BEET AND BROWN RICE SALAD WITH GOAT CHEESE
Beets give a dramatic hue to a brown-rice salad, which is sprinkled with goat cheese, pine nuts, and parsley.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Bring 1 1/2 cups water to a boil in a small saucepan. Stir in rice, bay leaf, and 1/2 teaspoon salt; cover. Reduce heat to low; simmer 30 minutes. Remove from heat; let stand, covered.
- Meanwhile, toast pine nuts in oil in a 10-inch skillet over medium heat. Cook, stirring, until nuts are just browned, about 5 minutes. Transfer nuts with a slotted spoon to a small bowl.
- Reduce heat to medium-low; add onions and garlic to skillet. Cook, stirring occasionally, until onions are translucent, about 8 minutes. Add beets and 1 teaspoon salt; season with pepper. Cover; cook, stirring occasionally, until beets are tender, about 25 minutes (if beets stick to skillet, add up to 1/4 cup water).
- Remove bay leaf from rice. Stir rice, half of pine nuts, the lemon zest, and parsley into beet mixture. Transfer to a platter. Top with remaining pine nuts and the goat cheese. Garnish with parsley. Serve warm or at room temperature.
Nutrition Facts : Calories 230 g, Cholesterol 7 g, Fat 8 g, Fiber 4 g, Protein 7 g, Sodium 591 g
FARRO, ROASTED BEET AND GOAT CHEESE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Cut the greens off the beets and slice them into 1/2-inch pieces; reserve. Trim and discard the beet stems. Combine the beets, 2 tablespoons of the oil, 1 teaspoon salt, some pepper, 5 of the thyme sprigs and the garlic cloves on a baking sheet. Cover with foil and roast for 30 to 35 minutes, until easily pierced with a paring knife. Set aside to cool completely.
- Meanwhile, toast the pistachios in the oven for 5 minutes. Let cool.
- Melt the butter in a medium saucepan or lidded deep skillet over medium heat. Add the farro and toast for 2 minutes--the color will darken slightly and the farro will acquire a nutty fragrance. Add 2 cups water, 1 teaspoon salt and the remaining 5 thyme sprigs. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, or until al dente (cooked but still firm to the bite). Drain the farro well and pour into a serving bowl.
- While the farro is still hot, add the beet greens, tossing to allow the heat to wilt the greens. Set aside to cool completely.
- With a paper towel, remove the skins from the beets. Quarter the beets and add them to the bowl with the farro. Fold in the toasted pistachios.
- Squeeze the roasted garlic into a small bowl. Mash with a fork and season with salt and pepper. Add the vinegar and then whisk in the remaining 2 tablespoons olive oil. Adjust the seasoning as desired.
- Pour the dressing over the salad and toss gently to combine. Top with the crumbled goat cheese.
BEET SALAD WITH GOAT CHEESE
Steps:
- Preheat the oven to 400 degrees F.
- Wash and dry the beets and trim off the ends. Take a large sheet of aluminum foil, 12 by18, and double it over. Put the beets in the middle, drizzle with olive oil and season with the salt and pepper. Bring the sides of the foil up around the beets to make a pouch. Put in the hot oven and bake until the beets are tender, about 1 hour 20 minutes. Remove from the oven and let cool. When cool enough to handle, gently peel off the skin and slice into julienne pieces, about 2 inches long by 1/2-inch thick. Chill until ready to use.
- Lightly toast the pine nuts in a small saute pan over medium-high heat for 3 to 4 minutes. Remove to a plate or small bowl and cool. Slice the goat cheese into 1/2-inch rounds and press the pine nuts onto both sides. Chill until service.
- When ready to serve, lightly toss the baby greens and the spinach together in a large bowl and dress the edge of your serving bowl with 1/4 cup of the Tarragon Dressing. Toss the greens and then top with the beets and the goat cheese rounds. Drizzle with additional dressing and serve immediately.
- In a small bowl or glass jar, combine all the ingredients, except the olive oil. Whisk until well h well combined, then slowly drizzle in the olive oil. This recipe works really well with a stick blender.
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
EASY ROASTED BEET SALAD WITH GOAT CHEESE
This takes a bit more time than other versions, but well worth it! Quite filling and visually stunning. Resist the urge to stir too much before presentation. Keeping the cheese as white as possible really makes it beautiful.
Provided by Alicia
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Toss chopped beets with olive oil and sprinkle with salt. Spread out in a single layer in a baking dish and squeeze lemon half over top. Cover baking dish tightly with aluminum foil.
- Bake in the preheated oven until beets are tender, about 1 hour. Remove and allow to cool to room temperature, about 10 minutes.
