ROASTED BEET SALAD WITH BLUE CHEESE AND NUTS
This side dish pairs well with pan-roasted fish or roasted beef or chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Individually wrap 4 beets in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes. Let cool. Rub beets with paper towels to remove skins and cut into small wedges.
- Whisk together olive oil, vinegar, and mustard; season with salt and pepper and stir in parsley. Toss beets with dressing. Serve topped with blue cheese and walnut pieces.
Nutrition Facts : Calories 269 g, Fat 20 g, Fiber 5 g, Protein 7 g
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
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.
ROASTED BEET SALAD WITH BLUE CHEESE
Provided by Michael Chiarello : Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.
- In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve.
- Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)
- When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.
- Remove the wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the salad. Garnish with toasted almonds.
BEET AND ENDIVE SALAD WITH WALNUTS
This is a French classic. I add a small amount of goat cheese or feta to mine (in France they might use blue cheese, or no cheese), a tart contrast to the sweet beets.
Provided by Martha Rose Shulman
Time 10m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the olive oil and the walnut oil. Add freshly ground pepper to taste.
- Combine the salad ingredients in a large bowl. Toss with the dressing and serve.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 19 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 404 milligrams, Sugar 6 grams, TransFat 0 grams
BEET SALAD WITH BLUE CHEESE AND WALNUTS
Some of my favorite foods are beets and blue cheese. My friend sent me the idea for this recipe which she calls "red and stinky"! LOL To each their own!
Provided by Carolyn Haas
Categories Other Salads
Time 55m
Number Of Ingredients 10
Steps:
- 1. Trim roots and tops from beets, leaving 1/2 inch or so. Save the green tops, if they are nice and fresh. OR if not, use fresh spinach, kale or other greens.
- 2. Place beets in pot, cover with water. Bring to boil, reduce heat and simmer for 1/2 hour or longer until fork inserts easily. Drain.
- 3. In a medium hot skillet, add walnut pieces. Stir to roast them slightly. Do not leave them alone, there is a short window between being roasted and being burnt! Set aside.
- 4. Remove skins from beets when cool enough to handle. Cut into slices or chunks. Place in serving bowl.
- 5. Wash well the green tops, or other greens, and chop coarsely. Heat a few sprays of pan spray or a little of the oil in a skillet and sauté greens until slightly wilted but bright green. Add to beets.
- 6. In a small bowl, whisk remaining oil, vinegar, thyme, agave syrup, mustard, salt and pepper. Add minced onion.
- 7. Toss dressing on beets and greens. Sprinkle on cheese and walnuts. Serve warm, or chilled
- 8. NOTE- if you don't like greens, just eliminate them!
BEET, WALNUT AND GORGONZOLA SALAD
Categories Salad Cheese Leafy Green Nut Vegetarian Quick & Easy Blue Cheese Walnut Beet Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Whisk olive oil, Sherry wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper.
- Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.
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ROASTED BEET SALAD WITH BLUE CHEESE AND WALNUTS
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4.7/5 (3)Total Time 1 hr 10 minsCategory SaladCalories 624 per serving
- Wrap each beet individually and bake in a 425 degree oven for 45 minutes to an hour or until tender
- Gently remove the skin from the cool beets. Rubbing a paper towel on the surface gently is a good method.
ROASTED BEET SALAD WITH WALNUTS - GIRL GONE GOURMET
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Cuisine AmericanTotal Time 1 hr 5 minsCategory SaladsCalories 120 per serving
- Preheat oven to 400 degrees. Remove the leafy ends of the beets and discard. Using a vegetable peeler remove the skin from the beets. Cut the beats into equal-sized pieces (leave the small ones whole). Wrap the beets in tin foil (you should have 3-4 packets) and drizzle them with olive oil before sealing the tin foil. Place the packets on a rimmed baking sheet and roast them for 35-45 minutes or until the beets are fork tender. Let them cool in the packets before unwrapping. Keep them covered in the fridge until ready to use.
- Heat a small pan over medium low heat. Toast the walnuts for a few minutes, just until they become fragrant. Remove them from the heat and set aside.
- In a large bowl toss the arugula with a drizzle of both olive and balsamic vinegar. You want the greens very lightly dressed. Add a couple small pinches of salt and pepper and toss it all together until the arugula is lightly coated with the dressing. Top the arugula with the roasted beets and sprinkle the walnuts and blue cheese crumbles over the top.
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4.6/5 (16)Total Time 1 hr 5 minsCategory SaladsCalories 367 per serving
- Cut the beet leaves and stems down to one inch from the top of the beet. Do not slice into the beet. Scrub the soil off the beets and dry with a paper towel.
- Place the beets in a zip-top plastic bag with the oil and roll the beets around to coat them well with the oil. Place the beets in an oven-proof dish and transfer to the middle rack of the oven. Roast them for approximately 45-60 minutes, depending on the size of the beets, or until a sharp paring knife shows just a little resistance when inserted into the beet near the top. They should be tender but not mushy-soft. Remove and set aside to cool.
- When beets are cool enough to handle, trim off the remaining top and the long skinny, tail root. With the backside of a table knife or a paper towel, push or lightly scrape the skin off the beets.
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