Best Citrus Beets Salad Recipes

CITRUS & ROASTED BEETS SALAD

Steps:

• Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil; allow beets to cool., Peel beets and cut into 1/2-in. cubes. On six salad plates, arrange the arugula, beets, heart of palm, grapefruit, orange and tangerine; sprinkle with cheese. Whisk the vinegar, orange and tangerine zest, orange juice, mustard and honey; gradually whisk in oil. Drizzle over salads. Serve immediately.

WINTER SALAD WITH ROASTED BEETS AND CITRUS REDUCTION DRESSING

Steps:

• 1. Preheat oven to 400 F. 2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets on a foil-lined jelly-roll pan coated with cooking spray. Lightly coat beets with cooking spray. Bake at 400 F for 1 hour and 10 minutes or until tender. Cool beets slightly. Trim off beet roots and stems; rub off skins. Cut beets in 1/2-inch-thick wedges. 3. Bring juice and sugar to a boil in a small saucepan; cook 10 minutes or until reduced to 2 tablespoons. Pour into a medium bowl; cool slightly. Add shallots, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. 4. Combine lettuce, watercress, and radicchio. Sprinkle lettuce mixture with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently to combine. Arrange about 1 cup lettuce mixture on each of 8 salad plates. Divide beets evenly among salads. Drizzle about 1 tablespoon dressing over each salad; sprinkle each salad with 1 tablespoon cheese.

CITRUS BEETS SALAD

Steps:

• For the beets: 1-wash the beets throughly abd dry them. 2-In an oven trey add the beets with the oil and 2 table spoons of balsamic vinegar and little water. Cover with foil. And put it in a pre heated oven of 400 F, for 40 min. Check the beets after 30 min. ( the beets should be easy to pick with a knife but not very soft) For bigger size beets you might need longer duration. 3-when done, peel the beets after they are cool down. Cut them in cubes or slices and transfer to a salad bowl and set aside. * For the fruits. 1- using pairing knife, peel each of the oranges and the grapefruit. And cut both ends. And with the help of the help of the pairing knife, cut along the lines of the membranes separating the flesh parts of the fruits only. Repeat that for the oranges and the grapefruit. After you get only the flesh parts, discard the membranes and transfer the fruits to the salad bowel **For the onion: Add the thinly sliced onion to a bowl of cold water and leave it for few min to get rid of the sharp taste. Drain well and transfer to the bowel. *** For the final assembly, add the 3 table spoons of balsamic vinegar, half the orange juice and salt and pepper to taste to the mix of beets, fruits, and onion. Toss together and add more orange juice if needed. This salad is best left for at least half an hour in the fridge to let the tastes mix well.