You are looking for idea recipes beet salad that are appetizing? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious beet salad should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of beet salad, first from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want prepare beet salad good home, because as long as you know the trick, this dish is could be dish special

Ingredients and seasonings required in prepare

1. Prepare 8-10 cups organic mixed greens of your choice
2. Prepare 4 medium beets, washed
3. Use 2 tsp olive oil, for roasting beets
4. Use Pinch salt
5. Use 2 large carrots, shaved into ribbons or grated
6. Prepare 1/2 cup crumbled goat's milk cheese
7. Prepare 1/3 cup pecans, chopped
8. Prepare 1/3 cup dried cranberries
9. Prepare 1/4 cup green onion, chopped
10. Prepare Vinaigrette Ingredients
11. Prepare 3 tbsp honey
12. Prepare 2 tbsp olive oil
13. Prepare 1 tbsp balsamic vinegar
14. Prepare 1 tsp Dijon mustard
15. Prepare Juice of 2 fresh oranges
16. Prepare To taste salt & pepper

Add the beets to a serving bowl, and pour half of the dressing over the top. Toss the beets with the arugula. Mix in part of the apple, pistachios, cranberries, and goat cheese. Finish with the remaining apple, pistachios, cranberries, and cheese.

How to cook Beet Salad:

1. Preheat oven to 375 degrees F. While oven is preheating, line a small baking dish with parchment paper.
2. Wash beets and cut off stems (no need to peel at this point). Place them in the parchment lined baking dish and toss in 2 tsp olive oil and a pinch of salt. Keeping the peel on during roasting helps prevent them from bleeding and making a big mess.
3. Roast beets for 45-50 min. Remove from oven, let cool in the dish for 5-10 min. They'll still be warm, but you'll be able to handle them without burning yourself.
4. While waiting for beets to cool, measure the greens into a large bowl.
5. Grate or slice carrots into ribbons using your vegetable peeler, chop green onions, and measure out goat cheese, pecans, and dried cranberries.
6. Remove skin from beets with a vegetable peeler, and chop beets into bite sized chunks.
7. Sprinkle carrots over salad greens, add chopped beets, goat cheese, pecans, green onions, and dried cranberries. Set aside while you prepare the vinaigrette.
8. To a medium mason jar, add the honey, olive oil, balsamic vinegar, Dijon mustard, and the juice of 2 oranges. Add a pinch or two of salt and pepper.
9. Close the jar lid tightly and shake ink all ingredients are combined. The mustard in the dressing not only adds flavour, but acts as an emulsifier to keep the oil and vinegar from separating.
10. Drizzle the vinaigrette over salad to your taste, gently toss, and serve.
11. This salad is best served immediately, but you can prep the ingredients the day before and assemble when ready to serve.
12. Done and ready to serve!

Place in a small saucepan and cover with water. Just chop off the beet greens, and toss your beets whole into boiling water. You do eventually have to peel the beets, of course. Our trick is to peel them—after they've cooked and cooled—under cold running water. They'll be soft and yielding after boiling, and the skin should come off easily.

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