Best 8 Beet Orange And Walnut Salad Recipes

BEET-ORANGE SALAD

Steps:

• Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.

WILD ARUGULA AND BEET SALAD WITH ORANGE, WALNUTS AND TARRAGON

Steps:

• Combine the salad ingredients in a large bowl.
• Whisk together balsamic vinegar, salt, sherry vinegar, garlic, walnut oil and olive oil. Toss with salad. Season if desired with freshly ground pepper.

BEET, ORANGE AND WALNUT SALAD

Steps:

• Shake all ingredients in a covered jar; refrigerate.
• Heat oven to 375°F. You'll need a rimmed baking sheet lined with nonstick foil. Add beets; cover pan with foil.
• Roast 1 1/4 hr or until beets are tender. When cool enough to handle, rub off skins with your fingers and slice. Toss in large bowl with 1/4 cup of the dressing and the salt and pepper.
• While beets roast, cut peel and pith from oranges; slice.
• Arrange lettuce leaves, beet and orange slices on a large serving platter or individual salad plates. Drizzle with remaining dressing; sprinkle with walnuts and chives.

BEET SALAD WITH ORANGE-WALNUT DRESSING

Steps:

• Place beets in a 13-in. x 9-in. baking dish; add 1 in. of water. Cover and bake at 400° for 40-45 minutes or until tender. Cool; peel and julienne., In a serving bowl, combine the lettuce, oranges, endive and watercress. Add beets and walnuts. , In a small bowl, whisk the oil, orange juice, vinegar, onion, lemon juice, mustard, salt and pepper. Drizzle over salad; toss gently to coat.

BEET AND ORANGE SALAD WITH WALNUTS

Steps:

• Preheat oven to 400°. Trim ends of beets. Divide beets between two 10-inch pieces of heavy foil. Drizzle each with 1 tablespoon water. Fold foil over beets; fold ends to seal. Place packets on a large baking sheet. Roast until beets are tender and easily pierced with a knife, 50 to 60 minutes. Carefully open packets to avoid the steam that escapes. When cool enough to handle, peel beets by rubbing them with a paper towel. Chop into cubes.
• Meanwhile, toast walnuts in a dry skillet over medium until fragrant, about 5 minutes. Let cool.
• Cut tops and bottoms off oranges. Cutting from top to bottom, use a small knife to cut off peel and pith from the sides. Working over a bowl to catch juice, cut between orange segments and membranes to release segments into the bowl. Squeeze the membranes over the bowl to extract any remaining juice.
• For dressing, carefully pour juice from the bowl with orange segments into a separate bowl. (You should have about 3 tablespoons juice.) Whisk in vinegar, honey, salt and pepper. While whisking, slowly pour in olive oil and continue whisking until emulsified.
• Just before serving, gently combine beets, oranges, walnuts and parsley in a shallow bowl or platter. Add dressing and toss to combine. If desired, crumble goat cheese over salad.

BEET, ORANGE AND WALNUT SALAD

Steps:

• Preheat the oven to 375 degrees.
• Wrap each beet in a piece of foil, sealing tight. Place all the beet packages on a foil-lined baking dish.
• Bake for 1 - 1 1/4 hours.
• Leave the beet packages on the baking dish, but carefully pull open a corner of the foil package to let the steam escape. Let the beet packages sit in this manner for 5-10 minutes.
• Carefully open the foil package more fully.
• Let the beet packages sit in this manner for an additional 5-10 minutes or until the beets can be handled comfortably.
• Slide your fingers over the surface of the beets and the skin of the beets will peel off easily.
• Cut the beets into wedges.
• Peel 2 of the oranges well, taking care to remove all the white pith, Carefully separate the peeled oranges into separate segments.
• Set aside. Squeeze the juice from the remaining orange. Set aside. In a bowl, combine 1 tablespoon of the walnut oil, sugar, salt and pepper.
• Add the walnuts and toss well to coat. Place the walnuts in a single layer on a baking dish and bake 5-7 minutes until the nuts are very hot to the touch and smell "nutty." Allow nuts to cool and chop coarsely.
• In a bowl, combine the orange juice, the olive oil, the remaining tablespoon walnut oil, red wine vinegar, and additional salt and pepper to taste. Toss the lettuce with three-quarters of the vinaigrette and spread on a platter.
• Toss the beets with the remaining vinaigrette. Top the nest of greens with a layer of beets.
• Arrange the orange wedges decoratively around the mound of beets and sprinkle the seasoned nuts over everything.
• Serve immediately.
• Note: Other nuts and their counterpart in nut oil may be used instead of walnuts.

BEET, ORANGE AND ARUGULA SALAD

Steps:

• In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
• Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.

RED LEAF SALAD WITH ROASTED BEETS, ORANGES, AND WALNUTS

Steps:

• 1. Heat the oven to 350°F. Lay the beets on one half of a large piece of aluminum foil. Sprinkle with olive oil and season with salt. Fold the foil in half to make a packet and roll the edges to seal. Lay on a baking sheet and roast until tender, 45 to 60 minutes. Let cool. Peel the beets and slice into 1/2-inch-thick wedges.
• 2. Keep the oven at 350°F; toast the walnuts on a baking sheet for a few minutes, 5 to 7, until they smell good. Remove the nuts and let them cool while you wash and dry the lettuce and tear it into a salad bowl.
• 3. Zest one orange-you need 1 teaspoon grated zest. Using a very sharp knife, cut the ends from the oranges, slicing just deep enough to expose the flesh. Cut off the remaining peel and pith. Then, working over a bowl, remove the segments, cutting between the membrane. Place the segments in a strainer to drain off excess juice.
• 4. Whisk together the dressing ingredients-the shallot, fennel seeds, and lemon juice-in a small bowl, adding the oil last, whisking as you pour it in so the dressing emulsifies a bit. Taste and adjust the seasoning.
• 5. Toss the nuts, beets, oranges, and the dressing with the salad, adjust the seasoning, and serve immediately.
• Tips and Techniques
• Teresa: "The oranges and beets are best tossed in at the last minute, when you dress the salad to serve it, lest the o‐juice and beety color run amok."
• About the Cook
• Teresa Parker is an expert on Catalonia and its cuisine, and runs culinary tours in Spain. She's a good friend of Merrill's and splits her time between New York City and Wellfleet, Massachusetts.