Recipe: Appetizing Beet Salad

Beet Salad. Beet Salad with goat cheese is a classic! The best beet salads are very simple and only require a few ingredients. The flavor of beets pairs really well with the sharp, distinct flavors of goat cheese.

Beets are extremely nutritious and high in iron. With a few basic ingredients, you can make a delicious. I loved this salad used low sodium canned beets instead of roasting my own. You can have Beet Salad using 16 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Beet Salad

1. It's 8-10 cups of organic mixed greens of your choice.
2. You need 4 of medium beets, washed.
3. It's 2 tsp of olive oil, for roasting beets.
4. Prepare Pinch of salt.
5. It's 2 of large carrots, shaved into ribbons or grated.
6. You need 1/2 cup of crumbled goat's milk cheese.
7. You need 1/3 cup of pecans, chopped.
8. You need 1/3 cup of dried cranberries.
9. Prepare 1/4 cup of green onion, chopped.
10. It's of Vinaigrette Ingredients.
11. It's 3 tbsp of honey.
12. You need 2 tbsp of olive oil.
13. You need 1 tbsp of balsamic vinegar.
14. You need 1 tsp of Dijon mustard.
15. It's of Juice of 2 fresh oranges.
16. Prepare To taste of salt & pepper.

Not sure why the one lady rated a one star as this recipe is simple and very good. Sharing stunningly delicious beet salad recipes. Roasted beets with citrus, raw beets with lime and garlic, quinoa salads with roasted beets and squash, roasted beet and feta salads, and more. This sweet & savory fall salad is a delicious starter or meal, but if you've never worked with beets before, there are a few things you should know before diving in.

Beet Salad step by step

1. Preheat oven to 375 degrees F. While oven is preheating, line a small baking dish with parchment paper..
2. 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..
3. 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..
4. While waiting for beets to cool, measure the greens into a large bowl..
5. Grate or slice carrots into ribbons using your vegetable peeler, chop green onions, and measure out goat cheese, pecans, and dried cranberries..
6. Remove skin from beets with a vegetable peeler, and chop beets into bite sized chunks..
7. Sprinkle carrots over salad greens, add chopped beets, goat cheese, pecans, green onions, and dried cranberries. Set aside while you prepare the vinaigrette..
8. 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..
9. 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..
10. Drizzle the vinaigrette over salad to your taste, gently toss, and serve..
11. This salad is best served immediately, but you can prep the ingredients the day before and assemble when ready to serve..

For this Russian beet salad you only need four ingredients - beets, walnuts, garlic and vegan mayo (or regular mayo if you're not following a vegan diet). How to make my Russian Beet Salad In this satisfying celebration-worthy salad, roasted beets are combined with arugula, walnuts, and goat cheese and dressed with a delicious honey balsamic vinaigrette. Roasting the beets for this salad concentrates their naturally earthy flavor. You can save time by spreading the beets in a cake pan or on a small baking. Beets are common in recipes such as borscht soup or cold salad with oil and vinegar.