Beet And Walnut Salad Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
• In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.

Steps:

• Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
• Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
• Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
• Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
• Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
• Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
• Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.

Steps:

• Preheat oven to 350°F.
• In a baking pan toast walnuts in one layer in middle of oven until golden and fragrant, about 10 minutes. Cool nuts and coarsely chop.
• Trim beet stems to about 1/2 inch. In a large saucepan simmer beets in water to cover until just tender, about 30 minutes. Drain beets. When beets are just cool enough to handle, peel and slice crosswise into 1/8- to 1/4-inch-thick slices. While beets are still warm, in a bowl toss with vinegar. Beets and nuts may be prepared 2 days ahead and chilled separately, covered.
• Toss beets with nuts, oil, parsley, and pepper and season with salt.

Steps:

• Scrub the beets very well. Fill a 3-quart saucepan halfway with water and bring to a boil. Cook the beets until tender when pierced with sharp knife, about 45 to 60 minutes. Drain well and let cool. Slip the skins off the beets. Dice the beets and place in a bowl.
• To make the dressing: whisk together the lemon juice, garlic, salt, pepper, and oil. Pour a few tablespoons of the dressing on the beets and toss.
• Just before serving, combine the greens, arugula, and scallion in a large bowl. Pour on most of the remaining dressing and toss. Add more if needed.
• Place the greens on 4 salad plates. Spoon on a mound of beets. Sprinkle with goat cheese and walnuts. Serve immediately.

Steps:

• Preheat oven to 450 degrees, with racks in top and middle. Place beets on a large piece of foil on a baking sheet. Fold foil around beets and crimp ends to form a packet. Cook beets on sheet on middle rack, 30 minutes.
• On a rimmed baking sheet, toss potatoes with oil and season with salt and pepper. Arrange potatoes, cut side down, on sheet. After beets have cooked 30 minutes, place potatoes on top rack. Cook 15 minutes. Flip potatoes and sprinkle with walnuts (if using). Cook until walnuts are toasted, potatoes are golden, and beets are tender when pierced with a knife, 5 to 10 minutes.
• Remove beets from foil and let cool. Transfer potatoes and walnuts to a large bowl. Rub beets with a paper towel to remove skin and cut each into 4 to 6 wedges, depending on size. Toss beets with potatoes, walnuts, and chives and season to taste with vinegar.

Steps:

• Wash but do not trim the beets.
• Boil them until tender and remove them to cold water.
• (Or roast them, if you prefer.) When they are cool, peel them and cut them into 1 cm cubes or small slices.
• Mix the apple cider or juice, the walnut oil, the lemon juice, the vinegar and the spices in a small jar and shake well.
• Core and chop the apples.
• Wash, dry, and tear up the lettuce.
• Arrange it on plates with the apples, beets and nuts over it.
• Drizzle the dressing over the salads.

Steps:

• Preheat the oven to 375 degrees.
• Wrap each beet in a piece of foil, sealing tight. Place all the beet packages on a foil-lined baking dish.
• Bake for 1 - 1 1/4 hours.
• Leave the beet packages on the baking dish, but carefully pull open a corner of the foil package to let the steam escape. Let the beet packages sit in this manner for 5-10 minutes.
• Carefully open the foil package more fully.
• Let the beet packages sit in this manner for an additional 5-10 minutes or until the beets can be handled comfortably.
• Slide your fingers over the surface of the beets and the skin of the beets will peel off easily.
• Cut the beets into wedges.
• Peel 2 of the oranges well, taking care to remove all the white pith, Carefully separate the peeled oranges into separate segments.
• Set aside. Squeeze the juice from the remaining orange. Set aside. In a bowl, combine 1 tablespoon of the walnut oil, sugar, salt and pepper.
• Add the walnuts and toss well to coat. Place the walnuts in a single layer on a baking dish and bake 5-7 minutes until the nuts are very hot to the touch and smell "nutty." Allow nuts to cool and chop coarsely.
• In a bowl, combine the orange juice, the olive oil, the remaining tablespoon walnut oil, red wine vinegar, and additional salt and pepper to taste. Toss the lettuce with three-quarters of the vinaigrette and spread on a platter.
• Toss the beets with the remaining vinaigrette. Top the nest of greens with a layer of beets.
• Arrange the orange wedges decoratively around the mound of beets and sprinkle the seasoned nuts over everything.
• Serve immediately.
• Note: Other nuts and their counterpart in nut oil may be used instead of walnuts.

Steps:

• Preheat oven to 400°F. Wrap beets in foil and bake until tender when pierced with knife, about 1 hour 30 minutes. Cool slightly, then peel. Cut each beet into 8 wedges. Place in medium bowl. Cover.
• Whisk oil and vinegar in small bowl. Mix in minced shallots. Pour 3 tablespoons dressing over warm beets; toss. Cool. (Can be prepared 1 day ahead. Cover beets and remaining dressing separately; refrigerate. Bring dressing to room temperature before continuing.)
• Combine spinach, endive and 3/4 cup nuts in large bowl. Pour remaining dressing over; toss. Season with salt and pepper. Divide among plates. Sprinkle cheese over. Top with beets and 1/4 cup nuts.

Steps:

• Position a rack in the center of an oven and preheat to 375°F.
• Remove the beet greens, if attached, leaving about 1 inch of stem attached to the beets; reserve greens for another use.
• Place the beets in a baking dish and cover with water by about 1/4 inch.
• Cover tightly and bake until they can be easily pierced with a knife, about 45 minutes or longer, depending on the size of the beets.
• When the beets are cool enough to handle, peel and cut into thin slices.
• (A mandoline helps make neat, even slices.) Place the beets in a bowl, add the vinegar and toss together gently.
• Let stand for 30 minutes.
• Add the olive oil, dill, garlic and salt, stirring gently so the slices don't break.
• Taste and add more vinegar, if needed.
• Stir in the walnuts and serve.

Steps:

• Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Whisk olive oil, Sherry wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper.
• Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.

Steps:

• Place the beets into a saucepan and fill with just enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and rub off peels. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl.
• Stir the walnuts, prunes and garlic into the beets, then mix in the mayonnaise and season to taste with salt.

Steps:

• Preheat oven to 400 degrees F.
• Trim the beets, leaving the root and about 1 inch of the stem, then scrubbing them with a vegetable brush. Wearing gloves (if you like), peel the beets (the gloves prevent them from staining your hands), and cut them into 1/2-inch thick wedges.
• Pan spray a cooking sheet, then drizzle with the oil, tossing once to coat. Bake in oven at 400 degrees F for 45 minutes, stirring twice, or until the beets are tender.
• While beets are roasting, prepare the other vegetables and dressing.
• Rinse the fennel bulbs to make sure they're thoroughly clean. Remove the tough outer leaves, retaining the feathery fronds. Remove fronds from leaves/stalks and mince them to measure 2 tablespoons. Remove stalks from fennel and discard.
• Cut the cleaned bulbs in half, lengthwise, discarding the cores. Cut the divided bulbs into 1/8 to 1/4-inch slices.
• Slice the Belgian endives into whatever width you prefer, although it's nice if they're thinner than the fennel pieces.
• In a large bowl, combine the fennel, endive, walnuts, spinach, salt, and pepper. Toss gently; set aside.
• In a bowl, whisk together the vinegars, honey, orange rind, orange juice, basil, shallot (if using) olive oil, Dijon, nutmeg, and salt.
• When beets are done roasting, remove from oven and let cool slightly.
• Drizzle the fennel mixture with the whisked dressing, then add the roasted beets. Toss to combine. Tidy up the edges of the serving bowl with a napkin. Garnish the salad with the minced fennel fronds and feta cheese (if using), and serve.
• Makes about 12 servings, 1 cup each.

Steps:

• Wash beets, and cut stems to 1 inch. Place in saucepan, cover with water, and simmer until tender, about 40 minutes.
• Meanwhile toast walnuts in a dry skillet over medium heat. Set aside. Tear arugula into bite-size pieces, and place in a bowl. Dice chevre.
• Beat vinegar and oils together. Season with salt and pepper. When beets are tender, drain, peel and slice them into a bowl. Toss with a third of the dressing. Toss arugula with half the remaining dressing.
• To serve, arrange arugula on 4 salad plates. Arrange beets on top, and scatter with chevre and walnuts. Drizzle on remaining dressing.