Roasted Golden Beets With Orange Pepper Vinaigrette Recipes
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.
RED AND GOLDEN BEETS
Make and share this Red and Golden Beets recipe from Food.com.
Provided by Daphne2002
Categories Vegetable
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Wash the beets and roast them, tightly covered, with 1/4 cup of water.
- Roast for 1 hour or until tender.
- Place the walnuts on a baking sheet and toast them in the oven for about 5 minutes.
- With a sharp knife, trim off the top and bottom of each orange.
- Pare of the rest of each peel, making sure to remove all pith.
- Slice the oranges into 1/4 inch rounds.
- Make a vinaigrette by mixing together the vinegar, orange juice, and zest.
- Stir in olive oil.
- Season to taste with salt and pepper.
- When the beets are cool enough to handle, peel them and slice into rounds.
- Toss the beets gently with the vinaigrette, and arrange the beets on a place with the orange slices and Belgian endive leaves.
- Sprinkle with the toasted walnuts.
Nutrition Facts : Calories 353, Fat 23.6, SaturatedFat 2.9, Sodium 184.5, Carbohydrate 33.1, Fiber 9.8, Sugar 22.6, Protein 6.9
ROASTED BEET SALAD WITH ORANGE VINAIGRETTE
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
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
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- Trim off the beet greens. Wash the beets well. Using a sharp knife, slice off the top and bottom parts of the beets and discard, do not peel. Place the beets in a shallow baking dish. In a small bowl, stir together the olive oil and water. Pour the mixture over the beets and toss to coat them completely. Cover the dish with aluminum foil and bake until the beets are tender when pierced with a skewer, 45 to 55 minutes. Remove from the oven, uncover and let cool for 10 minutes.
- To make the vinaigrette, whisk together the oil and balsamic vinegar. Add the zest, orange juice, honey, red pepper, salt and pepper and continue whisking until well combined. Place in the fridge until ready to use.
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