ROASTED BEET AND BEET GREEN SALAD WITH WARM PISTACHIO SALSA VERDE
Provided by Katie Lee Biegel
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the salad: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a bowl, toss the beets with the olive oil and season with salt and pepper. Transfer to the lined baking sheet. Bake until the beets are tender, 30 to 40 minutes.
- For the salsa verde: In a food processor, combine the parsley, cilantro, mint, scallions, lemon zest and juice and a small pinch of red pepper flakes if using. Pulse until just combined.
- Combine the oil and garlic in a medium skillet and slowly heat on low until the garlic just begins to sizzle. Turn off the heat. Stir in the pistachios and herb mixture. Season generously with salt and pepper.
- In a large salad bowl, toss the beet greens with the baby kale. Top with roasted beets, crumbled goat cheese and pomegranate seeds. Drizzle with the salsa verde.
- Any extra salsa verde can be stored in the refrigerator and served over fish, chicken or roasted vegetables.
ROASTED BEET SALAD WITH ARUGULA, PISTACHIOS AND SHAVED PECORINO
Provided by Anne Burrell
Categories side-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Place all the large beets on a sheet tray and bake for 40 to 45 minutes or until a fork slides in and out of the beets easily. Add the baby beets to the tray for the last 20 minutes of cooking time. When the beets have cooled, peel them. Slice the large beets into 1/2-inch thick slices. Cut the baby beets in half.
- Place the arugula in a bowl and drizzle in about half of the vinegar and olive oil and season generously with salt. Toss the salad gently to incorporate all of the ingredients. TASTE IT! It should taste very flavorful but not soggy. Arrange the arugula on 4 individual salad plates. Toss all of the beets together in the salad bowl and add the remaining oil, vinegar and salt, and toss. Arrange the dressed beets on the arugula and top with the pistachios and shaved pecorino.
- Voila!
ROASTED BEET, AVOCADO AND PISTACHIO SALAD
This salad is the perfect and healthy combination of tangy beets and creamy avocado. Add in the sweet cherries and crunchy pistachios and you will have the perfect salad for an elegant dinner party or a family supper.
Provided by LisaMB
Categories Mixed Greens Salad
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut stems off beets and place whole on a baking sheet. Roast until fork tender, about 45 minutes. Allow to cool; peel and dice beets into large bite-sized pieces. Toss with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar in a bowl; season with salt and black pepper.
- Toss diced avocado with 2 tablespoons olive oil in a separate bowl; season with salt.
- To serve, divide salad greens between serving plates. Top each serving with 1/4 of the beets and avocado. Sprinkle each serving with shelled pistachios, dried cherries, and shredded Parmesan cheese. Drizzle with remaining 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Season with salt and ground black pepper to taste.
Nutrition Facts : Calories 392.7 calories, Carbohydrate 34.1 g, Cholesterol 3.6 mg, Fat 26.3 g, Fiber 11.6 g, Protein 9.2 g, SaturatedFat 4.3 g, Sodium 287.1 mg, Sugar 19.4 g
ROASTED BEET, AVOCADO AND PISTACHIO SALAD
This salad is the perfect and healthy combination of tangy beets and creamy avocado. Add in the sweet cherries and crunchy pistachios and you will have the perfect salad for an elegant dinner party or a family supper.
Provided by LisaMB
Categories Mixed Greens Salad
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut stems off beets and place whole on a baking sheet. Roast until fork tender, about 45 minutes. Allow to cool; peel and dice beets into large bite-sized pieces. Toss with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar in a bowl; season with salt and black pepper.
- Toss diced avocado with 2 tablespoons olive oil in a separate bowl; season with salt.
- To serve, divide salad greens between serving plates. Top each serving with 1/4 of the beets and avocado. Sprinkle each serving with shelled pistachios, dried cherries, and shredded Parmesan cheese. Drizzle with remaining 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Season with salt and ground black pepper to taste.
Nutrition Facts : Calories 392.7 calories, Carbohydrate 34.1 g, Cholesterol 3.6 mg, Fat 26.3 g, Fiber 11.6 g, Protein 9.2 g, SaturatedFat 4.3 g, Sodium 287.1 mg, Sugar 19.4 g
ROASTED BEET, PISTACHIO AND PEAR SALAD
Canned beets can be used in a pinch, but fresh roasted are best. Can be made early and spooned onto lettuce at dinner time. adaapted from Cooking light.
Provided by Derf2440
Categories Lunch/Snacks
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425f degrees.
- Leave root and 1 inch of stem on beets, scrub with a brush.
- Place beets in a small baking dish.
- Bake at 425f degrees for 50 minutes or until tender.
- Cool, trim off beet roots, rub off skins, dice beets.
- Combine beets, pear, celery, and pistachios in a medium bowl.
- Combine juice and next 5 ingredients (juice through red pepper), stirring well with a whisk.
- Drizzle over beet mixture, tossing gently to coat.
- Serve at room temperature or chilled on lettuce leaves, if desired.
Nutrition Facts : Calories 109.3, Fat 3.7, SaturatedFat 0.5, Sodium 127.2, Carbohydrate 19, Fiber 2.2, Sugar 15.1, Protein 2.6
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