Beet salad – Budget bytes

The beets are in my 5 favorite vegetables, that’s for sure. They are soft but terrible and visually superb. They can be appreciated in 100 different ways, but my favorite way is simple: like the star ingredient in a salad! This beet salad is made very simple by jumping the stage of cooking beets and opening a practical budget instead adapted to a budget. The conservation duration of canned vegetables cannot be beaten (ooh, good opportunity for a play on words!) And they are much cheaper than fresh. This orange salad with beets is brilliant, daring and full of contrasting flavors and textures. I love the way it is ready minutes And is the simplest side or light lunch all year round.

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Easy beet salad recipe

This cold beet salad brings together sugary canned beets, juicy orange segments, crumbled feta, fresh mint and a fast homemade vinaigrette with red onion, garlic, vinegar, beet juice (canned beets) and a little sugar. I think it’s perfect for a summer picnic or like a fresh hassle dish for dinner!

Many canned vegetables are loaded with sodium, but canned beets are much cheaper than costs, so I went to do it. And honestly, I’m so happy with the way this salad has proven. (You can always omit salt in the vinaigrette recipe if you try to look at your sodium intake.)

Beet salad

This brilliant and easy beet salad is made of canned beets, oranges, feta, fresh mint and a simple homemade vinaigrette. Fast and delicious!Step -by -step photos can be seen under the recipe card.

• 1 orange ($ 0.77)
• 1 teaspoon Orange zest (About ½ a zest Orange, $ 0.00)
• ¼ cup beet juice (from canned beets, $ 0.00)
• ¼ cup white vinegar ($ 0.08)
• 1 clove (chopped, (about ½ teaspoon) $ 0.03)
• ¼ cup red onion (dice, (¼ onion) $ 0.26)
• 2 Tablespoon sugar ($ 0.04)
• 1 teaspoon salt ($ 0.01)
• ½ teaspoon black pepper (freshly cracked, $ 0.02)
• ¼ cup olive oil ($ 0.79)
• 1 15 oz Can they whole beets (lower, $ 0.99)
• 1.5 oz feta cheese (Crushed, $ 0.71)
• 0.25 oz fresh mint (torn, (half of a 0.5 oz-palais shell) $ 0.89)

• Gather the ingredients.

• Zest 1 teaspoon of orange (about ½ orange) and set aside to dress. Then, carefully shave each end of the orange so that the juicy part is exposed. Then, carefully shave the whole peel and the marrow with a knife so that you have left, it is the juicy interior of the orange.

• Carefully remove each juicy segment from the orange by tracing the interior of each segment, stopping in the middle of the orange and set them aside. This knife competence is called “sugar”.

• In a small bowl to mix, whisk the juice of the remains inside the orange marrow, beet juice, white vinegar, garlic, diced red onion, orange zest, sugar, salt and black pepper. Then run slowly in olive oil, whisking to emulsify. *

• In a medium -sized bowl, mix the beets in half, orange segments, feta cheese and torn mint.

• Mix to combine with a tablespoon at a time of the prepared vinaigrette until it is coated but does not swim in the vinaigrette. Book any additional vinaigrette for future salads or if you plan to serve this beet salad on green vegetables.

See how we calculate the recipe costs here.

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• Zest

• Small bowl to mix

• Middle mixing bowl

*You can also make the dressing in a mixer. If you do this, add all the ingredients in step 4 (with the exception of the onion) to the mixer and mix. Incorporate the onion from after.

Portion: 1portionCalories: 269kcalCarbohydrates: 30gProtein: 3gFat: 16gSodium: 869MGFiber: 2g

Read our full nutritional warning here.

How to take pictures of beet salad step by step

Gather all your ingredients.

Prepare the orange: Zest 1 teaspoon of orange zest (about half a orange) and put it aside for the dressing. Now use a knife carefully to shave each end of 1 orange to expose the juicy part. Do not cut too much; We just want to expose the flesh so that it is easier to peel. Then, carefully shave the peel and the marrow from all orange until you have left is the juicy interior of the orange.

Use your knife to carefully remove each orange segment by tracing the inside of each membrane. Slide your knife along a segment, straight against the membrane, stopping in the middle of the orange. Then do the same on the other side to release the corner. Make your way around the orange, gently lifting each segment and putting aside.

This knife competence is known as a “sugar”. If you want to see exactly how it’s done, I have a step -by -step video on Instagram that guides you!

Make the vinaigrette: Take out any juice remaining inside the orange peille in a small bowl to mix and add 1 teaspoon of orange, ¼ cup beet juice (canned beets), ¼ cup of white vinegar, 1 teaspoon of chopped garlic clove, ¼ cup of red onion, 2 tbsp of sugar, 1 teaspoon of salt and ½ ts black pepper spoon. Mix to combine, then slowly pour into ¼ cup of olive oil while whisking to make a temporary emulsion.

You can also make this vinaigrette in a mixer. Add all the ingredients, the less the onion dice and mix. Then just mix the onion at the end!

Make the salad: Add a 15 oz. Can whole beets (half cut, without juice), orange segments, feta cheese of 1.5 oz and 0.25 oz of fresh mint torn in a medium-sized bowl. Mix with a tablespoon of the homemade vinaigrette both until it is coated but does not swim in the vinaigrette. Store all the remaining clothes in the refrigerator for future salads. I served my beet salad on a bed of green vegetables, so I also watered part of the vinaigrette on the green vegetables before adding the salad on top. Appreciate!

Variations to try!

I balanced the flavors of this salad to hit the perfect, tangy and fresh combination, but do not hesitate to make yours. You can use what you have in the refrigerator or change things with a few simple adjustments. Here are some easy ways to personalize this salad to your liking:

1. Exchange the feta for goat cheese or mozzarella pearls
2. Serve the salad on a bed of arugula, spinach or spring mixture to make more a leafy salad
3. Add a handful of chopped nuts or pacan for more crunch
4. Exchange the orange for the grapefruit or try another fruit like an apple or a pear in slices
5. Try fresh coriander or basil instead of mint
6. Mix fears or raisins for a touch of sweetness

As for fresh beets, I made and tested this recipe specifically using canned beets to maintain the price and facilitate manufacturing all year round. However, I TO DO I love whole raw beets if I can get them at a good price! If you have fresh beets by hand, wash them then roast or boil them until it is tender, peel and cut. Remember that you will miss the beet juice for the vinaigrette when you use fresh beets.

A simple balsamic frosting would be Be nice sprinkled on this salad, but jump the homemade vinaigrette that I shared above would change the general flavor of your finished beet salad.

Suggestion service

You can serve this salad as a raised side salad or transform it into more meals. I think this salad is delicious during the summer, but I could also see it as part of a vacation gap!

I usually fill my beet salad feta on a bed of green vegetables, but you can also build it by adding a protein. Fried chickpeas in the air would be an easy vegetarian option, and if you do not keep it without meat, grilled shrimp, grated chicken or pan -fried salmon also work very well.

Storage instructions

This beet salad is well in an airtight container in the refrigerator for about 2-3 days. But for the best texture and the best color, I recommend storing the components separately. The beets naturally torira the other ingredients over time, so if you want to keep fresh and vibrant, wait until you throw everything together until you are ready to serve. Keep the vinaigrette in a pot or a small container in the refrigerator and add it just before serving.