Beet Salad with Orange Vinaigrette
Beet Salad with Orange Vinaigrette

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, beet salad with orange vinaigrette. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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

Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely Drizzle with vinaigrette and toss gently to coat. Top with orange sections and beets; sprinkle.

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

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

Bean And Lentil Salad With Orange Vinaigrette. Baby Beet Salad With Oranges And Red Onion. 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!

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!

This is a quick and easy salad that can brighten any winter day with. Beets pair perfectly with citrus, and lately I've always got clementines in the fruit bowl. I added those to the salad, along with a few blood oranges I'd purchased, and the colors just went Add the golden beets, oranges, green onions, fennel, and cheese, and toss with enough of the vinaigrette to coat. 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.

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