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5 from 1 vote

Marinated Beet Salad with Oranges

Prep Time20 minutes
Cook Time1 hour 30 minutes
Marinate1 day
Servings: 4
Author: Adapted from Marinated Beets with Oranges and Pecorino from Vegetable Illustrated cookbook

Ingredients

  • 1 pound beets trimmed (select similar sized beets, 2-3 inches in diameter)
  • 1/2 cup water
  • 1/4 cup sherry vinegar
  • 2 tablespoons extra-virgin olive oil plus extra for drizzling
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper
  • 2 oranges
  • 4 ounces baby mixed greens or arugula
  • 2 ounces Parmesan or Pecorino Romano cheese shaved with vegetable peeler
  • 1/2 cup walnuts toasted and chopped coarse

Instructions

  • Adjust oven rack to middle position and heat oven to 400 degrees. Place 16 by 12-inch piece of aluminum foil on rimmed baking sheet. Arrange beets in center of foil and lift sides of foil to form bowl. Add water to beets and crimp foil tightly to seal. Roast until beets can be pierced easily with fork, 1 1/4 to 1 1/2 hours.
  • Peel beets once they are just cool enough to handle (you want them to still be slightly warm to better absorb the marinade.) Halve each beet vertically, then cut into ½-inch-thick wedges.
  • Whisk vinegar, oil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add beets and toss to combine. Cover and refrigerate for at least 30 minutes or up to 24 hours (I marinated for 24 hours and they turned out delicious and flavorful!)
  • Cut away peel and pith from oranges. Holding fruit over bowl, use paring knife to slice between membranes to release segments; set aside. Arrange greens on a serving platter. Spoon beets over green and drizzle with remaining marinade. Arrange orange segments over salad and top with shaved cheese and walnuts. Season with salt and pepper to taste. Drizzle with extra oil and serve.

Notes

Canned Mandarin oranges (drained) are an option if you don't want to peel fresh oranges.