ROASTED BEETS WITH GOAT CHEESE AND WALNUTS
Beautiful, sweet, twice-roasted beets and baked goat cheese with crunchy nuts and slightly bitter greens is my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch. Serve with toasted walnut bread.
Provided by Chef John
Categories Salad Vegetable Salad Recipes
Time 1h45m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
- Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
- Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
- Turn oven temperature up to 400 degrees F (205 degrees C).
- Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
- Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
- Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
- Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 19 g, Cholesterol 22.4 mg, Fat 35.1 g, Fiber 6.2 g, Protein 13.1 g, SaturatedFat 8.3 g, Sodium 487.2 mg, Sugar 10.1 g
BEET SALAD WITH WALNUTS AND GOAT CHEESE
Provided by Food Network Kitchen
Categories side-dish
Time 1h8m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
- Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
- Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
- Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
ROASTED-BEET SALAD WITH GOAT CHEESE AND WALNUTS
Provided by Mark Bittman
Categories salads and dressings
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 400. Wash the beets, and while they are still wet, wrap them individually in foil. Put them on a rimmed baking sheet and cook, undisturbed, until you can pierce them easily with a thin-bladed knife, 60 to 90 minutes. Once the beets have cooled, peel them (I like to rub the skin off under running water), and cut them into chunks.
- Put the walnuts in a dry skillet over medium heat and cook, shaking the pan frequently, until fragrant and beginning to darken, 3 to 5 minutes.
- Rinse and dry the greens and put them in a large bowl; add the walnuts. Combine the oil, vinegar, shallot and Dijon in a jar with a sprinkle of salt and pepper. Screw the lid on tightly and shake vigorously until the dressing becomes thick and creamy. Taste and adjust the seasoning.
- Pour some of the dressing onto the greens and toss to coat; pile the greens on 4 plates. Put the beets in the bowl, toss with some of the dressing and arrange them on top of or around the greens. Crumble the goat cheese on top, and serve.
BEET SALAD WITH GOAT CHEESE
This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.
Provided by Donna
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
- Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 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 WALNUTS AND GOAT CHEESE
This is a terrific salad. Everything can be prepped ahead easily, then just putting everything together at the last minute. I always have this at Thanksgiving.
Provided by P48422
Categories Vegetable
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 F.
- Combine the walnuts with the olive oil, salt and pepper, mixing well to coat the nuts.
- Spread on a baking sheet and bake until toasted, about 7-10 minutes.
- Set aside to cool.
- Wrap the beets individually in foil and place on a rimmed baking sheet.
- Bake at 350 degrees until tender, about 1 1/2 hours.
- Let cool for 20 minutes, then peel the beets by holding them under cold running water and rubbing off the skins.
- Cut into 1/2-inch wedges, and place in a large mixing bowl with the walnuts and onion.
- Combine all the dressing ingredients, taste and adjust the seasonings.
- Pour over the beets and toss well.
- Let sit at room temperature at least 1 hour.
- Just before serving, arrange the spinach leaves in individual bowls or on a large platter.
- Arrange the beets on top and crumble the goat cheese over.
Nutrition Facts : Calories 284.4, Fat 25.9, SaturatedFat 5.6, Cholesterol 11.2, Sodium 481.9, Carbohydrate 9.2, Fiber 2.7, Sugar 5.3, Protein 6.6
BEET RISOTTO WITH GOAT CHEESE AND WALNUTS
Make and share this Beet Risotto With Goat Cheese and Walnuts recipe from Food.com.
Provided by KelBel
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes.
- Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
- Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.
- Add cheese, stirring until blended.
- Sprinkle each serving with 1 tablespoon walnuts.
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GOAT CHEESE, ROASTED BEET, AND WALNUT TART RECIPE | …
From leitesculinaria.com
5/5 (3)Category AppetizerCuisine FrenchTotal Time 3 hrs
- In a mixing bowl, combine the flour and the salt. Quickly cut the butter into the flour, using a pastry blender or your fingers, until the butter pieces are the size of large peas. (Alternatively, cut the butter into the flour by pulsing it 8 to 10 times in a food processor, being careful not to overheat and overmix the butter.)
- Heat the oven to 350°F (175°C). Wash the beets and dry them with a paper towel. Place the beets in a small ovenproof pan, drizzle them with the olive oil, and season with a little salt and pepper. Cover the pan with aluminum foil. Bake until the beets are tender when pierced with a paring knife, about 1 hour. Allow the beets to cool. Peel the beets using a small knife and cut them into a medium dice. (Be careful, as beet juice can stain counters, towels, and even your hands; you may want to wear gloves for this step.)
