Winter Citrus and Roasted Beet Salad
This salad beautifully celebrates the bounty of winter crops! The color is not only incredible, but the range of flavors from the blood oranges, to the grapefruit to the roasted beets creates a truly magical salad combination. And the saltiness from freshly grated Parmesan and hint of spice from the red onion takes this salad over the top! Make it a main course with a protein such as shrimp or keep it as is. There is no losing with this salad.
Winter Citrus and Roasted Beet Salad
Ingredients
For the Salad
- 6-8 cups Boston lettuce
- 2 beets roasted and cooled
- 1 blood orange peeled and sectioned – reserve the juices for the dressing
- 1 grapefruit peeled and sectioned
- 1 orange peeled and sectioned
- ¼ red onion thinly sliced
- Fresh parmesan shaved using a vegetable peeler
For the Dressing
- ¼ cup citrus juices – I squeeze the skin of the peeled citrus to get the juices
- 1 tbsp red wine vinegar
- 1 tsp oregano
- 1 tsp Dijon mustard
- ¼ cup olive oil
- Salt & Pepper to taste
Instructions
- To roast the beets, peel and cut in cubes. Place on a cookie tray, drizzle with olive oil, salt, pepper and fresh herbs (thyme & rosemary. Bake at 425 until the beets are fork tender. Set aside and cool. Combine all the ingredients together in a large bowl. Lightly toss with dressing and divide among 4 plates. Top with fresh parmesan shavings and serve immediately.
