Roasted Beet Salad with Oranges

A great way to introduce kids to the beauty of the beet.

By The Kids Cook Monday

From The Kids Cook Monday, “Beets are slow roasted until sweet and paired with toasted almonds, orange segments and creamy goat cheese in this classic salad. Kids will have fun crumbling the goat cheese and whisking together the fresh squeezed orange vinaigrette.”

the kids cook monday

Ingredients:

For the roasted beet salad:
1 pound beets
2 tablespoons olive oil
2 tablespoons balsamic vinegar
a pinch salt and pepper
2 oranges
1/2 cup slivered almonds
1/2 head romaine lettuce
5 ounces mixed baby greens
2 ounces goat cheese

For the orange vinaigrette:
1 orange
3 tablespoons extra virgin olive oil
1 1/2 tablespoon red wine vinegar
salt and pepper, to taste

Directions:

To make the roasted beet salad:

Together: Preheat an oven to 375 degrees. Place the beets into a baking pan. Drizzle with the olive oil and balsamic vinegar and season with a pinch of salt and pepper.

Adult: Cover the pan with foil, place in the oven and roast for 45-60 minutes, or until a skewer can be easily inserted into the beets. When the beets are tender enough to be pierced, set them aside to cool.

Kid: While the beets are cooking, peels the oranges and separate them into segments.

Adult: While the beets are cooking, toast the almonds in a small frying pan over medium high heat for 1-2 minutes, or until the almonds are golden brown and fragrant. Set aside to cool.

Together: When the beets are cool, slip their skins off using your fingers. Cut the beets into wedges and transfer to a medium sized serving bowl. Drizzle with a little more olive oil and balsamic vinegar.

To make the orange vinaigrette:

Kid: Juice the orange and transfer the juice to a small bowl. Whisk the orange juice, olive oil and red wine vinegar together. Season with a little salt and pepper to taste.

To complete the Roasted Beet Salad with Oranges:

Kid: Crumble the goat cheese into medium sized chunks. Tear off the leaves of the romaine lettuce and mix with the baby greens in a medium sized bowl.

Together: Toss the lettuce with 3/4ths of the orange vinaigrette, taking care to ensure the lettuce leaves are evenly coated.

Adult: Divide the lettuce into 6 portions. Top with roasted beets and orange segments. Drizzle with the remaining vinaigrette.

Kid: Sprinkle each salad with the goat cheese and toasted almonds and enjoy!

Serves 6

Best for ages 12-15

Reprinted courtesy of The Kids Cook Monday and Patrice of Circle B Kitchen @ 2011.

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