Beet Orange Salad With Raspberry Vinaigrette Recipes

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ROASTED BEET SALAD WITH ORANGE VINAIGRETTE



Roasted Beet Salad with Orange Vinaigrette image

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

3 medium fresh beets (about 1 pound)
3 tablespoons olive oil
1 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon white wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh tarragon, divided
1 package (6 ounces) fresh baby spinach
4 cups torn mixed salad greens
2 medium navel oranges, peeled and sectioned
4 ounces crumbled goat cheese
1/2 cup chopped walnuts, toasted

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



Beet-Orange Salad image

Provided by Food Network Kitchen

Categories     appetizer

Yield 4 servings

Number Of Ingredients 0

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



Beet Salad with Orange Vinaigrette image

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

1/2 cup orange juice
1 tablespoon olive oil
2 teaspoons white wine vinegar
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon chopped shallot
1/2 teaspoon grated orange zest
1/8 teaspoon salt
1/8 teaspoon pepper
4 fresh beets (about 1/2 pound)
1 bunch watercress
1/4 cup walnut halves, toasted
1/4 cup crumbled Gorgonzola cheese

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



Beet - Orange Salad With Raspberry Vinaigrette image

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

1 (14 ounce) can baby beets, well drained and cut in half
1 large navel orange
3 tablespoons raspberry vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4-1 large shallot, finely chopped
1 tablespoon honey
6 -8 fresh raspberries (to garnish) (optional)

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

TOSSED SALAD AND RASPBERRY VINAIGRETTE



Tossed Salad and Raspberry Vinaigrette image

Provided by Trisha Yearwood

Categories     side-dish

Time 10m

Yield 4 to 6 Servings

Number Of Ingredients 12

1 pound mixed field greens
1 cup dried cranberries
1 cup walnut pieces
One 22-ounce can mandarin oranges, drained and chilled
1 1/2 cups grape tomatoes, halved
1 1/2 cups crumbled feta cheese
1 cup fresh raspberries
1/2 cup apple cider vinegar
1/2 cup aged balsamic vinegar
2 teaspoons sugar
1 1/2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil

Steps:

  • For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
  • For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
  • Toss the salad with the vinaigrette before serving.

RASPBERRY VINAIGRETTE & ORANGE SALAD



Raspberry Vinaigrette & Orange Salad image

Mandarin oranges and crispy jicama tossed with greens and raspberry vinaigrette bring a bright taste to a smart salad course.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 8 servings

Number Of Ingredients 5

1 pkg. (10 oz.) torn salad greens
1 can (11 oz.) mandarin oranges, drained
1 cup julienne-cut jicama
3/4 cup KRAFT Lite Raspberry Vinaigrette Dressing
2 Tbsp. sesame seed, toasted

Steps:

  • Toss salad greens with next 3 ingredients in large bowl.
  • Sprinkle with sesame seed.

Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g

ROAST BEET SALAD WITH ORANGE RASPBERRY BALSAMIC VINAIGRETTE



ROAST BEET SALAD WITH ORANGE RASPBERRY BALSAMIC VINAIGRETTE image

Categories     Salad     Vegetable     Appetizer     Vegetarian

Yield 4

Number Of Ingredients 9

4 medium-sized Beets (Fresh beets are a must. Canned beets are flavorless and disgusting.)
1 Orange
Mixed greens or endive (to cover the bottom of the dish)
Crumbled Gorgonzola cheese or Blue cheese
Candied Pecans
¼ cup Raspberry-Balsamic vinegar
¼ cup Blood Orange-infused olive oil (preferred, but regular olive oil works too)
1 Tbs. Champagne mustard (or honey mustard)
1 Tbs. Fresh Orange Juice

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.

BEETS WITH ORANGE VINAIGRETTE



Beets With Orange Vinaigrette image

Provided by Florence Fabricant

Categories     weekday, salads and dressings

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

3 bunches fresh beets
Kosher salt
2 navel oranges
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons extra virgin olive oil
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/2 cup finely diced red onion

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

FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE



Fennel, Beet and Orange Salad With Cumin Vinaigrette image

One of the things I love best about this refreshing salad is that it doesn't wilt, making it a a great choice for a potluck or a buffet. There's a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.

Provided by Martha Rose Shulman

Categories     dinner, lunch, vegetables, appetizer, side dish

Time 15m

Yield Serves 6

Number Of Ingredients 11

2 medium beets, roasted peeled, halved and cut in thin half-moons
2 medium fennel bulbs (about 1 1/4 to 1 1/2 pounds), trimmed, quartered, cored and sliced very thin across the grain
1 navel orange, peeled, pith cut away, and cut in thin rounds or sections
2 tablespoons chopped fresh mint
1 tablespoon chopped cilantro
2 tablespoons lemon or lime juice
1/4 teaspoon sugar
1/2 teaspoon lightly toasted cumin seeds, crushed
Salt to taste
1 small garlic clove, puréed (optional)
1/4 cup extra-virgin olive oil

Steps:

  • Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
  • Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 8 grams

ROASTED BEET SALAD WITH RASPBERRY BALSAMIC VINAIGRETTE



Roasted Beet Salad With Raspberry Balsamic Vinaigrette image

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

6 medium beets, stemmed (red, gold, or a combination, about 1 1/2 pounds total)
1 tablespoon olive oil
3/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
3 tablespoons minced red onions
2 tablespoons raspberry jam
2 tablespoons Dijon mustard
1/2 teaspoon sugar
salt & freshly ground black pepper
8 ounces mixed baby lettuces and spring greens
1 cup walnuts, toasted
fresh ground black pepper
6 ounces gorgonzola, crumbled

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

BEET SALAD WITH RASPBERRY VINAIGRETTE



Beet Salad with Raspberry Vinaigrette image

A wonderful and quick beeet salad. The two vinegars blended together give it an interesting twist in flavor. Recipe came from geocities.com. Cook time is actually chill time.

Provided by Judith N.

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 (13 1/4 ounce) cans sliced small beets, drained
1 sweet onion, thinly sliced
2 tablespoons olive oil
2 tablespoons raspberry vinegar
1 tablespoon balsamic vinegar
1 clove garlic, minced
salt & fresh ground pepper
2 tablespoons chopped fresh chives (optional)

Steps:

  • Place beets and onion in a large bowl.
  • In a cup, combine oil, raspberry vinegar, balsamic vinegar, and garlic.
  • Season with the salt and pepper.
  • Whisk to combine.
  • Pour over the beet mixture and toss well.
  • Sprinkle with the chives (if using).
  • Cover and refrigerate for at least 15 minutes or up to 3 days.

Nutrition Facts : Calories 158.6, Fat 7.1, SaturatedFat 1, Sodium 148, Carbohydrate 22.4, Fiber 4.3, Sugar 16.8, Protein 3.5

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