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Article: Roasted Beet and Blood Orange Salad

Roasted Beet and Blood Orange Salad

Servings: 4


  • 2, blood oranges – ripe
  • 3, beets
  • 2 tbsp, il Fustino Blood Orange Olive Oil
  • salt and pepper
  • 2 tbps, honey
  • 1 sprig, rosemary
  • salt – for garnish


Preheat oven to 375.

Place the beets on an aluminum foil lined baking sheet. Rub each beet with olive oil, salt and pepper and wrap each beet in aluminum foil.

Roast beets until tender, about 50 minutes.

Remove from oven, let cool slightly and using a clean kitchen towel rub the rough skins off.

Cut cooled beets into wedges. Place beet wedges in a medium bowl.

Prepare the blood oranges: Cut the skin and pith away from the blood oranges.
Cut in between the membranes to create orange sections, then cut each one in half. Add each orange section to the bowl of beets.

Season with salt and pepper and toss well.

Transfer to a serving plate, serve immediately.