BEET AND WALNUT SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 14m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them cool.
- Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl. Place the preserves into a small bowl and whisk vinegar into it. Add poppy seeds to dressing if you are using them. Whisk extra-virgin olive oil into the dressing and season it with salt and pepper. Dress salad and toss to coat evenly then adjust salt and pepper to your taste.
BEET SALAD WITH WALNUTS AND GOAT CHEESE
Provided by Food Network Kitchen
Categories side-dish
Time 1h8m
Yield 4 servings
Number Of Ingredients 8
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.
BEET, POTATO, AND WALNUT SALAD
Tender oven-roasted beets and potatoes tossed with toasted walnuts make an ideal picnic side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
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.
Nutrition Facts : Calories 227 g, Fat 11 g, Fiber 5 g, Protein 5 g
BEET, GOAT CHEESE AND WALNUT SALAD
Provided by Florence Fabricant
Categories dinner, lunch, salads and dressings, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 27 grams, Carbohydrate 19 grams, Fat 36 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 687 milligrams, Sugar 12 grams
BABY BEET SALAD WITH WALNUTS
Whip up a healthy side in no time using this baby beet salad recipe.
Provided by Allrecipes Magazine
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 20.9 g, Cholesterol 11.1 mg, Fat 14.8 g, Fiber 6.2 g, Protein 7.8 g, SaturatedFat 3.8 g, Sodium 463 mg, Sugar 13.8 g
ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE
This is a terrific salad. Everything can be prepped ahead easily, then just putting everything together at the last minute. I always have this at Thanksgiving.
Provided by P48422
Categories Vegetable
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 F.
- Combine the walnuts with the olive oil, salt and pepper, mixing well to coat the nuts.
- Spread on a baking sheet and bake until toasted, about 7-10 minutes.
- Set aside to cool.
- Wrap the beets individually in foil and place on a rimmed baking sheet.
- Bake at 350 degrees until tender, about 1 1/2 hours.
- Let cool for 20 minutes, then peel the beets by holding them under cold running water and rubbing off the skins.
- Cut into 1/2-inch wedges, and place in a large mixing bowl with the walnuts and onion.
- Combine all the dressing ingredients, taste and adjust the seasonings.
- Pour over the beets and toss well.
- Let sit at room temperature at least 1 hour.
- Just before serving, arrange the spinach leaves in individual bowls or on a large platter.
- Arrange the beets on top and crumble the goat cheese over.
Nutrition Facts : Calories 284.4, Fat 25.9, SaturatedFat 5.6, Cholesterol 11.2, Sodium 481.9, Carbohydrate 9.2, Fiber 2.7, Sugar 5.3, Protein 6.6
BEET, WALNUT AND PRUNE SALAD
This beet salad works great as a side dish. It's garlicky, creamy, sweet, a little crunchy, and a little salty. Enjoy this authentic Russian recipe that everyone in my family always makes.
Provided by Irene
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 295.6 calories, Carbohydrate 26.5 g, Cholesterol 7 mg, Fat 21.3 g, Fiber 4.6 g, Protein 3.6 g, SaturatedFat 2.8 g, Sodium 159 mg, Sugar 17.1 g
BEET AND POTATO SALAD
This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for mayonnaise here.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
- Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
- In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 321 milligrams, Sugar 4 grams, TransFat 0 grams
BEET AND WALNUT SALAD
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.
BEET SALAD WITH GOAT CHEESE AND WALNUTS
Combine the strong flavors of beets and goat cheese for a delicious and different salad. Boost the rich flavor of the nuts by toasting them in the oven until golden.
Provided by Annacia
Categories Greens
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Drain and cut up beets.
- In a medium bowl, combine cut-up beets, basil, and pepper.
- Drizzle with 2 tablespoons of the salad dressing; toss to coat.
- Arrange greens on 2 salad plates; sprinkle with remaining dressing.
- Top with beet mixture, walnuts, and goat cheese.
Nutrition Facts : Calories 295, Fat 25.2, SaturatedFat 6.3, Cholesterol 11.2, Sodium 164.4, Carbohydrate 14, Fiber 2.9, Sugar 10.7, Protein 6.2
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