Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

Roasted beets with a blood orange vinaigrette, garnished with Belgian endive and toasted walnuts

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Wash the beets and roast them, tightly covered, with 1/4 cup of water.
  3. Roast for 1 hour or until tender.
  4. Place the walnuts on a baking sheet and toast them in the oven for about 5 minutes.
  5. With a sharp knife, trim off the top and bottom of each orange.
  6. Pare of the rest of each peel, making sure to remove all pith.
  7. Slice the oranges into 1/4 inch rounds.
  8. Make a vinaigrette by mixing together the vinegar, orange juice, and zest.
  9. Stir in olive oil.
  10. Season to taste with salt and pepper.
  11. When the beets are cool enough to handle, peel them and slice into rounds.
  12. Toss the beets gently with the vinaigrette, and arrange the beets on a place with the orange slices and Belgian endive leaves.
  13. Sprinkle with the toasted walnuts.


Most Helpful

excellent recipe! I made a few slight changes, I peeled the beets before roasting them, they were still done in an hour. I left out the endive completely, and actually tossed the blood orange slices in with the beets. Thanks for sharing such a wonderful addition!

DaniRoze January 09, 2009

Great recipe - easy to prepare, looks excellent, and a wonderful variety of flavours and textures. Someone who takes good food photos must photograph it! My only alteration was to use just red beets because I had a lot of them in the house. I look forward to making this for company, it is delightful. Thanks for sharing the recipe!

lortle February 13, 2006

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