We all have foods we think we don’t like. I find this to be especially true for vegetables. Many people grew up with canned or frozen vegetables so have not had the pleasure of experiencing fresh vegetables cooked in a manner that compliments them accordingly.

Roasting might be one of the finest, and easiest, ways to get people interested in vegetables. Roasting in a hot oven helps to draw out the natural sweetness of the vegetable and adds a deep, caramelized color that is difficult to resist.

Today’s recipe uses roasted beets. Beets can be peeled, cut, and roasted but peeling them can be problematic as they dye everything they touch. Instead, either place them in a baking dish with water and top with aluminum foil or wrap whole beets individually in aluminum foil with a drizzle of olive oil, salt, and pepper.

This Roasted Beet and Orange salad is a great winter treat. Sweet segments of citrus are combined with roasted beets, creamy feta, and spicy watercress. It is delicate and light yet bursting with flavor; a great lunch, snack, side, or first course to a dinner party.

Roasted Beet, Orange, and Watercress Salad

Check out this post for step-by-step photos on how to segment an orange.

6 whole beets, red or golden
1 bunch watercress, cleaned
4 oranges, peeled and segmented (see link above)
4 ounces feta or goat cheese, crumbled and at room temperature
orange-sherry vinaigrette, recipe follows

Preheat oven to 400. Remove root and stem end from beets and wash off any dirt or debris. Either place in a baking dish filled with 1/2 inch of water and topped with aluminum foil or wrap beets individually in aluminum foil with a splash of olive oil, salt, and pepper. Roast until tender, 30-45 minutes. Pierce with a knife to see if they are done.

Once beets are cooked and cooled, remove skin by placing the beet inside a paper towel. This prevents your hands from getting all red. Cut beets into quarters or eighths. Toss beets and orange segments with 1/4 cup vinaigrette. Allow to sit for 10 minutes.

Place beets and orange segments on plates. Top with leaves of watercress, crumbles of cheese, and a drizzle of vinaigrette. Add sea salt and freshly ground pepper to finish. Serve immediately.

Orange-Sherry Vinaigrette

1 Tablespoon shallot, minced
1 teaspoon dijon mustard
2 Tablespoons fresh orange juice
2 Tablespoons sherry vinegar
1/2 teaspoon sugar
1/2-3/4 cup grapeseed oil, or any neutral flavored vegetable oil

Place all ingredients in a jar with a tight fitting lid. Shake to combine. Taste to adjust seasonings and oil/vinegar balance. May be stored up to 1 week in the refrigerator.