ROASTED BEET SALAD WITH ORANGE VINAIGRETTE
Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.
Nutrition Facts : Calories 125 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
QUINOA SALAD WITH BEETS AND FENNEL VINAIGRETTE
Steps:
- Cook beets in large saucepan of boiling water until tender, about 45 minutes. Drain. Cool. Peel beets. Cut beets into thin wedges. Place in medium bowl.
- Whisk vinegar, shallots and fennel seeds in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Drizzle 1/4 cup vinaigrette over beets; toss to coat.
- Cook quinoa in large pot of boiling salted water until tender, about 10 minutes. Drain well. Rinse with cold water and drain again. Place quinoa in large bowl. Add cheese, fennel and arugula and mix gently. Add remaining dressing and toss to coat. Transfer salad to large bowl. Arrange beets atop salad.
TRI-COLOR BEET SALAD WITH CHERRY VINAIGRETTE
Provided by Guy Fieri
Time 1h5m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the beets: Preheat the oven to 400 degrees F. Lay out a large sheet of foil on top of a roasting dish and spread the beets across evenly on the sheet. Drizzle with a little olive oil and season with salt and pepper. Top with another sheet of foil and crimp to seal the edges. Poke holes in the top to allow steam to escape. Place in the oven and roast until the beets are tender, 30 to 45 minutes. Remove from the oven. Allow to cool in the foil pouch before loosening the skins and discarding. Quarter the peeled beets and place in a large bowl.
- For the cherry vinaigrette: Drain the cherries and roughly chop. Whisk together the vinegars (including the red wine vinegar from the cherries) and cherries while slowly drizzling in the olive oil so it lightly emulsifies. Season with salt and pepper. Set aside until ready to use.
- For the salad: Toss the warm beets with the cherry vinaigrette. Add the kale, pepitas, goat cheese and mint, continuing to toss. Season with salt and pepper.
SPIRALIZED ROASTED BEET SALAD WITH QUINCE VINAIGRETTE
Great salad for lunch or dinner! Spiralizing the beets makes for a quicker cooking time. Use any flavored vinegar of your choice - dark berry or fig vinegar make great options!
Provided by Arizona Desert Flower
Categories Vinaigrette Dressing
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.
- Cut beets into spirals using a spiralizer.
- Place beet spirals in a bowl; add 1/4 teaspoon salt and 1/8 teaspoon black pepper and toss to combine. Spread out on the prepared baking sheet.
- Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.
- Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.
- Divide spring salad mix between 2 plates. Top with cooled beet spirals. Scatter blue cheese, chopped walnuts, and chives over the beets. Drizzle dressing on top.
Nutrition Facts : Calories 635.1 calories, Carbohydrate 28.1 g, Cholesterol 21.3 mg, Fat 54.4 g, Fiber 8 g, Protein 14.6 g, SaturatedFat 10.9 g, Sodium 894.6 mg, Sugar 18.2 g
More about "spiralized roasted beet salad with quince vinaigrette recipes"
SPIRALIZED BEET SALAD - EATINGWELL
From eatingwell.com
Servings 8Calories 158 per servingTotal Time 15 mins
- Place shallot in a small bowl. Add oil, lemon zest, lemon juice, salt and pepper; whisk to combine. Set aside.
- Clean and peel beets. Working with the thin blade, spiralize the beets. Cut the spirals into 3-inch lengths. Place the spiralized beets in a large bowl. Drizzle with the dressing and toss until the salad is well coated.
ROASTED SPIRALIZED BEETS WITH HONEY MUSTARD VINAIGRETTE
From daringgourmet.com
5/5 (13)Total Time 10 minsCategory Salad, Side DishCalories 127 per serving
- Preheat the oven to 400 degrees F. Make the vinaigrette: Place the ingredients in a small bowl and whisk until emulsified. Slice the beets using a spiralizer. We use and recommend the Paderno World Spiralizer. Spread the beets out on a lined cookie sheet. Drizzle with a little olive oil and sprinkle with the salt and pepper. Roast the beets for 10-13 minutes or until the beets are soft.
- Place the beets in a large bowl and pour over the vinaigrette. Stir to evenly coat the beets. Serve immediately while warm or serve at room temperature.
ROASTED BEET SALAD WITH HONEY BALSAMIC VINAIGRETTE
From trialandeater.com
SPIRALIZED GOLDEN BEET SALAD WITH ROSEMARY HONEY …
From itsavegworldafterall.com
15+ QUINCE RECIPES THAT ARE FULL OF FRUITY FLAVOR
From allrecipes.com
SPIRALIZED BEETS WITH BALSAMIC-CHIVE DRESSING
From inspiralized.com
ROASTED BEET SALAD WITH CITRUS VINAIGRETTE - UNPEELED …
From unpeeledjournal.com
SPIRALIZED ROASTED BEET SALAD WITH QUINCE VINAIGRETTE
From pinterest.com
SPIRALIZED BEET SALAD - TASTING TABLE
From tastingtable.com
14 ROASTED BEET RECIPES THAT EVERYONE WILL LOVE
From allrecipes.com
BEET SALAD RECIPES
From allrecipes.com
SPIRALIZED ROASTED BEET SALAD WITH QUINCE VINAIGRETTE
From easycookfind.com
ROASTED-BEET AND CITRUS SALAD WITH RICOTTA AND PISTACHIO …
From seriouseats.com
BEET AND CITRUS SALAD WITH PINE NUT VINAIGRETTE RECIPE - SERIOUS EATS
From seriouseats.com
SPIRALIZED ROASTED BEET SALAD WITH QUINCE VINAIGRETTE RECIPE
From cookthismeal.com
ROASTED BEET SALAD WITH HONEY BALSAMIC VINAIGRETTE: THE PERFECT …
From fountainof30.com
You'll also love