Roasted Beet And Wilted Greens Salad W Orange Vinaigrette Recipes

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

Ingredients

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 GREEN SALAD

Beet Green Salad image

Don't throw away those beet greens! Wondering what to do with your beet greens? Make this simple and delicious Beet Green Salad with sherry vinegar and garlic dressing with crumbled feta cheese. Simple, gluten-free, wheat-free and vegetarian.

Provided by Katie Webster

Categories Salad

Time 15m

Number Of Ingredients 8

Ingredients

1 small clove garlic, chopped
1/4 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1 1/2 teaspoons Dijon mustard
8 cups beet greens, washed and spun dry (5-7 ounces)
1/4 cup crumbled feta cheese (about 1 ounce)
Freshly ground pepper to taste

Steps:

Mash garlic with kosher salt with the side of a chef's knife on a cutting board to form a paste.
Whisk garlic paste, olive oil, sherry vinegar and Dijon in a small bowl.
Place greens and feta in a large bowl.
Pour dressing over greens, season with pepper and toss to combine.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 120 calories, Sugar 0 g, Sodium 329 mg, Fat 11 g, SaturatedFat 2 g, UnsaturatedFat 9 g, Carbohydrate 3 g, Fiber 2 g, Protein 3 g, Cholesterol 4 mg

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

Ingredients

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

ROASTED BEET SALAD WITH ORANGES AND BEET GREENS

Roasted Beet Salad with Oranges and Beet Greens image

An easy Roasted Beet Salad recipe. The delicate beet greens; which are an excellent source of potassium, folic acid, and magnesium - make this dish even more healthful.

Categories Salad Citrus Onion Vegetable Side Roast Picnic Low Fat Vinegar Beet Fall Winter Healthy Bon Appétit Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

6 medium beets with beet greens attached
2 large oranges
1 small sweet onion, cut through root end into thin wedges
1/3 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon grated orange peel

Steps:

Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.
Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.

ROASTED BEET AND ORANGE SALAD WITH CITRUS VINAIGRETTE

Roasted Beet and Orange Salad with Citrus Vinaigrette image

This delicious Roasted Beet and Orange Salad with Citrus Vinaigrette makes a wonderful fall or winter salad. Serve this salad on special occasions for the perfect starter.

Provided by Fida | Sweet and Savoury Pursuits

Categories Salad

Time 55m

Number Of Ingredients 11

Ingredients

4 cups mixed spring greens (washed and dried)
2 oranges (segmented)
3-4 small beets (roasted)
1/2 cup toasted* hazelnuts (roughly chopped)
3-4 tbsp. crumbled goat cheese
2 tbsp. lemon juice (freshly squeezed)
1 tbsp. orange juice (freshly squeezed)
2 tbsp. extra virgin olive oil
2 tsp. honey
1/8 tsp. salt
freshly ground pepper (to taste)

Steps:

Preheat oven to 400°F. Wash beets very well, drizzle with a bit of olive oil, rub them with the oil and wrap them in foil. Roast the beet package on a baking sheet in the oven until you can easily pierce the beets with a knife, about 45 minutes. Carefully open the foil package and let the beets cool. Once the beets are cool, remove the skins and cut the beets into small wedges. Set aside.
Segment the oranges by slicing a bit off the top and bottom of the orange with a sharp pairing knife. Remove the skin and the pith of the oranges and then working over a bowl, cut between the membranes of the orange.

Nutrition Facts : Calories 263 kcal, Carbohydrate 20 g, Protein 6 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 159 mg, Fiber 4 g, Sugar 13 g, ServingSize 1 serving

More about "roasted beet and wilted greens salad w orange vinaigrette recipes"

ROASTED BEET CITRUS SALAD WITH BLOOD ORANGE VINAIGRETTE ...

