Beet Orange Salad, the best way to eat beets
Big fan of beets over here! If you have never tried them or are trying to find a way to enjoy them more, give this combination a try. You may just discover the best way to eat beets! The sweetness and brightness from the oranges really balances out any earthiness from the beets. This recipe works well as a week-day dinner, served with some grilled steak on the side. While this salad can easily be the star of your meal, it can also make a great side dish to nearly any grilled or roasted steak, poultry, or seafood.
4-6 cups of Mixed Greens
2 medium sized Beets
6-8 Radishes, sliced
1 Navel Orange, peeled, sectioned, and cut into bite size chunks
1/4 cup Balsamic Vinegar
1/4 cup Olive Oil
1 tsp Dijon Mustard
Chopped Walnuts, for serving
Goat Cheese, for serving
Pickled Red Onion, for serving
Cut off green tops from the beets. Trim off long root tip if desired. Boil a pot of water and add beets, making sure they are completely submerged. Boil for 20-40 minutes (depending on the size of your beets), until tender when pierced with a fork.
While the beets are cooking, prepare other items for the salad. Rise and thinly slice radishes. Peel, section, and cut in to bite size pieces a navel orange.
Prepare dressing. Measure balsamic vinegar into a bowl. Add 1 tsp of dijon mustard. Whisk, and gradually add in olive oil.
When beets are finished cooking, strain and rinse under cold water. Using your hands or a paper towel, brush off the skin of the beets. Cut in to 1-inch cubes and rinse again under cold water to help cool down the beets to room temperature.
Assemble your salad! Top with chopped walnuts, goat cheese, pickled red onion, and drizzle with 1-2 tablespoons of the balsamic vinaigrette.