocado, sliced 
  • 2 tangerines, segmented 
  • 1/2 cup crumbled goat cheese 
  • 1/4 cup hazelnuts, toasted and chopped 

Directions

For the beets: Preheat the oven to 400 degrees F.

Toss together the beets, oil, orange juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a baking dish. Roast until the beets are easily pierced with a fork, 45 minutes to 1 hour. Let cool. Once cool, the skin should easily peel off. Cut the beets in quarters and set aside.

For the dressing: Combine the shallots, orange juice, honey, mustard, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Mix well. Slowly add the olive oil and hazelnut oil, while whisking. Set aside.

For the salad: On a large platter, assemble the salad. Dress the kale with 2 tablespoons of the dressing and add to the platter. Separately dress the beets with 2 tablespoons of the dressing; the beets will stain the other ingredients so keep them separate until ready to toss. Add the beets to the platter on top of the dressed kale. Top the beets with the avocado slices, tangerine segments, goat cheese crumbles and hazelnuts. Drizzle the platter with the remaining dressing and gently toss. 

Cook's Note

This recipe has been updated and may differ from what was originally published or broadcast.

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