2018-03-12 Preheat the oven to 375 degrees. Remove the tops from the beets and wrap the beets separately in foil to prevent the golden beets from turning purple. Roast for 45 minutes to 1 hour, or until the beets are tender. When the beets …
From flavorthemoments.com
Reviews 62
Category Salads
Cuisine American
Total Time 1 hr 15 mins

Preheat the oven to 375 degrees. Remove the tops from the beets and wrap the beets separately in foil to prevent the golden beets from turning purple. Roast for 45 minutes to 1 hour, or until the beets are tender.
Place the blood orange juice, vinegar, maple syrup, dijon, and lemon juice in a small bowl and whisk till combined. Whisk in the extra virgin olive oil, and salt and pepper, to taste.
Slice the tops and bottoms off of the clementines and blood oranges, and working from the top to bottom, cut off the peels and as much of the white pith as possible. Once peeled, turn sideways and slice the oranges gently, then cut into quarters. Alternatively, you can segment the orange slices. Place in a bowl until ready to use.

See details

ROASTED BEET, BLOOD ORANGE AND MANDARIN SALAD

2015-06-21 Wrap the beets in aluminum foil and place on a baking sheet. Cook in the oven for 1 hour, then remove and let cool slightly. When the beets are cool enough to handle, remove the aluminum foil and gently rub off the skin. Slice the beets, …
From downshiftology.com
5/5 (11)
Total Time 1 hr 45 mins
Category Salad
Calories 415 per serving

See details

ROASTED BEETS W/ ORANGE BALSAMIC VINAIGRETTE RECIPE - EAT ...

2021-01-24 To make the vinaigrette: Zest the orange and set zest aside. Add orange juice, balsamic vinegar, honey, olive oil, salt, and pepper to a small jar and shake it like you mean it! Toss beets in desired amount of dressing. Add salt to taste. Add orange …
From eatsimplefood.com
Cuisine International
Total Time 1 hr 10 mins
Category Side Dish
Calories 188 per serving

Wrap beets tightly in aluminum foil and place on a rimmed baking sheet. Bake for 1 hour or until a fork tenderly pierces into the beets. Be careful unwrapping the aluminum to avoid a steam burn.
To make the vinaigrette: Zest the orange and set zest aside. Add orange juice, balsamic vinegar, honey, olive oil, salt, and pepper to a small jar and shake it like you mean it!

See details

ROASTED BEET SALAD WITH GOAT CHEESE AND ORANGE VINAIGRETTE

2018-09-26 Sprinkle the carrots over the salad greens, then add the beets, the goat cheese, pecans, pumpkin seeds, and green onions (if using). Set the salad aside while you prepare the dressing. To a …
From thebusybaker.ca
5/5 (12)
Total Time 1 hr
Category Lunch, Main Course, Salad
Calories 402 per serving

Preheat your oven to 375 degrees Fahrenheit. While the oven is preheating, line a small baking dish with parchment paper. Wash the beets and cut off the stems. Place them in the parchment-lined baking dish and toss them in 2 tsp olive oil and a pinch of salt.
There's no need to peel the beets at this time. Once they've roasted they'll be very easy to peel. Keeping the peel on while they cook also helps prevent them from bleeding and making a huge mess.
Roast the beets at 375 degrees Fahrenheit for 45-50 minutes. After 45-50 minutes, remove the beets from the oven and let them cool in the pan for about 5-10 minutes. They'll still be very warm after this time, but you'll be able to handle them without burning yourself.

See details

ROASTED GOLDEN BEETS AND THEIR GREENS WITH GARLIC ORANGE ...

2010-07-13 This recipe for roasted golden beets and their greens with garlic orange dressing features both the beets and their greens in one delicious dish. Mellow roasted garlic orange vinaigrette seasons both the bed of warm sautéed beet greens underneath and the sliced roasted beets nestled on top. Sweet roasted beets juxtaposed with their barely bitter greens …
From lettyskitchen.com
4.1/5 (17)
Estimated Reading Time 3 mins

Preheat oven to 350 degrees. Trim the beet tops, leaving a 1-inch tail, reserving the top greens. Scrub the beets.
Break the garlic up into individual cloves, but don’t peel them. Put the beets and the garlic cloves in a small casserole, add about ½ cup of water and cover with a lid or foil.
Bake until a knife slips easily into the largest beet, about 1 hour; the time will vary depending on the size of the beets.
Meanwhile tear the beet greens off their stems, discarding any yellowed or wilted greens. Cut them into 1-inch ribbons. Set aside.

See details

ROASTED BEET SALAD WITH GRAPEFRUIT VINAIGRETTE - BOWL OF ...

