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Receta Beet Salad with Orange Vinaigrette
by E De Martini

Beet Salad with Orange Vinaigrette
Calificación: 3/5
Avg. 3/5 1 voto
Tiempo de Prep: Francia French
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 4 Red Beets, greens trimmed to 1/2 inch
  • 4 Golden Beets, greens trimmed to 1/2 inch
  • Vinaigrette:
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons orange juice
  • 2 teaspoons grated orange zest
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons minced fresh tarragon
  • or 2 teaspoons dried tarragon
  • Salt and freshly ground pepper to taste
  • Optional - crumble Goat cheese on top

Direcciones

  1. Preheat oven to 450 F. Wrap each color of beet in a separate aluminum foil packet.
  2. Place on a baking sheet and bake for 45 minutes, or until the beets can be easily pierced with the tip of a knife. Let cool completely. Trim the ends of the beets.
  3. Using paper towels, gently remove the skin. Cut the beets into 1/4 inch slices or quarter and then cut into thirds to make chunks and place in a bowl.
  4. Vinaigrette: In a small bowl, combine all the ingredients. Whisk together and pour over the beets. Serve at room temperature or cover and refrigerate overnight.