Roasted Beets with Citrus and Walnuts

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.

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Servings: 10

Serving Size: 1/2 cup

Ingredients

2 pounds Red beets, fresh
2 Oranges, large, peeled and sliced
¼ pound Walnuts, toasted and chopped
1 teaspoon Salt, divided
1 teaspoon Black pepper, divided

Sauce
½ cup Orange juice
2 tablespoons Red wine vinegar
1 tablespoon Fresh orange zest
2 tablespoons Vegetable oil

Preparation

1. To roast beets: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Wash beets and remove the stem and root ends of the beets. Place beets in a mixing bowl and toss with ½ teaspoon salt and pepper. Wrap each beet in aluminum foil and roast for 40-50 minutes or until beets are tender and offer no resistance when pierced with a knife. Remove from the oven and remove the foil. Allow to cool. Optional: using paper or clean cloth towels, remove the skin from the beets.
2. Once beets have cooled, cut into small wedges.
3. On a platter, arrange the beets and orange slices in a single layer.
4. Sprinkle with walnuts.
5. Prepare the sauce by combining all the ingredients in a bowl and whisking until well blended.
6. Pour sauce over the beet salad and serve.

Serving information

This dish can be served as a cold salad or garnish. It can also be a warm dish- have the beets and oranges at room temperature and heat the sauce over low heat until just warm.

Nutrition information

Calories: 131 Total Fat: 10g Saturated Fat: 1 Monounsaturated Fat: 2.8g Polyunsaturated Fat: 6.3g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 17g Fiber: 4.2g Total Sugars: 11.6g Protein: 3.6g Sodium: 72mg Vitamin A: 6μg Vitamin C: 27mg Calcium: 41mg Iron: 1.2mg Folate: 122μg