Best 8 Beet Salad With Orange Dressing Recipes

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE

Steps:

• Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

ROASTED BEET SALAD WITH ORANGES AND CREAMY GOAT CHEESE DRESSING

Steps:

• Preheat the oven to 400 degrees F. Trim the beets and place on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil and bake until tender, about 45 minutes. When cool enough to handle, peel the beets, slice in half lengthwise, and then slice into 1/4-inch-thick half-moons. For the dressing, heat 3/4 cup of the orange juice and the sugar in a small saucepan over medium-high heat. Simmer until the mixture is reduced to about 3 tablespoons, about 30 minutes. Cool completely. Whisk the orange juice reduction with the olive oil, the remaining 2 tablespoons orange juice, the goat cheese, champagne vinegar, heavy cream and 1 tablespoon water in a medium bowl. Sprinkle with salt and pepper. Cut off both ends of the oranges. Carefully cut off the skin and pith, and then slice the oranges in half and then into 1/4-inch half-moons. Mix together the arugula and onions in a large salad bowl. Divide the salad among 4 plates. Arrange the oranges and beets over each salad and drizzle with the dressing. Cook's Note: If using both golden beets and red beets, wrap them separately so the red beets don't dye the golden beets while they cook. Per serving: Calories 279; Total Fat 15 grams; Saturated Fat 6 grams; Protein 10 grams; Total Carbohydrate 30 grams; Sugar: 21 grams; Fiber 6 grams; Cholesterol 18 milligrams; Sodium 331 milligrams

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.

BEET SALAD WITH ORANGE VINAIGRETTE

Steps:

• For vinaigrette, place the first 8 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate 1 hour., Preheat oven to 400°. Place beets in a 13x9-in. baking dish; add 1 in. of water. Bake, covered, until tender, 40-45 minutes. Cool; peel and cut beets into thin slices., Just before serving, arrange watercress on a platter or individual plates; top with beets. Sprinkle with walnuts and cheese. Shake dressing again; drizzle over salad.

ORANGE AND BEET SALAD

Steps:

• Preheat oven to 400°. Scrub beets and trim tops to 1 in. Place beets on a double thickness of heavy-duty foil (about 24x12-in.); drizzle with oil. Fold foil around beets, sealing tightly. Place on a baking sheet. Roast 55-65 minutes or until tender. Open foil carefully to allow steam to escape., When cool enough to handle, peel and slice beets. Divide salad greens, beets and oranges among six salad plates. Sprinkle with cheese. In a small bowl, whisk dressing ingredients; serve with salads.

ROASTED BEET SALAD WITH ORANGE DRESSING

Steps:

• Preheat the oven to 350°. Wrap the beets in foil and roast for about 1 1/4 hours, or until tender. Let cool, then peel the beets and cut them into 1/4 -inch dice.
• In a bowl, whisk together the orange juice, zest, honey, vinegar, mustard and oil; season with salt and pepper.
• Add the beets and toss to coat. Arrange the salad greens on a large plate and top with the beets and red onion.

BEETS WITH ORANGE VINAIGRETTE

Steps:

• Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.

CARROT, CAULIFLOWER AND BEET SALAD WITH ORANGE-ANISE DRESSING

Steps:

• Blend first 4 ingredients in blender until aniseed is finely chopped, abut 1 minutes. Strain dressing into medium bowl, pressing hard on seeds in strainer; discard seeds. Whisk in orange peel and honey. Season with salt and pepper.
• Steam cauliflower until crisp-tender, about 6 minutes. transfer to medium bowl. Steam carrots until tender but still bright in color, about 8 minutes. Transfer to another bowl. Steam beets until tender, adding more water to pot if needed, about 15 minutes. Transfer to another bowl. Cool all vegetables completely.
• Mix 1/2 cup dressing into cauliflower. Mix 1/4 cup dressing into beets. (Dressing and marinated vegetables can be made ahead. Cover separately and chill up to 1 day. Bring to room temperature before continuing.)
• Rinse and dry beet greens. Arrange on platter as base for salad. Drain dressing from vegetables. Overlap carrots around edge of platter. Arrange cauliflower in ring within carrots. Mound beets in center. Drizzle with some of remaining dressing. Serve salad with pita breads and any remaining dressing.