Beet Salad
Beet Salad

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, beet salad. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Beet Salad is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Beet Salad is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have beet salad using 16 ingredients and 11 steps. Here is how you cook it.

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

So that’s going to wrap this up for this exceptional food beet salad recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!