Autumn Roasted Beet Salad Recipes

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MOROCCAN COLD BEET SALAD WITH VINAIGRETTE



Moroccan Cold Beet Salad With Vinaigrette image

Fresh beets are naturally sweet, very healthy, and a colorful addition to the table. Enjoy them in this easy salad with a lemon vinaigrette.

Provided by Christine Benlafquih

Categories     Salad     Side Dish     Salad

Time 1h45m

Yield 4

Number Of Ingredients 7

2 pounds red beetroots
2 tablespoons fresh parsley (chopped)
2 1/2 tablespoons lemon juice
2 tablespoons vegetable oil
Optional: salt (to taste)
Optional: pepper (to taste)
Optional: red onion (minced or slivered, to taste)

Steps:

  • Gather the ingredients.
  • Rinse the beetroots. Place in a pot or pressure cooker and cover with cold water. Boil or pressure cook the beets until tender. Test by piercing the beet with a sharp knife; if it can be inserted into the center, the beet is cooked. This can take up to an hour and a half when boiling, and up to 40 minutes when pressure cooking-how long depends on how large the beets are. If the beets you're cooking are different sizes, simply check the cooking at intervals and remove the beets one by one as they're done, drain the beets, rinse under cold running water and slide the skins off while the beets are still warm.
  • Allow the beets to cool.
  • Cut the beets into 1/4-inch to 1/2-inch slices of uniform thickness, and then cut each slice into uniformly sized cubes.
  • Transfer the cubed beets to a large bowl and combine with the remaining ingredients, seasoning to taste with salt and pepper. Cover tightly and refrigerate at least an hour or overnight.
  • Prior to serving, taste the salad and adjust the seasoning if desired. The salad may be garnished with freshly slivered onion or a little more parsley.

Nutrition Facts : Calories 162 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 1 g, Sodium 178 mg, Sugar 18 g, Fat 7 g, ServingSize 2 pounds (4 servings), UnsaturatedFat 0 g

ROASTED AUTUMN HARVEST SALAD



Roasted Autumn Harvest Salad image

Make this roasted autumn harvest salad for a delicious and healthy side dish. The recipe is featured in "Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook."

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

2 bunches arugula, trimmed and washed well (6 cups)
Shallot Vinaigrette for Roasted Autumn Harvest Salad
1/4 cup extra-virgin olive oil
8 baby red or golden beets, or 4 medium beets scrubbed and trimmed
8 shallots, peeled and cut in half if large
4 medium parsnips (about 1 pound), peeled and cut into 3-inch lengths (halve the thicker end pieces lengthwise)
6 long carrots, scrubbed well or peeled, halved lengthwise
Coarse salt and freshly ground pepper
2 tablespoons fresh rosemary leaves (from 2 sprigs)

Steps:

  • Roast beets: Heat oven to 450 degrees. Place beets on a parchment-lined piece of aluminum foil and drizzle with 1 tablespoon olive oil. Wrap in foil and bake until beets are tender when pierced with the tip of a knife, 30 to 45 minutes for baby beets and up to 1 1/4 hours for larger beets. Let stand until cool enough to handle, then rub off skins with paper towels. Cut beets in half (or into quarters or sixths if large).
  • Meanwhile, roast shallots, parsnips, and carrots: Toss shallots, parsnips, and carrots in a large bowl with remaining 3 tablespoons oil, then season with salt and pepper. Spread in a single layer on a parchment-lined rimmed baking sheet and sprinkle with rosemary, tossing to coat. Roast until tender and golden, turning vegetables over once, about 30 minutes. Transfer to a bowl.
  • Prepare greens: Wash arugula and dry thoroughly, then place in a bowl and cover with a damp kitchen towel (or damp paper towels). Refrigerate until needed (this will help crisp the leaves).
  • Toss vegetables and greens with vinaigrette: Toss parsnips, carrots, and shallots with 2 tablespoons vinaigrette. Toss beets separately with 1 tablespoon vinaigrette (to prevent their color from bleeding). Toss arugula with 2 tablespoons vinaigrette and season lightly with salt and a pinch of pepper.
  • Compose salad and serve: Line a serving platter with arugula and arrange vegetables on top. Serve salad immediately.

BALSAMIC ROASTED BEET SALAD



Balsamic Roasted Beet Salad image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

8 medium-size beets, tops removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1/3 cup roasted, salted Marcona almonds, toasted
4 ounces soft goat cheese, such as Montrachet, crumbled

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 ROASTED BEET SALAD



Autumn Roasted Beet Salad image

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

4 cups loosely packed torn salad greens
3 small fresh beets, roasted, chopped
1 large pear, chopped
1 small fennel bulb, coarsely chopped
1/4 cup crumbled reduced fat feta cheese
1/2 cup prepared GOOD SEASONS Garlic & Herb Dressing Mix
1/4 cup chopped almonds, toasted

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

ROASTED BEET SALAD



Roasted Beet Salad image

Roasted beets with balsamic vinegar dressing.

Provided by JP4012K

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 4

6 medium beets, trimmed and scrubbed
2 tablespoons aged balsamic vinegar
2 teaspoons real maple syrup
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Wrap beets loosely in aluminum foil and place on a rimmed baking sheet.
  • Roast in the preheated oven until easily pierced with a knife or skewer, 50 to 60 minutes. Unwrap and cool until easily handled, about 10 minutes. Peel beets and cut into chunks.
  • Mix vinegar and maple syrup together; season with salt and pepper. Pour over beets. Refrigerate until beets absorb the flavors, at least 1 hour. Serve cold.

Nutrition Facts : Calories 66.4 calories, Carbohydrate 15.1 g, Fat 0.2 g, Fiber 3.4 g, Protein 2 g, Sodium 136.9 mg, Sugar 11.4 g

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