Beet Salad with Citrus Vinaigrette
Posted by Chef at The Food Channel®
From The Kitchens of The Food Channel
- Prep Time:10 min.
- Cook Time:10 min.
- Serves:8
Colorful sliced red and golden beets tossed in raspberry citrus vinaigrette topped with crumbled bleu cheese and toasted walnuts. From The Kitchens of The Food Channel®.
Nutritional Information Per Serving: Calories 330, Protein 6.2g, Carbohydrate 25.4g (Dietary Fiber 7.1g), Sugar 16.5g, Fat 24.1g, (Saturated Fat 4.2g), Cholesterol 6.3mg, Sodium 614.8mg. % Daily Value: Calcium 10%, Iron 10%, Vitamin A 10%, Vitamin C 60%.
Ingredients
- 1/4 cup raspberry vinegar
- 1/4 cup orange juice
- 1/4 cup olive oil
- 1/2 teaspoon sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3 pounds fresh red and golden beets
- 1 cup thinly sliced red onion
- 2 large navel oranges, peeled, sliced into 1/4-inch wheels, and quartered
- Zest of 2 oranges
- 2 cups salad greens
- 1/2 cup crumbled bleu cheese
- 3/4 cup pecans, lightly toasted
Preparation
-
1To prepare vinaigrette, combine vinegar, orange juice, oil, sugar, salt and pepper in bowl; whisk to blend. Reserve.
-
2Trim beets. Simmer uncovered in salted boiling water for 45 to 60 minutes, or until beets are tender; drain.
-
3Peel beets and slice into ¼-inch slices. Combine sliced beets, red onion, orange slices and orange zest in large bowl with reserved vinaigrette; toss to blend.
-
4To serve, arrange lettuce on platter and top with beet mixture. Garnish salad with crumbled bleu cheese and pecans.
Additional Info
For a quick & easy beet salad; slice packaged peeled and steamed beets, available in the refrigerated produce section of grocery store, and toss with prepared raspberry salad dressing and a package of candied walnuts.
© Copyright 2008. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact editor
