Orange Beet And Parmigiano Reggiano Salad Food

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NO-COOK BEET-ORANGE SALAD



No-Cook Beet-Orange Salad image

Provided by Food Network Kitchen

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Whisk 2 tablespoons orange juice, 2 teaspoons sherry vinegar and 1 teaspoon dijon mustard in a bowl; whisk in 2 tablespoons olive oil and season with salt and pepper. Thinly slice 1 1/2 pounds peeled chioggia or golden beets. Toss with the vinaigrette, segments from 2 oranges, 2 cups fresh parsley and 1/2 cup torn mint. Top with chopped marcona almonds and crumbled goat cheese.
  • TIP: Slice the beets on a mandoline for this no-cook salad-it'll come together in minutes!
  • How to Peel and Juice a Beet

BEET-ORANGE SALAD



Beet-Orange Salad image

Provided by Food Network Kitchen

Categories     appetizer

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.

Nutrition Facts : Calories 211 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 96 milligrams, Carbohydrate 20 grams, Fiber 5 grams, Protein 3 grams, Sugar 14 grams

ROASTED BEET SALAD WITH ORANGE DRESSING



Roasted Beet Salad With Orange Dressing image

Make and share this Roasted Beet Salad With Orange Dressing recipe from Food.com.

Provided by dicentra

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

3 medium beets, preferably a mix of red and golden beets
1/4 cup fresh orange juice
1 1/2 teaspoons finely grated orange zest
1 1/2 teaspoons honey
1 1/2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon extra virgin olive oil
salt & freshly ground black pepper
4 cups mixed salad greens, such as arugula, mesclun and radicchio
1/2 cup thinly sliced red onion

Steps:

  • Preheat the oven to 350°. Wrap the beets in foil and roast for about 1 1/4 hours, or until tender. Let cool, then peel the beets and cut them into 1/4 -inch dice.
  • In a bowl, whisk together the orange juice, zest, honey, vinegar, mustard and oil; season with salt and pepper.
  • Add the beets and toss to coat. Arrange the salad greens on a large plate and top with the beets and red onion.

Nutrition Facts : Calories 46.3, Fat 0.7, SaturatedFat 0.1, Sodium 43.8, Carbohydrate 9.8, Fiber 1.2, Sugar 7.3, Protein 1

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