Roasted Beetroot and Orange Salad

If you're looking for a healthy and easy side dish that's sure to impress your guests, look no further than this roasted beetroot and orange salad. The beets are roasted until they're tender and slightly caramelized, and the oranges add a bright and refreshing sweetness. The salad is dressed with a simple vinaigrette made with olive oil, oregano, salt, and pepper. It's perfect for a summer meal, and it can also be served as a warm salad in the winter.

The origins of this recipe can be traced back to the ancient Mediterranean region, where beets and oranges have been cultivated for centuries. The ancient Greeks and Romans used beets as a food and medicine, and they also enjoyed oranges as a sweet treat. Over time, the recipe for roasted beetroot and orange salad spread throughout Europe and eventually made its way to America. Today, this salad is enjoyed by people all over the world.

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 1 pound beets, peeled and cut into 1-inch pieces
• 1 orange, peeled and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss beets and oranges with olive oil, oregano, salt, and pepper.
3. Spread on a baking sheet and roast for 20 minutes, or until beets are tender.
4. Let cool slightly before serving.

Why It Works

• Roasting the beets brings out their natural sweetness and caramelizes them slightly, giving them a delicious and complex flavor.
• The oranges add a bright and refreshing sweetness to the salad, and they also help to balance out the earthy flavor of the beets.
• The vinaigrette dressing is simple and easy to make, and it helps to bring all of the flavors together.