Best 12 Raw Beets With Orange Coriander Vinaigrette Recipes

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Raw beets with orange coriander vinaigrette is a delectable salad that blends the earthy sweetness of roasted beets with the tangy and aromatic flavors of citrus and fresh herbs. As an added bonus, this salad is packed with nutrients and antioxidants, making it a healthy and flavorful choice. This easy-to-make dish is perfect for a light lunch or a refreshing side dish at dinner, and the bright colors will add a vibrant pop to any table.

Here are our top 12 tried and tested recipes!

BEETS WITH ORANGE VINAIGRETTE



Beets with Orange Vinaigrette image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

3 (15-ounce) cans baby beets, drained
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup small-diced red onion (1 small onion)
2 large seedless oranges, zested
Segments 2 large seedless oranges

Steps:

  • Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.

BEETS WITH ORANGE VINAIGRETTE



Beets with Orange Vinaigrette image

Provided by Food Network Kitchen

Categories     side-dish

Time 37m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 3 each red beets and yellow beets in boiling salted water until tender, 30 minutes. Let cool; peel and cut into wedges. Whisk 2 tablespoons each orange juice and olive oil, 1 tablespoon white balsamic vinegar and 3/4 teaspoon kosher salt in a large bowl. Add the beets, 4 segmented blood oranges and 1/3 cup chopped parsley; toss.

ORANGE BEETS



Orange Beets image

Make and share this Orange Beets recipe from Food.com.

Provided by Derf2440

Categories     Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 8

2 large beets (about 1 1/2 lbs)
1 tablespoon butter
1 tablespoon grated orange rind
3/4 cup fresh orange juice
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoons chopped almonds, , toasted

Steps:

  • Leaving root and 1 inch of stem on beets, trim tops and scrub with a brush.
  • Place in a large saucepan, cover with water.
  • Bring to boil, cover, reduce heat, and simmer for 1 hour or until tender.
  • Drain and rinse with cold water.
  • Drain, cool.
  • Trim off beet roots, rub off skins.
  • Cut beets into cubes to measure 3 1/2 cups.
  • Melt butter in a large nonstick frypan over medium heat.
  • Add beets, rind, and next 4 ingredients, (rind through pepper.) Bring to boil, cook until liquid is the consistency of a thin syrup (about 12 minutes), stirring occasionally.
  • Sprinkle with almonds.

BEETS IN ORANGE SAUCE



Beets in Orange Sauce image

To ensure your family eats their veggies, why not top your beets with an irresistible orange glaze! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 7

8 whole fresh beets
1/4 cup sugar
2 teaspoons cornstarch
Dash pepper
1 cup orange juice
1 medium navel orange, halved and sliced, optional
1/2 teaspoon grated orange zest

Steps:

  • Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm., In a small saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange slices if desired and zest. Pour over beets.

Nutrition Facts : Calories 63 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE



Roasted Beet Salad with Orange Vinaigrette image

Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

3 medium fresh beets (about 1 pound)
3 tablespoons olive oil
1 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon white wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh tarragon, divided
1 package (6 ounces) fresh baby spinach
4 cups torn mixed salad greens
2 medium navel oranges, peeled and sectioned
4 ounces crumbled goat cheese
1/2 cup chopped walnuts, toasted

Steps:

  • Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

Nutrition Facts : Calories 125 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED BEETS WITH ORANGE AND THYME



Roasted Beets with Orange and Thyme image

These sweet orange-laced beets go well with arugula and goat cheese salad or a roast beef dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 8

1 bunch beets (about 1 1/2 pounds), scrubbed, peeled, and cut into 1-inch pieces
1 teaspoon extra-virgin olive oil
Coarse salt and ground pepper
2 tablespoons red-wine vinegar
1 teaspoon honey
1/4 cup fresh orange juice
2 teaspoons finely grated orange zest
2 teaspoons fresh thyme leaves

Steps:

  • Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, about 45 minutes.
  • Transfer beets to a large bowl and drizzle with vinegar, honey, and orange juice. Top with orange zest and thyme.

