Recipe of Speedy Beet Salad

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, beet salad. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Beet Salad is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Beet Salad is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook beet salad using 16 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Beet Salad:

1. Get organic mixed greens of your choice
2. Make ready medium beets, washed
3. Get olive oil, for roasting beets
4. Make ready salt
5. Take large carrots, shaved into ribbons or grated
6. Prepare crumbled goat's milk cheese
7. Make ready pecans, chopped
8. Prepare dried cranberries
9. Get green onion, chopped
10. Make ready Vinaigrette Ingredients
11. Prepare honey
12. Get olive oil
13. Prepare balsamic vinegar
14. Make ready Dijon mustard
15. Take Juice of 2 fresh oranges
16. Make ready 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 is going to wrap it up with this exceptional food beet salad recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in 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!