Roasted Orange Beet Salad with Red Onions and Oranges
Prep time
Cook time
Total time
Another banger from Anthony Bourdain, this time as a wonderfully bright side-salad that everyone will love.
Serves: 4 as a side
  • 1 pound baby beets (6-8 beets), scrubbed and trimmed (you can, of course, sub in regular beets here, though the cooking time may increase slightly)
  • 2 tablespoons canola or grapeseed oil
  • ½ medium red onion, peeled and thinly sliced (I used a combination of both red and white)
  • 1 navel orange, peeled and cut crosswise into ¼-inch thick wheels
  • 2 teaspoons cider vinegar
  • 12 fresh mint leaves, torn (optional - I used dried mint)
  • small pinch of salt
  • a few turns of freshly ground black pepper
  1. Preheat your oven to 450 degrees F. Toss the beets in a roasting pan or on a baking sheet with 1 tablespoon of oil, and roast in the oven for 45-50 minutes (I covered mine with foil so that the skins would peel away more easily). Once the beets are tender enough for a paring knife to slip easily into the center, remove from the oven and let them cool. Once cool, the skins will peel away easily.
  2. When cooled, slice the beets into ¼-inch thick slices. Place in a mixing bowl with the onion, orange, vinegar, 1 tablespoon oil, and mint. Season with your salt and pepper, taste, and serve.
Adapted From
Recipe by The Crepes of Wrath at