BEETS & GREENS SALAD
Take some greens, add some beets and cheese, then complete with a little crunch! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place greens in a large bowl. Drizzle with vinaigrette; toss to coat. Top with beets, cheese and pumpkin seeds. Serve immediately.
Nutrition Facts : Calories 86 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 284mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED BEET SALAD WITH BEET GREENS AND FETA
Categories Salad Roast Vegetarian Feta Beet Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 7
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.
MIXED GREEN SALAD
Provided by Food Network
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.
SPRING GREENS WITH BEETS AND GOAT CHEESE
"I love to put small variations on this salad, depending on what I have on hand, but this version is my absolute favorite. I just fell in love with the flavor combinations." Kristin Kossak, Bozeman, Montana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large heavy skillet, cook the pecans, 1 tablespoon vinegar and water over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., In a small bowl, whisk the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving., In a large bowl, combine salad greens and dressing; toss to coat. Divide among eight salad plates. Top with beets, goat cheese and glazed pecans.
Nutrition Facts : Calories 268 calories, Fat 22g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 299mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 8g protein.
BEET AND GOAT CHEESE SALAD WITH PISTACHIOS
Steps:
- Preheat oven to 425°F.
- Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.
- While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.
- When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.
- Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.
- Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.
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20 BEST BEET SALADS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Mar 8, 2022Category Recipe Roundup
- Beet Salad with Arugula and Balsamic Vinaigrette. Roasted beets are the star of this show. By roasting, you’ll enhance their sweet flavor and make them fork-tender.
- Beet Salad with Goat Cheese and Balsamic. This glowing beet salad wins every time. It has an array of contrasting flavors that complement one another in the best way.
- Colorful Beet Salad with Carrot, Quinoa & Spinach. Looking to dress up your quinoa salad? I’ve got the perfect suggestion. This lustrous quinoa and beet salad is packed with superfoods coated in a sweet and tangy vinaigrette.
- Beet Salad with Pistachios and Feta. The best fall salads should be good enough for the holiday table and quick enough for a healthy meal, and this one tops the charts!
- Vegan Beet Salad (Korean Style) Beets can hold their own in a salad and this recipe is proof. Grated beets get a coating of a sweet, crisp dressing that has a punch of garlic.
- Moroccan Beet Salad. Need a healthy salad to go with your Moroccan spread? You can’t beat this Moroccan salad. The crisp mint and cilantro add a snap of freshness to the tender boiled beets.
- Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette. On special occasions or weeknights, this roasted beet salad is a simple dish to whip up.
- Pear and Beet Salad. Here’s another masterpiece for your holiday table. This show-stopping salad will lure hungry eyes right to the table. In between the roasted beets, pear slices, and feta, this salad is the perfect bite.
- Beetroot Salad Dip with Greek Yogurt (Patzarosalata) I’ll admit this might not look the most appealing, but one bite will have you sold. Patzarosalata is a Greek beetroot salad that features beets in an herby Greek yogurt dressing.
- Beet Salad on a Stick. Guys, this salad is brilliant! It’s the perfect salad all in one bite. You’ll have your roasted beets, peppery arugula, crunchy walnut, and creamy goat cheese all on a toothpick.
BEET SALAD RECIPE WITH FETA AND PISTACHIOS | FEASTING AT …
From feastingathome.com
4.9/5 (45)Calories 214 per servingCategory Salad
- Boil or steam beets until fork tender (See notes-you can do this ahead and refrigerate, or purchase steamed beets). Trim and rub under cool running water to remove skin. Dice into small, 1/2 inch cubes. Place in a large bowl.
- Add diced onion, garlic, olive oil, vinegar, orange zest and orange juice, craisins, salt and pepper and mix to combine well. Add pistachios and feta. Gently toss.
- Taste, add more pistachios, craisins or feta to taste. Adjust salt and pepper. Sometimes I’ll add another squeeze of orange juice.
ROASTED BEET SALAD WITH GOAT CHEESE & PISTACHIOS
From cookieandkate.com
4.9/5 (53)Calories 390 per servingCategory Salad
- To roast the beets: Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).
- Using a sharp chef’s knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness, about 1/2 to 3/4-inch thick on the widest edge.
- Place the beet wedges on the prepared baking sheet. Drizzle the beets with the olive oil and sprinkle with the salt. Toss until the beets are evenly coated, then arrange them in a single layer across the pan.
- Roast for 35 to 40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure.
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