Roasted Beets Salad with Jalapeño Citrus Vinaigrette

This isn’t your typical garden salad; it’s a beautiful mix of sweet and tart to refresh you on a summer day or brighten up the dullest of winter days. Don’t sleep on this recipe because it has beets. These aren’t those boiled, tasteless beets you ate as a kid. Roasting the beets brings out their natural sweetness, and when you pair them up with this delectable vinaigrette, you’ll wonder where this salad has been all your life.

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Ready in 1 hr. – Serves 4 as a side dish

To make this recipe you’ll need:

For the salad:

  • 2 bunches of beets, trimmed, peeled, and quartered
  • 1 avocado, sliced
  • 1 orange, peeled and diced
  • ¼ cup Cotija cheese *

For the vinaigrette (makes 1 cup):

  • 1 jalapeño, minced
  • ¼ cup cilantro, chopped
  • 2 tbsp mint, chopped
  • 1 lime, juiced
  • 1 orange, juiced
  • 2 tsp honey
  • 1 tsp dijon mustard
  • ½ cup avocado oil
  • Salt and pepper to taste

Heat oven to 350F. Roast beets on a sheet pan for 45 min or until tender.

While the beets are cooking, make the vinaigrette – place all ingredients into blender (or use an immersion blender) and blend until smooth.

Once beets are done roasting, let them cool for about 15 minutes. 

Mix beets, oranges, avocados, and ¼ cup of vinaigrette in a bowl. Sprinkle with Cotija cheese. Enjoy!

Helpful Tips:

  • Store any leftover vinaigrette in an airtight container and refrigerate for up to a week.

Notes:

* Cotija is a Mexican cheese made from cow’s milk that’s salty in flavor and crumbly in texture. You can find it in any supermarket, or mexican specialty stores.

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