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
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.
Nutrition Facts : Calories 211 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 96 milligrams, Carbohydrate 20 grams, Fiber 5 grams, Protein 3 grams, Sugar 14 grams
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
BEET - ORANGE SALAD WITH RASPBERRY VINAIGRETTE
Make and share this Beet - Orange Salad With Raspberry Vinaigrette recipe from Food.com.
Provided by Derf2440
Categories Oranges
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Drain beets well and cut each in half, cut larger beets into quarters.
- Place in a small salad bowl.
- Zest as much as possible of the orange peel, right into the bowl with the beets.
- Cut the ends off the orange and slice the remaining peel off being careful not to leave any pith.
- Section the orange, over the bowl, dropping the supremes into bowl with the beets, taking care to let any juice run into the bowl.
- Squeeze the juice out of the remains into the bowl.
- Discard remains.
- Vinaigrette: Whisk together all vinaigrette ingredients and pour over beets and orange.
- Carefully mix to coat, cover and refrigerate for at least one hour.
- Just before serving sprinkle fresh raspberries on top.
- (Will keep in refrigerator for at least a week.).
Nutrition Facts : Calories 91.1, Fat 4.7, SaturatedFat 0.6, Sodium 149.1, Carbohydrate 12.3, Fiber 2.4, Sugar 9.3, Protein 1.3
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
BEET, ORANGE AND ARUGULA SALAD
The oranges in this sweet and pungent salad will look like blood oranges after they sit for a little while with the beets. This makes a pretty Christmas salad. Try to find the wispy wild arugula, which is more pungent than regular arugula.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, salads and dressings, appetizer
Time 10m
Yield Serves 4
Number Of Ingredients 11
Steps:
- In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
- Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 14 grams
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.
ROASTED BEET SALAD WITH RASPBERRY BALSAMIC VINAIGRETTE
Make and share this Roasted Beet Salad With Raspberry Balsamic Vinaigrette recipe from Food.com.
Provided by cookiedog
Categories Salad Dressings
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To Roast the Beets: Adjust the oven rack to the center position and preheat the oven to 400°F Rub the beets with the olive oil and wrap them together in a large piece of aluminum foil. Put the beets in a small roasting pan or baking dish and roast them for 50 minutes to an hour, until they are tender when a knife is inserted in the center.
- Remove the foil packet from the pan and let the beets cool on the foil before unwrapping. Using your fingers, peel the beets over the foil. The skins should slip off easily; if not, use a paring knife. Cut the beets into 1/4-inch matchstick slices and reserve.
- To make the Vinaigrette: Put the olive oil, balsamic vinegar, red wine vinegar, onion, jam, mustard, and sugar in the container of a blender or food processor. Process until well blended and emulsified. (You should have 1 cup.) Season to taste with salt and pepper.
- To Assemble the salad: In a large salad bowl, toss the greens, beets, and walnuts with half of the dressing. Season to taste with pepper. Top each serving with some of the cheese. Pass the remaining dressing at the table.
Nutrition Facts : Calories 539.2, Fat 50.4, SaturatedFat 10.6, Cholesterol 21.3, Sodium 503.8, Carbohydrate 15.2, Fiber 3.1, Sugar 8.9, Protein 10.7
ROASTED BEET-ORANGE SALAD
Tender beets and tangy vinaigrette are the stars of this fresh, colorful salad. -Kathy Rairigh, Milford, Indiana
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Place beets in an 11x7-in. baking dish; add 1 in. of water. Cover and bake 40-45 minutes or until tender. Cool; peel, slice and quarter beets., In a large bowl, combine beets and green onions. In a small bowl, whisk vinegar, oils, sugar, salt, curry and white pepper. Pour over beets; toss to coat. Cover and refrigerate for 2 hours., Divide lettuce among six plates. Using a slotted spoon, top with beet mixture. Arrange orange sections over salad.
Nutrition Facts : Calories 59 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 96mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
BEET SALAD WITH RASPBERRY DRESSING
I love beets this recipe is so good..can be served warm or cold. recipe idea of cfletcher.
Provided by Pat Duran
Categories Other Salads
Time 30m
Number Of Ingredients 6
Steps:
- 1. For fresh beets, cut tops off the beets and boil whole until tender; about 15-20 minutes. Drain and cut in quarters. For canned beets , drain and cut in quarters
- 2. Put the quartered beets and oranges into a medium bowl. Mix together remaining ingredients and pour over beets and oranges.Mix thoroughly. Let sit at room temperature for at least 1/2 hour so flavors meld.Stir before serving.
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