Pickled beet salad with orange dressing – detailed cooking recipe. Share with friends: 
Time: 15 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 (450 g each) cans of canned young beets, drain marinade
- 2 tbsp. l raspberry vinegar
- 2 tbsp. l orange juice
- 3 tbsp. l olive oil
- 1.5 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tbsp. diced red onion (1 small head)
- 2 large oranges with peel
- Slices 2 large oranges
- 130 gr goat cheese
Recipes with similar ingredients: beets, goat cheese, oranges
Recipe preparation:
- Drain the beet marinade and cut it into cubes. Put beets in a bowl and add raspberry vinegar, orange juice, olive oil, salt, pepper and red onion. Remove the zest from oranges and then squeeze them over a bowl. Add the zest, slices and orange juice and mix well. Season salad pickled beets to taste, sprinkle with crumbled cheese and serve chilled or at room temperature. Salad recipe from pickled beets.
