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Roasted Beet, Onion, and Orange Salad

Michael Chiarello : Food Network
  • 65 minutes
  • Serves 4

INGREDIENTS

1 lb

Beets

1 tbsp

Coriander, fresh

2

Oranges, wedges

20

Pearl onions, about 1/2 pound, large

1

Salt and freshly ground pepper

2 tbsp

Hazelnut oil

1 tbsp

Olive oil, extra-virgin

2 tbsp

Hazelnuts, toasted and peeled

1/2 cup

Orange juice, freshly squeezed

1 oz

Pecorino