Roasted Beet and Broccoli Salad with Blood Orange Balsamic
Serve warm or chilled, this roasted vegetable salad is perfect all on its own or as a starter.
Servings Prep Time
4side salads 15minutes
Cook Time
30minutes
Servings Prep Time
4side salads 15minutes
Cook Time
30minutes
Ingredients
Roasted Vegetables
Dressing
Broccoli Chips
Instructions
  1. Preheat the oven to 450°. Cut broccoli into bite-size pieces and place onto a baking pan. Drizzle with 2 Tbsp of oil and sprinkle with cumin, salt, and pepper. Mix the broccoli together with your hands then spread out evenly on your baking pan. Next, slice the top and the bottom of the beets to remove the stalks and any leftover roots. Rub each beet with 1/2 Tbsp of olive oil and wrap each individually in aluminum foil and place onto a second baking pan. Place the baking sheets in the oven. Cook the broccoli for 15-20 minutes then remove. Allow the beets to cook for another 10-15 minutes, 30 minutes total.
  2. While the vegetables are in the oven, prep the broccoli chips. Using a vegetable peeler, remove the outside skin of the broccoli stalk. Slice the stalks into 1/8 inch medallions. In a medium skillet over medium-high heat add enough oil to cover the pan. When the oil is hot add a single layer of medallions to the skillet. Cook until the edges start to brown and flip. Allow to cook for another 30 seconds and remove from oil. Place on paper towels, sprinkle with salt and cool for a few minutes before serving.
  3. For the salad dressing, mix together the blood orange juice, zest, honey, and mustard. Once everything is well combined, whisk the mixture while slowly drizzling in the olive oil. Set aside.
  4. Once the broccoli and beets are out of the oven, remove the beets from the foil and allow to cool. When the beets are cool enough to handle, using a paper towel, remove the skins. Slice the beets in half, then into thin half medallions. In a small bowl, pour 2 Tbsp of dressing over the beets and add 2 Tbsp of chopped parsley, stir to combine.
  5. To assemble the salad, combine the arugula and broccoli. Place the sliced beets, goat cheese, and broccoli chips on top of the greens. Garnish with parsley and serve with dressing on the side.