Beet Salad With Goat Cheese Green Apple And Honey Recipes

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BEET SALAD WITH GOAT CHEESE



Beet Salad with Goat Cheese image

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

4 medium beets - scrubbed, trimmed and cut in half
⅓ cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
½ cup frozen orange juice concentrate
¼ cup balsamic vinegar
½ cup extra-virgin olive oil
2 ounces goat cheese

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

BEET SALAD WITH GOAT CHEESE, GREEN APPLE, AND HONEY



Beet Salad with Goat Cheese, Green Apple, and Honey image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h45m

Number Of Ingredients 10

1 1/2 pounds red beets, tops removed and scrubbed
8 ounces baby Chioggia beets, tops removed and scrubbed
Coarse salt and freshly ground pepper
2 tablespoons grapeseed or safflower oil
3 tablespoons pure honey
5 tablespoons extra-virgin olive oil
1 lemon plus 3 tablespoons fresh lemon juice, divided
1 green apple
4 ounces fresh goat cheese, coarsely crumbled (about 3/4 cup)
2 cups sprouts or microgreens, for garnish

Steps:

  • Preheat oven to 350 degrees. Place red beets in a baking dish just large enough to hold them in a single layer and add enough water to come three quarters of the way up sides of beets. Sprinkle with 1 tablespoon salt and drizzle with grapeseed oil. Cover with foil and bake until tender and easily pierced with a knife, about 1 hour. Transfer beets to a cutting board. When just cool enough to handle, remove skins, cut into 1/4-inch slices, and transfer to a bowl.
  • Meanwhile, place baby beets in small saucepan and cover with 2 inches cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and easily pierced with a knife, about 25 minutes. Drain beets; when just cool enough to handle, remove skins; cut into halves or wedges, depending on size; and transfer to another bowl.
  • Whisk together honey, olive oil, and 3 tablespoons lemon juice; add 1 teaspoon salt and season with pepper. Reserve 1/4 cup dressing; divide remaining dressing between bowls of warm beets; toss beets to coat.
  • Halve lemon and squeeze juice into a bowl of cold water; drop lemon halves in it. Peel apple, cut into small pieces (you should have about 1 cup), and submerge in lemon water. When ready to serve, drain apple and blot dry. Arrange beets on a serving platter and drizzle with reserved dressing. Top with apple, goat cheese, and sprouts and serve immediately.

BEET, APPLE AND GOAT CHEESE SALAD



Beet, Apple and Goat Cheese Salad image

Provided by Kelsey Nixon

Categories     side-dish

Time 15m

Yield 2 servings

Number Of Ingredients 0

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 SALAD WITH GOAT CHEESE



Beet Salad with Goat Cheese image

Provided by Guy Fieri

Categories     appetizer

Time 2h50m

Yield 6 servings

Number Of Ingredients 17

1/2 pound beets, ends trimmed
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/3 cup pine nuts
4 ounces goat cheese
4 cups baby greens
4 cups baby spinach
Tarragon Dressing, recipe follows
4 very thin slices red onion, separated
1/4 cup rice vinegar
2 teaspoons dried tarragon
2 teaspoons soy sauce
1/2 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
1/4 cup extra-virgin olive oil

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 SALAD WITH GOAT CHEESE, GREEN APPLE & HONEY RECIPE - (4.4/5)



Beet Salad with Goat Cheese, Green Apple & Honey Recipe - (4.4/5) image

Provided by LRay

Number Of Ingredients 10

1 1/2 pounds red beets, tops removed and scrubbed
8 ounces baby Chioggia beets, tops removed and scrubbed
Coarse salt & freshly ground pepper
2 tablespoons grapeseed or safflower oil
3 tablespoons pure honey
5 tablespoons extra-virgin olive oil
1 lemon plus 3 tablespoons fresh lemon juice, divided
1 green apple
4 ounces fresh goat cheese, coarsely crumbled (about 3/4 cup)
2 cups sprouts or microgreens, for garnish

Steps:

