ROAST BEET SALAD WITH ORANGE RASPBERRY BALSAMIC VINAIGRETTE
Steps:
- How to roast beets: Pre-heat oven to 375 degrees F. Rinse beets to remove any dirt or debris. Wrap each beet securely in tin foil and place on a cookie sheet. Put the cookie sheet in the oven and roast the beets for 45 minutes (1 hour if the beets are large). Remove the beets from the oven and let them cool for at least 1 hour. Unwrap the beets and peel off the skins. I would suggest wearing rubber gloves to do this so that your hands don't get stained. If you don't have rubber gloves, you may want to peel each beet under running water. Beet skins should come off easily. Slice each beet into eighths. Peel skin off the orange. Slice the orange into 4 quarters. Put one orange slice aside for the dressing. Take each orange wedge and slice into ½ inch thick pieces. Rinse and dry the mixed greens or endive. Line each salad dish with greens and place beets and oranges atop. Add the candied pecans and sprinkle the gorgonzola/blue cheese crumbles evenly over each plate. In a small Tupperware dish, combine Raspberry-Balsamic vinegar, olive oil, Champagne mustard and Fresh Orange Juice. Seal the dish with a lid (air-tight) and shake vigorously.
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Tufan Ansari
ansari.t@hotmail.comThis salad looks like it would be really good, but I'm not sure if I have the time to make it.
Nadeem Alu
a.nadeem53@yahoo.comI'm not a fan of beets, but I'm willing to give this salad a try.
Nailuz Yusuf
nailuzy96@yahoo.comThis salad looks delicious, but I'm not sure if I'm brave enough to try roasted beets.
Josie Morgan
j_m@hotmail.comI'm not sure I'll be able to find all of the ingredients for this salad, but it looks so good that I'm willing to try.
Lillian Jones
lillian-j72@gmail.comThis salad is a great way to use up leftover roasted beets.
Ade Ola
oade@gmail.comI'm always looking for new and exciting salad recipes, and this one definitely fits the bill.
rokhsana bano
rokhsana.bano@hotmail.frThis salad is perfect for a summer picnic or potluck.
Narser 612
n-61217@yahoo.comI love that this salad is healthy and delicious. It's a great way to indulge without feeling guilty.
Basanti Budha
b.basanti4@hotmail.comThis salad is a great way to get your daily dose of fruits and vegetables.
Bidhya Mahato
bidhya42@hotmail.comI've made this salad several times now, and it's always a crowd-pleaser. Even my picky kids love it!
The unknown creature
t.creature5@yahoo.comThis salad is so easy to make, but it looks and tastes like it came from a fancy restaurant.
Fanny Palud
pf@hotmail.frI'm not a huge fan of goat cheese, but it actually works really well in this salad. It adds a nice creamy tang.
Serenity March
smarch30@hotmail.comThe roasted beets are perfectly tender and flavorful. I could eat them all on their own!
Lark Zachariah
larkz@aol.comThis salad is perfect for a light lunch or dinner. It's also great for meal prep.
Naturinda Sarah
s-n59@hotmail.comI love how versatile this salad is. I've already tried it with different greens and toppings, and it's always a hit.
Azib Tameem
tameem.azib96@aol.comThe orange-raspberry vinaigrette is the star of the show. It's sweet, tangy, and perfectly complements the roasted beets.
boy punk
p@gmail.comThis salad is a feast for the eyes and the taste buds. I'm definitely adding it to my regular rotation.
Jay Prakash Lohani
p.jay50@hotmail.comDelicious and healthy! I'm not usually a fan of beets, but this salad changed my mind.
Mohammed Rafique
rm82@gmail.comEasy to follow recipe with stunning results. The colors of the roasted beets and vinaigrette are so vibrant!
Hossam Ali
h@gmail.comRoasted beets and tangy orange-raspberry vinaigrette are a match made in heaven! Loved the crunchy walnuts and goat cheese too.