Baby Beet and Clementine Salad
User Reviews
5
Baby Beet and Clementine Salad
Description
This salad uses medium cooked baby beets that are peeled and chopped, combined with peeled and segmented clementines or mandarin oranges. The base is a package of spring mix greens, topped with chopped red onions that have been quickly pickled to add brightness and mild acidity. Creamy goat cheese crumbles and roasted, salted pistachios contribute richness and crunch.
The salad is dressed with a balsamic glaze or a vinaigrette-style balsamic dressing, which can be drizzled on before serving or offered separately to allow customization. The combination of sweet citrus, earthy beets, tangy pickled onions, and nutty cheese creates a harmonious flavor profile. The salad is visually colorful and texturally varied.
Beets can be prepared by boiling with lemon juice or vinegar added to the water to prevent bleeding, or roasted wrapped in foil for a deeper flavor. For roasting, times vary between 75-90 minutes at 400°F depending on beet size, until tender and skins slip off easily. This salad works well as a side dish or a light, fresh starter.
Ingredients
- 1 5 ounce spring mix package
- 3-4 beet chopped, medium cooked
- 2 clementines peeled and segmented, or mandarin oranges
- ¼ cup pistachios roasted, salted, chopped
- ¼ cup red onion quick pickled
- 2-3 ounces goat cheese
- salt to taste, fresh cracked pepper
- black pepper to taste, fresh cracked pepper
- balsamic vinegar or balsamic dressing or glaze
Instructions
- Add the package of spring mix to a large salad bowl. Top with chopped beets, clementines, red onion, goat cheese, pistachios, salt and cracked pepper. You can toss the salad, but I find that all the toppings sink to the bottom and the liquid from the beets make the salad look kind of messy so I don’t toss it in the serving bowl.
- Drizzle with balsamic glaze or dressing. Alternatively you can serve the salad without the glaze and allow everyone to add their own amount of dressing to taste.
Notes
- To boil beets, add lemon juice or vinegar to the water to prevent them from bleeding color.
- Boil beets until tender, about 45 minutes to 1 hour depending on size; then rinse under cold water and peel the skins off easily.
- For roasting, wrap whole cleaned beets in foil and roast at 400ºF for 75 to 90 minutes until tender; peel after cooling under running water.
- If using a balsamic dressing instead of glaze, prepare it separately and allow diners to dress their salad to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 1/2 of recipe | |
| Calories | 302kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 31mg | 10% |
| Sodium | 571mg | 24% |
| Potassium | 824mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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