- Combine cooled beets and green onion in a bowl; toss to combine. Scatter crumbled goat cheese on top. Drizzle with olive oil and season with more sea salt, if necessary.
Nutrition Facts : Calories 322.7 calories, Carbohydrate 11.2 g, Cholesterol 33.6 mg, Fat 26.9 g, Fiber 3.2 g, Protein 10.9 g, SaturatedFat 10.8 g, Sodium 285.4 mg, Sugar 6.9 g
BROWN RICE SALAD WITH ASPARAGUS, GOAT CHEESE, AND LEMON
From Cook's Illustrated, July 1, 2013 My husband said after I gave him a taste (before the cheese even went in), "I could eat that for a month". The brown rice cooks much faster and stays firm when it's cooked like pasta in a large amount of water so each grain absorbs the water evenly on all sides. " Boiling the rice (versus simmering it) also speeds up cooking because boiling water contains more energy than simmering water. " Water is precious here, so I plan to try making this with leftover cooked rice in the future, just to compare. I recommend their method for the first time you try this recipe.
Provided by zeldaz51
Categories Brown Rice
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat vegetable oil in 12-inch skillet over medium-high heat until shimmering. Add half of asparagus with tips pointed in 1 direction and remaining asparagus with tips pointed in opposite direction. Using tongs, arrange spears in even layer (they will not quite fit into single layer); cover and cook until bright green and still crisp, 2 to 5 minutes. Uncover, increase heat to high, season with salt and pepper to taste, and continue to cook until tender and well browned on 1 side, 5 to 7 minutes, using tongs to occasionally move spears from center to edge of pan to ensure all are browned. Transfer to plate and let cool completely. Cut into 1-inch pieces.
- Whisk olive oil, shallot, lemon zest and juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl. Transfer cooled rice to the bowl. Add asparagus, all but 2 tablespoons goat cheese, and dressing; toss to combine. Let stand for 10 minutes.
- Add 1/3 cup almonds and 3 tablespoons parsley; toss to combine. Season with salt and pepper to taste. Sprinkle with remaining almonds, reserved 2 tablespoons goat cheese, and remaining 1 tablespoon parsley; serve.
BEET AND GOAT CHEESE SALAD
Provided by Christine Muhlke
Categories easy, salads and dressings
Time 1h45m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Rinse the beets and pat dry. Brush with olive oil, sprinkle with salt and wrap individually in aluminum foil. Place on a rimmed baking sheet and cook until fork-tender, 75 to 90 minutes. While still warm, cool, peel the beets and cut into wedges. In a large bowl, toss them with extra-virgin olive oil and vinegar.
- Scoop the goat cheese into the middle of a large serving platter. Arrange the beets and their dressing on top and around the cheese. Sprinkle with fleur de sel and four-pepper mix to taste. If you choose, garnish with nasturtium leaves.
BEET AND BROWN RICE SALAD WITH GOAT CHEESE
For those who taste buds are beet challenged, this is a nutty, refreshing take on beets. Shared with me by a friend (thanks, Chuff!)
Provided by crowmama
Categories Vegetable
Time 55m
Yield 2 1/2 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Boil the water, add rice, bay leaf and 1/2 teaspoon salt. Reduce heat and simmer 30 minutes or until water is absorbed. Remove from heat.
- Saute onions and garlic in olive oil until transluscent. Add beets, 1/2 teaspoon salt (or to taste) and pepper (to taste), and cover. Cook until beets are tender.
- Remove bay leaf from rice. Add the rice, pine nuts, parsley, and zest to the beets. Toss and transfer to serving plate. Top with crumbled goat cheese. Serve warm or at room temperature.
Nutrition Facts : Calories 236.2, Fat 9.2, SaturatedFat 2.6, Cholesterol 7.5, Sodium 678.5, Carbohydrate 33.1, Fiber 3.3, Sugar 5.5, Protein 6.5
BEET AND GOAT CHEESE SALAD
Provided by Mark Bittman
Categories salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel, rinse, and quarter or slice beets. Place in a small saucepan with 1/2 cup water and the olive oil. Cook at a moderate boil, covered, until beets are tender, about 20 minutes. Add more water if pan dries out during cooking. When beets are done, uncover, raise heat to high, and cook until liquid is reduced to about 1/4 cup, then cool.
- Arrange greens on a platter. If beets are quartered, cut into small chunks. Combine cooking liquid of beets with salt, pepper, vinegar and tarragon. Taste, and add a little more olive oil or vinegar if necessary: mixture should be sharp.
- Put beets on greens and cheese on top, or alternate cheese and beets. Drizzle dressing over all, and serve.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 9 grams, Sodium 669 milligrams, Sugar 9 grams
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