Beet And Blueberry Salad Recipes

BEET SALAD WITH PECANS AND BLUE CHEESE

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.

BERRY-BEET SALAD

Steps:

• Place beets in an 8-in. square baking dish; add 1 in. of water. Cover and bake at 400° for 30-40 minutes or until tender., Meanwhile, in a small bowl, whisk the vinegar, oil, honey, salt and pepper; set aside. Cool beets; peel and cut into thin slices., In a large bowl, combine the beets, berries, walnuts and shallot. Pour dressing over beet mixture and toss gently to coat. Divide salad greens among 4 serving plates. Top with beet mixture; sprinkle with cheese and basil.

BLUEBERRY, BEET, AND BASIL SUMMER SALAD RECIPE - (4.4/5)

Steps:

• Cook beets in lightly salted boiling water for 15 to 20 minutes or until tender. Drain and cool. Slip skins from beets. Slice or cut into wedges. Finely shred the peel of the lemon. Juice the lemon. Set aside. In a large bowl combine with blueberries, arugula, half of the basil leaves, torn, and the reserved lemon juice. Add fennel, onion, and remaining basil leaves. Toss gently to combine. In a small bowl combine the yogurt, honey, parsley, crushed red pepper, and reserved lemon peel. Whisk in olive oil. Toss dressing with beet mixture. Per serving: 129 kcal cal., 3 g fat (0 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 1 mg chol., 104 mg sodium, 23 g carb., 5 g fiber, 14 g sugar, 6 g pro.

ENDIVE SALAD WITH BEETS AND BLUE CHEESE

Steps:

• Preheat oven to 350 degrees. Cut the tops off the beets and set them aside. Bake the beets in their skins until tender (about one hour). Remove from the oven, cool and peel.
• Meanwhile, slice the endive leaves longways and arrange them in a fan-like circle on a round platter. Chop the beet leaves and saute them in olive oil until wilted. Season with salt and pepper and mound them in the center when cooled. Chop the beets and place them in a circle around the greens.
• Crumble the blue cheese and sprinkle it over the endive leaves. Sprinkle on the walnuts and the parsley.
• Combine the ingredients for the salad dressing in a small bowl. Season to taste, remove the garlic, pour the dressing over the vegetables and serve.

BEET AND ARUGULA SALAD WITH BERRIES

Steps:

• Whisk together vinegars, salt, Dijon mustard, olive oil and walnut oil.
• Peel beets and slice in half-moons or wedges. Place in a salad bowl and toss with 2 tablespoons of the dressing.
• Add remaining salad ingredients and remaining dressing, toss well and serve.