Beet Salad with Candied Orange Peel, Orange-Balsamic Vinaigrette and Blue Cheese

After making both Thick Candied Orange Peel and Thin Candied Orange Peel, I am finding countless ways of using them to infuse and boost the flavor of dishes. This week I used the Thick Candied Orange Peel to infuse flavor into a balsamic vinaigrette. And I used the Thin Candied Orange Peel to add zing to a beet salad.

After adding the thick peel to the vinaigrette I found it helps to refrigerate the vinaigrette overnight so the orange flavor is fully infused. When the dressing is used, don’t discard the peel but re-use it in another vinaigrette, or dice it to add flavor to salads and dishes such as sweet potato casseroles.

When adding the thin peel to the salad itself, snipping it into very thin little pieces with a kitchen shears works better than trying to dice it.

The beets, often referred to as oven-roasted, are really not roasted. Because they are wrapped in foil they are technically oven-steamed. The flavor of beets cooked this way is more robust and far superior to boiling beets in water, which dilutes a certain amount of their flavor and texture.

All these recipes combined add up to an amazing salad: Appetizing to behold and even better to eat!

Orange Balsamic Vinaigrette

Yield: 1 cup

3 Thick Candied Orange Peel slivers

1/2 teaspoon salt

1/2 teaspoon freshly ground white pepper

1/3 cup balsamic vinegar

1 tablespoon honey

2/3 cup canola oil

In a jar with a tight-fitting lid place orange peel, salt, pepper and vinegar. Cover and shake to dissolve salt. Add honey. Cover and shake to mix well. Add oil. Cover and shake to emulsify. Refrigerate overnight to develop flavors. Shake well before using.


Foil-Roasted Beets

Yield: 6 to 8 beets

Preheat oven to 425°F.

Line a half-sheet pan with parchment to catch any leaked beet juice.

Scrub and trim tops and bottoms of 6 to 8 medium (not extra large) beets.

Wrap each beet securely in aluminum foil.

Place on sheet pan and roast for 1 hour.

Remove from oven. Let cool on pan.

When cool enough to handle, unwrap and discard foil. Rub peels off beets and discard. Slice or dice beets as desired. Refrigerate unused beets in a self-sealing plastic bag for future use.


Beet Salad with Candied Orange Peel, Orange-Balsamic Vinaigrette and Blue Cheese

Yield: 1 salad


  • 2 cups baby spinach or salad greens of choice
  • 1 Foil-Roasted Beet, peeled and diced in 1/2-inch pieces
  • 1 Thin Candied Orange Rind , snipped into tiny pieces
  • Orange Balsamic Vinaigrette, as needed
  • 2 tablespoons crumbled blue cheese


  1. Place spinach in a salad bowl. Add diced beets, snipped orange rind and Orange Balsamic Vinaigrette as needed. Toss well.
  2. Plate salad and sprinkle on crumbled cheese.



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