Bakedbeetsalad Recipes

BEET SALAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice.
• For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat.
• Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them, and top with diced beets and feta cheese.

ROASTED BEET SALAD

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.

ROASTED BEET SALAD

Steps:

• Preheat the oven to 450 degrees F.
• Set the beets on a baking sheet lined with a two layers of aluminum foil. Drizzle with 2 tablespoons of the olive oil, sprinkle with salt and pepper, and then wrap the beets in the first layer of foil. Transfer the baking sheet to the oven and roast until the beets are fork tender, about 1 hour.
• Meanwhile, place shallots in a small bowl, drizzle with another 2 tablespoons of the olive oil, and sprinkle with salt and pepper; toss well. After the beets have roasted for 45 minutes, remove the baking sheet from the oven and carefully place the shallots directly on the second layer of aluminum foil. Return to the oven for another 15 minutes, until the shallots are caramelized and soft and the beets are fully cooked.
• Let the beets cool in the foil for at least 5 minutes. Transfer the shallots to a large bowl and set aside. When the beets are cool enough to handle, use a paper towel to rub off the skins. Cut the beets into wedges and add them to the bowl with the shallots.
• Trim the tops and bottoms off the oranges with a paring knife or a small serrated knife. Set the oranges on one of the cut ends and carefully cut away the skins, beginning at the top and following the curve of the fruit down to the bottom. Slice the oranges crosswise into thin slices. Set aside.
• In a small bowl, whisk together the vinegar, sugar, mustard, some salt and pepper, and the remaining 3 tablespoons olive oil. Pour the dressing over the beets and shallots; toss to combine. Add the mixed greens and the orange slices; toss again. Sprinkle with sunflower seeds.

BALSAMIC ROASTED BEET SALAD

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.

BAKED BEAN SALAD

Steps:

• Drain beans and place into a large bowl.
• Cut tomatoes into strip, about 1/3 in thick. Add to bowl with beans. Add olives and green onion. Fold together carefully.
• In a small bowl, whisk together the vinegar and mustard; slowly whisk in the oil until an emulsified mixture is formed. Add salt & pepper and mix well.
• Pour dressing over vegetables. Fold together until well blended.
• Before serving, garnish with sliced egg and a sprig of parsley if used.

ROASTED BEET SALAD

Steps:

• Place the beets, shallots and cumin seeds on a double thickness of heavy-duty foil (about 24x12 in.). Drizzle with oil; sprinkle with salt and pepper. Fold foil around beet mixture and seal tightly. Place on a baking sheet. Bake at 400° for 45-55 minutes or until tender. Open foil carefully to allow steam to escape., In a small bowl, combine the lemon juice, parsley, orange zest, honey, salt and pepper. Gradually whisk in oil., Transfer beet mixture to a large bowl. Drizzle with vinaigrette; toss to coat. Sprinkle with almonds, goat cheese and parsley.

WARM ROASTED BEET SALAD

Steps:

• Scrub and peel beets. Cut into wedges; place on a baking sheet coated with cooking spray. Spritz beets with additional cooking spray until coated. Bake at 350° for 40-50 minutes or until tender, turning occasionally., Meanwhile, for dressing, heat orange juice over medium heat in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is syrupy and reduced to about 1/3 cup. Remove from heat. Whisk in next 7 ingredients. Set aside to cool., Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing; toss to coat. Divide mixture among 6 salad plates. Place beets in the same bowl; add remaining dressing and toss to coat. Arrange on plates. Sprinkle salads with blue cheese and hazelnuts.

GRATED BEET SALAD

Steps:

• In a large bowl, combine the vinegar, lime juice, sugar, and a large pinch each of salt, and pepper. Whisk to combine. Gradually whisk in oil. Add beets, carrots, basil, and parsley. Toss to combine. Taste and adjust for seasoning.

BAKED BEETS

Steps:

• Baked Beets: Preheat oven to 400°.
• Trim roots and stems to 1/2", do not cut beets further!
• ;do not wash beets!
• ,if there is dirt that bothers you, wipe it off with a paper towel; moisture will cause the beets to steam and that is not what you want.
• Place beets in a casserole, cover with the lid and seal the entire casserole tightly with foil; bake at 400° for 60-90 minutes.
• When beets are cool enough to handle, remove the roots and skins; if you're using the beets whole leave the tails on, otherwise remove them; the skin can be easily slipped off with your fingers.
• Beets are ready to be used in any recipe calling for cooked beets or try one of the two listed here.
• Dressed Baked Beets: Put the skinned beets, whole, diced or sliced in a saucepan or skillet; add the butter, sugar, salt and pepper; heat and serve.
• Baked Beets in Cream: Thinly slice skinned baked beets; heat in saucepan or skillet with cream, add salt and pepper; just before serving add lemon juice.