WINTER LAYERED SALAD WITH BEETS AND BRUSSELS SPROUTS
Layered is the new chopped! We've taken winter's best vegetables and gone vertical for this colorful salad. We love the tender-chewy barley, but it can be swapped out for your favorite whole grain, like brown rice or quinoa. Don't skip the walnuts - the toasty-nutty little guys are our favorite part!
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Spread the walnuts out on a rimmed baking sheet, and bake until golden and toasted, 8 to 10 minutes. Let cool, and roughly chop.
- Meanwhile, bring a small saucepan of water to a boil. Add the barley, and simmer until plumped and tender, 20 to 25 minutes. Strain and rinse under cold water. (The barley can be made and refrigerated up to 2 days ahead.)
- Use a sharp knife to remove peel and pith from the grapefruits. Cut the grapefruits into pieces, and remove the seeds.
- Whisk the vinegar, shallots, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette.
- Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a first layer with half the mesclun, then add the following in separate layers: the grapefruit, the Brussels sprouts, the barley, the beets, and the remaining mesclun. Sprinkle the walnuts and pomegranate seeds on top.
- If making 1 salad, just before serving, transfer it to a large bowl, toss with the vinaigrette and season with salt and pepper. If making 4 salads, add vinaigrette to each jar, season with salt and pepper, cover with the lid and shake to coat.
WINTER BEET SALAD
To save a little time on this sweet and savory beet salad, we recommend using packaged salad greens in this original recipe. The simple dressing is easy to assemble. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Cut slits in beets; place on a baking sheet. Bake until tender, about 1 hour. When cool enough to handle, peel beets and cut into wedges. Divide greens among salad plates; top with beets, oranges, fennel and hazelnuts. Combine dressing ingredients in a jar with a tight-fitting lid; shake well. Drizzle over salads.
Nutrition Facts : Calories 213 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 80mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic exchanges
A YUMMY WINTER SALAD OF BEETS, FENNEL, AND APPLES, WITH STILTON AND MAPLE-CANDIED PECANS
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Pour maple syrup into a small bowl. Toss nuts in syrup, remove with a slotted spoon, and bake on aluminum foil or a cookie sheet for approximately 10 minutes, or until nuts are roasted and syrup solidifies around nuts.
- In a large bowl, add beet, apple, fennel, mint, salt and pepper. Toss. Add oil and vinegar, stilton and nuts. Toss and serve immediately.
BEET AND WATERCRESS SALAD
Make and share this Beet and Watercress Salad recipe from Food.com.
Provided by ellie_
Categories Vegetable
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425-degrees F.
- Prepare 2 parchment - lined pieces of foil - divide beets between the two pieces of parchment. Fold in half, crimping edges to seal. Place packets on a baking sheet and roast for 1 hour 20 minutes - 1 hour, 30 minutes or until beets are tender. Cool and then peel beets. Cut into 1/2 inch thick wedges or rounds.
- In a jar or bowl whisk together dressing ingredients (vinegar - sugar). Whisk in oil.
- Arrange greens and beets on a platter or in a large salad bowl. Drizzle with dressing and season with pepper. Toss.
VINEGRET (RUSSIAN WINTER BEET AND SAUERKRAUT SALAD)
This Russian salad dates from the early Soviet era, at a time when fresh vegetables were hard to come by, especially in the big cities, and they were often bad or rotten when they did reach the market. The name of the salad comes from the love of Russian nobility for the French language and the use of a traditional vinaigrette in the original salad.
Provided by Member 610488
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- The day before you serve the salad, cook potatoes and carrots together in a pot with enough unsalted water to cover them until done. Bring to a boil then turn down to a simmer.
- Carrots should be done around 30 minutes and potatoes should be done around 40 minutes. The vegetables should be tender and easy to pierce with fork. Take each vegetable out of the pot and chill for 1 hour. Remove skin from potato and carrots.
- When ready to make salad, chop beets, carrots, potatoes, and pickles into small cubes and mince the onion. Chop fresh dill.
- In a large serving bowl, mix beets with 1 tbsp vegetable oil. Stir to coat well. Add carrots, potatoes, pickles, sauerkraut, green peas/beans, onion and dill. Add the remaining 1 tbsp of oil and mix well. Season with salt and plenty of black pepper. Chill overnight to allow flavors to mingle.
Nutrition Facts : Calories 258.2, Fat 7.5, SaturatedFat 1, Sodium 515.2, Carbohydrate 42.9, Fiber 9.2, Sugar 15.2, Protein 7.7
WINTER CAPRESE SALAD
The classic caprese salad is a hallmark of summer, but when you add juicy citrus to the mix, it makes a colorful winter dish. The fruit really wakes up the tomatoes and mozzarella with a pop of sweetness.
