Description
A vibrant and flavorful salad featuring roasted beets and fresh oranges, perfect for a light meal or side dish.
Ingredients
Scale
- 2 medium beets (about 12 ounces), peeled and cut into wedges
- 1 tablespoon olive oil
- 1 teaspoon harissa paste (adjust to taste)
- Salt and pepper, to taste
- 2 oranges, segmented
- 4 cups mixed greens (such as arugula, spinach, or spring mix)
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted walnuts, roughly chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the beet wedges with olive oil, harissa paste, salt, and pepper until evenly coated.
- Spread the beets in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until tender, stirring halfway through.
- While the beets are roasting, prepare the orange segments by cutting away the peel and pith, then slicing between the membranes to release the segments.
- In a large bowl, combine the mixed greens, orange segments, and roasted beets once they are cool enough to handle.
- Drizzle the salad with balsamic vinegar and honey, then toss gently to combine.
- Top the salad with crumbled feta cheese and toasted walnuts before serving.
Notes
- For added protein, consider adding grilled chicken or chickpeas to the salad.
- Substitute the feta cheese with goat cheese for a creamier texture and a tangy flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Harissa-Roasted Beet & Orange Salad, salad, roasted beets, orange salad, Mediterranean salad