Autumn Beet Salad Recipes
BALSAMIC ROASTED BEET SALAD
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
- Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
- Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
AUTUMN BEET SALAD
Impress guests with this elegant Autumn Beet Salad served on lettuce-covered plates! You can't beat the beets, but toasted walnuts and Granny Smith apples add a fragrant appeal to this Autumn Beet Salad.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Toss all ingredients except dressing in large bowl. Add dressing; mix lightly. Cover.
- Refrigerate several hours or until chilled.
- Serve on lettuce-covered plates.
Nutrition Facts : Calories 310, Fat 24 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g
AUTUMN SALAD
Elegant and different salad full of carrots, pecans, pears, and raisins. Great any time of year!
Provided by Allana
Categories Salad Vegetable Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, combine carrots, pecans, raisins and enough French dressing to moisten. Mix lightly and chill.
- Drain pears, reserving 2 tablespoons syrup. In a small bowl, combine reserved syrup, dates and softened cream cheese and mix until well blended.
- Fill each pear half with cream cheese mixture. Spoon the carrot mixture onto 6 salad plates covered with lettuce leaves and place one pear half on each plate.
Nutrition Facts : Calories 300.5 calories, Carbohydrate 38.4 g, Cholesterol 15.6 mg, Fat 16.5 g, Fiber 4.6 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 202.2 mg, Sugar 29 g
AUTUMN ROASTED BEET SALAD
Toss together a tasty Autumn Roasted Beet Salad today! For something extra, serve this roasted beet salad with cooked squash and baked chicken or fish.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toss greens with beets, pears, fennel and cheese in large bowl.
- Add dressing just before serving; mix lightly.
- Sprinkle with nuts.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 6 g
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