Market Fresh: Golden Beets and Whispery Carrots

Roasted Golden Beet and Orange Salad

Yield: 4  |  Total time: 35 min
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 Roasting beets brings out their natural sweetness and the greens add color and bite to this salad.


  • 1 bunch baby golden beets with leaves
  • 1 orange, peeled, and white pitch removed
  • Extra-virgin olive oil
  • Lemon juice
  • Fresh ground black pepper
  • Sea salt
  • Garnish: sliced spring onion, toasted nuts


  1. Preheat oven to 400°. Cut stems and leaves from beets, leaving about 1 to 2 inches of stems. Drizzle beets with a little olive oil and sprinkle with salt. Wrap in aluminum foil and roast for 25 to 35 minutes or until tender when pierced with a sharp knife; be careful not to overcook beets. Let beets cool a bit and then peel and slice in half or into thin slices.
  2. Blanch beet leaves in boiling salted water, about 2 minutes or until just starting to wilt. Shock in a bowl of ice water and drain. Remove any tough stems and chop beet leaves and place in a serving bowl.
  3. Cut orange into segments, reserving any juice. Add orange segments and any juice to beet leaves.
  4. Place roasted, sliced beets over leaves and oranges. Drizzle with olive oil, a bit of fresh lemon juice, and season with salt and pepper.
  5. Garnish, if desired, with sliced spring onion and/or toasted almonds, walnuts or hazelnuts.

Date Published: July 24, 2012

All recipes have been tested by the Test Kitchens unless otherwise noted.

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