The Beets

Look for beets all about the same size, to ensure even cooking time. Beets that are 3 to 4 inches in diameter would be a good size for this recipe.

Special Equipment

Vegetable Peeler

Rubber Gloves – These come in handy to avoid staining your hands, but you can of course work without them if you don’t have any.

Tin Foil

Ingredients

2 Medium Beets
1 Lemon
8 Sprigs of Thyme
2 Medium Oranges
Greens, such as spinach
Feta or Other Mild Cheese
Smoky, Spicy, & Salty Nuts

How To

Preheat the oven to 375°F.
Cut off the greens and the room of the beet, scrub off any excess dirt under cold water. Put on those rubber gloves and peel the beets.
Slice the lemon into 4 slides, you will have extra.
Place a lemon slice on each side of the beet and 4 sprigs of thyme on top. Wrap each beet individually in a piece of tin foil. Put the beets in the oven and baked for 45 – 60 minutes. Pull the beets out at 45 minutes and check for doneness. You can slice one in half and check the
middle. It should be soft, but still firm.
When the beets are done, open the foil and let them cool for 10 minutes. Slice into 1/2" inch thick slices.
While the beets cool, cut the rind off of the orange and slice into ½ inch thick slices, removing any seeds.
Place your bed of greens, I like using spinach or mixed baby greens.
Place beets and oranges, alternating. Top with the nuts and a sprinkle of crumbled cheese. Enjoy!

Serving Suggestions

I didn’t include a dressing here as the salad is definitely good on its own. If you’d like a dressing, a lemon vinaigrette would pair splendidly.

This goes great with chicken, fish, or shrimp. Recently, I brined chicken breast overnight and then marinated it in our favorite marinade 30 minutes before we put it on the grill.