Beet Salad with Orange Vinaigrette
Beet Salad with Orange Vinaigrette is one of our favorite winter salads. I start this salad by simmering red and yellow beets. Then, I toss the beets with orange segments, chopped walnuts, goat cheese, and arugula. Then, I toss it all with an Orange Vinaigrette. We like this salad for several reasons. First of all, I like that this salad is hearty enough to be a main course. Secondly, I like that the beets can be made ahead of time, and then I can use them in this salad and other salads. And, lastly, we all love the fresh and delicious flavors in this salad.
The Equipment I Used
- Saucepans- I used two three-quart saucepans to cook my beets. It’s important to cook the red beets and yellow beets in their own pots. Otherwise, the red beets will dye the yellow beets red.
- A Salad Spinner- Use a salad spinner to dry your arugula. If your greens are wet, the dressing won’t cling to them.
- A Small Jar- I use a jar to shake up my dressing.
The Ingredients Needed for Beet Salad with Orange Vinaigrette
- Beets- I find smaller beets to be sweeter than larger beets.
- Oranges- Use a naval orange. Peel it, and cut it into segments.
- Orange Juice- For the vinaigrette, I recommend squeezing a juice orange for the juice.
- Orange Zest- Use a zester or the small holes on a grater to zest your orange.
- Honey- An orange blossom honey would be great in this vinaigrette.
How I Made my Salad
- First, I cooked my beets. Use a fork to see if the beets are done.
- Next, I made the Orange Vinaigrette.
- Then, I tossed everything together in a big bowl and added the dressing.
If you like beets, you need to try this fresh and delicious Beet Salad with Orange Vinaigrette.
Beet Salad with Orange Vinaigrette
Red and yellow beets tossed with oranges, arugula, goat cheese and walnuts. Topped with an Orange Vinaigrette.
Ingredients
- 3 small red beets, well washed and trimmed
- 3 small yellow beets, well washed and trimmed
- 1 naval orange, peeled and cut into segments
- 4 ounces goat cheese, crumbled
- ½ cup chopped walnuts
- 4 cups arugula
For the Orange Vinaigrette:
- ½ cup extra virgin olive oil
- 2 tbsp. fresh orange juice
- 1 tsp. orange zest
- 1 tbsp. red wine vinegar
- 1 tsp. honey
- ¼ tsp. each kosher salt and black pepper
Instructions
- First, cook the beets: Place the yellow beets in one three-quart saucepan, and the red beets in another three-quart saucepan. Fill both pots with water, until the beets are completely submerged. Cover the pots 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 Orange 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.
Tried this recipe?Let us know how it was!
