Roasted Beet Salad with Creamy Orange Walnut Dressing
Prep time
Total time
Serves: 6-8
  • 1.25 lbs red beets, peeled & sliced (1/4" thick)
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • ½ tablespoon herbs de Provence
  • For the dressing:
  • 1 tablespoon lemon juice
  • ¼ cup light sour cream
  • 3 tablespoons roasted walnut oil
  • ¼ teaspoon sea salt
  • 1½ teaspoon orange zest
  • 1 tablespoon fresh orange juice
  • ¼ cup walnut pieces
  1. Preheat oven to 375F.
  2. On a cookie-sheet, coat the beet slices with the olive oil, sea salt and herbes de provence. Roast in the oven for 35 minutes, turning the slices with a spatula halfway through the cooking process. Make sure the slices are cooked to your liking and remove from the oven and let cool completely.
  3. Pour all the ingredients for the dressing into a jar. Close the lid and shake vigorously.
  4. On medium heat, roast the walnut pieces in a small pan until fragrant (1-2 minutes), being careful not to let them burn.
  5. When ready to serve, give the jar a few shakes. Pour over beets and top with the roasted walnuts.