Sweet and Tangy Beet Salad

beet salad


This beet salad will convince your taste buds how juicy and delicious beets can be! Sweet, tangy, savory, crunchy and spicy, this salad has it all and is perfect year-round.

Beet Salad

Chioggia beet
Candy stripe beets are formally called Chioggia beets. When sliced, they are red and white striped and have a sweeter taste than the red, golden or white beet. The Chioggia beet hails from Chioggia, Italy and can be found in most specialty supermarkets.beet salad

It’s important that a variety of pigments of food are included in the diet. Each pigment of food has specific benefits and, when combined with other pigments, the vitamins and nutrients work synergistically, resulting in a balanced, nutritional diet. The four food pigments are chlorophyll (green), carotenoids (orange), anthoxanthins (yellow/white) and anthocyanins (red, purple). This recipe provides three out of four of the pigments, plus healthy fats from the hazelnuts.

Sweet and Tangy Beet Salad
Prep Time
5 mins
Cook Time
30 mins
Allow beets to cool
10 mins
Total Time
35 mins
 

You'll rethink beets once you have a bite of this sweet and tangy beet salad! 

Course: Main Course, Salad, Side Dish
Cuisine: American
Servings: 4 side salads/2 entree
Author: SmartyPantsKitchen
Ingredients
  • 2 large red beets clean and remove stems
  • 1 large Chioggia beet clean and remove stem
  • 1/2 red onion sliced
  • 1 can mandarin oranges drained
  • 1 bag fresh arugula
  • 1/2 cup dry roasted hazelnuts course chopped
  • 1/2 cup feta cheese crumbled
  • 2 tablespoons white raspberry balsamic vinegar
  • 2 tablespoons red wine or malt vinegar
  • 1 tablespoon sugar
  • salt and pepper to taste
Instructions
Dressing Preparation
  1. In a medium saucepan, heat red wine or malt vinegar and sugar until sugar is dissolved

  2. Combine vinegar/sugar combination with white raspberry balsamic vinegar; set aside

Beet Preparation
  1. Preheat oven to 400º

  2. Wrap whole beets in foil and place in oven; bake 45 minutes

  3. Place oranges and onions in a bowl; pour a little of the dressing over them and refrigerate for 10 minutes

  4. Once beets are cooked, remove from oven, unwrap foil and allow to cool

  5. Once beets are cooled, peel and cut into small quarters (DO NOT place beets directly on counter top; they will stain!!! You might want to wear gloves, too!)

Plating Instructions
  1. Plate arugula, then add beets, orange and onion mixture, nuts and cheese

  2. Pour remaining dressing over salad; salt and pepper to taste

Recipe Notes
  • Say you hate beets??? Not after you try this delicious version!
  • Substitute hazelnuts for walnuts or pecans


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