Welcome to a delightful culinary journey where roasted beets take center stage, harmoniously blended with a tangy orange vinaigrette. This vibrant salad is a symphony of flavors and textures, sure to tantalize your taste buds. From the earthy sweetness of the roasted beets to the zesty kick of the orange vinaigrette, each bite is a delightful experience.
This recipe offers a versatile foundation for creating a personalized salad masterpiece. Experiment with different greens, nuts, and cheese to cater to your preferences. Whether you prefer a classic combination of baby arugula and goat cheese or a more robust blend of mixed greens, walnuts, and feta, this salad adapts seamlessly to your culinary vision.
Additionally, the tangy orange vinaigrette featured in this recipe serves as a versatile dressing that complements various salads and grilled dishes. Its vibrant orange hue and citrusy flavor profile make it a perfect marinade for chicken or fish, adding a refreshing twist to your meals.
So, gather your ingredients, fire up your oven, and embark on a culinary adventure that celebrates the humble beet. With its vibrant colors and delectable flavors, this roasted beet salad with orange vinaigrette promises to be a feast for both the eyes and the palate. Let's dive into the recipe and create a dish that will surely impress your family and friends.
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
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
ROASTED BEET SALAD WITH ORANGES AND BEET GREENS
An easy Roasted Beet Salad recipe. The delicate beet greens; which are an excellent source of potassium, folic acid, and magnesium - make this dish even more healthful.
Categories Salad Citrus Onion Vegetable Side Roast Picnic Low Fat Vinegar Beet Fall Winter Healthy Bon Appétit Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.
- Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.
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.
Tips:
- Choose the right beets: Look for beets that are small to medium in size, with smooth, firm skin and no blemishes.
- Roast the beets properly: To get the best flavor and texture, roast the beets until they are tender when pierced with a fork, but not mushy.
- Make the vinaigrette ahead of time: The vinaigrette can be made up to 2 days in advance. Store it in a jar or airtight container in the refrigerator.
- Use fresh oranges: Fresh oranges provide the best flavor for the vinaigrette. If you don't have fresh oranges, you can use bottled orange juice, but the flavor will not be as good.
- Add some crunch: To add some crunch to the salad, add some chopped nuts or seeds, such as walnuts, pecans, or sunflower seeds.
- Serve immediately: The salad is best served immediately after it is made. The beets will start to lose their color and flavor if they sit for too long.
Conclusion:
This roasted beet salad with orange vinaigrette is a delicious and healthy dish that is perfect for any occasion. The beets are roasted to perfection and the orange vinaigrette adds a bright and tangy flavor. The salad is also packed with nutrients, including vitamins A, C, and K, and fiber. So next time you are looking for a healthy and delicious salad, give this roasted beet salad with orange vinaigrette a try. You won't be disappointed!
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