Nutrition Facts : Calories 99 g, Fat 2 g, Fiber 5 g, Protein 3 g

ROASTED BEETS AND BABY GREENS WITH CORINADER VINAIGRETTE AND CILANTRO PESTO



Roasted Beets and Baby Greens with Corinader Vinaigrette and Cilantro Pesto image

Categories     Leafy Green     Vegetable     Appetizer     Roast     Vegetarian     Mother's Day     Beet     Fall     Vegan     Potluck     Cilantro     Coriander     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 24

Vinaigrette:
1 tablespoon whole coriander seeds
1/2 cup extra-virgin olive oil, divided
1/4 cup minced shallots
2 tablespoons white balsamic vinegar
1 small garlic clove, peeled
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
Pesto:
1 cup extra-virgin olive oil
1/2 cup pine nuts, toasted
1 bunch fresh cilantro, coarsely chopped (about 2 cups)
1 bunch fresh chives, coarsely chopped (about 1/3 cup)
1/4 cup (packed) fresh mint leaves
1 tablespoon chopped seeded jalapeño chile
1 small garlic clove, peeled
1 teaspoon (scant) coarse kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons fresh lime juice
Beets:
2 pounds 1-inch-diameter baby beets
1 tablespoon olive oil
Coarse kosher salt
6 cups assorted red baby lettuces (such as red oak leaf and lolla rossa)

Steps:

  • For vinaigrette:
  • Stir coriander in small skillet over medium heat until fragrant, about 4 minutes. Cool. Coarsely grind coriander in mortar with pestle or in spice mill. Transfer to small bowl. Heat 1 tablespoon oil in same skillet over medium heat. Add shallots; sauté until soft, about 3 minutes. Transfer to bowl with coriander. Add vinegar, garlic, salt, and pepper. Gradually whisk in 7 tablespoons oil. (Can be made 1 day ahead. Cover and chill; discard garlic after 1 hour. Let vinaigrette stand at room temperature 1 hour before using.)
  • For pesto:
  • Puree first 9 ingredients in blender until smooth. (Can be made 1 day ahead. Cover and chill. Reblend before continuing.) Whisk in lime juice.
  • For beets:
  • Preheat oven to 350°F. Wash and dry beets. Cut off beet greens 1 inch from top of beets; reserve for another use. Rub beets with oil. Place light-colored beets in 1 roasting pan and red beets in another; sprinkle with coarse salt. Cover pans tightly with foil. Roast until beets are just tender, about 55 minutes. Cool slightly. Using towel, rub off peel and stems from beets. Cut beets in half. Place light-colored beets and red beets in 2 separate bowls. Toss beets in each bowl with 2 tablespoons vinaigrette. Let stand 30 minutes. Toss lettuces in bowl with some of vinaigrette to coat lightly; divide among plates and top with beets. Drizzle pesto around salads and serve.

BEETS WITH ORANGE VINAIGRETTE



Beets With Orange Vinaigrette image

Provided by Florence Fabricant

Categories     weekday, salads and dressings

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

3 bunches fresh beets
Kosher salt
2 navel oranges
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons extra virgin olive oil
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/2 cup finely diced red onion

Steps:

  • Trim green tops from beets and place beets in large pot of salted water. Bring to a boil and simmer uncovered about 1 hour, or until just tender. Drain and set aside until cool enough to handle.
  • Remove zest from oranges, preferably in long strips. Slice off the rest of the skin and all the pith. Holding the oranges over a large bowl to catch any juice, use a sharp knife to cut the segments out, away from the membrane.
  • Peel and dice beets into 1/2-inch pieces. Add to bowl along with vinegar, orange juice, olive oil, sugar, pepper, red onion, orange zest and 1 1/2 teaspoons salt, or to taste. Mix well.
  • Check seasonings and serve cold or at room temperature. Salad may be left to marinate in refrigerator a day or more.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 5 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 530 milligrams, Sugar 15 grams

RAW BEETS WITH ORANGE-CORIANDER VINAIGRETTE



Raw Beets with Orange-Coriander Vinaigrette image

Raw vegetables lend unexpected texture to the antipasti table and hold up well in salads. In this colorful assemblage, orange-coriander vinaigrette plays off the sweetness of red, golden, and Chioggia beets.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 7

1 1/4 pounds small young beets (mix of red, golden, and Chioggia), trimmed
2 teaspoons finely grated orange zest, plus 1 tablespoon fresh orange juice
2 tablespoons sherry vinegar
1 teaspoon honey
1/4 cup extra-virgin olive oil
1 teaspoon coriander seeds, toasted and lightly crushed
Sea salt flakes, and freshly ground pepper

Steps:

  • Prepare an ice-water bath; set aside. Peel beets. Using a mandoline, thinly slice into rounds. Transfer to ice-water bath; refrigerate 30 minutes.
  • Meanwhile, whisk together orange juice, vinegar, and honey in a medium bowl. Add oil in a slow, steady stream, whisking until emulsified. Whisk in coriander and orange zest. Season with salt and pepper. Cover, and set aside.
  • Drain beets, and pat dry. Add beets to dressing; toss to combine. Let stand 5 minutes before serving.

