); drizzle with oil. Arrange arugula mixture evenly on each of 4 plates. 3 golden beets 3 red beets water 2 Tbls. Prepare the vinaigrette by adding all of the ingredients into a jar and shaking until homogenous. If there’s one tidbit of advice I can offer for those of you looking to make beet salad, it’s this: make it ahead. olive oil 2 Tbls. Extra vinaigrette can be stored in the refrigerator upto 3 days. This Beet & Orange Salad is one of those dishes that make you feel like you created something way too fancy to be enjoyed at home. orange juice 1/4 of a clove of garlic, mashed kosher salt chives, chopped, for garnish. Add half of the dressing and toss it with the beets, shallots and dill. Step 2 Cut romaine lettuce into bite-size pieces and place in a … Roast until tender-crisp, 15-25 minutes. Serve. Victory Borscht: An Oil-Free Wartime Recipe ». Preheat the oven to 375ºF and scrub the beets clean. Dressed with a simple orange vinaigrette and studded with walnuts, goat cheese crumble and fresh dill, it’s guaranteed that each forkful will offer a bite of goodness. 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. After giving the beets a good scrubbing with a dedicated veggie scrub brush, cut the tops and bottoms off and then wrap the beets up in a foil packet with a wee bit of water. Want to get to know me better? Salad may be left to marinate in refrigerator a day or more. Roasting the beets in advance takes away the majority of the prep work, making it easier to assemble when the time comes. Raw Beet Salad with Shallot, Honey, Orange Vinaigrette December 28, 2012 by Angela Roberts 8 Comments As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Join me weekly as I share tips for simple living, creating memorable gatherings, and preparing wholesome and traditional recipes with a vintage twist. Use a sharp knife starting at the top and working towards bottom to cut off white pith following curve of orange. Well, now that you know one of my weaknesses, let’s take a look at how else you can dress a roasted beet salad: The first rule of cooking is taste. Beets are friends with herbs and pair well with a fair number, including basil, cilantro, chervil, and lemon thyme. Pour a few spoonfuls of the vinaigrette all over. For the Salad. Add as much of the remaining vinaigrette as desired and toss again. Try out different herbs. I like making roasted beet salad the day before I plan on serving it to give it plenty of time for the flavours to meld. You’ll probably have enough vinaigrette to make two salads- depending on how much of it you use but its easy to whip up and stores well in the fridge for a few days! Mix well. Preheat oven to 375 degrees F. On parchment-lined sheet pan, spread beets in single layer. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. This Beet & Orange Salad is one of those dishes that make you feel like you created something way too fancy to be enjoyed at home. Slice the tops and bottoms off the beets and bundle them up in a tinfoil packet with a wee bit of water. This means that I will earn a small commission at no extra cost to you. Also this beet salad is perfect as a small starter salad! Check seasonings and serve cold or at room temperature. 1/4 cup fresh orange juice (juice of 1 orange) 1/4 cup + 1 tbsp extra virgin olive oil. The ingredients for this beet and orange salad are very simple – along with the beets and oranges, you will also need some white balsamic vinegar, olive oil and honey to make the vinaigrette and then some feta cheese, fresh mint and if you’re feeling nutty, some pistachios. Salads can be hearty enough to be the main course, or they can be served as a side dish to compliment a seafood or meat entree. Make the Salad: Divide the greens between two plates. At the end of the day, not everyone likes orange or dill. Add the beets on top of the mix green salad. Peel the beets and slice them (half moons). I love having salad dressing in the fridge that’s ready to go, so I hope you do, too! simplyhappyfoodie.com #beetsalad … Plus, kids LOVE to … Did you know that beets are full of nutrients? The second rule is keep your work station clean, and the third is play. I cannot recommend it enough. Heck, some people don’t care for goat cheese, which baffles me. Directions. For me, putting goat cheese on something takes it to the next level. Black Garlic & Orange Vinaigrette. Divide greens … FOR THE ORANGE VINAIGRETTE. Dress the greens with the vinaigrette using as much as you would like. Finish with the walnuts and as much goat cheese as you can handle. In a bowl, whisk together the orange juice, zest, honey, vinegar, mustard and oil; season with salt and pepper. Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Slice. Taste for seasoning and serve cold or at room temperature. Required fields are marked *. Roast the beets for 45 minutes, or until you can pierce through them with a knife. It’s good when you dig in right away, but when the flavours have time to mingle, it’s that much better. Make the Orange Vinaigrette: Stir together the fresh orange juice, rice vinegar and salt. The Flavor Bible by Karen Page & Andrew Domenburg, Shredded Salad with Spicy Peanut Dressing, 1/4 cup fresh orange juice (juice of 1 orange), Filed Under: Appetizers, RECIPES, Salads, Side Dishes, THE COUNTER, THE STOVE Tagged With: beets, Your email address will not be published. Make the vinaigrette while the beets are cooking. Remove the beets from the oven. Cut tops and bottoms off oranges, and clementines. Serves 4 as a side. We’ve been missing eating out a lot, and most of what I    miss eating is SALADS. Served on a bed of baby arugula, it’s a healthy meal. Will keep for up to a week in the fridge. Add the lettuces and beet greens to a large bowl and mix to combine. Pre-Quarantine I  loved getting take out salads from my favorite local restaurants- because honestly fancy salads for ONE are just way too much work. This is a quick & easy recipe that your WHOLE family will enjoy. Scrub beets and trim tops to 1 in. This Beet Goat Cheese Salad is loaded with tender roasted beets, juicy mandarin oranges, crispy apples, punchy red onions, sweet crunchy caramelized walnuts, salty toasted pepitas, creamy goat cheese, sweet tart pomegranate seeds, fresh spring mix … If you want to play with the ingredients, the standard rule of thumb is three parts oil to one part acid. You may also use a blender. Add the oil in a slow, steady stream, whisking continuously, until emulsified. This orange and beet salad is so crips, refreshing and is a nice little change from the spicy, heavy foods we’ve been indulging in. Or, for a shortcut, buy ready to eat beets already cooked and vacuum packed. If you’re concerned about staining your hands, wear gloves when handling the beets. Coat beets with cooking spray; sprinkle with salt and pepper. In a bowl, whisk the orange juice … For instance, if I see bruschetta on a menu, I’ll barely consider it because it’s so easy for me to make at home, but if I see bruschetta topped with goat cheese, that’s a whole other story. While beets cook, combine arugula and Orange Vinaigrette, tossing gently to coat. Add the orange zest, orange segments, and any juices and mix well. The fall season is the best time for fresh, flavourful foods at the farmer’s market and this Roasted Beet Salad with Goat Cheese and Orange Vinaigrette is exactly that – fresh and oh so flavourful!! I  felt like it was a nourishing treat for my body! Whisk together vinegar, honey, zest, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a small bowl. 3. For the vinaigrette: Combine orange juice, olive oil, honey, orange zest and garlic in a salad dressing shaker or whisk together in a small bowl. This healthy salad has the perfect combination of: bitter greens; crunchy nuts and seeds; creamy goat cheese, and Top evenly with beef, beets, cheese, and nuts. Beet salad is best prepared a day ahead to give the flavours time to meld. The simplicity of the salad adds to its beauty. Your email address will not be published. In a large bowl, combine the kale, scallions, chives and pistachios. Whether you need a side for dinner, a dish for a potluck, or you just have a craving for beets (I’m not alone, am I? If desired, clean and chop the beet greens and sauté them with a little olive oil, salt, and pepper until soft. Please join me over here. ), this roasted beet salad is ready to rise up to the occasion. 2. Preheat your oven to 400 degrees. In a small mixing bowl add the orange juice, lime juice, balsamic, vinegar, honey, and dijon mustard. You won’t find it listed with the walnuts or goat cheese, but time is the secret ingredient. In a mason jar, combine all dressing ingredients (1/2 cup extra virgin olive oil, 3 Tbsp balsamic vinegar, 1 Tbsp dijon mustard, 1 pressed garlic clove, 1/4 tsp salt and 1/8 tsp pepper) and … This post may contain affiliate links. Preheat oven to 400°. Beet, Radicchio, & Gorgonzola Salad With Blood Orange Vinaigrette. … Place beets on a double thickness of heavy-duty foil (about 24x12-in. (The beets may stain some of the other ingredients in the bowl.) Peel and dice beets into 1/2-inch pieces. 1. It’s simple to make, and delicious! I’m Sylvia, a vintage-loving gal. Place the foil packet on a baking sheet and roast in a 375º oven for 45 minutes, or until you can easily pierce them through with a knife. Whisk the ingredients briskly while slowly pouring in the olive oil. Let them cool. It's sure to be a hit! Fold in the beets and oranges. Toss with olive oil, salt, and pepper, and roast on a separate lined baking sheet until very tender, about 1 hour or slightly longer. Roasted Beet Salad with Orange Champagne Vinaigrette January 2, 2021 OlverIndulgence Homemade Food , Side Dish Leave a comment This salad is one we should have made long ago, but given the vitamin C from our navel orange component, we figured it was a good way to open 2021. Copyright © 2021 Vintage Kitchen Vixen on the Foodie Pro Theme. This gives the flavors of the dressing time to blend. Add the beets and toss to coat. Best of all, you can play with this recipe, in fact, I encourage you to do so! If you want to read up more on the virtues of beets, you can peruse this Healthline article at your leisure. 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