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Beet & Citrus Salad With Toasted Pepitas

The bright citrusy flavors of blood orange enhance the earthy mellowness of roasted beets and the sharp saltiness of toasted pepitas.


2 large gold beets

2 large red beets

2 Tbsp. canola oil

3 blood oranges, cut into sections with skin removed

1/2 cup toasted pepitas

Edible flower petals (for garnish)

1 Tbsp. aged Sherry vinegar

1 tsp. sugar

Salt and pepper, to taste


Toss beets in oil with salt and pepper; roast (covered) in a 350 degree F oven 20-30 minutes, or until beets are tender. Once cooked, place beets in refrigerator until cooled. Peel skin with paring knife, then slice beets.

In small mixing bowl, toss beets, orange segments, vinegar, sugar, and pepitas. Season to taste with salt and pepper. Garnish with edible flower petals. Serve.