Beet Endive And Orange Salad Recipes

ORANGE AND BEET SALAD

Steps:

• Preheat oven to 400°. Scrub beets and trim tops to 1 in. Place beets on a double thickness of heavy-duty foil (about 24x12-in.); drizzle with oil. Fold foil around beets, sealing tightly. Place on a baking sheet. Roast 55-65 minutes or until tender. Open foil carefully to allow steam to escape., When cool enough to handle, peel and slice beets. Divide salad greens, beets and oranges among six salad plates. Sprinkle with cheese. In a small bowl, whisk dressing ingredients; serve with salads.

ENDIVE, ORANGE AND ROQUEFORT SALAD

Steps:

• In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
• Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.

BEET-ORANGE SALAD

Steps:

• Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.

ENDIVE, ORANGE & ROQUEFORT SALAD

Steps:

• In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Cut the head of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a medium bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membrane. Sprinkle with salt and serve.

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE

Steps:

• Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

ROASTED BEET-ORANGE SALAD

Steps:

• Preheat oven to 400°. Place beets in an 11x7-in. baking dish; add 1 in. of water. Cover and bake 40-45 minutes or until tender. Cool; peel, slice and quarter beets., In a large bowl, combine beets and green onions. In a small bowl, whisk vinegar, oils, sugar, salt, curry and white pepper. Pour over beets; toss to coat. Cover and refrigerate for 2 hours., Divide lettuce among six plates. Using a slotted spoon, top with beet mixture. Arrange orange sections over salad.

BEET, ORANGE AND APPLE SALAD

Steps:

• Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.
• Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
• Trim and peel off skins; cut into 8 wedges.
• Peel and section orange. In a bowl, combine orange sections, beets and apples.
• Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.
• Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.

BEET AND ENDIVE SALAD WITH WALNUTS

Steps:

• Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the olive oil and the walnut oil. Add freshly ground pepper to taste.
• Combine the salad ingredients in a large bowl. Toss with the dressing and serve.

BEET, ENDIVE, AND ORANGE SALAD

Steps:

• Heat oven to 450 degrees. Place beets in an 8-by-8-inch baking pan coated with olive-oil cooking spray; cover with foil. Place in oven; roast until tender, 45 to 55 minutes, depending on size. Allow beets to cool, remove skins, and cut into 3/4-inch chunks, reserving half a peeled beet for vinaigrette.
• Using a paring knife, remove peel, pith, and outer membranes from the oranges. Carefully cut each segment away from membranes, collecting juice and segments in a bowl. Squeeze any remaining juice from membranes before discarding. Drain segments, and set aside, reserving 1/4 cup juice.
• Place reserved half beet, reserved orange juice, red-wine vinegar, salt, and pepper in a blender; puree until smooth. With motor running, add canola oil, and process until combined. Stir in 2 tablespoons chopped parsley.
• Place lettuce, endive, reserved beets, oranges, and remaining parsley in a bowl. Just before serving, add vinaigrette, and toss. Garnish with ricotta salata, and serve.

ROASTED BEET, ENDIVE, ORANGE, AND WATERCRESS SALAD WITH KIMBERLY WILLIAMS-PAISLEY

Steps:

• Heat oven to 450 degrees. Place beets onto a sheet of parchment paper-lined foil; drizzle with olive oil and season with salt and pepper. Wrap to enclose. Roast until tender, 45 to 55 minutes. Allow beets to cool.
• Rub cooled beets with paper towels to remove skins. Reserve half a peeled beet, cutting the rest into 3/4-inch pieces; set aside.
• Using a paring knife, remove peel, pith, and outer membranes from oranges. Working over a medium bowl to catch juices, carefully cut out each segment between membranes. Squeeze membrane to extract juice; discard. Set aside 1/4 cup juice, reserving the rest for another use.
• In a blender jar, combine reserved half beet, reserved orange juice, red-wine vinegar, salt, and pepper; puree until smooth. With blender on, add canola oil, and process until combined. Stir in 2 tablespoons parsley.
• Place lettuce, endive, watercress, chopped beets, oranges, and remaining parsley on a large platter. Just before serving, add vinaigrette; toss to combine. Garnish with ricotta salata, and serve.

BEET AND ENDIVE SALAD WITH GARLIC AND HERB VINAIGRETTE

Steps:

• Preheat the oven to 375 degrees F.
• Place a large sheet of aluminum foil on a baking sheet. Place the beets on top, drizzle with the olive oil and sprinkle with salt, then fold the long and short edges of the aluminum foil up to the middle and roll together, making a packet with the beets inside. Put in the oven and roast until fork-tender, about 1 1/2 hours. (Can be done a day or two ahead of time.) Allow to cool, then slip the skins from the beets, trim the ends, and cut into 1/2-inch cubes. Set aside.
• Quarter the endives lengthwise, then slice crosswise into 1/2-inch thick moons. Combine the beets and endive in a salad bowl and toss with the vinaigrette. Season with additional salt and pepper, if necessary. Serve immediately.
• In a small glass bowl, melt the salt in the vinegar, then add the pepper, shallot, garlic, mustard, and herbs and combine well. Whisk in the olive oil in slow, steady stream until the dressing is thickened. Alternately, place all ingredients in a glass jar, close the lid, and shake vigorously.

BEET AND ORANGES ON ENDIVE LEAVES

Steps:

• Bake the beets until tender, cool and peel. Cut them into 1/4-inch dice or very fine julienne. Zest the orange and segment the pulp. Cut the pulp into 1/4-inch dice. Mix beets, zest and oranges together and season to taste with lemon juice and nut oil. (If you want to do work in advance, cook, and cut the beets and combine with oil and lemon juice only; do oranges at last minute so they don't turn bitter.) To serve, cut of a small portion of the bottom of each endive so that the leaves separate without tearing. Spoon a small amount of beets and oranges onto large part of endive leaves and garnish with walnuts.

BEET ORANGE SALAD

Steps:

• Heat oven to 400°F. Coat 9-inch square pan with cooking spray.
• Place beets in baking pan; cover tightly with foil. Roast beets 1 hour or until very tender. Uncover; let beets stand until cool enough to handle.
• Meanwhile, in large bowl, whisk together the spread, vinegar, oil, chives, salt and pepper.
• Slip skins off beets; discard skins. Chop beets. Cut off the peel and white pith from oranges. Section oranges into bowl with the dressing. Add beets and toss to coat well. Let stand at least 15 minutes to allow flavors to blend.
• Just before serving, arrange greens on a serving plate. Top with beet mixture.

BEET AND ENDIVE SALAD

Steps:

• Whisk oil and vinegar to blend in small bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
• Boil beets in medium pot of salted water until tender, about 30 minutes. Cool beets slightly. Peel beets and cut into 1/2-inch cubes.
• Meanwhile, arrange endive on platter. Cut 1 tomato into 8 wedges and space evenly around edge of salad. Cut remaining tomato into 1/2-inch cubes. Mound tomato cubes and beet cubes in center of endive. Sprinkle capers, then grated eggs over center. Spoon enough dressing over salad to coat well.