Beet Salad with Orange-Balsamic Dressing
This salad recipe adds a bit of drama to an upscale menu by piling tender baby greens onto halved beets.
Prep Time:
30 mins
Total Time:
2 hrs 5 mins
Servings:
Makes 8 servings.
Ingredients
-
8 medium beets (about 2-1/2 pounds)
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16 baby golden beets
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1/4 cup orange juice
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1/4 cup olive oil
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2 tablespoons balsamic vinegar
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1 small shallot, finely chopped
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2 teaspoons Dijon-style mustard
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1/4 teaspoon kosher or sea salt
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8 cups mixed baby salad greens (mesclun) or arugula
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Freshly ground black pepper
Directions
1.
In a covered large saucepan, cook medium beets in boiling salted water for 35 to 45 minutes or until tender; drain. Cool; slip off skins. Using an apple corer, cut a hole through the center of each medium beet. If necessary, cut a thin slice off the bottom of each beet so it sits upright. Cover and chill for 1 to 24 hours.
2.
Meanwhile, in a covered medium saucepan, cook baby beets in boiling salted water for 8 to 10 minutes or until tender; drain. Cool; slip off skins and halve the beets. Cover and chill for 1 to 24 hours.
3.
For dressing, in a screw-top jar, combine orange juice, olive oil, balsamic vinegar, shallot, Dijon mustard, and salt. Cover and shake well.
4.
To serve, place a medium beet upright on each salad plate. Place 1 cup of the salad greens in the center and around each medium beet. Arrange four baby beet halves around each beet. Drizzle with dressing. Sprinkle with pepper. Makes 8 servings.
Nutrition information
Calories 133, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 16 g, Fiber 4 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 19%, Calcium 4%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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