Description
A vibrant and refreshing Blood Orange and Roasted Beet Salad featuring golden and red beets roasted to perfection, paired with juicy blood orange slices, creamy labneh, crunchy pistachios, and a tangy balsamic dressing. This salad is a beautiful balance of sweet, earthy, and tangy flavors, perfect as a light lunch or an elegant starter.
Ingredients
Beets
- 4 Medium Golden Beets
- 4 Medium Red Beets
- 1/4 Cup Extra Virgin Olive Oil, divided
- Sea Salt, to taste
- Fresh Black Pepper, to taste
Dressing
- 3 Blood Oranges (juice from half for dressing, remaining for slices)
- 1 Small Shallot, minced
- 2 Tbsp. Balsamic Vinegar, plus more for drizzling
- Extra Virgin Olive Oil (part of the 1/4 cup mentioned above, for whisking in dressing)
Salad Assembly
- 3/4 Cup Labneh
- 1/4 Cup Pistachios, chopped
- Fresh Parsley, coarsely chopped for garnishing
- Sea Salt, to finish
- Fresh Black Pepper, freshly ground for finishing
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the beets.
- Prepare and roast beets: Wash and dry the golden and red beets separately. Wrap each color group individually in olive oil-drizzled and salted foil pouches to avoid color bleeding. Place them on a baking sheet and roast until tender and easily pierced with a fork, smelling their aroma as a sign of readiness. Once done, allow them to cool before peeling off the skins using your fingers or a paper towel.
- Make the dressing: While beets roast, juice half a blood orange into a medium bowl. Add minced shallots and 2 tablespoons of balsamic vinegar. Whisk in extra virgin olive oil until combined, then set aside to let flavors meld.
- Slice blood oranges: Thinly slice the remaining blood oranges into 1/2-inch thick rounds and carefully trim away the rind and pith from each slice.
- Slice and dress beets: Cut the cooled beets into wedges, keeping golden and red beets separate. Toss each set lightly with some of the prepared dressing to infuse flavor.
- Season labneh: Mix the labneh with salt and freshly ground black pepper to taste. Spread and smear the seasoned labneh evenly across your serving plates to create the base layer of the salad.
- Assemble the salad: Layer the blood orange slices on top of the labneh, followed by the dressed beet wedges. Drizzle with remaining dressing, then sprinkle with chopped pistachios and fresh parsley. Finish with a final sprinkle of sea salt and freshly ground black pepper to enhance all flavors.
Notes
- Roasting beets separately prevents the colors from bleeding together, maintaining a visually appealing salad.
- The labneh can be substituted with Greek yogurt for a lighter version.
- For an extra tangy twist, add a splash of fresh lemon juice to the dressing.
- Chill the salad briefly before serving for a refreshing experience.
- This salad pairs beautifully with grilled meats or fish for a balanced meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean