Beet and Orange Salad Recipe

 


Yield: Serves 4 and 24 servings


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
Lawry's Salt-Free Garlic and Herb Seasoning 1 tbsp In a blender combine the seasoning, apple juice, vinegar, citrus zests, and pepper. Pulse to combine ingredients then drizzle in the oil with the motor running, creating a vinaigrette Combine the beets and orange segments and drizzle with the vinaigrette. Toss gently to coat well.

Apple juice 4 tbsp
Balsamic vinegar 1 tsp
Orange zest 1/4 tsp
Lemon zest 1/4 tsp
Black Pepper, Pure Ground 1/2 tsp
olive oil 4 tsp
Fresh beets, cooked then cut into 1/4" circles and sliced into 1/4 inch thick wedges 1 cup
Orange segments 1 cup
Ingredients Quantities Instructions
Lawry's Salt-Free Garlic and Herb Seasoning 6 tbsp In a blender combine the seasoning, apple juice, vinegar, citrus zests, and pepper. Pulse to combine ingredients then drizzle in the oil with the motor running, creating a vinaigrette Combine the beets and orange segments and drizzle with the vinaigrette. Toss gently to coat well.

Apple juice 1 1/2 cups
Balsamic vinegar 2 tbsp
Orange zest 1/2 tbsp
Lemon zest 1/2 tbsp
Black Pepper, Pure Ground 1 tbsp
olive oil 8 tbsp
Fresh beets, cooked then cut into 1/4" circles and sliced into 1/4 inch thick wedges 6 cups
Orange segments 6 cups
Ingredients Quantities Instructions
No Resize Selected

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