BEETS IN VINAIGRETTE



Beets in Vinaigrette image

Provided by Edna Lewis

Categories     Onion     Side     Vegetarian     Lunch     Beet     Parsley     Boil     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 pounds medium beets (about 4; 2 1/2 pounds with greens), trimmed, leaving 1 inch of stems attached
2 1/2 tablespoons cider vinegar
2 tablespoons finely chopped onion
2 teaspoons sugar
1/4 cup olive oil
2 tablespoons finely chopped flat-leaf parsley

Steps:

  • Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30 to 45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.
  • Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking, then add warm beets and parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.

BEETS WITH ORANGE VINAIGRETTE



Beets With Orange Vinaigrette image

Make and share this Beets With Orange Vinaigrette recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 lbs beets (about 3 bunches)
1 tablespoon grated orange peel
1/4 cup orange juice
1/4 cup white wine vinegar
2 tablespoons olive oil
1 1/2 tablespoons chopped fresh tarragon
salt and pepper

Steps:

  • Trim and discard tops and root ends from beets. Rinse beets, peel, and cut crosswise into 1/8- to 1/4-inch-thick slices.
  • In a 5- to 6-quart pan over high heat, bring 1 inch of water to a boil. Place beets on a rack over water, cover pan, reduce heat, and steam until beets are tender when pierced, about 15 minutes.
  • Meanwhile, in a bowl, mix orange peel, orange juice, vinegar, olive oil, and tarragon. Remove beets from steaming rack and add to bowl. Mix gently to coat. Add salt and pepper to taste.

Nutrition Facts : Calories 273.5, Fat 7.7, SaturatedFat 1.1, Sodium 351.6, Carbohydrate 48.2, Fiber 9.4, Sugar 37.5, Protein 8.2

RAW BEETS WITH SHERRY VINAIGRETTE



Raw Beets With Sherry Vinaigrette image

When eaten raw, beets have a crunchy sweetness, so they need a strong, acidic dressing for balance. If you just can't resist cooking them once they're shredded, they can be quickly sautéed in butter or oil.

Provided by Mark Bittman

Categories     side dish

Time 15m

Number Of Ingredients 6

1 pound beets
1 minced shallot
2 teaspoons Dijon mustard
2 tablespoons olive oil
1 tablespoon sherry vinegar
chopped parsley or tarragon

Steps:

  • Peel and grate 1 pound beets.
  • Make a vinaigrette with 1 minced shallot, 2 teaspoons Dijon mustard, 2 tablespoons olive oil, 1 tablespoon sherry vinegar and chopped parsley or tarragon (really nice).
  • Toss with the beets; taste, and adjust the seasoning.
  • Garnish: Parsley

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 119 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

  • Choose the right beets: Look for beets that are firm and smooth, with no blemishes or bruises. Smaller beets tend to be sweeter and have fewer fibrous roots.
  • Prepare the beets properly: To remove the skin, use a vegetable peeler or a sharp knife. Be careful not to cut yourself. You can also roast the beets whole in the oven, then peel and slice them once they're cool.
  • Use a sharp knife: This will help you get clean, even slices of beets. A mandoline can also be used for this purpose.
  • Don't overcook the beets: Beets should be cooked until they are tender but still have a slight crunch. Overcooked beets will become mushy and lose their flavor.
  • Use a variety of ingredients: The orange-coriander vinaigrette is a great way to add flavor to beets, but you can also try other dressings, such as a balsamic vinaigrette or a honey-Dijon dressing.

Conclusion:

Raw beets are a delicious and nutritious vegetable that can be enjoyed in a variety of ways. This recipe for raw beets with orange-coriander vinaigrette is a great way to showcase the natural flavor of beets. The vinaigrette is tangy and flavorful, and it pairs perfectly with the sweet and earthy beets. This dish is perfect for a light lunch or dinner, and it can also be served as a side dish.

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