Beet Salad With Mixed Greens Recipes

Steps:

• Place greens in a large bowl. Drizzle with vinaigrette; toss to coat. Top with beets, cheese and pumpkin seeds. Serve immediately.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place a sheet pan on the lower oven rack.
• Place beets on a sheet of aluminum foil. Drizzle with 1 tablespoon oil. Fold edges of the foil around the beets to make a sealed pouch.
• Place pouch on the center rack of the oven, so the sheet pan below can catch any drippings. Roast until beets are tender when pierced with a knife, 50 to 60 minutes. Remove beets from the oven. Open the pouch and allow to cool.
• Rub a paper towel on the cooled beets to remove skin. Cut into small pieces. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper. Set aside.
• Chop grapefruit segments. Transfer fruit and any accumulated juices into a small bowl.
• Combine mustard greens, beet greens, romaine lettuce, chopped grapefruit and juice, red onion, 1/4 cup olive oil, garlic, and lemon juice in a large bowl; mix well. Season with salt and pepper.
• Divide greens among 6 salad bowls. Top with roasted beets and garnish with goat cheese and dill.

Steps:

• Drain oranges, reserving 2 Tbsp. liquid. Mix reserved liquid and dressing.
• Toss greens with beets, nuts and onions in large bowl.
• Add dressing mixture; mix lightly.

Steps:

• Whisk the vinegar, orange juice and mustard in a medium bowl until smooth. Slowly drizzle in the olive oil, whisking constantly, until well combined and thick and season with salt and pepper.
• Mix the baby arugula and kale together in a large bowl. Slice the beets very thin using a mandolin and add to the greens with the pistachios. Pour the vinaigrette over top and toss gently to combine.

Steps:

• Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
• Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.
• Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
• Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
• Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.

Steps:

• Wash, quarter and core the apple. Slice thinly.
• Mix beet and apple slices.
• Add vinaigrette; toss to coat.

Steps:

• Rinse and peel the beets preferably with a vegetable peeler. Slice the beets and place them in a pot. Fill the pot with water until the beets are just covered. Bring to a boil until fork tender but maintaining a slight firmness. Approx. 15-20 minutes. Let beets cool. Slice into half moons or quarters.
• Next, rinse a large tomato and slice into rounds or quarter slices and set aside.
• Spoon 1/2 cup of peach preserves into a microwaveable dish. Warm for 12 seconds. Stir. Remove dish from microwave.
• Add salt, pepper, balsamic vinegar and whisk while drizzling in olive oil. Tip: The whisking method is used to emulsify, which evenly combines ingredients that contain an oil and a vinegar. Chill until ready to serve. If dressing settles too long it begins to separate. If this happens, whisk again before serving.
• Place mixed greens into a salad bowl along with beets, and tomatoes.
• Gently toss ingredients together and divide upon plates. Tip: Never dress a salad before service time. This ensures crisp greens instead of a soggy ensemble.
• Dress each serving conservatively but do not over dress. Enjoy!

Steps:

• Place beets in an 8-in. square baking dish; add 1 in. of water. Cover and bake at 400° for 30-40 minutes or until tender., Meanwhile, in a small bowl, whisk the vinegar, oil, honey, salt and pepper; set aside. Cool beets; peel and cut into thin slices., In a large bowl, combine the beets, berries, walnuts and shallot. Pour dressing over beet mixture and toss gently to coat. Divide salad greens among 4 serving plates. Top with beet mixture; sprinkle with cheese and basil.