Blood Orange and Roasted Beet Salad

Lately, I’ve continually been bombarded with blood orange and roasted beet salad recipes – like this one from Gimme Some Oven, or this one from Delicious Knowledge.  Or at least, it seems that way.  I finally pulled the trigger last week and roasted up some beets and grabbed some blood oranges while at Trader Joe’s in Tallahassee.  My version of the salad was improvised a bit, but totally worth it!

Wheat is definitely NOT into Meatless Monday, so I pulled a bag of shrimp we had out of the freezer and sauteed them to top the salad with.

Side Note: How To Roast Beets

Per the instructions on Delicious Knowledge, I scrubbed the beets, drizzled each with olive oil and wrapped them individually in tin foil and roasted them at 400 degrees Fahrenheit for 45 minutes to an hour (I took a couple smaller ones out first at the 45 minute mark and let the rest stay in for a solid hour).  Unwrap them a bit, let them cool, then use a paper towel to sort of squeegee off the skin.

Then I roughly chopped them up and threw them on top of a bed of spinach along with the sauteed shrimp, sliced blood oranges, cubed avocado, and feta cheese.

We prefer to generally dress our salads simply with olive oil and balsamic vinegar and salt and pepper.  This was a pretty darn easy week night meal, and really, really healthy to boot.

Not to mention, PRETTY!  The more colorful the salad, the better.

What are some of your go-to salad toppers?  I’m in need of yet another refresh.  I’m currently topping mine with leftover roasted sweet potatoes and carrots, which is delicious, but now I’m ready for something new again!

Until Next Time - oysters and pearls

Print Friendly

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge