Beets With Orange Vinaigrette Recipes

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ROASTED BEET SALAD WITH ORANGE VINAIGRETTE

Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15



Roasted Beet Salad with Orange Vinaigrette image

Steps:

  • Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

Nutrition Facts : Calories 125 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

3 medium fresh beets (about 1 pound)
3 tablespoons olive oil
1 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon white wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh tarragon, divided
1 package (6 ounces) fresh baby spinach
4 cups torn mixed salad greens
2 medium navel oranges, peeled and sectioned
4 ounces crumbled goat cheese
1/2 cup chopped walnuts, toasted

BEETS WITH ORANGE VINAIGRETTE

Provided by Food Network Kitchen

Categories     side-dish

Time 37m

Yield 4 servings

Number Of Ingredients 0



Beets with Orange Vinaigrette image

Steps:

  • Cook 3 each red beets and yellow beets in boiling salted water until tender, 30 minutes. Let cool; peel and cut into wedges. Whisk 2 tablespoons each orange juice and olive oil, 1 tablespoon white balsamic vinegar and 3/4 teaspoon kosher salt in a large bowl. Add the beets, 4 segmented blood oranges and 1/3 cup chopped parsley; toss.

ROASTED BEETS WITH ORANGE AND THYME

These sweet orange-laced beets go well with arugula and goat cheese salad or a roast beef dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 8



Roasted Beets with Orange and Thyme image

Steps:

  • Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, about 45 minutes.
  • Transfer beets to a large bowl and drizzle with vinegar, honey, and orange juice. Top with orange zest and thyme.

Nutrition Facts : Calories 99 g, Fat 2 g, Fiber 5 g, Protein 3 g

1 bunch beets (about 1 1/2 pounds), scrubbed, peeled, and cut into 1-inch pieces
1 teaspoon extra-virgin olive oil
Coarse salt and ground pepper
2 tablespoons red-wine vinegar
1 teaspoon honey
1/4 cup fresh orange juice
2 teaspoons finely grated orange zest
2 teaspoons fresh thyme leaves

BEET SALAD WITH ORANGE VINAIGRETTE

Beets and watercress topped with Gorgonzola and a sweet citrus dressing form a tantalizing new blend for a mixed salad. The combination of ingredients may seem unlikely, but I guarantee it will become a new favorite. -Mary S. Moskovitz, Ventnor, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12



Beet Salad with Orange Vinaigrette image

Steps:

  • For vinaigrette, place the first 8 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate 1 hour., Preheat oven to 400°. Place beets in a 13x9-in. baking dish; add 1 in. of water. Bake, covered, until tender, 40-45 minutes. Cool; peel and cut beets into thin slices., Just before serving, arrange watercress on a platter or individual plates; top with beets. Sprinkle with walnuts and cheese. Shake dressing again; drizzle over salad.

Nutrition Facts : Calories 68 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 110mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

1/2 cup orange juice
1 tablespoon olive oil
2 teaspoons white wine vinegar
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon chopped shallot
1/2 teaspoon grated orange zest
1/8 teaspoon salt
1/8 teaspoon pepper
4 fresh beets (about 1/2 pound)
1 bunch watercress
1/4 cup walnut halves, toasted
1/4 cup crumbled Gorgonzola cheese

BEETS WITH ORANGE VINAIGRETTE

Provided by Florence Fabricant

Categories     weekday, salads and dressings

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 9



Beets With Orange Vinaigrette image

Steps:

  • Trim green tops from beets and place beets in large pot of salted water. Bring to a boil and simmer uncovered about 1 hour, or until just tender. Drain and set aside until cool enough to handle.
  • Remove zest from oranges, preferably in long strips. Slice off the rest of the skin and all the pith. Holding the oranges over a large bowl to catch any juice, use a sharp knife to cut the segments out, away from the membrane.
  • Peel and dice beets into 1/2-inch pieces. Add to bowl along with vinegar, orange juice, olive oil, sugar, pepper, red onion, orange zest and 1 1/2 teaspoons salt, or to taste. Mix well.
  • Check seasonings and serve cold or at room temperature. Salad may be left to marinate in refrigerator a day or more.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 5 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 530 milligrams, Sugar 15 grams

3 bunches fresh beets
Kosher salt
2 navel oranges
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons extra virgin olive oil
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/2 cup finely diced red onion

BEETS WITH ORANGE VINAIGRETTE

Make and share this Beets With Orange Vinaigrette recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7



Beets With Orange Vinaigrette image

Steps:

  • Trim and discard tops and root ends from beets. Rinse beets, peel, and cut crosswise into 1/8- to 1/4-inch-thick slices.
  • In a 5- to 6-quart pan over high heat, bring 1 inch of water to a boil. Place beets on a rack over water, cover pan, reduce heat, and steam until beets are tender when pierced, about 15 minutes.
  • Meanwhile, in a bowl, mix orange peel, orange juice, vinegar, olive oil, and tarragon. Remove beets from steaming rack and add to bowl. Mix gently to coat. Add salt and pepper to taste.

Nutrition Facts : Calories 273.5, Fat 7.7, SaturatedFat 1.1, Sodium 351.6, Carbohydrate 48.2, Fiber 9.4, Sugar 37.5, Protein 8.2

4 lbs beets (about 3 bunches)
1 tablespoon grated orange peel
1/4 cup orange juice
1/4 cup white wine vinegar
2 tablespoons olive oil
1 1/2 tablespoons chopped fresh tarragon
salt and pepper

BEETS WITH ORANGE VINAIGRETTE

This was on the Barefoot Contessa this morning and it sounded so good. i added the ingred's to my shopping list immediately.

Provided by smiles4u

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9



Beets With Orange Vinaigrette image

Steps:

  • Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions.
  • Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well.
  • Taste for seasoning and serve cold or at room temperature.

Nutrition Facts : Calories 282.3, Fat 10.8, SaturatedFat 1.5, Sodium 903.8, Carbohydrate 44.3, Fiber 11.5, Sugar 31.6, Protein 6.3

3 (15 ounce) cans baby beets, drained
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup small-diced red onion (1 small onion)
2 large seedless oranges, zest of
2 large seedless oranges, segments

RAW BEETS WITH ORANGE-CORIANDER VINAIGRETTE

Raw vegetables lend unexpected texture to the antipasti table and hold up well in salads. In this colorful assemblage, orange-coriander vinaigrette plays off the sweetness of red, golden, and Chioggia beets.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 7



Raw Beets with Orange-Coriander Vinaigrette image

Steps:

  • Prepare an ice-water bath; set aside. Peel beets. Using a mandoline, thinly slice into rounds. Transfer to ice-water bath; refrigerate 30 minutes.
  • Meanwhile, whisk together orange juice, vinegar, and honey in a medium bowl. Add oil in a slow, steady stream, whisking until emulsified. Whisk in coriander and orange zest. Season with salt and pepper. Cover, and set aside.
  • Drain beets, and pat dry. Add beets to dressing; toss to combine. Let stand 5 minutes before serving.

1 1/4 pounds small young beets (mix of red, golden, and Chioggia), trimmed
2 teaspoons finely grated orange zest, plus 1 tablespoon fresh orange juice
2 tablespoons sherry vinegar
1 teaspoon honey
1/4 cup extra-virgin olive oil
1 teaspoon coriander seeds, toasted and lightly crushed
Sea salt flakes, and freshly ground pepper

FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE

One of the things I love best about this refreshing salad is that it doesn't wilt, making it a a great choice for a potluck or a buffet. There's a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.

Provided by Martha Rose Shulman

Categories     dinner, lunch, vegetables, appetizer, side dish

Time 15m

Yield Serves 6

Number Of Ingredients 11



Fennel, Beet and Orange Salad With Cumin Vinaigrette image

Steps:

  • Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
  • Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 8 grams

2 medium beets, roasted peeled, halved and cut in thin half-moons
2 medium fennel bulbs (about 1 1/4 to 1 1/2 pounds), trimmed, quartered, cored and sliced very thin across the grain
1 navel orange, peeled, pith cut away, and cut in thin rounds or sections
2 tablespoons chopped fresh mint
1 tablespoon chopped cilantro
2 tablespoons lemon or lime juice
1/4 teaspoon sugar
1/2 teaspoon lightly toasted cumin seeds, crushed
Salt to taste
1 small garlic clove, puréed (optional)
1/4 cup extra-virgin olive oil

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