Best Raw Beets With Orange Coriander Vinaigrette Recipes

BEETS WITH ORANGE VINAIGRETTE

Steps:

• Cook 3 each red beets and yellow beets in boiling salted water until tender, 30 minutes. Let cool; peel and cut into wedges. Whisk 2 tablespoons each orange juice and olive oil, 1 tablespoon white balsamic vinegar and 3/4 teaspoon kosher salt in a large bowl. Add the beets, 4 segmented blood oranges and 1/3 cup chopped parsley; toss.

BEETS WITH ORANGE VINAIGRETTE

Steps:

• Trim green tops from beets and place beets in large pot of salted water. Bring to a boil and simmer uncovered about 1 hour, or until just tender. Drain and set aside until cool enough to handle.
• Remove zest from oranges, preferably in long strips. Slice off the rest of the skin and all the pith. Holding the oranges over a large bowl to catch any juice, use a sharp knife to cut the segments out, away from the membrane.
• Peel and dice beets into 1/2-inch pieces. Add to bowl along with vinegar, orange juice, olive oil, sugar, pepper, red onion, orange zest and 1 1/2 teaspoons salt, or to taste. Mix well.
• Check seasonings and serve cold or at room temperature. Salad may be left to marinate in refrigerator a day or more.

BEETS WITH ORANGE VINAIGRETTE

Steps:

• Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE

Steps:

• Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

ORANGE VINAIGRETTE FOR BEET SALAD

Steps:

• Stir together orange zest, orange juice, sherry vinegar, and coarse salt. Pour in olive oil in a slow, steady stream, whisking until emulsified. Season with freshly ground pepper.

BEETS IN VINAIGRETTE

Steps:

• Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30 to 45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.
• Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking, then add warm beets and parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.

BEETS IN ORANGE SAUCE

Steps:

• Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm., In a small saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange slices if desired and zest. Pour over beets.