I can easily become bored with the basic, green, garden salad, so I’m always on the lookout for new and interesting ones. This salad, made with roasted beets, is a wonderful (and simple) alternative that’s especially nice during his time of year, when root veggies are in season.
The orange zest gives the naturally sweet beets a bright “pop” of flavor, which pairs well with a subtle herb like thyme. This salad can be served cold or at room temperature. Although room temperature is my preference, it’s absolutely lovely either way.
Roasted Beet Salad with Orange and Thyme
2-3 medium or 4 small beets (red or yellow)
2 Tbsp. extra virgin olive oil
1 Tbsp. red wine vinegar
1 Tbsp. thyme leaves
Salt and pepper, to taste
Preheat oven to 400 degrees.
Wash beets and trim ends off. Place on a large sheet of aluminum foil and close into a pouch. Roast in oven for 50 minutes, or until a knife can be easily inserted. Allow beets to cool completely, then peel using a knife or a vegetable peeler. Dice into one inch cubes, place in a bowl and set aside.
Zest the orange and set the zest aside. Cut orange in half, juice half of the orange and set juice aside. In a small bowl, combine the olive oil, red wine vinegar, orange juice and the thyme leaves. Whisk, then pour over the beets. Add salt and pepper, to taste and toss gently.
Top with the orange zest.