Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, beet salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Beet Salad is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Beet Salad is something which I’ve loved my whole life. They’re fine and they look fantastic.
The deep, satisfying flavor of beets adds sweetness to a pretty salad of baby spinach, tomato, and avocado, drizzled with a light dressing. Roasted Beet Salad with Chickpeas and Red Onion. Farro, Roasted Beet and Goat Cheese Salad.
To get started with this particular recipe, we must prepare a few components. You can cook beet salad using 16 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Beet Salad:
- Make ready 8-10 cups organic mixed greens of your choice
- Make ready 4 medium beets, washed
- Prepare 2 tsp olive oil, for roasting beets
- Get Pinch salt
- Get 2 large carrots, shaved into ribbons or grated
- Take 1/2 cup crumbled goat's milk cheese
- Make ready 1/3 cup pecans, chopped
- Make ready 1/3 cup dried cranberries
- Prepare 1/4 cup green onion, chopped
- Get Vinaigrette Ingredients
- Get 3 tbsp honey
- Get 2 tbsp olive oil
- Take 1 tbsp balsamic vinegar
- Prepare 1 tsp Dijon mustard
- Make ready Juice of 2 fresh oranges
- Make ready To taste salt & pepper
I had some golden beets on hand, and my plans were to turn them into a dinner side dish, but when I saw this recipe, just knew I had to make a traditional golden beet salad. This beet salad couldn't be simpler to make. Beets (roasted, canned, red, or golden) are mixed with salty, crumbled feta cheese, sweet and crunchy cucumbers, and tangy fresh dill. Everything is tossed in a super simple dressing made from lemon juice, extra-virgin olive oil, and kosher salt.
Steps to make Beet Salad:
- Preheat oven to 375 degrees F. While oven is preheating, line a small baking dish with parchment paper.
- Wash beets and cut off stems (no need to peel at this point). Place them in the parchment lined baking dish and toss in 2 tsp olive oil and a pinch of salt. Keeping the peel on during roasting helps prevent them from bleeding and making a big mess.
- Roast beets for 45-50 min. Remove from oven, let cool in the dish for 5-10 min. They'll still be warm, but you'll be able to handle them without burning yourself.
- While waiting for beets to cool, measure the greens into a large bowl.
- Grate or slice carrots into ribbons using your vegetable peeler, chop green onions, and measure out goat cheese, pecans, and dried cranberries.
- Remove skin from beets with a vegetable peeler, and chop beets into bite sized chunks.
- Sprinkle carrots over salad greens, add chopped beets, goat cheese, pecans, green onions, and dried cranberries. Set aside while you prepare the vinaigrette.
- To a medium mason jar, add the honey, olive oil, balsamic vinegar, Dijon mustard, and the juice of 2 oranges. Add a pinch or two of salt and pepper.
- Close the jar lid tightly and shake ink all ingredients are combined. The mustard in the dressing not only adds flavour, but acts as an emulsifier to keep the oil and vinegar from separating.
- Drizzle the vinaigrette over salad to your taste, gently toss, and serve.
- This salad is best served immediately, but you can prep the ingredients the day before and assemble when ready to serve.
Set the beets on a baking sheet lined with a two layers of aluminum foil. Wipe or scrub beets clean then trim stems down to one-inch (leave "tails" on). Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. UPDATE: I love, love this salad. Place in a small saucepan and cover with water.
So that’s going to wrap it up with this special food beet salad recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
