HEARTS OF PALM SALAD WITH BEETS AND BLUE CHEESE
Categories Salad Leafy Green No-Cook Blue Cheese Beet Summer Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine all ingredients except dressing in large bowl; toss to blend. Add 1/2 cup dressing (or more); toss again to coat.
BLUE CHEESE & ASPARAGUS SALAD
Found this recipe on the back of a box of blue cheese and decided to try it. It's a nice blend of flavors and really sets off the asparagus and simple to make. Love that the asparagus is not over cooked and so fresh tasting;I guessed at the size can of mandarin oranges as don't have it handy. I used a small can as didn't want it to sweet - but there's a larger one if you prefer. I did add a teaspoon of balsamic vinager to mine for a little bit of bite, but since the original recipe did not call for it I left it out. Hope you like it.
Provided by Bonnie G 2
Categories Vegetable
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Fill a large bowl with ice water. Set aside.
- Bring large pot of salted water to a boil.
- Add asparagus and cook until crisp-tender.
- Drain asparagus and plunge into ice bath for 1 minute, then drain and set aside.
- Whisk together orange juice and olive oil.
- Toss asparagus, blue cheese and oranges together and drizzle over dressing.
- Toss gently and sprinkle with salt to taste.
Nutrition Facts : Calories 331.5, Fat 23.9, SaturatedFat 8.3, Cholesterol 25.3, Sodium 504.5, Carbohydrate 20.9, Fiber 6, Sugar 11.7, Protein 13.3
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.
ASPARAGUS, PICKLED BEETS & BLUE CHEESE SALAD
I created this salad after perusing some recipes here and using what I had on hand, avoiding anything too sweet. The pickled beets are just the right ouch of sweet & sour. Looks pretty too! The asparagus can be made well in advance. If your onion is too strong, slice and put in an ice water bath for 5 minutes and drain. Cooking time is blanching and ice water bath time.
Provided by Chicagoland Chef du
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil water for asparagus, add salt.
- Make a ice water bath in a large bowl. You will use to shock the asparagus and halt the cooking.
- Trim tough ends off of asparagus spears, leave whole.
- Place asparagus spears in boiling water. Blanche for 2-3 minutes.
- Quickly remove from hot water and place in ice water bath to shock.
- Prepare onions and pickled beets as suggested.
- Arrange asparagus spears on a platter or individual salad plates.
- Sprinkle and arrange the onion slices, beets and blue cheese.
- Top with a light champagne vinaigrette. I like Girard's brand.
Nutrition Facts : Calories 91.5, Fat 5.1, SaturatedFat 3.2, Cholesterol 12.7, Sodium 542.7, Carbohydrate 6.7, Fiber 2.6, Sugar 2.3, Protein 6.5
SALAD OF ROASTED BEETS AND ARUGULA WITH BLUE CHEESE DRESSING
Provided by Tyler Florence
Categories appetizer
Time 1h5m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Lay the beets on a large sheet of aluminum foil, drizzle with the oil, toss the thyme on top, and season with salt and pepper. Fold up the foil tightly to make a sealed pouch and put it on a sheet pan. Bake until the beets are tender when pierced, about 45 minutes to 1 hour. (Drop a knife in the center of 1 beet; if it slides out without resistance, they're done.) Let the beets cool to room temperature and remove skins. Put beets in a large mixing bowl. Add the arugula, celery leaves, and walnuts; toss to combine.
- To make the blue cheese dressing: Put the blue cheese and sour cream in a bowl, mashing with a fork to combine. Add the chives, lemon juice, and a few turns of freshly ground black pepper; mix to incorporate, leaving a few chunks of cheese in the dressing. Thin out the dressing with a tablespoon of water, if you wish, to smooth out the consistency.
- Pour the blue cheese dressing over the salad and toss gently to coat; season with salt and pepper. Put the salad on a chilled platter and serve.
PICKLED BEET SALAD
Provided by Food Network Kitchen
Time 50m
Yield 6 to 8
Number Of Ingredients 6
Steps:
- Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain.
- When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion.
- In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving.
PICKLED BEET SALAD WITH BACON VINAIGRETTE
Here's a festive, flavorful salad that comes together in a snap--perfect for time-crunched cooks. I love the contrasting tastes and textures of the beets, radishes, goat cheese and bacon.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 16 servings (1 cup each).
Number Of Ingredients 11
Steps:
- In a large bowl, toss spinach, beets, onion and radishes; set aside. , In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. , Add vinegar, brown sugar, mustard, pepper and salt to bacon drippings; bring to a boil. Drizzle warm dressing over spinach and toss to coat. Sprinkle with cheese and bacon. Serve immediately.
