Roasted Beet Salad
Need a gluten free, primal, and vegetarian side dish? Roasted Beet Salad could be an awesome recipe to try. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 19g of fat, and a total of 241 calories. This recipe serves 4. Head to the store and pick up hazelnuts, kosher salt and freshly cracked pepper, wedge pecorino romano, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.
Preheat the oven to 400 degrees F.
Put a large piece of aluminum foil on a baking sheet and put the beets on it.
Drizzle olive oil over them and wrap them tightly in the foil, making a packet. Roast until a knife inserted into the largest beet meets no resistance, about 1 hour to 1 hour and 15 minutes. Cool and remove the skins by rubbing the beets with a paper towel. (Gloves are a good idea to prevent staining your hands.)
Cut the peel away from the oranges with a sharp knife, exposing the flesh. Hold the peeled orange in your hand and carefully slice the segments away from the membrane, dropping them into a bowl. Do not discard membrane. Thinly slice the beets and arrange on serving plates. Scatter the orange segments and hazelnuts over the sliced beets, drizzle the plates with olive oil and squeeze a little juice from the orange membrane over each plate. Season with salt and pepper, to taste.
Garnish with shaved thin slices of cheese and serve.