Good afternoon here we will give you a recipe beet salad with orange vinaigrette which is appetizing The way making it is very easy. You just need to be careful to get results from beet salad with orange vinaigrette which has aroma and taste that can evoke our tastes.

So that the result of beet salad with orange vinaigrette, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want to prepare beet salad with orange vinaigrette the delicious as long as you know the tricks and how to make this dish able be serving very special.

Ingredients and seasonings required in prepare

1. Prepare 6 medium beets with good looking greens, any color
2. Prepare 2 Mandarin or clementine oranges, or 1 for larger citrus
3. Prepare 1 1/2 to 2 Tbsp vinegar, apple cider vinegar or white wine work well
4. Use 1 tsp honey
5. Prepare 2 Tbsp olive oil
6. Prepare 1/2 tsp Salt
7. Prepare to taste Pepper
8. Prepare handful fresh herbs such as thyme & rosemary if you have
9. Prepare 1/2 cup Feta or goat cheese (optional)

Prepare the vinaigrette by adding all of the ingredients into a jar and shaking until homogenous. You may also use a blender. Peel the beets and slice them (half moons). Add half of the dressing and toss it with the beets, shallots and dill.

How to make Beet Salad with Orange Vinaigrette:

1. Cut greens from beets. Wash greens and roots well.
2. For Roasted Beets: Preheat oven to 400°F/200°C. Peel and cut beets into wedges and bake for 40 minutes, turning them once halfway through. Roasting concentrates beets sweetness the most!
3. To Steam: Steam beets in their skin until soft but not mushy. Smaller beets will take about 20-25 minutes. Medium beets 30-40 minutes, and large beets up to an hour.
4. Steamed beets are done when you can pierce with a fork or skewer. After beets are done steaming or roasting, set aside and let cool.
5. For steamed beets, remove skin and cut into wedges when cool enough to handle. Cool in refrigerator.
6. Prepare the greens. Cut beet greens into 3cm/1 inch ribbons.
7. Bring a large pot of water and about 1 Tbsp salt to boil. Add the beet greens and cook until wilted, about 2-3 minutes.
8. Drain and immediately cool under cold running water. Squeeze out excess water and set aside
9. Make dressing by juicing 1 mandarin orange or 1/2 of a large orange (about 1/4 cup). Save the other mandarin or half orange for later.
10. And mix the juice with 1.5 to 2 Tbsp vinegar, 2 Tbsp oil, 1 tsp honey and 1/2 tsp sugar. Adjust to taste. Add a bit of pepper and fresh herbs.
11. In a bowl, sprinkle salt on beet greens and mix with half the dressing. Peel the other orange and separate into wedges. In a separate bowl, marinade the beet root wedges and orange wedges with rest of dressing.
12. On your serving platter, lay out beet greens and arrange beet root and orange wedges over top. If you like, serve with cheese such as goat cheese or feta!
13. Done and ready to serve!

Finish with the walnuts and as much goat cheese as you can handle. Notes Remove the skin and the pith of the oranges and then working over a bowl, cut between the membranes of the orange. Citrus Vinaigrette To make the vinaigrette, combine the olive oil, freshly squeezed lemon and orange juice, honey, salt and pepper and whisk until the dressing has emulsified. Assembling the Salad Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. Ingredients needed for this Beet Salad with Orange Vinaigrette Dressing: Fresh Orange Juice Olive Oil Honey Stone Ground Mustard Green Salad Blend Micro Greens Cooked Beets Goat Cheese Crumbles Orange Boil or roast your beets and remove the skins.

I say thank you for using the recipe that I convey on this page. We have high hopes we Good luck!