BEET AND ORANGE SALAD RECIPES

Name: Beet-Orange Salad
Yield: 4 servings

BEET-ORANGE SALAD RECIPE - FOOD NETWORK

Beet-Orange Salad Recipe - Food Network image

Provided by Food Network Kitchen

Categories appetizer

Yield 4 servings

Ingredients

Steps:

Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.

Nutrition Facts : Calories 211 calorie, FatContent 14 grams, SaturatedFatContent 2 grams, CholesterolContent 0 milligrams, SodiumContent 96 milligrams, CarbohydrateContent 20 grams, FiberContent 5 grams, ProteinContent 3 grams, SugarContent 14 grams

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE RECIPE: HOW TO ...

Roasted Beet Salad with Orange Vinaigrette Recipe: How to ... 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

Total Time 01 hours 15 minutes

Prep Time 25 minutes

Cook Time 50 minutes

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, FatContent 9g fat (2g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 195mg sodium, CarbohydrateContent 10g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 4g protein. Diabetic Exchanges 2 vegetable

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