Golden Beet Salad With Orange Shallot Vinaigrette
Today’s Orange Shallot Vinaigrette recipe is one that cannot be beet! We all need recipes for our repertoire that are simple and pack larger-than-life flavors. This one is prepared from readily-available ingredients, especially now that beets are in season. We love beets because they are sweet, earthy, delicious and healthy for you, as they are packed with essential nutrients, fiber, iron, vitamin B9, C and more!
Plate each salad along with large disks of jicama and baby spring greens. This salad couldn't be more striking and straightforward. Golden beets are my preferred choice for this one, but if you want to make your prep even easier, skip the roasting and buy pre-cooked red beets. You know that Happy Belly After loves all colors, after all!
Preheat the oven to 400˚
Roast the beets – Scrub the beets and wrap with foil. Place in a pan and bake for 1 hour until tender. Let cool. The skins will rub off easily. Slice into very thin slices.
Make the shallot vinaigrette – Place the ingredients in a small bowl and whisk to combine.
To serve – I recommend serving on dark gray plates for this salad. Place two or three of the jicama wraps on the plate. Top with the beet slices in a decorative pattern. Top with baby spring greens. Spoon the vinaigrette over the salad. Garnish with toasted pepitas and chopped chives. Serve with a crusty warm baguette.
serves 4 - 6
- 3 large golden beets
- 1 pkg jicama wraps
- 5 oz baby spring greens
- 1 tbsp shallot, minced
- ¼ cup champagne vinegar
- ⅓ cup olive oil
- 1 tbsp orange juice
- 2 tsp dijon
- 1 tsp agave nectar
- 1 tsp freshly grated orange peel
- ½ tsp sea salt
- freshly ground black pepper to taste
- 2-3 tbsp chopped chives
- 2-3 tbsp toasted pepitas