2016-12-06 This Roasted Beet Salad with Grapefruit Vinaigrette is tangy, sweet, salty, and everything you could possibly want in a salad. It makes the perfect, colorful side for the winter holidays when citrus is in season, or to enjoy all year round. Packed with buttery beets, tangy goat cheese, sweet candied walnuts, savory red onions, and baby greens, the salad …
From bowlofdelicious.com
5/5 (3)
Total Time 10 mins
Category Salad
Calories 247 per serving

To make the dressing, place all ingredients in a mason jar and shake (or in a small bowl and whisk thoroughly).
To make the salad, place all ingredients in a large bowl and toss with the dressing (reserve some if you like your salads lightly dressed). Alternatively, divvy up the salad ingredients into individual portions and dress each plate individually.

See details

ROASTED BEET SALAD WITH BLACK GARLIC & ORANGE VINAIGRETTE ...

2014-09-30 Toss the lettuce greens with most of the vinaigrette. Spoon the beets onto the lettuce, drizzling more of the vinaigrette on top of them. Scatter the almonds, orange segments, and goat cheese around the salad. Notes. You may not need to use all of the vinaigrette. It depends on how much you like on your salad…
From theoriginaldish.com
Estimated Reading Time 3 mins

Preheat the oven to 400°F. Cut the tops and roots off of each beet, peel them, and cut them into medium-sized chunks.
Whisk together the white wine vinegar, orange juice, orange zest, black garlic, honey, salt, and pepper in a medium-sized bowl.
Toss the lettuce greens with most of the vinaigrette. Spoon the beets onto the lettuce, drizzling more of the vinaigrette on top of them.

See details

BEET SALAD WITH ORANGE POMEGRANATE VINAIGRETTE (MAKE AHEAD ...

2019-11-27 This Beet Goat Cheese Salad is loaded with tender roasted beets, juicy mandarin oranges, crispy apples, punchy red onions, sweet crunchy caramelized walnuts, salty toasted pepitas, creamy goat cheese, sweet tart pomegranate seeds, fresh spring mix lettuce all drizzled with Orange Pomegranate Vinaigrette…
From carlsbadcravings.com
Reviews 2
Category Side Dish
Cuisine American
Estimated Reading Time 9 mins

Combine all of the Vinaigrette ingredients in a bowls or jar with a tight-fitting lid. Either whisk or shake vigorously until combined. Store in the fridge until ready to serve (up to 5 days). Shake/whisk before serving.
Heat oven to 400 degrees F. Spread a large piece of foil on a baking sheet with foil. Add beets and rub all over with l tablespoon olive oil. Fold the foil up around the beets to create a tightly closed package. Roast the beets in the packet on the baking sheet until tender, 60-80 minutes, checking for doneness at 60 minutes. Beets are done when they are fork tender.
Prepare according to recipe directions. Chop once cool. Can be made 1 week ahead of time and stored in an airtight container.
When ready to serve, toss all of the salad ingredients together in a large bowl. If serving right away and you don't expect leftovers then you can drizzle with desired amount of dressing and toss to combine. If you expect leftovers, serve dressing on the side.

See details

ROASTED BEET SALAD WITH MANDARIN ORANGES AND GOAT CHEESE ...

2019-04-15 Instructions. Scrub the beets well under running water. Drizzle with a little olive oil or cooking spray and sprinkle with kosher salt. Wrap beets in aluminum foil and bake at 350 °F for 45 minutes, or until soft. Once cool, cut the beets into eighths. While the beets are roasting, …
From bunsenburnerbakery.com
4.6/5 (8)
Total Time 1 hr
Category CSA
Calories 265 per serving

Scrub the beets well under running water. Drizzle with a little olive oil or cooking spray and sprinkle with kosher salt. Wrap beets in aluminum foil and bake at 350 °F for 45 minutes, or until soft. Once cool, cut the beets into eighths.
Whisk together the olive oil, red wine vinegar, spicy brown mustard, and garlic. Add salt and pepper to taste. Toss the spinach and lettuce with the dressing. Top with the roasted beets, mandarin oranges, walnuts, and crumbled goat cheese.

