beet salad dressing

Roasted beet and orange salad is a nutritious and delicious meal! Roasted beets and fresh oranges are layered over a bed of arugula and topped with goat cheese, walnuts and citrus vinaigrette dressing!

Roasted Beet and Orange Salad

beets

extra virgin olive oil

arugula

oranges

walnuts

½ cup goat cheese crumbles

orange juice

white balsamic vinegar

honey

salt and pepper (to taste)

Preheat oven to 400 degrees F. Peel the beets with a vegetable peeler and slice into two inch pieces. Line a baking pan with two pieces of aluminum foil. Place the red beets in the middle of one sheet of foil and the yellow beets on the other. Drizzle one tablespoon olive oil over each sheet of beets. Fold up edges and pinch to close and form two pouches. I don't want colors to bleed so I make two separate pouches. Place on baking pan. Bake for 30 minutes or until tender.

While the beets are roasting, prepare the dressing by whisking together the orange juice, olive oil, white balsamic vinegar, and honey.

Once beets are done roasting, mix them together with half of the salad dressing. You can mix two separate bowls to prevent the colors from bleeding. Layer arugula on plate or bowl then top with beets, orange wedges, walnuts and goat cheese. Drizzle with remaining dressing, as desired. Season with salt and pepper, to taste. Enjoy!

This delicious roasted beet salad with arugula, apple, cranberries, and feta looks stunning and is tossed in an easy balsamic dressing.

Beet Salad Recipe

apple (diced (a sweet/crisp apple

cranberries (divided)

goat cheese, feta,

balsamic vinegar

olive oil

Dijon mustard

garlic (minced

salt

black pepper (plus additional to taste)

Bake

Place a rack in the center of the oven and preheat the oven to 400°F. Place the beets in a 9x13-inch baking dish or similar dish large enough to hold them comfortably in a single layer. Pour a thin layer of water into the bottom of the dish, cover with foil, and bake until the beets feel tender in the center when pierced with a small, sharp knife, 50 minutes to 1 hour 10 minutes or longer depending upon the size of your beets. Transfer the beets to a cutting board and let stand until cool enough to handle. If you are concerned about staining your cutting board, lay a sheet of parchment paper over it first.

Whisk

While the beets cook, prepare the balsamic dressing: in a medium mixing bowl or large measuring cup, whisk together the dressing ingredients—olive oil, balsamic, mustard, honey, garlic, salt, and pepper.

Dice

Once the beets are cool enough to handle but are still warm, with a paper towel, rub away the beet skins. If they are stubborn and stick, peel them with a small, sharp knife. Dice each beet into 3/4-inch pieces (or cut into wedges if you prefer), then place in a large serving bowl. Pour half of the dressing over the warm beets, then stir to coat (the beets absorb dressing better when they are warm).

Toss

Add the arugula to the bowl with the beets. Toss to combine. Top with about two-thirds each of the apple, pistachios, cranberries, and goat cheese. Toss once more, adding more of the remaining dressing as desired. The arugula should be lightly moist but not drowning.

Sprinkle

Sprinkle the remaining pistachios, cranberries, and goat cheese over the top. Enjoy warm or at room temperature.

I don’t know who is giving this less than a 5…every time I make this salad, I make way more than is necessary for the amount of people I’m feeding and every time, the bowl is licked clean and people are asking for the recipe. One of my all time favorite salads.

Very delicious! I doubled the dressing, added 2 medium roasted beets, cut bitesize, and 2 radishes, shaved. I marinated the beets separately using the extra dressing so they would not turn the salad pink, but of course, they did anyway as soon as I added them to the salad. It was worth it. They added so much flavor. Will definitely make this again.

Wow, great recipe!  I made substitutions but 
 the vinegrette stayed the same.  Versatile.  I know it would only have been better if I had roasted the beets but I already had peeled, sliced &amp; boiled them.  I used sauteed beet greens in place of arugula. And malt with white vinegar in place of balsamic, on hand.  Even my Childcare toddlers enjoyed this.  Feta &amp; nuts on top, heavenly.

