Winter Moro Blood Orange & Beet Salad

Winter Moro Blood Orange & Roasted Beet Salad

There's no better way to brighten a winter's day, no matter how dark and gloomy, than with the scintillating taste of citrus. Add the rich red of roasted beets and it's a dish that will light up your table with good taste and good nutrition.
Course Salads
Servings 6


  • 3-4 Moro blood oranges
  • 1 peeled small red onion
  • 1 pound red baby beet
  • 1 pound yellow baby beets
  • 3 tablespoons white balsamic vinegar
  • 2 tablespoons floral honey
  • 1 tablespoon orange zest from 2 small oranges
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1/3 cup olive oil
  • 1 tablespoon fresh thyme leaves


  • Heat the oven to 350°F.
  • Clean the beets and trim the green ends close to the beet.
  • Place a large sheet of aluminum foil on a baking sheet - large enough to cover the baking sheet and double back over a single layer of beets, creating a roasting pouch.
  • Create as many foil pouches as you need to enclose all the beets in single layers.
  • Bake for about 1 hour and 15-20 minutes. The beets should be tender.
  • While the beets are roasting, peel the Moro blood oranges and remove as much of the white pith as you can.
  • Cut the oranges into thin slices and arrange on a platter.
  • Peel the red onion and cut into thin slices, arranging them on top of the oranges on the platter.
  • Open the foil pouches and let the beets cool for about a half an hour.
  • Once cooled, you should be able to remove the skins by rubbing them off.
  • But the beets into slices and arrange over the oranges and onions on the platter.
  • To make the dressing, whisk together the vinegar, honey, zest, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.
  • Pour in the oil slowly in a steady stream as you continue to whisk the dressing together.
  • Drizzle over the salad.
  • Season with thyme and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.


Optional - top with walnut chunks.
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