Nutrition Facts : Calories 165 calories, Fat 13g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 335mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
MARINATED ASPARAGUS WITH BLUE CHEESE
Asparagus marinated in vinaigrette and dotted with cheese makes an awesome side. We're blue cheese fans, but you might like Parmesan or feta. -Susan Vaith, Jacksonville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring 6 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a large resealable plastic bag, combine green onions, oil, vinegar, garlic, salt and pepper. Add asparagus; seal bag and turn to coat. Refrigerate at least 1 hour., Drain asparagus, discarding marinade. Place asparagus on a serving plate; sprinkle with cheese.
Nutrition Facts : Calories 136 calories, Fat 12g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 348mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
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
ASPARAGUS AND BLUE CHEESE AVOCADO TOAST
Perfect for an afternoon snack or a light lunch. I came up with this during quarantine cooking, utilizing some leftover asparagus and part of an avocado that needed to be used up. The addition of the pungent blue cheese really enhances the flavors!
Provided by Kim's Cooking Now
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Toast bread and spread with butter. Top with smashed avocado. Lay the asparagus spears horizontally over the avocado, alternating which way they face. Sprinkle with blue cheese and drizzle with olive oil.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 19.8 g, Cholesterol 27.8 mg, Fat 23.5 g, Fiber 5.2 g, Protein 6.3 g, SaturatedFat 8.6 g, Sodium 358 mg, Sugar 2.3 g
PICKLE ASPARAGUS SALAD
Asparagus is our favorite vegetable, so when it's in season, I try every possible way to prepare it. This attractive salad appears on our table often. Pickle juice gives the dressing a distinctive flavor. -Peggy Davies, Canon City, Colorado
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place the asparagus and water in a microwave-safe dish. Cover and microwave on high for 2-3 minutes or until crisp-tender. Drain and rinse in cold water. Place in a bowl. Combine the pickle, oil, lemon juice, pickle juice, chives, salt and pepper; pour over asparagus and toss to coat. Cover and refrigerate for 1 hour., Use a slotted spoon to serve the asparagus on lettuce-lined plates. Top with tomato and egg slices; drizzle with some of the dressing.
Nutrition Facts :
ROASTED FRESH ASPARAGUS, BEETS, AND GOAT CHEESE MEDLEY
Nothing is as scrumptious as fresh asparagus nor roasted veggies. Full article by Cat Rooney/Epoch Times at http://www.theepochtimes.com/n3/99474-roasted-fresh-asparagus-beets-and-goat-cheese-medley/
Provided by CatsCooking
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425º F. Wash asparagus and cut off the tougher bottom parts of the stems. (Don't snap the ends as you lose too much of the asparagus). If sizes vary dramatically, slice the largest asparagus stems lengthwise. The asparagus can be chopped uniformly into halves or thirds or left whole.
- Wash and peel beets and slice into small cubes. Place asparagus and beets in a large bowl. Add olive oil, seasoning, and thyme and toss until completely coated.Cover baking sheet with parchment paper and arrange asparagus and beets on the sheet so they are spread out and not overlapping. Use a spatula to gather any remaining oil and seasonings to drizzle over the arranged vegetables. Bake for 15-20 minutes until beets are tender then remove them from the oven. Pile the asparagus and beets into the middle of the baking pan. Add cheese, fruit, and almonds. Bake another 10 minutes.
Nutrition Facts : Calories 153, Fat 9.6, SaturatedFat 3.6, Cholesterol 11.2, Sodium 109.5, Carbohydrate 12.4, Fiber 3.7, Sugar 4, Protein 7.1
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
ROASTED BEET AND ASPARAGUS SALAD
I had something like this today at a place called Tria in Birmingham, so I've been looking for similar recipes all afternoon. This one sounds good. From bigoven.com
Provided by Sayster
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- The Beets: Wash and dry the beets well. Rub them with the 1 1/2 Tablespoons of olive oil. Place them in a baking pan with 1 ounce of water. Cover the pan with aluminum foil and bake in a preheated 375 degree oven for 40 minutes to 1 hour & 15 minutes or until they are fork tender. Allow the beets to cool. Peel off the outer skin and small dice. This should yield about 3 cups. Place the diced beets, blood orange oil and cilantro in a bowl and toss. Season to taste with salt and fresh ground pepper. Reserve in the refrigerator.
- The Asparagus: While the beets are roasting, blanch the asparagus in salted boiling water for about 3 minutes until it is tender and bright green.
- Shock the asparagus in ice water for about 3-5 minutes or until it is cold throughout . Dry the asparagus and chop it into a small dice. This should yield about 3 cups. Reserve in the refrigerator.
- The Dijon Vinaigrette: While the beets are roasting or a couple of days in advance, combine the egg yolk, Dijon, and vinegar in a bowl. With a wire wisk, mix the ingredients well. Slowly in a steady stream, drizzle in the oil to form and emulsion. Add the parsley, chives and shallots. Mix well and season to taste with salt and fresh ground pepper. Reserve in the refrigerator.
- The Moroccan Spice & Almonds: While the beets are roasting, or 1 day before, remove the zest from 1 orange and place in a small oven proof container in the oven to dry out, watching constantly as not to burn it.
- Once the zest is dry allow it to cool. In a coffee grinder, add the cardamom, broken cinnamon stick, allspice & cloves and grind until fine.
- Pour the spices into a small bowl. Grind the dry orange rind in the same fashion and add it to the other spices. Add the sugar and salt and mix well with a fork. Reserve in an airtight container.
- Toast the almonds in a dry saute pan over medium heat on the stove until lightly golden brown. Drizzle the 1 Tablespoon of oil on the almonds and continue to toast for another 30 seconds. Pull the almonds off the heat and pour them evenly onto a cookie sheet. Sprinkle the almonds with about 1 - 1 1/2 Tablespoons of the Moroccan spice and continue to toast in the oven for approximately 1 - 2 minutes or until golden brown. Remove from the oven and cool completely. Reserve.
- To Build the Dish: Remove the beets, asparagus, vinaigrette & cheese from the refrigerator 1/2 an hour before serving. Add about 2 - 3 ounces of the Dijon vinaigrette to the asparagus and toss well. Season to taste with salt & pepper. In a round mold or free style, divide the asparagus onto the center of 6 plates. Add a layer of the dressed asparagus on top of the beets. (If you are using a mold, you will need to layer the beets and then the asparagus onto one plate before removing the mold and repeating onto the second plate and so forth.) Toss the field greens in some of the blood orange oil and place some of them onto the asparagus. Place 1 piece of Maytag blue cheese on top of the greens. Sprinkle each plate with the almonds. Garnish each plate with drizzles of Dijon vinaigrette, blood orange oil and chopped chives.
Nutrition Facts : Calories 533.5, Fat 51.2, SaturatedFat 9.8, Cholesterol 45.6, Sodium 719.4, Carbohydrate 14.5, Fiber 3.1, Sugar 9.3, Protein 7.5
BEET AND DANISH BLUE CHEESE SALAD
It's hard to imagine an easier salad than one of chopped cooked beets, vinegar-steeped onion and crumbled Danish blue cheese. It must surely become one of your summer stalwarts.
Provided by Nigella Lawson
Categories salads and dressings, side dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a small bowl, combine onion and vinegar. Allow to steep 30 minutes or up to 4 hours.
- Cut beets into French-fry stick shapes, and arrange on a shallow serving dish. Pour onion-vinegar mixture on top, and mix gently. Dot with crumbled blue cheese, and serve.
NAPA CABBAGE SALAD WITH BLUE CHEESE
Great salad, very tasty and a little different. I got this recipe from my mom.
Provided by Mary
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Blue Cheese Dressing Recipes
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Combine oil, vinegar, sugar, garlic, celery seed, salt, pepper, and mustard in a jar. Cover tightly with the lid and shake until all ingredients are well blended. Refrigerate until ready to use.
- Place cabbage, blue cheese, almonds, and green onions in a large bowl. Pour dressing over the salad just before serving; toss to combine.
Nutrition Facts : Calories 387.2 calories, Carbohydrate 10.6 g, Cholesterol 21.3 mg, Fat 34.9 g, Fiber 2.8 g, Protein 10.1 g, SaturatedFat 9 g, Sodium 552.7 mg, Sugar 5.3 g
BLUE CHEESE AND ASPARAGUS SALAD
I got this recipe from the package of my Treasure Cave brand blue cheese. I'm always looking for a new way to prepare vegetables and we love asparagus!
Provided by KellyMac6
Categories Cheese
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Fill a large bowl with ice water and set aside.
- Bring a large pot of salted water to a boil, add the asparagus and cook until crisp-tender.
- Drain the asparagus and plunge into the ice bath for 1 minute, then drain and set aside.
- Whisk together the orange juice and olive oil.
- Toss the asparagus, blue cheese and oranges together and drizzle over the dressing.
- Toss gently and sprinkle with salt to taste.
Nutrition Facts : Calories 213.5, Fat 15.9, SaturatedFat 5.6, Cholesterol 16.9, Sodium 336, Carbohydrate 12.1, Fiber 3.7, Sugar 6.3, Protein 8.8
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