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Roasted Beet Salad with Orange, Mint and Lime

 

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Roasted Beet Salad with Orange, Mint and Lime
 

 

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Recipe

Roasted Beet Salad with Orange, Mint and Lime

Times

  • Prep Time : 10 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 10 min

Servings

6 Servings

Ingredients

  • 3 large beets
  • 2 tablespoons vegetable oil
  • 2 tablespoons lime juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon finely chopped fresh mint
  • 2 teaspoons grated fresh orange peel
  • salt and freshly ground black pepper to taste

Directions

Preheat the oven to 425 degrees. Trim the beets, cutting away the greens, if any, and discarding any hard, fibrous parts of the stem. Wash and drain the greens and use them for other purposes. Scrub the beets, wrap them in aluminum foil and roast for 50-60 minutes or until they are tender. Peel the beets when they are cool enough to handle. Cut the beets into bite size pieces and place in a bowl. Add the vegetable oil, lime juice, wine vinegar, mint and orange peel and toss to distribute the ingredients evenly. Season to taste with salt and pepper. Let rest for 10-15 minutes before serving. (You can make the beets and dressing ahead, keep them separate and toss them 10-15 minutes before serving time.)

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About Ronnie Fein

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Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

 

comments

 

3 Responses to Roasted Beet Salad with Orange, Mint and Lime

  1. I love the traditional Moroccan style beet salad, but we don’t do cumin during Pesach. This dressing sounds like a delicious replacement.

  2. avatar says: acook

    I was thinking about roasted beets and this beet salad sounds lovely!

  3. avatar says: Rivki

    tried this salad for Rosh Hashana, it was very tasty! I used olive oil instead of canola oil.

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