Please join the Festive Foodies as we share our favorite Holiday Side Dishes........
This gorgeous salad can be made using any citrus you have on hand. I particularly like using blood oranges for their vibrant pop of color but ruby red grapefruit works well also. Likewise you can use any greens that you like, baby spinach, mesclun mix, arugula, or romaine all work equally well.
I believe that recipes are merely a guideline to offer inspiration. I always encourage my readers to adapt any or all of my recipes to make them pleasing to their palates and using ingredients already on hand.
That's what I do with the recipes I share. Most of the time I gather my inspiration from other bloggers, magazines, websites, cookbooks, family and friends. Then I tweak and substitute and use my own prep and cooking techniques.
I adapted this recipe from one found in Bon Appetit. It is colorful, delicious and the perfect start for your Holiday gathering. The recipe as written only serves 4 but can, of course, be adapted to feed as many as you are blessed to have joining you.
#holidaysides, #salad, #firstcourses, #beets, #citrus, #orange, #grapefruit, #feta
Salad, Vegetables, Sides, First Courses
Yield: 4 servingsPin it
Roasted Beet and Citrus Salad
prep time: 10 minscook time: 1 hour and 30 minstotal time: 1 hours and 40 mins
This delicious salad combines the earthiness of the beets with the bright acidity of the citrus for a perfect, seasonal side this Holiday season.
3 T. Balsamic Vinegar
2 t. Dijon Mustard
zest of one orange
zest of 1/2 grapefruit
1 t. honey
1/3 c. olive oil
4 Beets, root stem removed
1 T. olive oil
salt and pepper, to taste
1 (16 oz) bag greens of choice
1 ruby red grapefruit, cut in the supreme method
2 oranges, supremed
4 oz. crumbled feta cheese
Whisk together the vinegar, mustard, citrus zest, honey, olive oil, salt and pepper. Set aside.
Place the beets on a large sheet of heavy duty aluminum foil. Drizzle with 1 T. of olive oil and sprinkle with salt and pepper. Fold the foil into a packet around the beets and place into a preheated 400* oven for about an hour and a half. Until tender and easily pierced with a fork. Open foil and let cool to the touch. Remove the skins (they should slip right off), and cut each beet into wedges. Set aside.
Toss the greens with a couple of Tablespoons of the vinaigrette and place them on a platter. Toss the beets and citrus with another couple of Tablespoons of the dressing and arrange on top of the greens. Sprinkle with the cheese and serve.
Adapted from a recipe found in Bon Appetit.
Property of A Day in the Life on the Farm
Created using The Recipes Generator
Check out all the Holiday Side Dish Recipes:
- Autumn Orzo Salad from Sweet Beginnings
- Cheesy Scalloped Potatoes from Everyday Eileen
- Company Rice from Jolene's Recipe Journal
- Dilly Carrots from Cindy's Recipes and Writings
- French Onion Pull-Apart Rolls from The Weekend Gourmet
- Grilled Mushroom Skewers from Culinary Adventures with Camilla
- Hasselback Sweet Potatoes from Caroline's Cooking
- Make Ahead Turkey Gravy from Karen's Kitchen Stories
- Maple Chipotle Hasselback Butternut Squash from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Mashed Potatoes for a Crowd from Cookaholic Wife
- Roasted Beet and Citrus Salad from A Day in the Life on the Farm
- Savory Onion and Bacon Bread Pudding from Our Good Life
- Slow Cooker Glazed Green Beans with Bacon from Tip Garden
- Sweet Corn Cake from Palatable Pastime
- Sweet Skillet Cornbread from Daily Dish Recipes
- Vegan Creamed Greens from The Baking Fairy