Golden Beet & Orange Salad – a delicious recipe with Shallot, shallots, light honey, white balsamic vinegar, white pepper, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
To make the vinaigrette, whiz the shallot, salt, pepper and honey in a mini-cuisinart. Add the vinegar and process, then add the canola oil.
2
Roast the beets, wrapped in foil, in a 400 degree oven for 35-40 minutes until easily pierced. Let cool just long enough to handle, when you can slip off their skins and reveal the gold inside. Slice into segments.
3
Supreme the oranges. Using a sharp knife peel off the skin, then slice each segment out and away from pith.
4
Toss cooled beets and supremed oranges with the vinaigrette. This will keep, refrigerated, 3 days. when serving, toss a little vinaigrette with the watercress and mound the beets and oranges on top. Optional: sprinkle with toasted and chopped hazelnuts and crumbled goat cheese for a heartier salad.
299
kcal
Calories
30
g
Fat
8
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: Shallot & White Balsamic Vinaigrette, 2 medium shallots, 2 teaspoons light honey, 1/4 cup white balsamic vinegar, and more.
Yes, Golden Beet & Orange Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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