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Beets Salad

Beets Salad


1 bunch Smith Farms Organic Beets

5 Smith Farms Organic Blood Oranges, zest and juice

2 tbs Red Wine Vinegar

1 head Smith Farms Organic Red Leaf Lettuce

Garnish with Goat cheese and Candied Walnuts

Salad Dressing:

2 tbs Red Wine Vinegar

1 tbs Smith Farms Organic Honey

2 tbs Dijon Mustard

1 tsp thyme

½ cup Extra Virgin Olive Oil

Zest of 1 Blood Orange


1. Wrap beets in foil and add the juice of 2 blood oranges, 1 tbs of red wine vinegar, and a pinch of salt and pepper. Close foil to make a package to steam in a preheated 425 oven for 1 hour.

2. To make dressing, add honey, red wine vinegar, Dijon mustard, thyme, and zest into a mixing bowl. Wisk in extra virgin olive oil until it is emulsified and becomes a homogenous mixture.

3. While still warm, cut the beets into segments and dress with 2 tbs of the dressing.

4. In a large bowl, add chopped lettuce that has been washed and dried. Then add dressed beets.

5. Cut 2 blood oranges into segments and add to the salad.

6. Pour the remaining dressing to coat the lettuce lightly.

7. Garnish with goat cheese and candied walnuts. Enjoy!