Roasted Beet Salad with Orange Basil Vinaigrette

  • 3 medium-large beets
  • 1 TB olive oil
  • Salt and pepper to taste
  • 1 seedless orange
  • 2 TB balsamic vinegar
  • 3 TB chopped fresh basil
  • 2 TB olive oil
  • 1/4 tsp white truffle oil (optional)

Peel and chop the beets into bite sized pieces. Toss with 1 TB olive oil, salt & pepper, spread on a baking sheet and roast in a 400 degree oven for about 35-40 minutes, until tender. Let cool. Grate the rind of the orange into a fine zest. Segment the orange without membrane or pith and place in a bowl with the cooled beets. Whisk the zest, balsamic vinegar and basil together in a small bowl. Drizzle 2 TB olive oil and truffle oil if using, and whisk to combine, salt and pepper to taste. Pour over beets and oranges. Optional garnish with basil leaves and additional zest.

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