Beet And Danish Blue Cheese Salad Recipes

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BEET AND DANISH BLUE CHEESE SALAD



Beet and Danish Blue Cheese Salad image

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

1/2 red onion, finely sliced into half-moons
3 tablespoons red wine vinegar
1 pound (4 large or 8 small) beets, cooked and peeled
1 cup crumbled Danish blue cheese

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.

ROASTED BEET AND BLUE CHEESE SALAD



ROASTED BEET AND BLUE CHEESE SALAD image

Use both red and golden beets to make this pretty beet salad. Dress this cold side dish with a mix of blood orange juice, red wine vinegar and tarragon.

Categories     Salads

Yield Serves 10.

Number Of Ingredients 12

​2 unpeeled large golden yellow beets, trimmed
2 unpeeled large red beets, trimmed
1 tbsp canola oil
1/2 cup fresh blood orange juice
2 tsp red wine vinegar
1/4 tsp tarragon, crumbled
1/4 tsp salt
1/8 tsp freshly ground pepper
1/4 cup extra-virgin olive oil
6 cups torn mixed greens
1/2 cup Spiced Maple Pecans or toasted pecans
1/2 cup crumbled blue cheese

Steps:

  • Preheat oven to 400°F.
  • Combine beets and canola oil in a bowl; toss to coat. Wrap beets tightly in foil and place in a baking dish.
  • Bake until tender when pierced with a fork, about 1 hour.
  • Unwrap beets. When cool enough to handle, peel and chop beets; set aside. There should be about 4 cups of each type of beet.
  • To prepare dressing, whisk together blood orange juice, vinegar, tarragon, salt and pepper until combined. Gradually whisk in olive oil until blended.
  • Combine beets and greens in a bowl.
  • Add dressing and toss to combine. Sprinkle with Spiced Maple Pecans and cheese.

Nutrition Facts : Calories 183 calories, 11.4 g fat, 4.7 g protein, 17.9 g carbohydrate, 3.8 g fibre, 573 mg sodium

ROASTED BEET SALAD WITH BLUE CHEESE



Roasted Beet Salad with Blue Cheese image

Provided by Michael Chiarello : Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 11

3 medium yellow beets (about 1 pound), stems trimmed off
3 medium red beets (about 1 pound), stems trimmed off
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 cups baby leaf spinach
1/4 pound whole piece blue cheese (frozen)
Toasted almonds
3 cups tangerine juice, or orange juice
1 tablespoon lemon juice
Pinch salt and pepper
3/4 cup extra-virgin olive oil

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.

SLOW ROASTED BEET SALAD WITH BLUE CHEESE



Slow Roasted Beet Salad with Blue Cheese image

Provided by Michael Symon : Food Network

Time 2h20m

Yield 6 servings

Number Of Ingredients 7

1 pound red beets
1 pound yellow beets
4 ounces olive oil
2 tablespoons sea salt
3 bunches watercress
8 ounces Maytag blue cheese
2 oranges juiced and zested

Steps:

  • Brush beets with 1-ounce of olive oil and sprinkle with half of salt. Place in a preheated 275 degree oven and bake for 2 hours or until beets are tender. Remove skin from beets and slice into 1/4-inch thick discs and set aside. Layer beets on plate alternating colors. Top with watercress and crumbled blue cheese. Drizzle with remaining olive oil, zest and orange juice. Sprinkle with remaining sea salt and serve.

BEET SALAD WITH PECANS AND BLUE CHEESE



Beet Salad with Pecans and Blue Cheese image

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

4 medium beets
1 tablespoon butter
1 sweet onion, chopped
¼ cup micro greens
2 tablespoons candied pecans
2 tablespoons crumbled blue cheese
⅔ cup olive oil
½ cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon honey

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

ROASTED BEET SALAD WITH BLUE CHEESE AND NUTS



Roasted Beet Salad with Blue Cheese and Nuts image

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

4 medium beets (1 1/2 pounds total), trimmed and unpeeled
3 tablespoons extra-virgin olive oil
1 tablespoon white vinegar
1/2 teaspoon Dijon mustard
Coarse salt and ground pepper
2 tablespoons finely chopped fresh parsley
1/2 cup crumbled blue cheese
1/4 cup toasted walnut pieces

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

DANISH BLUE CHEESE SALAD



Danish Blue Cheese Salad image

Make and share this Danish Blue Cheese Salad recipe from Food.com.

Provided by PanNan

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 quart lettuce leaf (small new tender garden lettuce, or butter lettuce)
1 bunch radish, cleaned and thinly sliced (small baby sized radishes)
1/2 cup cucumber, sliced paper-thin (about 2-inch section of cucumber)
1 sweet onion, thinly sliced
1/4 lb danish blue cheese, crumbled
1 pinch salt
1 pinch pepper
1 pinch dry mustard
1 pinch sugar
2 tablespoons white wine vinegar
4 tablespoons vegetable oil

Steps:

  • Wash and dry the lettuce and place in a serving bowl.
  • Add radishes, cucumber, and onion. Sprinkle with the blue cheese.
  • In a small bowl, mix together the salt, pepper, mustard, sugar, and vinegar. Whisk in the salad oil.
  • Just before serving, stir the dressing again, and pour over the salad.

Nutrition Facts : Calories 343.1, Fat 22.9, SaturatedFat 7.2, Cholesterol 21.3, Sodium 641.4, Carbohydrate 24.7, Fiber 10.1, Sugar 7.3, Protein 16.3

ENDIVE SALAD WITH BEETS AND BLUE CHEESE



Endive Salad With Beets and Blue Cheese image

Provided by Moira Hodgson

Categories     salads and dressings

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

4 beets with their greens
4 endives
4 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
1/4 pound blue cheese
1/2 cup walnuts, freshly cracked
2 tablespoons flat Italian parsley, chopped
1 clove garlic, crushed
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
Lemon juice to taste

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.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 25 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 311 milligrams, Sugar 4 grams, TransFat 0 grams

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