BEET SALAD WITH WALNUTS AND GOAT CHEESE
Provided by Food Network Kitchen
Categories side-dish
Time 1h8m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
- Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
- Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
- Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
BEET AND WALNUT SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 14m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them cool.
- Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl. Place the preserves into a small bowl and whisk vinegar into it. Add poppy seeds to dressing if you are using them. Whisk extra-virgin olive oil into the dressing and season it with salt and pepper. Dress salad and toss to coat evenly then adjust salt and pepper to your taste.
BEET AND WALNUT SALAD WITH DILL
The night before your picnic, you can bake the beets, toss them with the vinegar and marinate them in the refrigerator. Then add the remaining ingredients the next day. On another occasion, serve this salad with poached salmon, or saut the beet greens and pair them with the beets. Williams Sonoma.
Provided by mielhollinger
Categories Vegetable
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Position a rack in the center of an oven and preheat to 375°F.
- Remove the beet greens, if attached, leaving about 1 inch of stem attached to the beets; reserve greens for another use.
- Place the beets in a baking dish and cover with water by about 1/4 inch.
- Cover tightly and bake until they can be easily pierced with a knife, about 45 minutes or longer, depending on the size of the beets.
- When the beets are cool enough to handle, peel and cut into thin slices.
- (A mandoline helps make neat, even slices.) Place the beets in a bowl, add the vinegar and toss together gently.
- Let stand for 30 minutes.
- Add the olive oil, dill, garlic and salt, stirring gently so the slices don't break.
- Taste and add more vinegar, if needed.
- Stir in the walnuts and serve.
Nutrition Facts : Calories 139.8, Fat 9.9, SaturatedFat 1.1, Sodium 78, Carbohydrate 11.6, Fiber 2.7, Sugar 8.2, Protein 3.2
WARM BEET SALAD WITH DILL
Categories Salad Appetizer Side Bake Valentine's Day Vegetarian Low Cal Beet Spring Healthy Dill Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Cut off tops from beets and reserve. Wrap beets in large sheet of heavy-duty foil, enclosing completely. Cut off long stems from beet leaves and discard. Thinly slice beet leaves. Rinse leaves under cold water. Wrap leaves in small sheet of heavy-duty foil, enclosing completely.
- Place foil package of whole beets directly onto oven rack. Bake 1 hour 15 minutes. Add foil package of beet leaves to oven and bake until beets are tender and leaves are wilted and tender, about 15 minutes longer. Open foil packages and let beets and leaves stand at room temperature until cool enough to handle. Rub beets to remove skins. Cut beets into 1/4-inch-thick slices.
- Whisk vinegar, oil and dill in large bowl until well blended. Add beets, beet leaves and onion and toss to coat. Serve warm or room temperature.
BEETS WITH DILL AND WALNUTS - 6-QT PRESSURE COOKER
Entered for safe-keeping, by Kathy Kitchens Downie, RD, in September 2010 Cooking Light. Calls for 6-quart pressure cooker. The beets are ready when they can be pierced with a fork easily. If they're not quite tender enough, put them back under pressure for 1-2 minutes. Prepare the dressing while the beets cook.
Provided by KateL
Categories Vegetable
Time 45m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Leave root and 1-inch stem on beets; scrub with a brush.
- Place in a 6-quart pressure cooker. Add 2 1/2 cups water. Close lid securely; bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook 10 minutes. (Start preparing Dressing).
- Remove from heat. Let stand 6 minutes.
- Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
- Remove lid, directing steam away from you. Drain and rinse beets with cold water. Drain and cool.
- Trim off beet roots. Rub off skins. Cut beets in half vertically, then cut each half into 4 wedges. Place beet wedges in a medium bowl.
- DRESSING.
- In a small bowl, combine vinegar, lemon juice, sugar, Dijon mustard, kosher salt and black pepper. Stir with a whisk.
- Slowly drizzle in oil, stirring constantly with a whisk until well combined.
- Toss oil mixture with beets. Let stand 15 minutes, tossing gently occasionally. Stir in dill.
- Top with walnuts just before serving.
Nutrition Facts : Calories 149.9, Fat 8.7, SaturatedFat 1.1, Sodium 425.1, Carbohydrate 17.2, Fiber 3.3, Sugar 13.6, Protein 3
BEET, WALNUT AND PRUNE SALAD
This beet salad works great as a side dish. It's garlicky, creamy, sweet, a little crunchy, and a little salty. Enjoy this authentic Russian recipe that everyone in my family always makes.
Provided by Irene
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Place the beets into a saucepan and fill with just enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and rub off peels. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl.
- Stir the walnuts, prunes and garlic into the beets, then mix in the mayonnaise and season to taste with salt.
Nutrition Facts : Calories 295.6 calories, Carbohydrate 26.5 g, Cholesterol 7 mg, Fat 21.3 g, Fiber 4.6 g, Protein 3.6 g, SaturatedFat 2.8 g, Sodium 159 mg, Sugar 17.1 g
BABY BEET SALAD WITH WALNUTS
Whip up a healthy side in no time using this baby beet salad recipe.
Provided by Allrecipes Magazine
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
- Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
- Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
- Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 20.9 g, Cholesterol 11.1 mg, Fat 14.8 g, Fiber 6.2 g, Protein 7.8 g, SaturatedFat 3.8 g, Sodium 463 mg, Sugar 13.8 g
BEET AND WALNUT SALAD
Steps:
- Preheat oven to 350°F.
- In a baking pan toast walnuts in one layer in middle of oven until golden and fragrant, about 10 minutes. Cool nuts and coarsely chop.
- Trim beet stems to about 1/2 inch. In a large saucepan simmer beets in water to cover until just tender, about 30 minutes. Drain beets. When beets are just cool enough to handle, peel and slice crosswise into 1/8- to 1/4-inch-thick slices. While beets are still warm, in a bowl toss with vinegar. Beets and nuts may be prepared 2 days ahead and chilled separately, covered.
- Toss beets with nuts, oil, parsley, and pepper and season with salt.
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