BALSAMIC ROASTED BEET SALAD
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
- Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
- Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE
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.
HONEY-TURMERIC PORK WITH BEET AND CARROT SALAD
Provided by Alison Roman
Categories Pork Kid-Friendly Yogurt Beet Carrot Bon Appétit Small Plates
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Pound pork between 2 sheets of plastic wrap to 1/4" thick; season with kosher salt and pepper. Whisk garlic, turmeric, yogurt, honey, and 1 tablespoon lemon juice in a small bowl; season with kosher salt and pepper. Place cutlets in a large resealable bag. Add yogurt mixture, seal bag, and toss to coat. Let sit at least 10 minutes.
- Remove cutlets from marinade, letting excess drip off. Heat 1 tablespoon vegetable oil in a large skillet over medium-high; cook 2 cutlets until browned and cooked through, about 2 minutes per side. Transfer pork to a platter. Wipe out skillet; repeat with remaining cutlets and 1 tablespoon vegetable oil.
- Toss beets, carrots, carrot tops (if using), chives, olive oil, and remaining 1 tablespoon lemon juice in a small bowl. Season with kosher salt, pepper, and more lemon juice, if desired. Serve pork topped with salad and sprinkled with sea salt.
- Do Ahead
- Pork can be marinated 12 hours ahead. Chill.
BEETS WITH HONEY
Easy and different from Harvard Beets Use Rosebud, Sliced, or Diced beets. If you don't have apple cider vinegar use white
Provided by Shahana
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put cornstarch in saucepan and slowly blend in cold water.
- Add vinegar, honey and margarine; cook slowly, stirring, unil thick.
- Add beets (use rosebud, sliced or diced) and stir to coat; heat through.
Nutrition Facts : Calories 206.1, Fat 5.9, SaturatedFat 1.2, Sodium 151.3, Carbohydrate 39.2, Fiber 2.2, Sugar 34.4, Protein 2
SPARGELFEST SALAD (GRILLED ASPARAGUS & BEET SALAD W/ HONEY M
Wonderful German salad that is perfect for a light summer dinner or as a starter to a meal. Healthy and Tasty! Try to use German condiments when preparing this salad for a more authentic salad. WINE: Franz Karl Schmitt Riesling Spätlese Rheinhessen Niersteiner Hipping 2001 from Germany is a perfect match! Guten Appetit!
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Combine vinegar, honey, mustard, lemon juice, shallots, salt and pepper in a small mixing bowl. Slowly whisk in olive oil.
- Line asparagus on baking sheet lined with parchment paper and brush with olive oil. Roast for six minutes.
- Line four salad plates with European salad mix, divide beets among salads, attractively roll and arrange ham/prosciutto over salads, top each salad with five spears of grilled asparagus and sprinkle with 2 oz. Cambozola and pine nuts.
- Stir vinaigrette and adjust seasoning if desired; drizzle over salads.
- Butter toasted bread; cut each slice in half and then in half diagonally to form two triangles; sprinkle with remaining 4 oz. Cambozola and place in hot oven just to soften and warm cheese.
- Place four triangles around each salad and serve.
Nutrition Facts : Calories 745.9, Fat 63.5, SaturatedFat 11.5, Cholesterol 30, Sodium 758.9, Carbohydrate 34.9, Fiber 6.3, Sugar 14.6, Protein 14
BIAGGI'S HONEY ROASTED BEET SALAD RECIPE - (4.8/5)
Provided by sherryl61
Number Of Ingredients 22
Steps:
- In large bowl whisk together balsamic vinegar and honey. Add the salt & pepper, whisk until well blended. While continuing to whisk, slowly add the olive oil. Place in refrigerator until ready to use. Yields 1 ½ cups of dressing. Preheat oven to 400°. Rinse beets under cold water. Place water, vinegar and salt in a large pot and bring to a boil. Place beets in boiling water bring water back to a boil. Reduce heat to medium and cook the beets for 15 minutes. Allow beets to cool down in the pot for 1 hour or until cool enough to handle. Cut top and bottom off the beets, remove skin with a paring knife. Cut beets into quarters and then cut the quarters in half or thirds, depending on the size to yield 1" pieces. In a large bowl whisk together ¼ cup of the Honey Balsamic Dressing, honey and salt & pepper. Add the beets and toss together until all pieces are coated. Place a sheet of foil on a sheet pan, transfer beets to pan and spread out evenly. Bake in oven for 15 minutes. Remove from oven and allow to cool for 15 minutes. Transfer to mixing bowl and add the remaining Honey Balsamic Dressing, toss well and place in refrigerator to cool until ready to use. Separate goat cheese into 10 equal portions; roll each portion into a ball and flatten to create patties; coat each goat cheese patty with chopped walnuts. Arrange arugula on a large platter; evenly drizzle Honey Balsamic Dressing over arugula. Spread the fresh roasted beets, avocado and cranberries evenly across to top of the arugula. Place the pieces of goat cheese down the center of the plate. Garnish with cracked black pepper and serve.
BEET, CUCUMBER, AND SWEET ONION SALAD WITH DIJON-HONEY DRESSING
Steps:
- Preheat oven to 400°F. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour 30 minutes. Cool in foil. Peel beets, then cut each into 6 slices.
- Arrange beets, slightly overlapping, on half of large platter. Arrange cucumber slices on other half. Scatter onion in center. (Can be made 4 hours ahead; chill.)
- Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.
More about "honey beet salad recipes"
ROASTED BEET SALAD WITH GOAT CHEESE, WALNUTS & …
From onceuponachef.com
Cuisine American, FrenchCategory SaladsServings 4-6Calories 242 per serving
- Preheat oven to 425°F. Wipe or scrub beets clean then trim stems down to one-inch (leave "tails" on). Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into ½-inch dice (I usually do this right on the aluminum foil but you can also use a stain-proof cutting board or plate). Set aside.
- In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.
- Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide greens onto plates, then sprinkle with beets, walnuts and goat cheese. (The reason you don't just mix it all together in a salad bowl is that the beets would cause the whole salad to turn pink.) Serve immediately.
10 BEST BEET SALADS - THE SPRUCE EATS
From thespruceeats.com
Occupation Food Writer And Cookbook AuthorPublished 2011-02-09Estimated Reading Time 4 mins
- Beet Salad. Any type of beet will work nicely for this recipe, including a mixture of different colorful varieties. The balsamic, Dijon, and honey dressing is a lovely compliment to the arugula, goat cheese, and pecans.
- Beet, Shrimp, and Spelt Salad. Cooked, sliced beets are paired with plump shrimp, fresh greens, and nutty, chewy spelt for a salad that can easily serve as the main course.
- Russian Beet and Potato Salad. Cooked potatoes, beets, and carrots are combined with a flavorful dressing of mayonnaise, mustard, relish, and vinegar for a colorful take on the classic potato salad.
- Roasted Beet Salad with Crumbled Feta. This simple but elegant roasted beet salad is lovely as a first course for an autumnal meal. The colorful beets become sweet and earthy in the oven and taste especially good topped with crumbled feta cheese and a light lemon vinaigrette.
- Kale and Golden Beet Salad With Tahini-Lemon Dressing. Golden beats tend to have a milder, slightly sweeter flavor than their dark red counterparts. Tossed with crunchy, hearty kale, golden raisins, walnuts, and a garlic and lemon tahini dressing, they provide a mild sweetness and satisfying texture to the colorful salad.
- Moroccan Cold Beet Salad With Vinaigrette. This simple cold beet salad can be made ahead of time and stashed in the fridge until dinner. Fresh parsley and lemon juice along with sliced raw onion are all it takes to accentuate the naturally colorful and delicious vegetable.
- Beet Salad With Spinach and Honey Balsamic Vinaigrette. This vibrant beet and spinach salad is studded with crispy bacon, zesty onions, and crunchy pecans for a salad packed with flavor.
- Mexican Christmas Eve Fruit Salad (Ensalada de Nochebuena) Festive fruit salads are often enjoyed as a first course for Christmas Eve dinner in Mexico.
- Moroccan Beetroot Salad With Yogurt Dressing. Beets pair wonderfully with creamy sour cream or yogurt, as seen in the classic soup borscht. This beetroot salad is topped with a creamy dressing made with yogurt, garlic, and fresh herbs.
- Warm Beet Salad With Greens. Make this beet salad when you have a perfectly fresh bunch of beets with their greens still attached. The warm roasted beets wilt the greens a bit for a lovely contrast of cooked and raw.
10 BEST BEET SALAD RECIPES - YUMMLY
From yummly.com
ROASTED BEET SALAD WITH HONEY LEMON DRESSING - BUTTERY ...
From butterybasics.com
ROASTED BEET SALAD W/ WALNUTS GOAT CHEESE & HONEY BALSAMIC ...
From fromachefskitchen.com
ACACIA HONEY BEET SALAD | BEET SALAD, HONEY RECIPES ...
From pinterest.ca
HONEY BEET SALAD - RECIPESRUN
From recipesrun.com
PEAR & ROASTED BEET SALAD WITH HONEY VINAIGRETTE
From gfreefoodie.com
WINTER APPLE & BEET SALAD WITH HONEY DRESSING | TASTY ...
From tastykitchen.com
ROASTED BEET SALAD WITH HONEY BALSAMIC VINAIGRETTE
From trialandeater.com
BEET FETA SALAD | BEE MAID HONEY LTD.
From beemaid.com
'SEA, SALT AND HONEY' COOKBOOK RECIPES CELEBRATE VIBRANT ...
From goodmorningamerica.com
BEET AND FETA SALAD DRESSED WITH HONEY, BALSAMIC VINEGAR ...
From foodandspice.com
BEET GOAT CHEESE SALAD W. SALTED PISTACHIOS | LUCI'S MORSELS
From lucismorsels.com
GOLDEN BEET SALAD WITH HONEY MUSTARD DRESSING - SALADS ...
From saladswithanastasia.com
HONEY BEET SALAD | RECIPESTY
From recipesty.com
BEET AND BLACKBERRY SALAD WITH HONEY ... - DELICIOUS AF FOOD
From deliciousaffood.com
BEET SALAD DRESSING WITH HONEY - ALL INFORMATION ABOUT ...
From therecipes.info
HONEY-ROASTED BEETS - COUNTRY LIVING MAGAZINE
From countryliving.com
HONEY-ROASTED BEETS RECIPE - EATINGWELL
From eatingwell.com
ROASTED BEET & CARROT SALAD WITH HONEY THYME VINAIGRETTE ...
From paleomg.com
ROASTED BEET AND RICOTTA SALAD - FOODIECRUSH.COM
From foodiecrush.com
DECONSTRUCTED HONEY ROASTED BEET SALAD ... - ROBUST RECIPES
From robustrecipes.com
BEET SALAD WITH GOAT CHEESE AND HONEY RECIPE | LEITE'S ...
From leitesculinaria.com
BEET & ORANGE SALAD WITH HONEY GINGER VINAIGRETTE – THE ...
From thechutneylife.com
HONEY BEET SALAD RECIPE
From crecipe.com
HONEY BEET SALAD - REVIEW BY DEB - ALLRECIPES.COM
From allrecipes.com
BEET & BLUE CHEESE SALAD RECIPE - NICOLAUS BALLA | FOOD & WINE
From foodandwine.com
ROAST BEET SALAD WITH HONEY LIME DRESSING RECIPE - V FOR VEGGY
From vforveggy.com
LIME AND HONEY BEET SALAD | EDIBLE FINGER LAKES
From ediblefingerlakes.com
HONEY BEET SALAD - PRINTER FRIENDLY - ALLRECIPES.COM
ROASTED BEET SALAD WITH HONEY BALSAMIC VINAIGRETTE
From mealplannerpro.com
HONEY BEET SALAD - RECIPES - CASTANET.NET
From castanet.net
BEET SALAD WITH SPINACH AND BALSAMIC VINAIGRETTE RECIPE
From thespruceeats.com
EASY BEET AND CARROT SALAD | RANDA NUTRITION
From randaderkson.com
ROASTED BEET SALAD WITH HONEY DIJON STEAK - ETALK
From more.ctv.ca
SHAVED BEET AND CARROT SALAD WITH CITRUS-SCALLION DRESSING ...
From foodandwine.com
HONEY BEET SALAD - BEET SALAD RECIPES
From worldrecipes.org
ROASTED BEET, RUBY RED GRAPEFRUIT, AND WARM HONEY SALAD ...
From foodandwine.com
BEET SALAD WITH HONEY YOGURT DRESSING - SWEET PILLAR FOOD
From sweetpillarfood.com
RAW CHIOGGIA BEET SALAD WITH HONEY-LIME ... - JUST BEET IT
From justbeetit.com
You'll also love