Vegan Saras Orange Beet Salad Recipes

BEET-ORANGE SALAD

Steps:

• Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.

BEET, ORANGE AND ARUGULA SALAD

Steps:

• In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
• Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.

VEGAN SARA'S ORANGE BEET SALAD

Steps:

• Make up a dressing of the mustard, orange juice, salt and zest. Toss pecans in the dressing and spread on a cookie sheet to toast in the oven at 400 degrees for around 5 minutes. Set aside to cool. In a saute pan heat oil over a med- med high heat. Once oil is warm add beets and water and cover. Stir occasionally until beets are tender- or easily pierced with a fork. Set aside to cool. Combine greens, onions, beets, oranges and pecans and toss with dressing.