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Before you jump to Beet Salad with Orange Vinaigrette recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Snacks.

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If you might be looking for a quick snack, you can’t go drastically wrong with a whole grain one. Starting your day with a piece of whole grain bread toasted can give you that extra boost you need to get going. When you need a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Make the modification from refined products just like white bread to the healthier whole grain alternatives.

You don’t have to look far to find a wide range of healthy snacks that can be easily prepared. Determining to live a healthy life style can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let’s go back to beet salad with orange vinaigrette recipe. You can have beet salad with orange vinaigrette using 9 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to prepare Beet Salad with Orange Vinaigrette:

1. Get 6 medium beets with good looking greens, any color
2. You need 2 Mandarin or clementine oranges, or 1 for larger citrus
3. Take 1 1/2 to 2 Tbsp vinegar, apple cider vinegar or white wine work well
4. Provide 1 tsp honey
5. Get 2 Tbsp olive oil
6. Prepare 1/2 tsp Salt
7. You need to taste Pepper
8. Prepare handful fresh herbs such as thyme & rosemary if you have
9. Use 1/2 cup Feta or goat cheese (optional)

Steps to make Beet Salad with Orange Vinaigrette:

1. Cut greens from beets. Wash greens and roots well.
2. For Roasted Beets: - Preheat oven to 400°F/200°C. Peel and cut beets into wedges and bake for 40 minutes, turning them once halfway through. Roasting concentrates beets sweetness the most!
3. To Steam: - Steam beets in their skin until soft but not mushy. Smaller beets will take about 20-25 minutes. Medium beets 30-40 minutes, and large beets up to an hour.
4. Steamed beets are done when you can pierce with a fork or skewer. After beets are done steaming or roasting, set aside and let cool.
5. For steamed beets, remove skin and cut into wedges when cool enough to handle. Cool in refrigerator.
6. Prepare the greens. Cut beet greens into 3cm/1 inch ribbons.
7. Bring a large pot of water and about 1 Tbsp salt to boil. Add the beet greens and cook until wilted, about 2-3 minutes.
8. Drain and immediately cool under cold running water. Squeeze out excess water and set aside
9. Make dressing by juicing 1 mandarin orange or 1/2 of a large orange (about 1/4 cup). Save the other mandarin or half orange for later.
10. And mix the juice with 1.5 to 2 Tbsp vinegar, 2 Tbsp oil, 1 tsp honey and 1/2 tsp sugar. Adjust to taste. Add a bit of pepper and fresh herbs.
11. In a bowl, sprinkle salt on beet greens and mix with half the dressing. Peel the other orange and separate into wedges. In a separate bowl, marinade the beet root wedges and orange wedges with rest of dressing.
12. On your serving platter, lay out beet greens and arrange beet root and orange wedges over top. If you like, serve with cheese such as goat cheese or feta!

Drain, and set aside to cool. Brighten you day with this colorful beet salad with sliced beets, navel oranges, red onions, arugula in a light vinaigrette. This is a quick and easy salad that can brighten any winter day with beets, slices of orange, red onions, and arugula. You can either roast or boil the beets. Add the orange zest, orange segments, and any juices and mix well.

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