BALSAMIC ROASTED BEET SALAD
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
- Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
- Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
ROASTED BEET SALAD
Roasted beets with balsamic vinegar dressing.
Provided by JP4012K
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 2h10m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Wrap beets loosely in aluminum foil and place on a rimmed baking sheet.
- Roast in the preheated oven until easily pierced with a knife or skewer, 50 to 60 minutes. Unwrap and cool until easily handled, about 10 minutes. Peel beets and cut into chunks.
- Mix vinegar and maple syrup together; season with salt and pepper. Pour over beets. Refrigerate until beets absorb the flavors, at least 1 hour. Serve cold.
Nutrition Facts : Calories 66.4 calories, Carbohydrate 15.1 g, Fat 0.2 g, Fiber 3.4 g, Protein 2 g, Sodium 136.9 mg, Sugar 11.4 g
ROASTED BEET SALAD
A subtle citrus dressing beautifully coats tender beets in a lovely warm salad. Goat cheese adds a bit of tang while almonds provide some crunch. -Alissa Stehr, Gau-Odernheim, Germany
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- Place the beets, shallots and cumin seeds on a double thickness of heavy-duty foil (about 24x12 in.). Drizzle with oil; sprinkle with salt and pepper. Fold foil around beet mixture and seal tightly. Place on a baking sheet. Bake at 400° for 45-55 minutes or until tender. Open foil carefully to allow steam to escape., In a small bowl, combine the lemon juice, parsley, orange zest, honey, salt and pepper. Gradually whisk in oil., Transfer beet mixture to a large bowl. Drizzle with vinaigrette; toss to coat. Sprinkle with almonds, goat cheese and parsley.
Nutrition Facts : Calories 272 calories, Fat 18g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 273mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 5g fiber), Protein 6g protein.
AUTUMN ROASTED BEET SALAD
Toss together a tasty Autumn Roasted Beet Salad today! For something extra, serve this roasted beet salad with cooked squash and baked chicken or fish.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toss greens with beets, pears, fennel and cheese in large bowl.
- Add dressing just before serving; mix lightly.
- Sprinkle with nuts.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 6 g
BEET SALAD WITH GOAT CHEESE
This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.
Provided by Donna
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
- Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g
More about "autumn roasted beet salad recipes"
ROASTED BEET SALAD WITH GOAT CHEESE & PISTACHIOS
From cookieandkate.com
4.9/5 (53)Calories 390 per servingCategory Salad
- To roast the beets: Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).
- Using a sharp chef’s knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness, about 1/2 to 3/4-inch thick on the widest edge.
- Place the beet wedges on the prepared baking sheet. Drizzle the beets with the olive oil and sprinkle with the salt. Toss until the beets are evenly coated, then arrange them in a single layer across the pan.
- Roast for 35 to 40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure.
BEET SALAD WITH GOAT CHEESE AND BALSAMIC - LOVE AND …
From loveandlemons.com
5/5 (44)Category Salad, Side DishCuisine American
20 BEST BEET SALADS - INSANELY GOOD
From insanelygoodrecipes.com
AUTUMN BEET SALAD | PRIMAL PALATE | PALEO RECIPES
From primalpalate.com
RICOTTA SALATA ROASTED BEET FALL SALAD - SHE LOVES BISCOTTI
From shelovesbiscotti.com
ROASTED BEETS AND BUTTERNUT SQUASH SALAD - PINCH ME …
From pinchmegood.com
BEST ROASTED BEET SALAD RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
ROASTED BEET SALAD WITH GOAT CHEESE - EVOLVING TABLE
From evolvingtable.com
THE MOST DELICIOUS ROASTED BEET AND PEAR SALAD - THE …
From therecipecritic.com
BEET SALAD WITH BALSAMIC DRESSING – WELLPLATED.COM
From wellplated.com
4.8/5 (5)Calories 216 per servingCategory Side Dish
ROASTED BEET SALAD {WITH ARUGULA} - FEELGOODFOODIE
From feelgoodfoodie.net
PERFECT ROASTED BEETS RECIPE - COOKIE AND KATE
From cookieandkate.com
ROASTED BEET AND GOAT CHEESE SALAD WITH PISTACHIOS | RECIPE
From youtube.com
VEGAN SALAD DRESSING RECIPE: ROASTED AUTUMN VEGETABLES WITH TOFU …
From smh.com.au
ROASTED BEET SALAD RECIPE | THE RECIPE CRITIC
From therecipecritic.com
10+ BEET SALAD RECIPES TO MAKE FOREVER - EATINGWELL
From eatingwell.com
ROASTED BEET SALAD - EATINGWELL
From eatingwell.com
QUINOA BROCCOLI BOWLS WITH ROASTED BEETS RECIPE - FORKS OVER …
From forksoverknives.com
ROASTED BEET SALAD WITH PEARS AND WALNUTS - LOVE AND LEMONS
From loveandlemons.com
WHEAT BERRIES WITH ROASTED BEETS AND GINGER-CURRY VINAIGRETTE …
From washingtonpost.com
ROASTED BEET SALAD RECIPE | KITCHN
From thekitchn.com
WHOLE30 ITALIAN CHOPPED SALAD - THE WHOLE30® PROGRAM
From whole30.com
You'll also love