MENU
 
 
 
 

  • Beet Salad with Orange Vinaigrette

    1 vote
    Beet Salad with Orange Vinaigrette
    Prep time:
    Cook time:
    Servings: 6
    by E De Martini
    3 recipes
    		 >

    Ingredients

    • 4 Red Beets, greens trimmed to 1/2 inch
    • 4 Golden Beets, greens trimmed to 1/2 inch
    • Vinaigrette:
    • 2 tablespoons extra-virgin olive oil
    • 3 tablespoons orange juice
    • 2 teaspoons grated orange zest
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons minced fresh tarragon
    • or 2 teaspoons dried tarragon
    • Salt and freshly ground pepper to taste
    • Optional - crumble Goat cheese on top

    Directions

    1. Preheat oven to 450 F. Wrap each color of beet in a separate aluminum foil packet.
    2. Place on a baking sheet and bake for 45 minutes, or until the beets can be easily pierced with the tip of a knife. Let cool completely. Trim the ends of the beets.
    3. Using paper towels, gently remove the skin. Cut the beets into 1/4 inch slices or quarter and then cut into thirds to make chunks and place in a bowl.
    4. Vinaigrette: In a small bowl, combine all the ingredients. Whisk together and pour over the beets. Serve at room temperature or cover and refrigerate overnight.

    Similar Recipes

    Leave a review or comment