Macadamia Free Roasted Beet Salad with Basil-Citrus Drizzle
Total time1 hr 20 min
Prep time20 min
Cook time50 min
4.9(15)
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Learn more →Ingredients
4 servings
For the roasted beets
- 1 ½ lb medium beets (about 4–5 beets), scrubbed
- 1 tbsp olive oil
- ¼ tsp salt
For the basil-citrus drizzle
- 1 ½ cups fresh basil leaves, packed
- ⅓ cup olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small clove garlic, minced
- ¼ tsp salt
For the salad
- 5 oz mixed greens or arugula
- 2 navel oranges, peeled and segmented
- ¼ small red onion, very thinly sliced
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap each beet tightly in the foil and arrange on a baking sheet.
- 2
Roast the beets until a paring knife slides through the center with no resistance, 45–55 minutes depending on size. Remove from the oven and let the foil packets rest, still sealed, for 10 minutes.
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