Beet Salad With Apples And Oranges Recipes

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-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.

BEET, ORANGE AND ARUGULA SALAD

Steps:

• In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
• Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.

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.

BEET SALAD WITH APPLES AND ORANGES

Steps:

• Roast unpeeled beets in a covered casserole at 400F for one hour.
• Let beets cool, remove skins and chop.
• In a medium bowl combine chopped beets, apple, orange and feta cheese.
• Whisk remaining ingredients together in a small bowl and add to salad.

BEET AND APPLE SALAD

Steps:

• Cook whole beets covered, in simmering water for 4050 minutes until tender. Drain, and cool slightly, remove skin and cut into thin strips.
• For dressing: combine oil, vinegar, zest, orange juice, green onion, mint and honey in screwtop jar, shake to combine. Toss half of dressing with beets, chill for 2 to 24 hours.
• To serve, combine torn Romaine and diced apple in a serving bowl, toss with the rest of the dressing, and top with beets. Garnish with mint.
• ROASTED BABY BEETS AND Sauteed BEET GREENS
• Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 degrees for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.

BEET-ORANGE-APPLE SALAD

Steps:

• Coarsely shred beet greens to measure 2 cup set aside. Leave root and 1 inch of stem on 2 beets, reserving remaining beets for another time. Scrub with a brush and set aside. Place beets in a small saucepan and add water to cover and bring to a boil. Cover, reduce heat and simmer 20 min. or until tender. Drain and let cool. Trim off beet stems and roots and rub off Skins. Cut each beet into 8 wedges. Set aside. Peel and section orange over a medium bowl, reserving juice and membranes; set sections aside. Squeeze membranes over bowl to Extract juice. Discard membranes. Add orange sections, beets and apples. toss gently and set aside. Combine oil, vinegar, sugar, salt and garlic in a jar. Cover and pour over beet mixture. Toss well. Arrange ½ cup shredded beet greens on each of 4 salad plates. Top with beet mixture; sprinkle with sunflower seeds. Serve at room temperature or chilled.

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

AVOCADO, BEET, AND ORANGE SALAD

Steps:

• Heat oven to 425 degrees. Wrap beets tightly in foil and roast until tender, about 1 hour. Once cool, remove skin and slice.
• Meanwhile, toss bread pieces with 2 tablespoons oil, season with salt and pepper, and toast until golden, about 6 minutes.
• Whisk vinegar, orange juice, and remaining 2 tablespoons oil. Season with salt and pepper. Drizzle over beets, avocados, oranges, spinach, and croutons. Season with salt and pepper. Top with sunflower seeds.