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.
BEETS WITH WALNUTS, GOAT CHEESE, & BABY GREENS RECIPE
From myrecipes.com
5/5 (10)Total Time 2 hrsServings 8Calories 125 per serving
- Leave root and 1-inch stem on beets; scrub with a brush. Place beets and 1 cup water in a 13 x 9-inch glass or ceramic baking dish; cover tightly with foil. Bake at 375° for 1 hour and 30 minutes or until tender. Cool beets slightly. Trim off roots; rub off skins. Cut beets into wedges; cool completely.
- Place greens and parsley in a large bowl; toss. Combine vinegar, salt, and pepper, stirring with a whisk. Gradually drizzle in oil, stirring constantly with a whisk. Drizzle dressing over greens mixture; toss gently. Arrange 1 cup salad on each of 8 plates; top evenly with beets. Top each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts.
ROASTED BEET SALAD W/ WALNUTS GOAT CHEESE & HONEY …
From fromachefskitchen.com
4.6/5 (26)Total Time 1 hr 30 minsCategory Side Dishes-SaladsCalories 642 per serving
- Pour 1/2 cup of water into roasting pan. Cover with foil. Roast for 45 minutes to 1 hour or until beets can be easily pierced with a knife. Let cool, peel and slice.
- In a bowl, combine sliced, cooled beets and red onion. Drizzle with 1/2 cup of the dressing and toss to coat. (Reserve remaining dressing for another purpose or pass separately.) Let stand at room temperature for 15-20 minutes so the beets absorb some of the dressing and the onions soften up slightly.
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5/5 (15)Category Salad, Side DishCuisine MediterraneanTotal Time 45 mins
- Remove greens, stems, and rough ends of beets. With a vegetable peeler, remove skins and cut into ~1-inch chunks.
- In a large bowl, toss beets with olive oil and salt until evenly coated. Spread beets onto lined baking sheet, ensuring space in between each piece. Cook in the oven for 30-35 minutes, tossing once halfway through. Beets are done once they are fork-tender.
- While beets cook, make balsamic dressing by adding ingredients into a small jar and shaking vigorously.
ROASTED BEET AND KALE SALAD WITH MAPLE CANDIED WALNUTS
From theendlessmeal.com
5/5 (19)Calories 503 per servingCategory Salad
- Place the beets on the prepared baking sheet and drizzle the oil over top. Use your hands to toss them in the oil. Cover the baking sheet with aluminum foil and bake in the oven for 30-40 minutes, or until they can be priced using some pressure with a fork.
- Add the walnut halves to a small frying pan over medium-high heat. Let them cook until they are fragrant and start to brown in places, shaking the pan frequently. Pour over the maple syrup and sprinkle with sea salt and fresh cracked pepper. Let them cook, stirring constantly, until the maple syrup has almost evaporated, about 1 minute. Remove the walnuts from the pan and place them on a piece of parchment paper, separating them from each other as much as possible.
- Combine all the ingredients EXCEPT the oil in a medium-sized bowl. Slowly add the oil in a thin steady stream while whisking the dressing constantly. If the oil starts to build up at all stop pouring it and whisk the dressing vigorously. It will take you about 1 minute to whisk in the oil. Taste the dressing and season it with extra salt, to taste.
ROASTED BEETS AND CARROTS WITH GOAT CHEESE DRESSING
From foodandwine.com
4/5 Total Time 1 hr 15 minsServings 6
- Preheat the oven to 425°. Peel the beets and cut them into 1-inch wedges. Discard the tough stems from the beet tops and coarsely chop the leaves.
- In a bowl, toss the golden beets with 1 teaspoon of the olive oil and 2 garlic clove halves and season with salt and pepper. Arrange in one-third of a large ovenproof skillet. Repeat with the red beets and then the carrots, using 1 teaspoon of olive oil and 2 garlic halves for each vegetable. Set the skillet over high heat and cook without stirring until sizzling. Cover the skillet and roast in the oven for about 35 minutes, until tender. Transfer the vegetables to a platter.
- In a small bowl, whisk the vinegar with 1 tablespoon of the olive oil and half of the shallot. Season with salt and pepper and whisk in the goat cheese.
- In the skillet, heat the remaining 1 tablespoon of oil. Add the remaining shallot and cook over moderately high heat until softened, about 1 minute. Add the chopped beet greens and cook until just wilted, about 5 minutes. Season with salt and pepper.
ROASTED BEET FLATBREAD WITH GOAT CHEESE AND ARUGULA | LAST ...
