CITRUS & ROASTED BEETS SALAD
Glistening citrus and beets star in this colorful, tangy salad. It's a refreshing mix of bright flavors-just add chicken and it's a complete meal. -Peter Eldridge, Clermont, Florida
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil; allow beets to cool., Peel beets and cut into 1/2-in. cubes. On six salad plates, arrange the arugula, beets, heart of palm, grapefruit, orange and tangerine; sprinkle with cheese. Whisk the vinegar, orange and tangerine zest, orange juice, mustard and honey; gradually whisk in oil. Drizzle over salads. Serve immediately.
Nutrition Facts : Calories 223 calories, Fat 14g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 319mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 4g fiber), Protein 6g protein.
ROASTED BEETS AND CITRUS WITH FETA
Provided by Myra Goodman
Categories Salad Cheese Citrus Dairy Leafy Green Vegetable Appetizer Vegetarian High Fiber Dinner Salad Dressing Vinegar Feta Grapefruit Orange Spinach Root Vegetable Beet Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 15
Steps:
- Vinaigrette:
- Whisk vinegar, mustard, citrus peels, and honey in small bowl. gradually whisk in oil. Season vinaigrette with salt and freshly ground black pepper.
- Salad:
- Preheat oven to 400°F. Toss beets and oil in large bowl; sprinkle with salt and pepper. Wrap each beet in foil. place directly on oven rack; roast until tender, 60 to 70 minutes. Open foil; cool 30 minutes. Rub skins off beets; cut each into 8 wedges. Sprinkle with salt and pepper.
- Place spinach in large bowl; toss with 2 tablespoons vinaigrette. Divide among plates. Add beets and citrus segments to same bowl. Add 2 tablespoons vinaigrette; toss to coat. Arrange beet mixture atop spinach; sprinkle with cheese and chives. Serve, passing any remaining vinaigrette.
CITRUS BEET SALAD
Provided by Ingrid Hoffmann
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- If using baby beets wrap 3 to 4 beets together in foil packets and place them on a baking pan; if using large beets, wrap them individually. Roast the beets until they're tender and a paring knife slips easily into their centers, about 20 minutes for baby beets and 30 to 40 minutes for large beets. Remove the beets from the oven and, once cool enough to handle, open the foil packages.
- Meanwhile, peel and segment the oranges. Cut off the tops and bottoms of the oranges so that they sit flat on the cutting board. Using a sharp paring knife, slice off the skin from top to bottom, removing the peel and pith so that no white is left on the orange. Slice along each membrane to cut out the individual segments. Place the segments in a large bowl. Add the onion, olives, and mint.
- Using a paper towel, rub the skins off of the beets. Cut the beets into quarters. Add them to the bowl with the oranges, season with salt and pepper, and then drizzle some olive oil and lime juice over the salad. Toss and serve immediately.
GRILLED BEET & CHARRED CITRUS SALAD
Make and share this Grilled Beet & Charred Citrus Salad recipe from Food.com.
Provided by Rick M.
Categories Citrus
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare a grill for medium high heat; thoroughly clean grates and brush with oil. Grill whole, unpeeled beets, covered, turning every 10 minutes, until tender and a skewer or cake tester can easily slide into the center, 40-50 minutes. Transfer to a large bowl and cover tightly with plastic wrap and let steam for 30 minutes. Using a paper towel, rub beet to remove skin (it should slip off easily, wear gloves to avoid staining your hands). Trim root end and cut beets into wedges.
- Meanwhile, grill oranges and lemons, turning once, until fruit is caramelized and peel is charred, 8 to 10 minutes.
- Toss beets with a squeeze of the grilled citrus, a drizzle of olive oil, some flaky sea salt, and freshly ground black pepper. Top with mint, chives and toasted sesame seeds.
CITRUS BEET SALAD
Make and share this Citrus Beet Salad recipe from Food.com.
Provided by Boomette
Categories Cheese
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Add the beets to a large pot of boiling water. Simmer until tender, about 40 minutes. Let cool.
- Peel and cut into 1/2-inch cubes. Add the tangerine segments, onion, mint and olive oil. Toss.
- Top with the goat cheese.