See details

BLOOD ORANGE AND ROASTED BEET SALAD RECIPE - EAT SIMPLE FOOD

2021-01-26 Juice one orange in a bowl and whisk in 2 tablespoon olive oil, thyme leaves, sea salt, and pepper. Remove the peel of the two remaining oranges with a knife. Slice thinly. Arrange beets & oranges on a tray or individual plates. Drizzle with vinaigrette …
From eatsimplefood.com
Cuisine International
Total Time 1 hr 15 mins
Category Side Dish
Calories 168 per serving

Rinse and wrap the beets completely in aluminum foil so no air gets in. The red beets and yellow beets can NOT be cooked together. The red oranges will bleed into the yellow ones and your dish will not look beautiful. Wrap the beets in their own packets of aluminum foil.
Roast beets on a baking sheet ~ 1 hour or until tender when poked with a fork. Be careful when removing aluminum foil to check - you don't need a steam burn!
Remove beet skin when cool enough to handle. If the skin is not loose enough to pull off with your hands, then use a knife or peeler to gently pull away the skin. You may want to wear gloves to avoid staining your hands with red beet juice. Slice beets thinly.

See details

ROASTED BEET SALAD WITH ORANGE - SPOONFUL OF FLAVOR

2019-09-24 Beet salad is a great way to eat beets and this Roasted Beet and Orange Salad is perfect for any time of the year. Add it to your Thanksgiving dinner menu or eat it all season long with the freshest flavors. This salad combines roasted beets and fresh seasonal oranges with arugula, goat cheese, walnuts and a citrus vinaigrette. We love serving this roasted beet salad …
From spoonfulofflavor.com
5/5 (4)
Total Time 45 mins
Category Salad
Calories 384 per serving

Preheat oven to 400 degrees F. Peel the beets with a vegetable peeler and slice into two inch pieces. Line a baking pan with two pieces of aluminum foil. Place the red beets in the middle of one sheet of foil and the yellow beets on the other. Drizzle one tablespoon olive oil over each sheet of beets. Fold up edges and pinch to close and form two pouches. I don't want colors to bleed so I make two separate pouches. Place on baking pan. Bake for 30 minutes or until tender.
While the beets are roasting, prepare the dressing by whisking together the orange juice, olive oil, white balsamic vinegar, and honey.
Once beets are done roasting, mix them together with half of the salad dressing. You can mix two separate bowls to prevent the colors from bleeding. Layer arugula on plate or bowl then top with beets, orange wedges, walnuts and goat cheese. Drizzle with remaining dressing, as desired. Season with salt and pepper, to taste. Enjoy!

See details

ROASTED BEET SALAD WITH CITRUS VINAIGRETTE - BIRD'S NEST BITES

2016-11-18 Slice the reserved beet stems into about ½ inch slices. On a platter, arrange the arugula, scallions, and beet stems. Add the beets in any design you like, then sprinkle on the blue cheese. Drizzle with dressing right before serving. For the dressing: combine olive oil, orange juice, orange zest, balsamic vinegar, agave, mustard and salt and ...
From birdsnestbites.com
5/5 (1)
Estimated Reading Time 5 mins
Servings 1
Total Time 4 hrs 30 mins

See details

ROASTED GOLDEN BEETS WITH WILTED GREENS - LOVE & GOOD STUFF

2018-08-23 What you are looking for is bite sized pieces of greens. Add a tablespoon or two of olive oil to the pan and add the beet greens, onion, garlic, and about ⅛ cup of water. Toss the greens in the pan until they wilt - about 4-5 minutes. Place the cooked beets on a serving tray, top with wilted greens and sprinkle with the crumbled feta to serve.
From loveandgoodstuff.com
5/5 (5)
Total Time 50 mins
Category Side Dish
Calories 234 per serving

See details

ROASTED BEET & SHALLOT SALAD OVER WILTED BEET GREENS ...