Every time I make this I find myself yelling "Give me a Beet!" Ala Janet Jackson. Love this recipe.

This recipe for beet salad I've made. However, I traded fresh pineapple for the apple,

This recipe is fantastic! Probably one of my most favorite salads. If you’re inexperienced/lazy/on a time crunch like I was when I made this, you can use sliced pickled beets as well, those were yummy! Everything about this recipe was perfect!

https://www.youtube.com/watch?v=VOOUXDFw_KA

➤This delicious roasted beet salad with arugula, apple, cranberries, and goat cheese looks stunning and is tossed in an easy balsamic dressing.
⬇️⬇️⬇️⬇️ CLICK FOR RECIPE  ⬇️⬇️⬇️⬇️

✅BEET SALAD INGREDIENTS: 
➤2 lbs medium beets, tops and roots trimmed (about 6 beets)
➤5 oz arugula
➤1 small apple, diced (sweet/crisp such as Honeycrisp, or tart such as Granny Smith)
➤1/2 c roasted, salted shelled pistachios
➤1/3 c dried cranberries, divided
➤4 oz goat cheese, feta, or gorgonzola, crumbled and divided
✅BALSAMIC DRESSING INGREDIENTS: 
➤1/4 c balsamic vinegar
➤3 tbsp extra-virgin olive oil
➤1 tsp Dijon mustard
➤1 tsp honey
➤1 clove garlic, minced or grated (about 1 tsp)
➤3/4 tsp kosher salt, plus additional to taste
➤1/8 tsp ground black pepper, plus additional to taste

✅DIRECTIONS:
1. Preheat the oven to 400 degrees F. Place the beets in a 9x13-inch baking dish or similar dish large enough to hold them comfortably in a single layer. Pour a thin layer of water into the bottom of the dish, cover with foil, and bake until the beets feel tender in the center when pierced with a small, sharp knife, 50 minutes to 1 hour 10 minutes or longer depending upon the size of your beets. Transfer the beets to a cutting board and let stand until cool enough to handle. If you are concerned about staining your cutting board, lay a sheet of parchment paper over it first.
2. While the beets cook, prepare the balsamic dressing: in a medium mixing bowl or large measuring cup, whisk together the dressing ingredients—olive oil, balsamic, mustard, honey, garlic, salt, and pepper.
3. Once the beets are cool enough to handle but are still warm, with a paper towel, rub away the beet skins. If they are stubborn and stick, peel them with a small, sharp knife. Dice each beet into 3/4-inch pieces (or cut into wedges if you prefer), then place in a large serving bowl. Pour half of the dressing over the warm beets, then stir to coat (the beets absorb dressing better when they are warm).
4. Add the arugula to the bowl with the beets. Toss to combine. Top with about two-thirds each of the apple, pistachios, cranberries, and goat cheese. Toss once more, adding more of the remaining dressing as desired. The arugula should be lightly moist but not drowning.
5. Sprinkle the remaining pistachios, cranberries, and goat cheese over the top. Enjoy warm or at room temperature. 

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➤WHOLE 30 CHICKEN SALAD: https://youtu.be/KKPawIvP3O0
➤RAMEN NOODLE SALAD: https://youtu.be/7P5D0_sM5B8
➤POT LUCK SALAD: https://youtu.be/LcAOeduTNRo

⏱️TIMESTAMPS⏱️
0:00 Intro
0:18 Chop beets
1:52 How to roast beets
2:38 Make balsamic dressing
4:17 How to peel beets
5:47 Cutting beets
7:52 Assemble the salad
11:18 Taste test

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➤I'm ERIN CLARKE, a best-selling cookbook author and firm believer that healthy food should taste GREAT, be easy to make, and be budget-friendly too. If you want to learn to cook and eat better, save money on groceries, or just need dinner ideas for your family, this channel is for you. I am all about from-scratch, wholesome food that's quick, budget-friendly, and tastes FABULOUS! My recipes use simple ingredients you can find at any grocery store and are easy for cooks of all levels. Cooking, baking, how-tos, recipe inspiration, and more!

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