Beet Salad with Orange-Balsamic Vinaigrette

Close up view of a white bowl full of beet salad.

4.93 from 13 votes

Beet Salad with Orange-Balsamic Vinaigrette

Whip up a gourmet Beet Salad in 30 minutes! Our recipe offers multiple ways to cook your beets, plus our simple-but-irresistible homemade vinaigrette.

Prep Time10

Cook Time20

Total Time30

Course: Salad

Cuisine: American

Keyword: beet salad

Servings: Servings

Author: Rachel Farnsworth

Ingredients

3 large beets peeled and cubed into 1 inch cubes
1/2 cup chopped walnuts optional
5 ounces mixed salad greens
4 ounces goat cheese crumbled

Vinaigrette

1/4 cup orange juice
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon orange zest
2 teaspoons granulated sugar optional
1/2 tsp salt

US Customary - Metric

Instructions

Place the cubed 3 large beets in a steamer basket over boiling water with the lid on. Steam the beets until tender, 12 to 15 minutes. When finished, cool in the refrigerator.
Rinse the 5 ounces mixed salad greens dry in a spinner, and combine in a bowl. Top with cooled beets, 1/2 cup chopped walnuts, and 4 ounces goat cheese.
Make the dressing in a small bowl by whisking together 1/4 cup orange juice, 1/4 cup balsamic vinegar, 1/4 cup extra virgin olive oil, 1 tablespoon orange zest, 2 teaspoons granulated sugar (optional) and 1/2 tsp saltWhisk until combined. Drizzle over the salad just before serving.

Video

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Notes

Alternative Cooking Methods for Beets

Roasting Whole: Rinse and scrub beets. Wrap whole beets individually in aluminum foil. Bake at 375°F for 30-60 minutes until tender. Peel once cooled, then slice or cube.

Boiling Whole: Rinse and scrub beets. Boil whole beets in water until tender, about 45 minutes. Drain, peel, then slice or cube.

Makeshift Steamer: Place peeled, cubed beets in a saucepan with 1/2 inch of water. Cover and simmer until tender, checking for doneness and to prevent sogginess.

Microwaving: Place peeled, cubed beets in a microwave-safe bowl with a splash of water to cover the bottom. Cover with plastic wrap and poke holes to vent. Microwave, starting at 6 minutes, until tender.

Nutrition