2007-09-17 Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugula. Rating: 5 stars. 3 Ratings. 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews Add Review 3 Ratings 3 Reviews Use beets with fresh green tops attached, or substitute Swiss chard for beet greens, if you prefer. Serve with pan-roasted salmon or trout, lamb chops, or beef tenderloin ...
From myrecipes.com
5/5 (3)
Calories 127 per serving
Servings 4

See details

BEET AND GREENS SALAD RECIPE - ALICE AND LOIS

2020-05-21 We love to have roasted beets in the fridge – ready to add to a salad like this one, or as a side to any meal. You can keep them in the refrigerator for around 5 days so it’s the perfect meal prep hack! Pre heat over to 400 degrees. Cut off most of the greens on top of beet. Wash and scrub beet throughly. Wrap the beet individually loosely in foil. Place the wrapped beets on a rimmed ...
From aliceandlois.com
Cuisine Salad
Total Time 25 mins
Category Recipes
Calories 216 per serving

See details

ROASTED BEET SALAD WITH CITRUS VINAIGRETTE - UNPEELED JOURNAL

2021-01-18 This roasted beet salad with citrus vinaigrette recipe is one of my favorite side dishes. And I say this as someone late to the beet game. When I was younger, I categorized beets as those weird, vaguely off-putting orbs I’d avoid in the supermarket, along with the rest of the un-fun, dirt-encrusted produce like turnips and radishes and yams. But, in the grand tradition of experience ...
From unpeeledjournal.com
5/5 (4)
Servings 6-8
Cuisine American
Category Appetizer, Salad, Side Dish

See details

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE | FOODIE TRAVELLER

2019-11-29 Roasted Beet Salad with Orange Vinaigrette. This seasonal salad created was created by Brasswood Kitchen’s Executive Chef David Nuno. Brasswood Bar + Kitchen is located in Saint Helena in the Napa Valley. It is a gathering place for locals and visitors alike. Well-known Napa Valley Chef David Nunoz creates inspired farm to table comfort food ...
From napafoodgaltravels.com
Cuisine Wine Country Cuisine
Estimated Reading Time 40 secs
Category Recipes

See details

ROASTED BEET-&-SUGARED WALNUT SALAD & ORANGE VINAIGRETTE ...

2013-03-18 Step 5. Bake at 400°, stirring occasionally, 35 to 45 minutes or until tender. Toss with orange sections and half of Orange Vinaigrette. Step 6. Combine mixed salad greens and sliced beet tops; toss with remaining dressing. Arrange on individual serving plates; top with beets and oranges, and sprinkle with walnuts. Close this dialog window.
From myrecipes.com
5/5 (1)
Servings 8

See details

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE - A RECIPE FOR ...

2018-07-17 Add the lettuces and beet greens to a large bowl and mix to combine. Make the Orange Vinaigrette: Stir together the fresh orange juice, rice vinegar and salt. Whisk in the olive oil. Taste and adjust seasoning. Dress the greens with the vinaigrette using as much as you would like. Make the Salad: Divide the greens between two plates.
From bookscookslooks.com
Cuisine American
Total Time 40 mins
Category Main Dish
Calories 576 per serving

See details

ROASTED BEETS AND THEIR GREENS RECIPE - CHATELAINE.COM

2010-09-01 Open packets and let beets cool, about 10 min. Whisk lemon juice with oil and salt in a large bowl. When beets are cool enough to handle, slip off peel. Cut into thick wedges and toss with lemon ...
From chatelaine.com
3/5 (53)
Total Time 1 hr 20 mins
Servings 6
Calories 197 per serving

See details

ROASTED BEETS AND WILTED GREENS SALAD | COMMISSARIES

2021-10-03 Cut off the green tops of the beet roots. Wash the greens under cold water and set aside to dry. Wash the beet roots, remove the stems, and then peel. Cut the beets into ¼ inch slices. In a medium-sized bowl, mix together 2 tbsp. olive oil, 2 tbsp. balsamic vinegar, and ½ tsp. sugar. Gently toss the beets in the mixture.
From commissaries.com

See details

ARUGULA SALAD WITH BEETS - ALL INFORMATION ABOUT HEALTHY ...

Beet and Arugula Salad Recipe | Allrecipes new www.allrecipes.com. Directions. Place beets into a large saucepan and pour in enough water to cover the beets by 1 inch. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 15 minutes. Drain and let cool. Peel beets, cut into 1/4-inch ...
From therecipes.info

See details

BEET SALAD WITH ORANGE VINAIGRETTE RECIPE BY FELICE - COOKPAD

Cut beet greens into 3cm/1 inch ribbons. 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. Drain and immediately cool under cold running water. Squeeze out excess water and set aside. Make dressing by juicing 1 mandarin orange or 1/2 of a large orange (about 1/4 cup).
From cookpad.com

See details