Roasted Beet Salad


  • 3 beets, tops removed and scrubbed
  • Mandarin orange, peel and pith removed
  • Kosher salt
  • freshly ground black pepper
  • 4 ounces spring mix
  • Crumbled feta cheese
  • 1/4 cup balsamic vinegar
  • 1/4 cup good olive oil


Preheat the oven to 400 degrees. Wrap the beets in aluminum foil and roast them for in the oven for 50 minutes until tender. Peel beets AFTER they have cooled. You may do this with a knife but I used a paper towel and the skin rubbed off easily. Beets have a tendency to stain everything. Using parchment on a cutting board helps to prevent staining while cutting. Cut beets into bite size pieces. Whisk together the vinegar, olive oil, salt and pepper (I used about a tsp of salt and ΒΌ tsp pepper) and set aside. While the beets are still warm toss them with half of the vinaigrette and salt and pepper to taste. Place spring mix in a separate bowl and toss it with remaining vinaigrette. Plate prepared spring mix and top with marinated roasted beets, mandarin oranges, and feta.

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