Beet Salad with Orange-Sesame Vinaigrette

As promised in my last post, here’s another salad that pairs well with my new favorite Orange-Sesame Vinaigrette!  The beets were beautiful at the Farmer’s Market recently, so I grabbed a couple of bundles and came home to roast them.  Beets have all kinds of nutritional benefits, they’re absolutely delicious, and it’s yet another food we should all be eating more of.

I find that roasting brings out an earthy sweetness of the beets and really intensifies their flavor.  Although I thought the beets were delicious just simply dressed with the vinaigrette, I decided to jazz them up a bit and added some mandarin oranges, toasted walnuts and a sprinkle of feta cheese and chopped parsley.  DELICIOSO!

Roasted Beet Salad with Orange-Sesame Vinaigrette

Roasted Beet Salad with Orange-Sesame Vinaigrette

Beet Salad with Orange-Sesame Vinaigrette

Ingredients:

  • 2 bunches of beets, roasted, cooled and cut into ½ inch cubes
  • vegetable oil
  • ¼ cup orange juice
  • ¼ cup rice wine vinegar (not seasoned)
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon Tamari or low sodium soy sauce
  • ½ cup toasted walnuts, coarsely chopped
  • 1 can mandarin orange segments, drained
  • ¼-½ cup crumbled feta cheese (or goat cheese if desired)
  • ¼ cup parsley, chopped

Preparation:

To Roast Beets:

Preheat oven to 375°.  Cut off any greens (you can reserve for another use if desired), wash beets well, dry with a paper towel and lay onto a large sheet of aluminum foil.  Drizzle with oil, and fold the foil up into a nice little packet making sure everything is secure and tight (beets release a dark red liquid that stains anything it touches!).   Put on a sheet tray, and roast in the oven.  Most normal sized beets will take around 45 minutes, larger ones up to an hour.  Remove from oven, let cool and peel (see Liz’s Tidbits).

To Assemble Salad:

Mix orange juice, vinegar, sesame oil and soy sauce in a large bowl.  Add cubed beets, oranges and nuts and toss to combine.  Place in fridge for 30 minutes to an hour for flavors meld.  Top with feta and parsley when serving.

Liz’s Tidbits:

I like to keep disposable latex gloves handy for working with beets. Once cool enough to handle, peel the beets by rubbing them with a dry paper towel. The peel will slide right off, and they’ll be ready to dice.  Be VERY careful with beets and their juices…they will stain whatever they touch!

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3 Responses

  1. Liz, thank you for your post. My husband is finicky about cheese. What other cheese options do you recommend for this salad?

    • Hi Regina,
      The number one substitute for feta is probably ricotta cheese. It has a much different taste, being sweeter than the salty feta. Haloumi, a greek cheese made from a combination of goat and sheep milk is also a good substitute. Then there’s queso fresco, which is milder in taste than feta, but still has a crumbly texture. Many times, I omit cheese in this dish, as I think it’s just as good without it! 🙂

  2. Hi Liz,

    You have a real gift here. I thoroughly enjoy your posts every time they come through… thank you for some wonderful ideas!

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