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Beet and Orange Salad

Prep10 min
Total10 min
Yield2 portions
LevelBeginner
 
 
About This Recipe

This colorful salad pairs the earthy sweetness of beets with the zesty freshness of oranges, making it an ideal winter dish. The bright red of the beets and the vibrant orange slices not only make for a feast for the eyes but also provide a refreshing contrast in flavors. The simple red wine vinaigrette, with […]

Scale This Recipe

Servings

Ingredients

Units
  • 0.5 pound small cooked beets
  • 1 large navel orange
  • 1 tablespoon red wine vinegar
  • 2 tablespoons

Instructions

  1. 1
    the orange and cut off all the white skin to expose the fruit. Cut it in half vertically and cut into ¼ inch slices. Peel and slice the beets and reserve. Combine red wine vinegar, seasoning and olive oil.
  2. 2
    To plate, alternate orange and beet slices. Drizzle the over, sprinkle with fresh herb and refrigerate until ready to serve.
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

A good salad lives or dies on the dressing balance — start light on the acid, taste, then adjust. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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