Beets In Vinaigrette Recipes

BEETS WITH ORANGE VINAIGRETTE

Steps:

• Cook 3 each red beets and yellow beets in boiling salted water until tender, 30 minutes. Let cool; peel and cut into wedges. Whisk 2 tablespoons each orange juice and olive oil, 1 tablespoon white balsamic vinegar and 3/4 teaspoon kosher salt in a large bowl. Add the beets, 4 segmented blood oranges and 1/3 cup chopped parsley; toss.

BEETS WITH ORANGE VINAIGRETTE

Steps:

• Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.

BEET CARPACCIO WITH MINT VINAIGRETTE

Steps:

• Fill a pot with 3 inches of water, insert a steamer basket, and bring to a boil. Reduce heat to medium or medium-low and place beets inside the steamer basket. Cover pot. Cook until beets are easily pierced with a knife, checking water level periodically, 35 to 50 minutes. Remove from heat and cool, about 30 minutes.
• Peel the beets; if you are using red and golden beets, peel the golden ones first so you don't end up turning them pink. Remove any remaining root stems. Thinly slice beets and arrange on a serving platter. I use a round plate and start in the center, alternating red and golden beet slices. Dot the top with goat cheese - you want to be able to see the beets but have enough cheese because it pairs so well with the beet. Sprinkle with sea salt and black pepper.
• Combine rice vinegar, olive oil, mint, and sugar in a small bowl. Drizzle over beets.

ROASTED MARINATED BEETS WITH VINAIGRETTE

Steps:

• Preheat oven to 350 degrees. Place washed beets in a deep roasting pan. Fill pan halfway up the beets with water. Add vinegar, butter, honey, salt and pepper. Cover tightly with aluminum foil and roast for 2-3 hours, or until a knife goes easily into a beet's center. Remove from oven and remove beets from cooking liquid. Wearing gloves, peel off the exterior skin of the beets and dice.
• For the vinaigrette, place vinegar and honey in a bowl and whisk together. Add shallots and, while slowly whisking, add the grape-seed oil in a thin stream. Season with salt and pepper and toss with the warm, peeled and diced beets.
• *The beets will be even better the second day.

CARROT AND BEET SALAD WITH LEMON VINAIGRETTE

Steps:

• To make the dressing, whisk together the shallot, garlic, mustard, and lemon juice in a bowl. Add the walnut oil in a slow stream and blend until smooth. Season with salt and pepper; mix in the chopped walnuts. Set aside.
• In separate bowls, toss the carrots with half the dressing and the beets with the remainder. Taste each and adjust for seasoning with salt and pepper.
• Once the vegetables are separately dressed, they may be combined and served, or refrigerated and held separately for up to several hours before combining (you may either bring to room temperature or serve chilled). Serve immediately after the carrots and beets are mixed.