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Beet & Citrus Salad With Toasted Pepitas
The bright citrusy flavors of blood orange enhance the earthy mellowness of roasted beets and the sharp saltiness of toasted pepitas.
Ingredients:
2 large gold beets
2 large red beets
2 Tbsp. canola oil
3 blood oranges, cut into sections with skin removed
1/2 cup toasted pepitas
Edible flower petals (for garnish)
1 Tbsp. aged Sherry vinegar
1 tsp. sugar
Salt and pepper, to taste
Instructions:
Toss beets in oil with salt and pepper; roast (covered) in a 350 degree F oven 20-30 minutes, or until beets are tender. Once cooked, place beets in refrigerator until cooled. Peel skin with paring knife, then slice beets.
In small mixing bowl, toss beets, orange segments, vinegar, sugar, and pepitas. Season to taste with salt and pepper. Garnish with edible flower petals. Serve.
Meal Type:
Fall
Winter
Appetizers
Gluten Free
Salads
Sides
Vegan
Vegetarian