ROASTED BEET, PEACH AND GOAT CHEESE SALAD
This salad is a bit of work, but it's so delicious and always impresses guests. Mache can be hard to find, so you may omit it and just use arugula, but it adds a great nutty flavor if you can find it.
Provided by Megancake
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 2h40m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
- Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.
Nutrition Facts : Calories 691.2 calories, Carbohydrate 37.7 g, Cholesterol 44.8 mg, Fat 52.8 g, Fiber 7.7 g, Protein 23.2 g, SaturatedFat 15.2 g, Sodium 555.4 mg, Sugar 21.8 g
BEET SALAD WITH GOAT CHEESE
Steps:
- Preheat the oven to 400 degrees F.
- Wash and dry the beets and trim off the ends. Take a large sheet of aluminum foil, 12 by18, and double it over. Put the beets in the middle, drizzle with olive oil and season with the salt and pepper. Bring the sides of the foil up around the beets to make a pouch. Put in the hot oven and bake until the beets are tender, about 1 hour 20 minutes. Remove from the oven and let cool. When cool enough to handle, gently peel off the skin and slice into julienne pieces, about 2 inches long by 1/2-inch thick. Chill until ready to use.
- Lightly toast the pine nuts in a small saute pan over medium-high heat for 3 to 4 minutes. Remove to a plate or small bowl and cool. Slice the goat cheese into 1/2-inch rounds and press the pine nuts onto both sides. Chill until service.
- When ready to serve, lightly toss the baby greens and the spinach together in a large bowl and dress the edge of your serving bowl with 1/4 cup of the Tarragon Dressing. Toss the greens and then top with the beets and the goat cheese rounds. Drizzle with additional dressing and serve immediately.
- In a small bowl or glass jar, combine all the ingredients, except the olive oil. Whisk until well h well combined, then slowly drizzle in the olive oil. This recipe works really well with a stick blender.
BEET, PEACH & GOAT CHEESE SALAD
Roasted beets and grilled peaches combined with honey goat cheese, mint, walnuts and balsamic glaze. A very unique and delicious salad. And it's easy to make!
Provided by Judy
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees
- Peel beets and dice. Drizzle with olive oil, salt & pepper and toss to coat beets. Roast in oven until tender, about 25 minutes.
- Meanwhile, grill peach halves on grill or grill pan until heated through and nice grill marks have developed. Slice peaches.
- To assemble salad layer some arugula (if using) on each plate. Arrange sliced peaches and beets. Top with crumbled goat cheese, walnuts and chopped mint. Drizzle balsamic glaze over salad.
EASY BEET, PEAR, AND GOAT-CHEESE SALAD
This salad is a rich blend of sweet and tangy flavors.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h35m
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together juice, vinegar, oil, and mustard; season with salt and pepper.
- Arrange beets and pears on four serving plates. Drizzle with dressing. Scatter cheese and nuts over, and season with more pepper, if desired. Serve immediately.
BEET AND GOAT CHEESE SALAD
Provided by Christine Muhlke
Categories easy, salads and dressings
Time 1h45m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Rinse the beets and pat dry. Brush with olive oil, sprinkle with salt and wrap individually in aluminum foil. Place on a rimmed baking sheet and cook until fork-tender, 75 to 90 minutes. While still warm, cool, peel the beets and cut into wedges. In a large bowl, toss them with extra-virgin olive oil and vinegar.
- Scoop the goat cheese into the middle of a large serving platter. Arrange the beets and their dressing on top and around the cheese. Sprinkle with fleur de sel and four-pepper mix to taste. If you choose, garnish with nasturtium leaves.
BEET SALAD WITH GOAT CHEESE
This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.
Provided by Donna
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
- Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g
GOAT CHEESE-BEET CHIP SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 tablespoons each red wine vinegar and olive oil, 1/4 teaspoon kosher salt and a few grinds of pepper in a large bowl. Add 1 head chopped romaine lettuce, 1 thinly sliced halved Persian cucumber, 1/4 cup crumbled goat cheese and 1/4 cup chopped dill. Toss in 2 cups beet chips.
BEET AND GOAT CHEESE SALAD
Provided by Mark Bittman
Categories salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel, rinse, and quarter or slice beets. Place in a small saucepan with 1/2 cup water and the olive oil. Cook at a moderate boil, covered, until beets are tender, about 20 minutes. Add more water if pan dries out during cooking. When beets are done, uncover, raise heat to high, and cook until liquid is reduced to about 1/4 cup, then cool.
- Arrange greens on a platter. If beets are quartered, cut into small chunks. Combine cooking liquid of beets with salt, pepper, vinegar and tarragon. Taste, and add a little more olive oil or vinegar if necessary: mixture should be sharp.
- Put beets on greens and cheese on top, or alternate cheese and beets. Drizzle dressing over all, and serve.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 9 grams, Sodium 669 milligrams, Sugar 9 grams
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