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Fast Guide to Serving Perfect Beet Salad with Orange Vinaigrette

Hoping to eat Beet Salad with Orange Vinaigrette a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna help you with useful instructions on producing a Beet Salad with Orange Vinaigrette like a famous chef made.

Beet Salad with Orange Vinaigrette

We hope you got benefit from reading it, now let's go back to beet salad with orange vinaigrette recipe. You can cook beet salad with orange vinaigrette using 9 ingredients and 12 steps. Here is how you cook it.

To make an unforgettable Beet Salad with Orange Vinaigrette, here are the components required:

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

After readying the materials, next you are ready to prepare your tasty Beet Salad with Orange Vinaigrette by following the instructions below:

  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!.

Place in a small salad bowl. Zest as much as possible of the orange peel, right into Discard remains. Vinaigrette: Whisk together all vinaigrette ingredients and pour over beets and orange. Carefully mix to coat, cover and refrigerate. Beets pair perfectly with citrus, and lately I've always got clementines in the fruit bowl.

Recipe : Beet Salad with Orange Vinaigrette

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