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Dairy
Medium
8 Servings
Allergens 
4 Hours, 30 Minutes
Diets
Roasting brings out the natural sweetness of root vegetables and makes for a smooth and velvety texture. These beets are no exception! When tossed with the rest of the ingredients and coated with this tangy, citrusy dressing, this chop-chop salad is a filling low-fat option that… um, can’t be “beet”!
5 large beets in assorted colors, such as red, golden, and striped
olive oil, for drizzling
2 large navel oranges, peeled and diced
1/2 red onion, finely diced
1/4 cup chopped fresh parsley
1 cup cooked tricolor quinoa
3/4 cup Gefen Dried Cranberries
5 ounces (140 grams) honey-glazed pecans, chopped
1 cup crumbled Ta’amti Feta Cheese
1/3 cup olive oil
1 tablespoon orange zest plus 2 tablespoons orange juice
2 tablespoons Tonnelli Red Wine Vinegar
1 tablespoon brown sugar
1 teaspoon Haddar Dijon Mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Drizzle beets lightly with a bit of olive oil and wrap each one loosely in an individual piece of aluminum foil.
Place on a baking pan and roast for one to one-and-a-half hours, or until tender and easily pierced with the tip of a knife.
When beets are cool enough to handle, rub them until the peels slip off. If the skin doesn’t easily strip away, the beets probably need more time in the oven.
Cool beets in the refrigerator for several hours, or overnight.
When the beets are cold, dice into one-inch (two- and- a- half-centimeter) cubes and combine with the rest of the salad ingredients in a large bowl.
Whisk dressing ingredients until fully combined and pour over salad, mixing well. Best if eaten immediately, or within 24 hours.
Styling and Photography by Chavi Feldman
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Left out feta and Quinoa. Was tasty and refreshing.