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Beet Salad
Beet Salad

Before you jump to Beet Salad recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Inside the Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. Those days are over, and it looks like we all realize our role in stopping and conceivably reversing the damage being done to our planet. According to the experts, to clean up the natural environment we are all going to have to make some changes. These changes need to start taking place, and each individual family needs to become more environmentally friendly. Read on for some approaches to go green and save energy, largely in the kitchen.

A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can easily reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

As you can see, there are plenty of little things that you can do to save energy, and also save money, in the kitchen alone. Environmentally friendly living just isn’t that difficult. It’s about being functional, more often than not.

We hope you got benefit from reading it, now let’s go back to beet salad recipe. You can cook beet salad using 16 ingredients and 11 steps. Here is how you achieve it.

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

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