Beet and Mandarin Orange Salad
Beet and Mandarin Orange Salad is one of our favorite winter salads. I start this salad by cooking red beets until they’re tender. Then, I make a sweet and tangy sherry vinegar dressing. Finally, I toss the beets and vinaigrette together with the mandarin oranges, radicchio, walnuts, and arugula. We like this salad for several reasons. First of all, I like that I can make this salad in just about forty minutes. Secondly, I like that I can make this salad ahead of time. I like to cook the beets, make the vinaigrette and assemble the salad ahead of time. Then, I just drizzle on the dressing right before serving it. And, lastly, we all love the sweet beets, tart mandarin oranges, and tangy vinaigrette.
The Equipment I Used
- A Salad Spinner- Use this to dry your salad greens. If your greens are wet the dressing won’t cling to them.
- A Small Jar- I use this to shake up my dressing.
The Ingredients I Used
- Beets- Be sure to scrub your beets well. Boil the beets until they’re tender. I like to do this the night before I want to serve the salad.
- Mandarin Oranges- You can also use regular oranges.
- Walnuts- I always use Diamond brand walnuts, because I often find shell particles in other brands.
- Oil- Use extra virgin olive oil.
- Vinegar- Use sherry vinegar.
- Orange Zest- Use a grater or citrus zester to remove some peel for the dressing.
- Honey- I like to use orange blossom honey to add some sweetness to the vinaigrette.
How I Made my Salad
- First, I boiled my beets. Cook them until a knife slides in easily.
- Next, I made the Sherry Vinaigrette. Shake this up in a jar until everything is combined.
- Finally, I tossed everything together in a big bowl.
If you like sweet beets and tangy mandarins, you need to try this Beet and Mandarin Orange Salad.
Beet and Mandarin Orange Salad
Ingredients
- 3 small red beets, well washed and trimmed
- 3 mandarin oranges, peeled and sliced
- ½ cup sliced radicchio
- ½ cup chopped walnuts
- 4 cups arugula
For the Sherry Vinaigrette:
- ¼ cup extra virgin olive oil
- 2 tbsp. sherry vinegar
- 1 tsp. orange zest
- 1 tbsp. honey
- ¼ tsp. each kosher salt and black pepper
Instructions
- First, cook the beets: Place the beets in a three-quart saucepan. Fill the pot with water, until the beets are completely submerged. Cover the pot and simmer for thirty minutes or until the beets are tender. Rub the beets under cold running water to remove the skins. Slice the beets.
- While the beets are cooking, make the Sherry Vinaigrette: Simply shake all the ingredients together in a small jar.
- Toss the sliced beets with the rest of the ingredients. Add as much dressing as you like.
