Beet Salad with Orange Vinaigrette
Beet Salad with Orange Vinaigrette

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, beet salad with orange vinaigrette. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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.

Beet Salad with Orange Vinaigrette is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Beet Salad with Orange Vinaigrette is something that I have loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make Beet Salad with Orange Vinaigrette:
  1. Prepare 6 medium beets with good looking greens, any color
  2. Get 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. Prepare 1 tsp honey
  5. Make ready 2 Tbsp olive oil
  6. Prepare 1/2 tsp Salt
  7. Prepare to taste Pepper
  8. Get 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. Join me each week on my blog and channel as I share tips for simple living, creating memorable gatherings, and. Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.

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