BEET SALAD WITH PECANS AND BLUE CHEESE
A wonderful salad using my favorite veggie to grow, beets. They are the start of this delicious salad, which has a true summer feel to it.
Provided by Susan Elane Berry
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 2h15m
Yield 4
Number Of Ingredients 10
Steps:
- Place beets into a large saucepan and pour in enough water to cover beets by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until skins begin to loosen, about 20 minutes.
- Preheat the oven to 300 degrees F (150 degrees C) and lightly grease a baking dish.
- Drain beets, remove skins, and cut into halves or quarters, depending on size. Transfer to the prepared baking dish.
- Roast in the preheated oven until beets are dark in color and almost fork tender, but not too soft, 30 to 40 minutes. Cool beets, dice into 1/2-inch cubes, and place in a bowl.
- Combine olive oil, balsamic vinegar, Dijon mustard, and honey in a lidded jar for the honey-mustard vinaigrette. Close jar and shake to combine. Pour vinaigrette over beets and chill in the refrigerator until flavors have melded, 1 to 2 hours.
- Meanwhile, heat butter in a skillet over low heat. Add onions and cook until caramelized, 15 to 25 minutes. Remove from heat, cool, and chop.
- Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad, if desired. Serve chilled.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 24.6 g, Cholesterol 10.8 mg, Fat 42.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 8 g, Sodium 377.6 mg, Sugar 17 g
WARM ROASTED BEET SALAD WITH SPINACH AND BLUE CHEESE
Courtesy of the Oregonian, a great fall/winter salad to serve with rosemary chicken, fish, or a nice dijon fennel pork loin.
Provided by VNess
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large bowl, toss the beets with the shallots, 2 tablespoons of the oil, the thyme, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
- Transfer to an 11-by-13-inch pan and cook, tossing beets twice, until they are tender and browned in places (but not burnt), 25 to 35 minutes.
- Let cool for 5 minutes, then transfer to a large serving bowl and toss with the vinegar and the remaining 2 tablespoons olive oil. Sprinkle with salt and pepper to taste.
- Arrange the spinach on four salad plates. Arrange the beets on the spinach and sprinkle with blue cheese and serve immediately.
Nutrition Facts : Calories 312.5, Fat 20.2, SaturatedFat 5.9, Cholesterol 15.9, Sodium 834, Carbohydrate 26.6, Fiber 5.6, Sugar 18.4, Protein 9.9
CHICKEN, BEET & BLUE CHEESE SALAD
There are plain-Jane chicken salads, and then there's this chicken salad-with sliced beets, crumbled blue cheese and toasted pecans. Yum!
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 4 servings, about 2-1/2 cups each
Number Of Ingredients 8
Steps:
- Toss lettuce and spinach with chicken, beets and onions in large bowl.
- Sprinkle with cheese and nuts.
- Add dressing just before serving; mix lightly.
Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 32 g
SPINACH SALAD WITH CRANBERRIES, PECANS, BACON, AND BLUE CHEESE
Make and share this Spinach Salad With Cranberries, Pecans, Bacon, and Blue Cheese recipe from Food.com.
Provided by cookiedog
Categories Lunch/Snacks
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.
- Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes.
- In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, sugar, salt and pepper, to taste.
- Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving.
Nutrition Facts : Calories 647.6, Fat 58.3, SaturatedFat 19.4, Cholesterol 77.6, Sodium 1066.5, Carbohydrate 14.9, Fiber 5.9, Sugar 4.5, Protein 20
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- Pre-heat the oven to 400°F. Line a small rimmed baking sheet with foil. Put the beets and a drizzle of olive oil in the center; toss the beets to coat. Fold the foil into a loose-fitting but tightly sealed packet around the beets. Roast the packet on the baking sheet until the beets are tender (about 1 hour and 20 min). Let the beets cool completely in the foil. When cool, use a paring knife to peel and slice the beets into wedges (six to eight per beet.) The beets can be roasted up to two days ahead and refrigerated.
- In a small bowl, combine the mustard, vinegar, 1/4 teaspoon salt, and a few grinds of pepper. Slowly whisk in the oil.
- Just before serving, distribute the mixed baby greens onto the salad plates. Divide the beet wedges among the plates. Drizzle the salads with the vinaigrette. Scatter the blue cheese and pecan across the plates. Serve.
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