Beet Salad. I loved this salad used low sodium canned beets instead of roasting my own. Not sure why the one lady rated a one star as this recipe is simple and very good. This sweet & savory fall salad is a delicious starter or meal, but if you've never worked with beets before, there are a few things you should know before diving in.

We enjoy fresh beets all summer long. This ruby-red dish is an excellent change from the typical tossed salad and pairs well with any sandwich and entree. For this Russian beet salad you only need four ingredients - beets, walnuts, garlic and vegan mayo (or regular mayo if you're not following a vegan diet). You can have Beet Salad using 16 ingredients and 11 steps. Here is how you cook that.

Ingredients of Beet Salad

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

How to make my Russian Beet Salad These salads will beet the competition! Inspired by the surprising flavor of beets? Try some other root vegetables you may have overlooked! Balsamic Roasted Beet Salad from Barefoot Contessa.

Beet Salad instructions

Preheat oven to 375 degrees F. While oven is preheating, line a small baking dish with parchment paper..
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..
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..
While waiting for beets to cool, measure the greens into a large bowl..
Grate or slice carrots into ribbons using your vegetable peeler, chop green onions, and measure out goat cheese, pecans, and dried cranberries..
Remove skin from beets with a vegetable peeler, and chop beets into bite sized chunks..
Sprinkle carrots over salad greens, add chopped beets, goat cheese, pecans, green onions, and dried cranberries. Set aside while you prepare the vinaigrette..
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..
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..
Drizzle the vinaigrette over salad to your taste, gently toss, and serve..
This salad is best served immediately, but you can prep the ingredients the day before and assemble when ready to serve..

Wrap the beets individually in aluminum foil and place them on a sheet pan. Roasting the beets for this salad concentrates their naturally earthy flavor. You can save time by spreading the beets in a cake pan or on a small baking. This tasty beet salad is loaded with flavor and texture, with a little bacon, spinach, balsamic vinaigrette, beets, and onion, along with optional feta cheese and pecans. Wrap the beets individually in aluminum foil and place them on a sheet pan.