Beet, Blood Orange and Walnut Salad


It’s detox time at Un’americana in Cucina… Don’t worry,  I am NOT attempting to survive the month on boiled cabbage, nor am I following any extreme diet or intense “detox plan.” I am simply trying to eat a lot of fresh fruits and vegetables after a sugary and calorie-rich holiday season. I’ve been enjoying simple, healthy and clean meals in order to give my system a little break. This winter salad packs in a lot of flavor and beautiful colors, and is extra delicious when served with goat cheese or feta.

Beet, Blood Orange and Walnut Salad

For the Salad:

  • 4 medium unpeeled beets, tops trimmed
  • 4 blood oranges
  • 1 6-ounce (170 g) bag of mixed salad greens (arugula or baby spinach is good here too)
  • 1/2 cup (50 g) walnut pieces, toasted
  • 3/4 cup (115 g / 4 ounces) crumbled goat cheese or feta (optional)
  • 1/4 cup chopped fresh chives

For the Vinaigrette:

  • 2 Tbsp orange juice
  • 1 Tbsp lemon juice
  • 1 tsp dijon mustard
  • 1 tsp finely grated orange peel
  • salt and pepper to taste
  • 1/4 cup extra-virgin olive oil
For 4-6 Servings

Preheat oven to 400°F (200°C). Wrap each beetroot bulb in foil and place on a baking tray. Bake for 1 hour or until tender when pierced with a skewer. Set aside to cool slightly. Peel and cut into 1-inch (2 cm) cubes.

Meanwhile, peel and section the oranges (you can watch a video-tutorial on how to do this here), working over a bowl and reserving any juice for the dressing.

Make the vinaigrette: Whisk orange and lemon juice, mustard and orange peel in small bowl. Gradually whisk in oil. Season with salt and freshly ground black pepper; set aside.

Arrange lettuce leaves, beet and orange slices on a large serving platter or individual salad plates. Drizzle with dressing; sprinkle with walnuts, chives and goat cheese if desired.

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