Beet Apple And Blue Cheese Salad Recipes

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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



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.

BEET AND APPLE SALAD



Beet and Apple Salad image

Provided by Katie Brown

Categories     Salad     No-Cook     Cocktail Party     Quick & Easy     Blue Cheese     Apple     Beet     Fall     Winter     Healthy

Yield Makes 6 to 8 servings

Number Of Ingredients 7

2 tablespoons honey
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 cans sliced beets
1 Fuji apple
1/4 cup crumbled blue cheese
1-2 teaspoons chopped parsley

Steps:

  • 1. Make dressing: Whisk together honey, vinegar, and olive oil. Season with salt and pepper to taste. Set aside.
  • 2. Rinse and drain beets.
  • 3. Cut apple into slices.
  • 4. Toss beet and apple slices with dressing, coating well. Top with blue cheese and parsley.

BEET, APPLE AND GOAT CHEESE SALAD



Beet, Apple and Goat Cheese Salad image

Provided by Kelsey Nixon

Categories     side-dish

Time 15m

Yield 2 servings

Number Of Ingredients 0

Steps:

  • Whisk 1/2 minced shallot, 1 teaspoon honey, 1 teaspoon whole-grain mustard and 2 tablespoons sherry vinegar in a bowl. Slowly whisk in 3 tablespoons olive oil until emulsified; season with salt and pepper. Toss half of the dressing with 4 cups mesclun greens; divide between 2 plates. Top with sliced roasted beets, sliced Granny Smith apple, crumbled goat cheese and chopped toasted pecans. Drizzle with the remaining dressing.

BEET, APPLE AND BLUE CHEESE SALAD



Beet, Apple and Blue Cheese Salad image

This salad is all about texture, contrasting flavors, freshness and health.

Provided by Delisous

Categories     Salad     Quick and Easy     Vegetarian     Pescatarian     Weeknight Dinners     Valentine's Day     Shellfish-Free     Gluten-Free     Egg-Free     Soy-Free     Mothers' Day     Memorial Day     4th of July     Thanksgiving     Entertaining     Fall     Summer     Fish-Free     Peanut-Free     Grain-Free     Sugar-Free     Tomato-Free

Time 30m

Yield 2

Number Of Ingredients 15

3 Beet
3 Granny Smith Apple
to taste Lemon Juice
2 Carrot
3 Kale
2 handful Walnut
2 tablespoon Sesame Seeds
1/2 handful Sunflower Seeds
1/2 handful Pumpkin Seeds
1/2 cup Blue Cheese
1 tablespoon Dijon Mustard
2 tablespoon Red Wine Vinegar
to taste Salt
to taste Ground Black Pepper
1/3 cup Extra-Virgin Olive Oil

Steps:

  • Grate or spiralize the Beet (3).
  • Drizzle the Granny Smith Apple (3) with Lemon Juice (to taste).
  • Roast Walnut (2 handful) in a pan.
  • Add Sesame Seeds (2 tablespoon), Sunflower Seeds (1/2 handful), and Pumpkin Seeds (1/2 handful) to the pan, then set aside.
  • For sauce, place Dijon Mustard (1 tablespoon), Red Wine Vinegar (2 tablespoon), Salt (to taste), and Ground Black Pepper (to taste) in a bowl. Drizzle with Extra-Virgin Olive Oil (1/3 cup) while whisking. Alternatively, shake in a jar or mason jar until oil emulsifies.
  • Place beets, apples, roasted nuts and seeds, peeled and Carrot (2) and Kale (3) in a large bowl and Blue Cheese (1/2 cup) over it.
  • Drizzle with dressing and toss.

Nutrition Facts : Calories 696 calories, Protein 18.3 g, Fat 53.3 g, Carbohydrate 44.1 g, Fiber 16.4 g, Sugar 19.2 g, Sodium 602.6 mg, SaturatedFat 8.8 g, Cholesterol 12.7 mg, TransFat 0 g, UnsaturatedFat 41.1 g

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 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.

BEET/BLUE CHEESE SALAD



Beet/Blue Cheese Salad image

I made this recipe up after having several salads like this in San Francisco. This is a real simple, healthy, colorful salad.

Provided by superflouis

Categories     Beginner Cook

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4

2 (12 ounce) cans beets
1 (8 ounce) package blue cheese
oil
vinegar

Steps:

  • Open cans of beets and place them in a bowl.
  • Add oil, vinegar, salt, pepper to taste.
  • Add cumpled blue cheese on top.
  • Refridgerate for 1 hour before serving.

Nutrition Facts : Calories 275.6, Fat 16.6, SaturatedFat 10.6, Cholesterol 42.5, Sodium 923, Carbohydrate 18.4, Fiber 3.4, Sugar 13.9, Protein 15

APPLE BLUE CHEESE SALAD



Apple Blue Cheese Salad image

Easy to make ahead, especially for guests who always love this salad. Granny Smith apple marinated in balsamic vinaigrette salad dressing, bleu cheese, pecans, and bacon all tossed over romaine.

Provided by ALRIESTER

Categories     Salad

Time 1h20m

Yield 6

Number Of Ingredients 6

1 Granny Smith apple, cored and julienned
1 cup balsamic vinaigrette salad dressing
1 cup crumbled blue cheese
½ cup chopped pecans
4 slices turkey bacon
6 cups torn romaine lettuce

Steps:

  • Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate.
  • Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble.
  • In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top.

Nutrition Facts : Calories 334.3 calories, Carbohydrate 10.9 g, Cholesterol 33.7 mg, Fat 29.6 g, Fiber 2.6 g, Protein 9.3 g, SaturatedFat 7.2 g, Sodium 1011.7 mg, Sugar 5.2 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

CHICKEN, BEETS, APPLE AND WALNUT SALAD



Chicken, Beets, Apple and Walnut Salad image

Make and share this Chicken, Beets, Apple and Walnut Salad recipe from Food.com.

Provided by - Momma Loon

Categories     Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

4 (3 ounce) boneless skinless chicken breasts, marinated
3 large beets
1/4 cup white wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
2 tablespoons walnut oil
2 heads Belgian endive
1 head radicchio
1 large granny smith apple
1/4 cup crumbled blue cheese

Steps:

  • Grill chicken breast from frozen, seasoning with salt and pepper to taste.
  • Cool and slice each breast into 4 or 5 slices.
  • Wash beets and wrap in heavy-duty aluminum foil, Bake on cookie sheets at 350 for 45 minutes or until done.
  • Peel beets, cut julienne.
  • Mix vinegar, honey, Dijon, salt and pepper.
  • Gradually whisk in olive and walnut oil until blended.
  • Arrange endive and radicchio on individual plates, top with chicken slices, apple slices and beet slices.
  • Sprinkle with cheese.
  • Drizzle evenly with dressing.

Nutrition Facts : Calories 366.3, Fat 26.2, SaturatedFat 4.4, Cholesterol 40.5, Sodium 327.4, Carbohydrate 19.4, Fiber 6.8, Sugar 12.1, Protein 16

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