**Beets with Orange Vinaigrette: A Symphony of Sweetness and Tang**
Discover a delightful interplay of flavors with our vibrant Beet Salad recipe, featuring succulent Chioggia or golden beets roasted to perfection. These earthy gems are tossed in a refreshing Orange Vinaigrette, a harmonious blend of tangy orange juice, zesty lemon juice, sweet honey, and aromatic Dijon mustard. Savor the contrasting textures of tender beets and crunchy walnuts, while fresh mint and parsley add a burst of herbal freshness. This salad is not only a feast for the taste buds but also a visual masterpiece, sure to impress at any gathering.
But that's not all! This article is a treasure trove of beet-centric recipes. Elevate your culinary repertoire with our Beet and Goat Cheese Salad, a symphony of roasted beets, creamy goat cheese, and a drizzle of balsamic glaze. Or embark on a culinary journey with our Moroccan Beet Salad, where warm spices dance with the sweetness of beets and the crunch of almonds.
If you're craving a warm and comforting dish, try our Roasted Beet Soup, a velvety blend of roasted beets, vegetable broth, and a touch of cream. It's a nourishing and flavorful delight, perfect for chilly evenings. And for a unique side dish, our Beet and Quinoa Salad combines earthy beets, fluffy quinoa, and a zesty lemon-tahini dressing.
Beets are not only delicious but also packed with essential nutrients. Their vibrant colors signal their antioxidant-rich nature, helping protect your cells from damage. They're also a good source of fiber, potassium, and vitamins A and C, making them a wholesome addition to any diet.
So, embark on a culinary adventure with our collection of beet recipes. From vibrant salads to hearty soups, these dishes showcase the versatility and deliciousness of this often-overlooked root vegetable.
ROASTED BEET SALAD WITH ORANGE VINAIGRETTE
Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 125 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
BEETS WITH ORANGE VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 37m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 3 each red beets and yellow beets in boiling salted water until tender, 30 minutes. Let cool; peel and cut into wedges. Whisk 2 tablespoons each orange juice and olive oil, 1 tablespoon white balsamic vinegar and 3/4 teaspoon kosher salt in a large bowl. Add the beets, 4 segmented blood oranges and 1/3 cup chopped parsley; toss.
BEET SALAD WITH ORANGE VINAIGRETTE
Beets and watercress topped with Gorgonzola and a sweet citrus dressing form a tantalizing new blend for a mixed salad. The combination of ingredients may seem unlikely, but I guarantee it will become a new favorite. -Mary S. Moskovitz, Ventnor, New Jersey
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 68 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 110mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
BEETS WITH ORANGE VINAIGRETTE
Provided by Florence Fabricant
Categories weekday, salads and dressings
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Trim green tops from beets and place beets in large pot of salted water. Bring to a boil and simmer uncovered about 1 hour, or until just tender. Drain and set aside until cool enough to handle.
- Remove zest from oranges, preferably in long strips. Slice off the rest of the skin and all the pith. Holding the oranges over a large bowl to catch any juice, use a sharp knife to cut the segments out, away from the membrane.
- Peel and dice beets into 1/2-inch pieces. Add to bowl along with vinegar, orange juice, olive oil, sugar, pepper, red onion, orange zest and 1 1/2 teaspoons salt, or to taste. Mix well.
- Check seasonings and serve cold or at room temperature. Salad may be left to marinate in refrigerator a day or more.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 5 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 530 milligrams, Sugar 15 grams
BEETS WITH ORANGE VINAIGRETTE
Make and share this Beets With Orange Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Trim and discard tops and root ends from beets. Rinse beets, peel, and cut crosswise into 1/8- to 1/4-inch-thick slices.
- In a 5- to 6-quart pan over high heat, bring 1 inch of water to a boil. Place beets on a rack over water, cover pan, reduce heat, and steam until beets are tender when pierced, about 15 minutes.
- Meanwhile, in a bowl, mix orange peel, orange juice, vinegar, olive oil, and tarragon. Remove beets from steaming rack and add to bowl. Mix gently to coat. Add salt and pepper to taste.
Nutrition Facts : Calories 273.5, Fat 7.7, SaturatedFat 1.1, Sodium 351.6, Carbohydrate 48.2, Fiber 9.4, Sugar 37.5, Protein 8.2
BEETS IN VINAIGRETTE
Provided by Edna Lewis
Categories Onion Side Vegetarian Lunch Beet Parsley Boil Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30 to 45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.
- Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking, then add warm beets and parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.
BEETS WITH ORANGE VINAIGRETTE
This was on the Barefoot Contessa this morning and it sounded so good. i added the ingred's to my shopping list immediately.
Provided by smiles4u
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 282.3, Fat 10.8, SaturatedFat 1.5, Sodium 903.8, Carbohydrate 44.3, Fiber 11.5, Sugar 31.6, Protein 6.3
RAW BEETS WITH ORANGE-CORIANDER VINAIGRETTE
Raw vegetables lend unexpected texture to the antipasti table and hold up well in salads. In this colorful assemblage, orange-coriander vinaigrette plays off the sweetness of red, golden, and Chioggia beets.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Prepare an ice-water bath; set aside. Peel beets. Using a mandoline, thinly slice into rounds. Transfer to ice-water bath; refrigerate 30 minutes.
- Meanwhile, whisk together orange juice, vinegar, and honey in a medium bowl. Add oil in a slow, steady stream, whisking until emulsified. Whisk in coriander and orange zest. Season with salt and pepper. Cover, and set aside.
- Drain beets, and pat dry. Add beets to dressing; toss to combine. Let stand 5 minutes before serving.
Tips:
- Choose the right beets: Look for beets that are small and firm, with smooth skin and no blemishes. Fresh beets will have bright green tops, so if the tops are wilted, it's best to avoid them.
- Prepare the beets properly: Before cooking, scrub the beets thoroughly to remove any dirt or debris. Then, trim the tops and roots, and peel the beets using a vegetable peeler. If you're roasting the beets, toss them with olive oil and salt before roasting at 425°F for about 45 minutes, or until tender.
- Make the orange vinaigrette: Combine olive oil, orange juice, orange zest, Dijon mustard, honey, salt, and pepper in a small bowl. Whisk until well combined, then set aside.
- Assemble the salad: Once the beets are cooked and cooled, slice them into thin rounds. Arrange the beet slices on a serving platter, then top with the orange vinaigrette. Sprinkle with chopped walnuts and goat cheese, and serve immediately.
Conclusion:
This beet salad with orange vinaigrette is a delicious and refreshing dish that is perfect for any occasion. The beets are roasted until tender and slightly caramelized, and the orange vinaigrette is tangy and flavorful. The walnuts and goat cheese add a nice crunch and creaminess to the salad. Overall, this salad is a great way to enjoy the sweet and earthy flavor of beets.
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