Balsamic Beet Orange Salad is a sweet, fresh winter salad. The bright citrus mixes perfectly with the earthy beets. This salad makes the perfect side dish or first course to a delicious meal.
Let's talk salad. When I think of salad, I normally think about lettuce and greens and lots of veggies. My guess is that's what you think about too. And while that type of salad is amazing and so nutritious, were talking about a different type of salad today.
This salad doesn't have any greens, but it is still delicious and incredibly good for you. It's beet salad!
Do you eat beets often? If not, they are a great food to start adding to your regular diet. They've got fiber (like all plants) and high quantities of folate and manganese, among other vitamins. There are so many great ways to eat them, too. I often just chop one up raw and put it on a green salad. But for this recipe, we're going to cook the beets first.
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How to Cook Beets
Cooking beets requires very minimal work. Many people boil beets, and while this is a valid cooking method, you lose many of the nutrients to the boiling water, so I prefer roasting. Roasting also creates a more intense flavor!
Step 1. Start by chopping off the stems of the beets, if they came with them on. If the beet greens and stems are clean enough, you can save them and sauté them up, like in this recipe. If the greens are really dirty or damaged, just compost them!
Step 2. Wrap each beet in aluminum foil and place on a baking sheet.
Step 3. Bake at 400 for 40 minutes. Depending on the size of your beets, the roasting time may be as long as 90 minutes. But check them at 40. You should be able to easily poke a fork in or slice in half with a knife. The beets should feel pretty soft. If they aren't soft, return them to the oven in 10-15 minute intervals, until they soften. You may need to remove smaller beets from the tray and let larger beets cook longer.
Step 4. Once the beets are cooked, let them cool in the aluminum foil. For this recipe, you'll want to let them cool completely because Balsamic Beet Orange Salad is served cold.
Assembling Balsamic Beet Orange Salad
Step 1. Slice them into rounds. Beets will stain your hands, clothes, and cutting board. You may want to use gloves, wear an apron, and use a dark colored cutting board to avoid turning pink! Place the sliced beets in the fridge while you make the rest of the salad.
Step 2. Peel and slice the oranges. There are several methods for slicing oranges but wedges work nicely in this recipe. Start by slicing the top and bottom off the orange. Then using a paring knife, remove the rest of the rind. You should now be able to see the veins of the orange. Pick one and slice along that line. The orange will open up and you can pull apart the pieces like you would do with a clementine.
You can now start assembling the salad.
Step 3. If you are okay with your oranges turning pink, you can mix the beets and orange wedges in a bowl. If not, simply arrange on a platter.
Step 4. Take a few sprigs of thyme and remove the leaves. Sprinkle the leaves on top of the beets and oranges. Then drizzle with balsamic vinegar. Top with chopped hazelnuts. Finally, sprinkle with salt and pepper. Enjoy!!
Recipe Prayer
Thank you God for unique food combinations and beautiful, colorful food. Let us enjoy each bite of your creation. Amen.
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📖 Recipe
Balsamic Beet Orange Salad
Ingredients
- 2 Large Red Beets roasted and cooled*
- 2 Large Oranges
- 2-3 Tablespoons Balsamic Vinegar
- 3 Sprigs Thyme
- Salt & Pepper to taste
- 2 Tablespoons Chopped Hazelnuts optional
Instructions
- Slice the beets into rounds. Peel the orange and slice into wedges**.
- Arrange the beets and orange wedges on a plate and top with balsamic vinegar, thyme, salt, pepper, and hazelnuts (optional). Enjoy!
Notes
Nutrition
Nutrition information is an estimate.
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