Name: Roasted Beet Salad recipe by Archana Potdar at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 8 medium - size beets tops removed and scrubbed; ½ cup balsamic reduction; ½ cup good olive oil; 2 teaspoons mustard; Salt and freshly ground black pepper; 4 oranges separated in segments (I used baby oranges); Few cashew nuts; 1 tsp toasted sesame seeds; dhania/ coriander leaves to garnish

ABOUT Roasted Beet Salad RECIPE

Use colors to attract your child to a delicious and healthy food. Inspired from Foodnetwork.com

Ingredients Serving: 4

8 medium - size beets tops removed and scrubbed
½ cup balsamic reduction
½ cup good olive oil
2 teaspoons mustard
Salt and freshly ground black pepper
4 oranges separated in segments (I used baby oranges)
Few cashew nuts
1 tsp toasted sesame seeds
dhania/ coriander leaves to garnish

Instructions

Preheat the oven to 200°C/400°F. Wrap each beet in aluminium foil and roast them in a tray for about 50 mins to 1 hour, depending on the size till tender.
Cool a little, unwrap and set aside till they cool down to allow you to handle them.
Whisk together the vinegar, olive oil, mustard, 2 teaspoons salt and 1 tsp pepper in a bowl. Set aside.
Peel the beets and cut them to bite sized pieces/ wedges according to your choice in a large bowl.
Add half of the vinaigrette (warm beets absorb more vinaigrette). Check the seasonings. Mix the oranges.
Arrange on the serving platter and then add the cashew nuts and the sesame seeds.
Drizzle with additional vinaigrette, salt and pepper if desired. Garnish with dhania/coriander leaves.
Serve warm or at room temperature.

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