Provided by Lauryn Tyrell
Categories Salad Recipes
Number Of Ingredients 7
Steps:
- On a large plate, arrange tangerines and tomatoes with mozzarella. Season with salt and pepper, then drizzle lightly with vinegar and generously with oil. Sprinkle with chopped chives; serve.
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5/5 (2)Total Time 1 hrCategory Salads + Side DishesPublished 2021-10-18
- To roast beets: Pierce beets with a fork (with skin on) and place in a glass baking dish covered with aluminum foil. Bake until soft and cooked throughout, about 40 minutes. Set aside to cool, then remove skin with a small paring knife and cut into ½” cubes.
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- Grate/shred the carrots, cabbage and beetroot and place in a large bowl. Add the drained chickpeas.
- Roughly chop the cashews and add to the bowl along with the chopped apricot. Give it a good mix.
- In a small bowl mix the juice from the orange, olive oil, cayenne pepper (depending how spicy you want it) and salt.
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- Scrub the beets well under running water. Drizzle with a little olive oil or cooking spray and sprinkle with kosher salt. Wrap beets in aluminum foil and bake at 350 °F for 45 minutes, or until soft. Once cool, cut the beets into eighths.
- Whisk together the olive oil, red wine vinegar, spicy brown mustard, and garlic. Add salt and pepper to taste. Toss the spinach and lettuce with the dressing. Top with the roasted beets, mandarin oranges, walnuts, and crumbled goat cheese.
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- Peel the beets, cut into bite-sized chunks, toss with a little olive oil in a roasting dish and roast them for approx 40min at 375-400F/180-200C until tender to a knifepoint. This can be done a day or two ahead and the beets kept in the fridge until needed.
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- Preheat the oven to 200C / 400F. Cut the beets into wedges and place onto a baking sheet with the chickpeas, oil, and salt. Use your hands to mix until fully coated, then bake for 30-35 minutes, or until golden.
- To make the vinaigrette, add all of the ingredients to a jar or container with a tight fitting lid. Shake until combined.
- To assemble the salad, place the spinach into a large bowl. Add the sprouts, hemp hearts, pomegranate, and oranges, then the roasted beets and chickpeas once they're ready. Top with the dressing and serve warm. Leftovers will keep in the fridge for a day.
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- Preheat oven to 425 F. Place 2 beets at a time on a large sheet of aluminum foil, then wrap tightly. Repeat with remaining beets. Place all packets on a large rimmed baking sheet, then roast until tender, about 45-60 minutes, then cool.
- Meanwhile, peel and segment (or cut into circles) the blood oranges and caras. Place segmented fruit into a small bowl, then squeeze the excess juice remaining from membranes on top.
- Peel the fennel by removing and discarding the outer layer. Slice the bulb in half and cut out the core on both sides. Thinly slice the fennel and place in a bowl filled with ice water until you're ready to plate.
WINTER SALAD & ROASTED BEETS & CITRUS REDUCTION DRESSING ...
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- Leave root and 1-inch stem on beets; scrub with a brush. Place beets on a foil-lined jelly-roll pan coated with cooking spray. Lightly coat beets with cooking spray. Bake at 400° for 1 hour and 10 minutes or until tender. Cool beets slightly. Trim off beet roots and stems; rub off skins. Cut beets into 1/2-inch-thick wedges.
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- Wash kale, tear leaves from stems and discard stems. Chop leaves into smaller pieces. If using bagged kale, sort through and remove any large stem pieces.
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- Toss sweet potatoes with 1 tablespoon olive oil and place on baking sheet. Toss beets with remaining olive oil and place on pan.
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- Add salad dressing ingredients to a small blender and blend until completely combined (note: if you don't have a small blender, whisk ingredients vigorously in a bowl).
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- Scrub the beets, and trim the stem end leaving 1 inch, ( reserving tops for another dish) and leave root end and peel intact. Keep them whole and place on a lightly oiled baking dish for 45 minutes. Poke with a knife to test for doneness.
- Remove from the oven, cool slightly and rub off the skin. Slice the beet into quarters. Arrange back on the roasting pan, and drizzle with ¼ cup of the balsamic vinegar, the maple syrup and the olive oil. Season with a light grinding of salt and pepper. Cover the dish and place back in the oven.
- Roast the beets for another 15 minutes. Remove from the oven and add the remaining 2 tablespoons of the balsamic vinegar. Carefully toss the beets to coat. Roast the beets uncovered for another 10 minutes or until fork tender.
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- Arrange arugula, watercress, beets, zucchini, fennel, barley and shrimp on a large dinner plate.
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