Roasted Carrot, Beet and Blood Orange Salad
SIMPLE AND DELICIOUS Roasted Carrot, Beet and Blood Orange Salad. One of my favorite winter salads and perfect for the Holiday seasons.
This salad is just 6 ingredients and perfect way to use up your favorite in season citrus and veggies.
If you haven’t roasted citrus before please start it is so easy and adds a depth of flavor to anything you add it too. Just be careful when you do roast it the sugars can cause the fruit to caramelize and cook quicker than most veggies.
When picking citrus you want it heavy for it's size, smooth skin and I love to scratch the skin and it should smell like a delicious orange.
You can easily make this ahead by roasting all the veggies, then tossing with arugula and I love to top with creamy feta and crunchy pistachios.
I love paring this salad with a millet pilaf and roasted chicken. Or add some beans for a veggies packed protein meal.
Roasted Carrot, Beet and Blood Orange Salad with perfect winter salad. Healthy simple and let's the in season produce shine.
- 4 Large Carrots (cut into large pieces)
- 2 large red beets (cut into same size of carrots)
- 1 blood orange (thinly sliced)
- 3 cups fresh arugula
- 1 tablespoon pomegranate molasses
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked pepper
- 1/2 teaspoon sumac (optional)
- Feta Cheese and Pistachios for topping - optional
- 1 tablespoon olive oil (for serving)
- 1 tablespoon lemon juice
Heat oven to 400’F. Line 2 baking sheets with parchment. Toss carrots, beets and orange slices with olive oil , sumac, salt and pepper. Spread out on baking sheet and roast 20-30 minutes. ( I put the orange slices on there own baking sheet because they cook in about 15 minutes) When veggies are done remove from the oven and toss with pomegranate molasses. To serve dress arugula with about 1 tbsp olive oil and lemon juice. Toss remaining ingredients and top with chopped pistachios or feta cheese!