This Sweet and Tangy Beet Salad will convince your taste buds how juicy and delicious beets can be!
The image of the beets above are Chioggia beets. When sliced, they are red and white striped and have a sweeter taste than the red, golden or white beet. The Chioggia beet hails from Chioggia, Italy and can be found in most specialty supermarkets. In culinary circles, you’ll find chef’s refer to them as “Candy Stripe” beets.
This recipe calls for roasting beets, however, if you don’t have time to roast them, just used canned beets. Try not to get “pickled” beets or any that contain sugar or preservatives. As for the Chioggia beet, you’ll be hard-pressed to find it canned–usually it’s at your local Whole Foods Market, or other grocer that carries unique fruits and vegetables.
Outside of the spicy arugula, sweet beets, crunchy roasted hazelnuts and creamy feta, the salad dressing is what sets this salad apart from others. It’s a mild combination White Raspberry Balsamic Vinegar, malt vinegar (or red wine vinegar), sugar and a pinch of salt when combined, set the flavor of this salad over the top! If your grocer doesn’t carry White Raspberry Balsamic Vinegar, feel free to contact The Grapevine Olive Oil Company and they can send you some! They’ve got oils and vinegars infused with raspberry, chocolate, garlic–you name it! They carry both imported and domestic products so be sure and check them out!
Sweet and Tangy Beet Salad
- 2 large red beets clean and remove stems
- 1 large Chioggia beet clean and remove stem
- 1/2 red onion sliced
- 1 can mandarin oranges drained
- 1 bag fresh arugula
- 1/2 cup dry roasted hazelnuts course chopped
- 1/2 cup feta cheese crumbled
- 2 tablespoons white raspberry balsamic vinegar
- 2 tablespoons red wine or malt vinegar
- 1 tablespoon sugar
- salt and pepper to taste
- In a medium saucepan, heat red wine or malt vinegar and sugar until sugar is dissolved
- Combine vinegar/sugar combination with white raspberry balsamic vinegar; set aside
- Preheat oven to 400º
- Wrap whole beets in foil and place in oven; bake 45 minutes
- Place oranges and onions in a bowl; pour a little of the dressing over them and refrigerate for 10 minutes
- Once beets are cooked, remove from oven, unwrap foil and allow to cool
- Once beets are cooled, peel and cut into small quarters (DO NOT place beets directly on counter top; they will stain!!! You might want to wear gloves, too!)
- Plate arugula, then add beets, orange and onion mixture, nuts and cheese
- Pour remaining dressing over salad; salt and pepper to taste
- Say you hate beets??? Not after you try this delicious version!
- Substitute hazelnuts for walnuts or pecans
Need a versatile salad dressing? Try Sweet and Tangy All Purpose Salad Dressing!