From lastingredient.com
Servings 2Total Time 456258 hrs 44 minsEstimated Reading Time 4 mins
- For the dough, in a small bowl, combine the water, yeast, sugar and olive oil. Let stand until foamy, about 5 minutes.
- In the bowl of a food processor, pulse both the flours and salt. Add the yeast mixture and process until a ball of dough forms. Transfer the dough to an oiled bowl. Cover and let rise until doubled in volume, about 2 hours.
- Place each beet on an individual sheet of aluminum foil. Drizzle the beets with olive oil and season with salt and pepper. Fold into loose packets and place on the pizza stone. Roast the beets for 45-50 minutes until they are easily pierced with a knife.
ROASTED BEET AND GOAT CHEESE SALAD | SAY GRACE
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5/5 (7)Category EasyCuisine AmericanTotal Time 1 hr 25 mins
- Place the beets on a baking sheet lined with foil and drizzle the olive oil and salt and pepper on top. Wrap the beets individually in the foil to form pouches.
BEET-AND-GOAT CHEESE CROSTINI RECIPE | MYRECIPES
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Servings 24Total Time 25 mins
- Preheat oven to 425°. Combine 3 tablespoons oil and next 4 ingredients in a bowl. Drizzle over beets, and gently stir. Set aside.
- Brush remaining 2 tablespoons olive oil on baguette slices. Bake 5 to 7 minutes or until golden brown.
- Spread toasted baguette slices with goat cheese. Remove reserved beets from marinade with a slotted spoon, and arrange over goat cheese. Sprinkle with walnuts; garnish, if desired.
- *If you can't find precooked beets, cut greens and ends of roots from 8 ounces fresh beets. Scrub well, wrap each in aluminum foil, and bake at 375° for 50 minutes or until tender; cool. Unwrap, peel away skin, and cube.
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4.9/5 (41)Total Time 1 hrCategory SaladCalories 390 per serving
- 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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5/5 (10)Category AppetizerCuisine Gluten FreeTotal Time 45 mins
- Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with foil (to prevent the beets from staining your baking sheet). Chop the veggies as instructed above. Add the beets and onion to the baking sheet, toss with the oil and a good sprinkle of salt.
- Tear off a medium piece of foil. Place the garlic cloves on the foil and toss with a small amount of the avocado oil. Fold the garlic cloves up in the foil so that they are in a single layer and the foil is sealed. Like a pocket of garlic! If there is room for the garlic pocket on the baking sheet with the other veggies so that the veggies are in a single layer than add it to that baking sheet. If not just pop it onto a separate small baking sheet.
- Roast the veggies for 20 to 25 minutes, flipping half way through. The beets should be fork tender, the garlic should also be fork tender, and the onions should be tender and slightly charred. Allow them to cool slightly.
- At this point cook your pasta according to the package instructions. Makes ure to undercook it slighlty (about 2 to 3 minutes) because we will continue to cook it with the sauce for a few minutes. Once the pasta is done cooking drain the water and add the pasta back to the empty pot that the pasta was cooked in. Set aside.
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From upbeetkitchen.com
Servings 8Total Time 40 minsCategory AppetizerCalories 183 per serving
- Peel and thinly slice the beets. Preheat the oven to 400 degrees F and line large rimmed baking sheet with parchment paper. Arrange the beets in the middle of the baking sheet and drizzle with the olive oil. Add a pinch of salt and pepper and toss to coat. Spread the beets out in an even layer (it’s okay if they’re overlapping a bit) and roast for 25-30 minutes, until tender and slightly crispy around the edges, flipping halfway through to ensure even roasting. Note that if your beets are wider, they will take a bit longer to roast- up to 40-45 minutes.
- chèvre: Place the chèvre and honey in a food processor fitted with the ‘S’ blade and process until smooth and creamy. Transfer into a container or bowl. Note: If you do not have a food processor, just stir together in a bowl. Honeyed chèvre can be made well in advance and stored in an airtight container in the refrigerator.
- Decrease the oven temperature to 350 degrees F. Brush both sides of the bread with extra virgin olive oil and toast the bread in the oven for 10-12 minutes.
- Spread honeyed chèvre over each slice of crostini. Arrange the roasted beets over top. Sprinkle with walnuts, green onion, arugula, and herbs. Drizzle with olive oil or lemon juice. Eat!
ROASTED BEET AND GOAT CHEESE SALAD WITH TOASTED WALNUTS
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5/5 (3)Total Time 1 hr 10 minsCategory SaladCalories 716 per serving
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