Nutrition Facts : Calories 293.9, Fat 14.4, SaturatedFat 2, Sodium 83.1, Carbohydrate 42.6, Fiber 6.5, Sugar 32.7, Protein 3.9
PERSIMMON, BEET, AND CITRUS SALAD
Persimmon trees have long been prized by the nation's gardeners for ornamental landscaping, but the fruit's tart, mellow-sweet flavor is also a rare treat for cooks.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Wrap beets in parchment-lined foil (each color in a separate packet). Place on a rimmed baking sheet and roast until knife-tender, about 45 minutes. When cool enough to handle, rub beets with paper towels to remove skins. Cut into 1/4-inch-thick rounds.
- Remove peels and pith from citrus fruits with a sharp knife. Working over a small bowl to catch juices, carefully cut between membranes to remove segments. Squeeze juice from membranes into bowl.
- Arrange beets, citrus segments, persimmons, endive, and watercress on a platter. In a bowl, whisk together 3 tablespoons reserved citrus juices and vinegar. Season with salt and pepper. Slowly whisk in oil. Drizzle vinaigrette over salad just before serving.
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ROASTED BEET AND CITRUS SALAD RECIPE - PUREWOW
From purewow.com
3/5 (44)Total Time 1 hr 15 minsServings 4Calories 331 per serving
- Preheat the oven to 350°F. Place the beets in a glass baking dish or Dutch oven. Add 1 cup water and cover. Roast until the beets can be easily pierced with a knife, 50 minutes to 1 hour. Cool completely.
- Meanwhile, spread the walnuts on an unlined baking sheet and toast in the oven until fragrant, about 5 minutes. Cool, then roughly chop and set aside.
- Use your hands to remove the skins from the beets, then cut off the tops and bottoms. Slice the beets into thin rounds, about ? inch thick, and set aside.
- Peel 4 of the oranges and then cut off the tops and bottoms. Stand an orange on a cut end and, using a sharp knife, pare away the rind and white pith in strips from top to bottom, following the contour of the fruit. Lay the orange on its side and cut into ¼-inch-thick rounds, yielding 6 to 8 slices. Repeat with the remaining trimmed oranges.
ROASTED BEET AND CITRUS SALAD RECIPE | MYRECIPES
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5/5 (9)Calories 143 per servingServings 6
- Leave root and 1-inch stem on beets; scrub with a brush. Place beets on a jelly-roll pan coated with cooking spray. Lightly coat beets with cooking spray. Bake at 400° for 45 minutes or until tender. Cool beets slightly. Trim off beet roots; rub off skins. Cut beets in half.
- Combine orange juice and next 6 ingredients (through garlic) in a medium bowl, stirring with a whisk. Add beets, tossing gently to coat. Remove beets with a slotted spoon, and set aside, reserving orange juice mixture in bowl. Add salad greens and beet greens to bowl; toss well. Place about 1 cup greens mixture on each of 6 salad plates; top each with about 1 1/2 cups beets, 1/4 cup tangerine sections, 1 teaspoon cheese, and 1/2 teaspoon nuts. Serve immediately.
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- Preheat oven to 375°F. Drizzle beets with 2 tablespoons oil on a large rimmed baking sheet; toss to coat, and arrange beets in an even layer. Roast in preheated oven until beets are fork-tender, 30 to 40 minutes. Let cool 15 minutes. Rub beets between paper towels to remove skins; discard skins. Cut beets into halves or quarters; transfer to a medium bowl. Stir in 1 tablespoon oil and 1/4 teaspoon salt; set aside.
- While beets roast, cut 1 lemon in half crosswise; remove and discard seeds. Finely chop lemon. Place chopped lemon in a small bowl; stir in remaining 2 teaspoons salt. Let stand 15 minutes. Stir in garlic, honey, mustard, pepper, and remaining 1/2 cup oil. Juice remaining lemon to equal 1/4 cup; discard squeezed lemon. Stir 2 tablespoons lemon juice into chopped lemon mixture; reserve remaining 2 tablespoons lemon juice. Set aside.
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- Add parsley, dill, mint, tarragon, reserved outer puntarelle leaves, and 2 tablespoons chopped lemon dressing to puntarelle in bowl; toss to combine.
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