Heat your oven to 400 degrees Fahrenheit or 205 degrees celsius.
Wash beets. Trim top and bottom of beets. Put two pieces of foil on a baking sheet, put the gold beets in one and the red beets in the other. Pour a little vegetable oil and rub all over the beets. Seal the foil and make a pouch. Roast them in the heated oven for an hour or until tender. After an hour, open the packets, a knife should go into the beets easily and you know they're cooked. Leave the beets to cool.
Cut the top and bottom of the oranges.
We want segments of orange in the salad. Make a cut on each side between the membrane to get supremes that looks beautiful in any salad. Squeeze the rest of the orange into a cup. This juice will be part of the dressing and there is no waste.
You'll get about ¼ cup of juice from the oranges. Squeeze the juice of one lemon into the cup - about 2 tablespoons. Add a little ground black pepper, salt and 2 tablespoons of olive oil. Whisk to combine. Taste and add more salt or pepper if you like.
When the beets are cool enough to handle, slice off the top and peel them. Slice the beets into wedges. Separate the beets into two bowls if you’re using 2 colors. Pour the dressing over the beets saving a little bit. Mix well. The beets taste best when they’ve had a chance to sit in the dressing for half an hour or longer.
I like to serve the beets over a bed of greens, I'm using a blend of baby lettuce. Pour the remaining dressing over the greens. Arrange the beets on top and the orange segments. Additions to this salad are thinly sliced red onion that you can marinate along with the beets, toasted walnuts and crumbled cheese - goat cheese especially is perfect with beets.
Recipe Notes
For those of you who don’t eat a lot of beets, don’t be scared but when you go to the bathroom, whatever comes out maybe red. I had to tell you because the first time it happened to me, I thought there was something seriously wrong! 😂
Recent Comments