Broccoli Beet Salad With Raspberry Vinaigrette Recipes

BEET SALAD WITH RASPBERRY VINAIGRETTE

Beet Salad with Raspberry Vinaigrette image

A wonderful and quick beeet salad. The two vinegars blended together give it an interesting twist in flavor. Recipe came from geocities.com. Cook time is actually chill time.

Provided by Judith N.

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 (13 1/4 ounce) cans sliced small beets, drained
1 sweet onion, thinly sliced
2 tablespoons olive oil
2 tablespoons raspberry vinegar
1 tablespoon balsamic vinegar
1 clove garlic, minced
salt & fresh ground pepper
2 tablespoons chopped fresh chives (optional)

Steps:

Place beets and onion in a large bowl.
In a cup, combine oil, raspberry vinegar, balsamic vinegar, and garlic.
Season with the salt and pepper.
Whisk to combine.
Pour over the beet mixture and toss well.
Sprinkle with the chives (if using).
Cover and refrigerate for at least 15 minutes or up to 3 days.

Nutrition Facts : Calories 158.6, Fat 7.1, SaturatedFat 1, Sodium 148, Carbohydrate 22.4, Fiber 4.3, Sugar 16.8, Protein 3.5

BEET - ORANGE SALAD WITH RASPBERRY VINAIGRETTE

Beet - Orange Salad With Raspberry Vinaigrette image

Make and share this Beet - Orange Salad With Raspberry Vinaigrette recipe from Food.com.

Provided by Derf2440

Categories Oranges

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 (14 ounce) can baby beets, well drained and cut in half
1 large navel orange
3 tablespoons raspberry vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4-1 large shallot, finely chopped
1 tablespoon honey
6 -8 fresh raspberries (to garnish) (optional)

Steps:

Drain beets well and cut each in half, cut larger beets into quarters.
Place in a small salad bowl.
Zest as much as possible of the orange peel, right into the bowl with the beets.
Cut the ends off the orange and slice the remaining peel off being careful not to leave any pith.
Section the orange, over the bowl, dropping the supremes into bowl with the beets, taking care to let any juice run into the bowl.
Squeeze the juice out of the remains into the bowl.
Discard remains.
Vinaigrette: Whisk together all vinaigrette ingredients and pour over beets and orange.
Carefully mix to coat, cover and refrigerate for at least one hour.
Just before serving sprinkle fresh raspberries on top.
(Will keep in refrigerator for at least a week.).

Nutrition Facts : Calories 91.1, Fat 4.7, SaturatedFat 0.6, Sodium 149.1, Carbohydrate 12.3, Fiber 2.4, Sugar 9.3, Protein 1.3

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