BEET SALAD WITH PECANS AND BLUE CHEESE
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
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
Provided by Michael Chiarello : Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 11
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
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
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
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
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
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
Provided by Michael Symon : Food Network
Time 2h20m
Yield 6 servings
Number Of Ingredients 7
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
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
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
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
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
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
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
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
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
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
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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