Mixed Beet Salad with Vanilla-Orange Vinaigrette

Name: Mixed Beet Salad with Vanilla-Orange Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (225 ml) orange juice; 1/2 oz (14 grm). ginger, peeled and sliced; 1/4 vanilla bean split and scraped; 1 star anise; 1/2 lime,juiced; 1/2 tbsp (7 ml) Dijon mustard; 1 tsp (5 ml) Thai fish sauce; 1/4 cup (60 ml) pure olive oil; 1/4 cup (60 ml) extra virgin olive oil; 2 large beets; 4 tbsp (60 ml) sugar; salt/pepper; mixed greens, chefs preference; 3/4 cupgoat cheese, crumbled; 1 parsnip, peeled,sliced into very thin 1 inch by 4inch strips; oil for frying

Servings: persons

1 cup (225 ml) orange juice
1/2 oz (14 grm). ginger, peeled and sliced
1/4 vanilla bean split and scraped
1 star anise
1/2 lime,juiced
1/2 tbsp (7 ml) Dijon mustard
1 tsp (5 ml) Thai fish sauce
1/4 cup (60 ml) pure olive oil
1/4 cup (60 ml) extra virgin olive oil
2 large beets
4 tbsp (60 ml) sugar
salt/pepper
mixed greens, chefs preference
3/4 cupgoat cheese, crumbled
1 parsnip, peeled,sliced into very thin 1 inch by 4inch strips
oil for frying

1
In a small pan place orange juice, ginger, vanilla, and star anise.
2
Reduce until 1/2 cup (125 ml) remains.
3
Strain and reserve in a bowl.
4
When room temperature, add the lime juice,mustard and Thia fish sauce.
5
Slowly whisk in the olive oils,reserve.
6
With one beet, remove the ends and roast at 450 degrees (225 C.) until tender.
7
Cool, peel and julienne.
8
With the other beet, peel and slice very thin disks.
9
Sprinkle with a geneous amount of sugar.
10
Place beets on a coated baking sheet.
11
Place under a hot broiled until sugar caramelizes, reserve.
12
Toss a small hand full of greens with the dressing for each salad,and place in the center of the plate.
13
Toss julienne beets in the dressing,and place on and around the greens.
14
Shingle the caramelized beets around the back of the greens.
15
Sprinkle with crumbled goat cheese.
16
For the parsnip garnish, simply fry the strips in 350 degree (175 C.) oil until golden brown.
17
Place on top of the salads.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup (225 ml) orange juice, 1/2 oz (14 grm). ginger, peeled and sliced, 1/4 vanilla bean split and scraped, 1 star anise, and more.

Yes, Mixed Beet Salad with Vanilla-Orange Vinaigrette 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.

That's it — enjoy your meal!