beet and mandarin orange salad
Beet and mandarin orange salad could be just the gluten free recipe you've been looking for. This recipe serves 6 and costs $3.32 per serving. This side dish has 262 calories, 15g of protein, and 10g of fat per serving. This recipe from The Wicked Noodle requires red wine vinegar, water, frisee, and goat cheese. 79 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. With a spoonacular score of 97%, this dish is super. Try Mandarin Beet Salad, Beet Goat Cheese Mandarin Salad, and Raw Spiralized Beet & Mandarin Salad with Mint for similar recipes.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
4 large beets, rinsed and trimmed
1/4 cup black olives, pitted and halved
2 heads of frisee lettuce, outer leaves removed (or baby greens)
2 ounces goat cheese, crumbled
1/4 cup DOLE golden raisins
1 1/2 Tablespoons grape seed oil
1 cup DOLE Mandarin oranges, drained
1 teaspoon orange flower water
3 Tablespoons parsley, chopped
1/2 red onion, thinly sliced
1 1/2 Tablespoon red wine vinegar
Sea salt and freshly ground black pepper
1 cup cooked tri-colored OR red quinoa
1 Tablespoon water
Equipment:
baking sheet
whisk
bowl
aluminum foil
oven
Cooking instruction summary:
InstructionsPreheat oven to 400F.Wrap beets in foil and roast on a rimmed baking sheet for 45-60 minutes, until tender. When finished roasting, and cool enough to handle, peel and dice beets into bite-sized pieces. Set aside.In a large serving bowl, toss frisee, beets, onion, oranges, raisins, olives and quinoa.In a small bowl, whisk the vinaigrette ingredients together. Season to taste with salt and pepper.To serve, drizzle the vinaigrette over the salad, toss gently and sprinkle with crumbled goat cheese.
Step by step:
1. Preheat oven to 400F.Wrap beets in foil and roast on a rimmed baking sheet for 45-60 minutes, until tender. When finished roasting, and cool enough to handle, peel and dice beets into bite-sized pieces. Set aside.In a large serving bowl, toss frisee, beets, onion, oranges, raisins, olives and quinoa.In a small bowl, whisk the vinaigrette ingredients together. Season to taste with salt and pepper.To serve, drizzle the vinaigrette over the salad, toss gently and sprinkle with crumbled goat cheese.
Nutrition Information:
covered percent of daily need
