Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, beet salad. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Beet Salad is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Beet Salad is something which I’ve loved my entire life. They are fine and they look wonderful.
These salads will beet the competition! Inspired by the surprising flavor of beets? Try some other root vegetables you may have overlooked!
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook beet salad using 16 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Beet Salad:
- Make ready 8-10 cups organic mixed greens of your choice
- Get 4 medium beets, washed
- Take 2 tsp olive oil, for roasting beets
- Make ready Pinch salt
- Prepare 2 large carrots, shaved into ribbons or grated
- Get 1/2 cup crumbled goat's milk cheese
- Get 1/3 cup pecans, chopped
- Make ready 1/3 cup dried cranberries
- Make ready 1/4 cup green onion, chopped
- Prepare Vinaigrette Ingredients
- Take 3 tbsp honey
- Make ready 2 tbsp olive oil
- Get 1 tbsp balsamic vinegar
- Take 1 tsp Dijon mustard
- Take Juice of 2 fresh oranges
- Take To taste salt & pepper
Beets are extremely nutritious and high in iron. With a few basic ingredients, you can make a delicious. Our Beet Salad Recipes are just what you're looking for - all from Food Network. Roasted beets are delightful, sweet but very earthy and aromatic–great for a side salad.
Steps to make Beet Salad:
- Preheat oven to 375 degrees F. While oven is preheating, line a small baking dish with parchment paper.
- Wash beets and cut off stems (no need to peel at this point). Place them in the parchment lined baking dish and toss in 2 tsp olive oil and a pinch of salt. Keeping the peel on during roasting helps prevent them from bleeding and making a big mess.
- Roast beets for 45-50 min. Remove from oven, let cool in the dish for 5-10 min. They'll still be warm, but you'll be able to handle them without burning yourself.
- While waiting for beets to cool, measure the greens into a large bowl.
- Grate or slice carrots into ribbons using your vegetable peeler, chop green onions, and measure out goat cheese, pecans, and dried cranberries.
- Remove skin from beets with a vegetable peeler, and chop beets into bite sized chunks.
- Sprinkle carrots over salad greens, add chopped beets, goat cheese, pecans, green onions, and dried cranberries. Set aside while you prepare the vinaigrette.
- To a medium mason jar, add the honey, olive oil, balsamic vinegar, Dijon mustard, and the juice of 2 oranges. Add a pinch or two of salt and pepper.
- Close the jar lid tightly and shake ink all ingredients are combined. The mustard in the dressing not only adds flavour, but acts as an emulsifier to keep the oil and vinegar from separating.
- Drizzle the vinaigrette over salad to your taste, gently toss, and serve.
- This salad is best served immediately, but you can prep the ingredients the day before and assemble when ready to serve.
Beet Salad. this link is to an external site that may or may not meet accessibility guidelines. Roasting the beets for this salad concentrates their naturally earthy flavor. You can save time by spreading the beets in a cake pan or on a small baking. Sharing stunningly delicious beet salad recipes. Roasted beets with citrus, raw beets with lime and garlic, quinoa salads with roasted beets and squash, roasted beet and feta salads, and more.
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