ROASTED BEET, ONION, AND ORANGE SALAD
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Cut the stems and tails off the beets. Do not peel. Line the bottom of a baking pan with foil. Place the beets in the pan and toss them with half of the olive oil, salt and pepper. Roast for 25 minutes.
- Trim both ends off the pearl onions. Then toss them with remaining olive oil and salt and pepper. Add pearl onions to the beets and roast an additional 15 minutes, until beets and onions are tender.
- Peel and remove the membranes from the oranges with a sharp paring knife. Cut the oranges in half lengthwise and then crosswise into thin slices. Seed the slices, if necessary.
- Peel and quarter the beets. Lay the beets on a large platter. Top the beets with the orange pieces. Scatter the roasted onions around the beats.
- In a medium bowl, combine the hazelnut oil, coriander, and orange juice. Whisk until well combined and season with salt and pepper.
- Drizzle the dressing on top and sprinkle with coriander, toasted hazelnuts and grated cheese. Serve immediately.
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.
Nutrition Facts : Calories 211 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 96 milligrams, Carbohydrate 20 grams, Fiber 5 grams, Protein 3 grams, Sugar 14 grams
BEET, ORANGE AND APPLE SALAD
This is a colorful and delicious autumn salad.
Provided by Barrett
Categories Salad Fruit Salad Recipes Apple Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 32.4 g, Fat 3.9 g, Fiber 6.3 g, Protein 3.7 g, SaturatedFat 0.5 g, Sodium 306.3 mg, Sugar 24.8 g
ORANGE AND BEET SALAD
This jewel-colored orange and beet salad is one where I just kept adding touches until I got it just the way I want it. -Jessie Apfe, Berkeley, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts :
ROASTED BEET-ORANGE SALAD
Tender beets and tangy vinaigrette are the stars of this fresh, colorful salad. -Kathy Rairigh, Milford, Indiana
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 59 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 96mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
BEET ORANGE SALAD
Roasting brings out the sweetness in beets to make a delicious and colorful side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 19 g, TransFat 0 g
BEET - ORANGE SALAD WITH RASPBERRY VINAIGRETTE
Make and share this Beet - Orange Salad With Raspberry Vinaigrette recipe from Food.com.
Provided by Derf2440
Categories Oranges
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Drain beets well and cut each in half, cut larger beets into quarters.
- Place in a small salad bowl.
- Zest as much as possible of the orange peel, right into the bowl with the beets.
- Cut the ends off the orange and slice the remaining peel off being careful not to leave any pith.
- Section the orange, over the bowl, dropping the supremes into bowl with the beets, taking care to let any juice run into the bowl.
- Squeeze the juice out of the remains into the bowl.
- Discard remains.
- Vinaigrette: Whisk together all vinaigrette ingredients and pour over beets and orange.
- Carefully mix to coat, cover and refrigerate for at least one hour.
- Just before serving sprinkle fresh raspberries on top.
- (Will keep in refrigerator for at least a week.).
Nutrition Facts : Calories 91.1, Fat 4.7, SaturatedFat 0.6, Sodium 149.1, Carbohydrate 12.3, Fiber 2.4, Sugar 9.3, Protein 1.3
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BEET, RHUBARB, AND ORANGE SALAD RECIPE | BON APPéTIT
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- Preheat oven to 400°F. Place beets on large sheet of foil. Drizzle with 1 tablespoon olive oil; sprinkle with coarse salt. Wrap beets in foil. Roast beets until tender when pierced with fork, about 1 hour. Unwrap and cool beets. Peel, then cut each into 8 wedges.
- Bring 3 cups water, 1/2 cup sugar, and pinch of coarse salt to simmer in large saucepan, stirring until sugar dissolves. Add rhubarb. Simmer over medium heat until just tender but still intact, 1 to 2 minutes (do not overcook or rhubarb will be mushy). Using slotted spoon, transfer rhubarb to platter and cool completely. DO AHEAD Beets and rhubarb can be made 1 day ahead. Cover separately and chill.
- Finely grate enough peel from 1 orange to measure 1/2 teaspoon; transfer to small bowl and reserve for dressing. Cut off peel and white pith from all oranges. Working over medium bowl to catch juice and using small sharp knife, cut between membranes to release orange segments into bowl; squeeze membranes to release juice into bowl. Transfer 2 tablespoons orange juice to bowl with orange peel. Whisk vinegar, lemon juice, shallot, honey, and remaining 3 tablespoons olive oil into bowl with orange peel and orange juice mixture. Season dressing with coarse salt and pepper.
- Arrange watercress, beets, rhubarb, and orange segments on 6 plates. Sprinkle with feta and drizzle with dressing. Garnish with chervil leaves, if desired, and serve.
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