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Before you jump to Beet Salad recipe, you may want to read this short interesting healthy tips about Healthy Power Treats.
We are very mindful that having healthy meals can help us feel better in our bodies. Whenever we eat more healthy foods and less of the bad ones we generally feel much better. A piece of pizza doesn’t make you feel as healthy as ingesting a fresh green salad. Sometimes it’s tough to find healthy foods for snacks between meals. Shopping for snack foods can be a challenge because you have a great number of options. There’s nothing like one of these simple healthy foods if you want an energy-boosting treat.
Whole grain snacks are an superb choice for a fast wholesome snack. A piece of whole wheat toast, for instance is a great snack in the morning. Chips and crackers made from whole grains can be excellent for quick snack foods to eat on the go. Whole grains are usually better than refined grains included in white bread.
You can find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. Being healthier doesnt need to be a battle-if you let it, it can be quite uncomplicated.
We hope you got insight from reading it, now let’s go back to beet salad recipe. You can have beet salad using 16 ingredients and 11 steps. Here is how you do it.
The ingredients needed to make Beet Salad:
- Prepare organic mixed greens of your choice
- Use medium beets, washed
- Use olive oil, for roasting beets
- Provide salt
- Get large carrots, shaved into ribbons or grated
- You need crumbled goat's milk cheese
- Take pecans, chopped
- Take dried cranberries
- Use green onion, chopped
- Prepare Vinaigrette Ingredients
- Get honey
- Use olive oil
- Take balsamic vinegar
- Get Dijon mustard
- Provide Juice of 2 fresh oranges
- Provide salt & pepper
Steps to make Beet Salad:
- Preheat oven to 375 degrees F. While oven is preheating, line a small baking dish with parchment paper.
- 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.
- 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.
- While waiting for beets to cool, measure the greens into a large bowl.
- Grate or slice carrots into ribbons using your vegetable peeler, chop green onions, and measure out goat cheese, pecans, and dried cranberries.
- Remove skin from beets with a vegetable peeler, and chop beets into bite sized chunks.
- Sprinkle carrots over salad greens, add chopped beets, goat cheese, pecans, green onions, and dried cranberries. Set aside while you prepare the vinaigrette.
- 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.
- 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.
- Drizzle the vinaigrette over salad to your taste, gently toss, and serve.
- This salad is best served immediately, but you can prep the ingredients the day before and assemble when ready to serve.
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