Beet Salad with Orange Vinaigrette
Beet Salad with Orange Vinaigrette

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, beet salad with orange vinaigrette. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Beet Salad with Orange Vinaigrette is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Beet Salad with Orange Vinaigrette is something that I have loved my entire life.

Brighten you day with this colorful beet salad with sliced beets, navel oranges, red onions, arugula in a light vinaigrette. Winter may be dreary, but it's the best time of year for colorful citrus fruits and beets! This is a quick and easy salad that can brighten any winter day with.

To get started with this particular recipe, we have to prepare a few components. You can have beet salad with orange vinaigrette using 9 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Beet Salad with Orange Vinaigrette:
  1. Prepare 6 medium beets with good looking greens, any color
  2. Prepare 2 Mandarin or clementine oranges, or 1 for larger citrus
  3. Get 1 1/2 to 2 Tbsp vinegar, apple cider vinegar or white wine work well
  4. Make ready 1 tsp honey
  5. Take 2 Tbsp olive oil
  6. Take 1/2 tsp Salt
  7. Take to taste Pepper
  8. Prepare handful fresh herbs such as thyme & rosemary if you have
  9. Take 1/2 cup Feta or goat cheese (optional)

One of our test kitchen professionals said "the citrus segment and the orange-zest-spiked vinaigrette pair well with the earthy sweet of the beets." Vinaigrette: In a small bowl, combine all the ingredients. Whisk together and pour over the beets. Serve at room temperature or cover and refrigerate overnight. Bean And Lentil Salad With Orange Vinaigrette.

Steps to make Beet Salad with Orange Vinaigrette:
  1. Cut greens from beets. Wash greens and roots well.
  2. For Roasted Beets: - Preheat oven to 400°F/200°C. Peel and cut beets into wedges and bake for 40 minutes, turning them once halfway through. Roasting concentrates beets sweetness the most!
  3. To Steam: - Steam beets in their skin until soft but not mushy. Smaller beets will take about 20-25 minutes. Medium beets 30-40 minutes, and large beets up to an hour.
  4. Steamed beets are done when you can pierce with a fork or skewer. After beets are done steaming or roasting, set aside and let cool.
  5. For steamed beets, remove skin and cut into wedges when cool enough to handle. Cool in refrigerator.
  6. Prepare the greens. Cut beet greens into 3cm/1 inch ribbons.
  7. Bring a large pot of water and about 1 Tbsp salt to boil. Add the beet greens and cook until wilted, about 2-3 minutes.
  8. Drain and immediately cool under cold running water. Squeeze out excess water and set aside
  9. Make dressing by juicing 1 mandarin orange or 1/2 of a large orange (about 1/4 cup). Save the other mandarin or half orange for later.
  10. And mix the juice with 1.5 to 2 Tbsp vinegar, 2 Tbsp oil, 1 tsp honey and 1/2 tsp sugar. Adjust to taste. Add a bit of pepper and fresh herbs.
  11. In a bowl, sprinkle salt on beet greens and mix with half the dressing. Peel the other orange and separate into wedges. In a separate bowl, marinade the beet root wedges and orange wedges with rest of dressing.
  12. On your serving platter, lay out beet greens and arrange beet root and orange wedges over top. If you like, serve with cheese such as goat cheese or feta!

Baby Beet Salad With Oranges And Red Onion. Sweet beets marry well with the peppery bite of arugula in this roast beef salad, while a citrusy vinaigrette provides a bright counterpoint to the richness of the meat, goat cheese, and pine nuts. I'm Sylvia from Vintage Kitchen Vixen. Meanwhile, in a small bowl, combine the minced shallot, vinegar, orange juice, and Toss the frisée with some of the remaining vinaigrette (there may be a little vinaigrette left over). Divide the frisée evenly among salad plates.

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