  • Preheat oven to 350 degrees. Place red beets in a baking dish just large enough to hold them in a single layer and add enough water to come three quarters of the way up sides of beets. Sprinkle with 1 tablespoon salt and drizzle with grape seed oil. Cover with foil and bake until tender and easily pierced with a knife, about 1 hour. Transfer beets to a cutting board. When just cool enough to handle, remove skins, cut into 1/4-inch slices, and transfer to a bowl. Meanwhile, place baby beets in small saucepan and cover with 2 inches cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and easily pierced with a knife, about 25 minutes. Drain beets; when just cool enough to handle, remove skins; cut into halves or wedges, depending on size; and transfer to another bowl. Whisk together honey, olive oil, and 3 tablespoons lemon juice; add 1 teaspoon salt and season with pepper. Reserve 1/4 cup dressing; divide remaining dressing between bowls of warm beets; toss beets to coat. Halve lemon and squeeze juice into a bowl of cold water; drop lemon halves in it. Peel apple, cut into small pieces (you should have about 1 cup), and submerge in lemon water. When ready to serve, drain apple and blot dry. Arrange beets on a serving platter and drizzle with reserved dressing. Top with apple, goat cheese, and sprouts and serve immediately.

EASY ROASTED BEET SALAD WITH GOAT CHEESE



Easy Roasted Beet Salad with Goat Cheese image

This takes a bit more time than other versions, but well worth it! Quite filling and visually stunning. Resist the urge to stir too much before presentation. Keeping the cheese as white as possible really makes it beautiful.

Provided by Alicia

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 1h30m

Yield 4

Number Of Ingredients 6

4 medium beets, peeled and cut into 1-inch pieces
¼ cup extra-virgin olive oil, plus more for drizzling
sea salt to taste
½ medium lemon
½ cup chopped green onion, green parts only
6 ounces goat cheese, crumbled

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Toss chopped beets with olive oil and sprinkle with salt. Spread out in a single layer in a baking dish and squeeze lemon half over top. Cover baking dish tightly with aluminum foil.
  • Bake in the preheated oven until beets are tender, about 1 hour. Remove and allow to cool to room temperature, about 10 minutes.
  • Combine cooled beets and green onion in a bowl; toss to combine. Scatter crumbled goat cheese on top. Drizzle with olive oil and season with more sea salt, if necessary.

Nutrition Facts : Calories 322.7 calories, Carbohydrate 11.2 g, Cholesterol 33.6 mg, Fat 26.9 g, Fiber 3.2 g, Protein 10.9 g, SaturatedFat 10.8 g, Sodium 285.4 mg, Sugar 6.9 g

COPYCAT OF CHEESECAKE FACTORY'S ROASTED BEET AND APPLE SALAD



Copycat of Cheesecake Factory's Roasted Beet and Apple Salad image

I tried a similar salad at cheesecake factory this weekend and instantly wanted to create it at home. I found this recipe on the web, made a few modifications and think it's a great place to start!

Provided by Cook4_6

Categories     Salad Dressings

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

6 tablespoons extra virgin olive oil
2 tablespoons coarse grain mustard
2 tablespoons white wine vinegar
1 garlic clove, minced
salt, to taste
fresh ground black pepper, to taste
4 cups baby greens
3 roasted beets, diced
1/2 cup chopped pecans, glazed
1 Granny Smith apples, peeled and diced
2 ounces goat cheese

Steps:

  • Preheat oven to 375.
  • Scrub beets and cut the greens off.
  • Rub with a little oil (canola or olive), wrap in foil, and bake for about an hour (until a knife slides in easily).
  • Allow to cool and the cut off tops and bottoms, slide off the skins, and dice.
  • While cooling, prepare the dressing by whisking all of the ingredients until well blended.
  • Place salad greens on a salad platter.
  • Top with beets, walnuts and diced apple.
  • Sprinkle with crumbled goat cheese and drizzle the dressing over all.

APPLE AND GOAT CHEESE SALAD



Apple and Goat Cheese Salad image

This goat cheese salad is a light and delicious side dish for almost any meal. The sweetness of the apples, raisins and grapes combines well with the tart goat cheese and dressing. Radelle Knappenberger of Oviedo, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 11

6 cups torn mixed salad greens
2 medium apples, chopped
1/2 cup raisins
1/2 cup green grapes, halved
2 tablespoons olive oil
4-1/2 teaspoons balsamic vinegar
1 tablespoon honey
1-1/2 teaspoons lemon juice
1 garlic clove, minced
3 tablespoons chopped walnuts, toasted
2 tablespoons crumbled goat cheese

Steps:

  • In a large bowl, combine the greens, apples, raisins and grapes. In a small bowl, whisk the oil, vinegar, honey, lemon juice and garlic. Pour over salad and toss to coat. Sprinkle with walnuts and goat cheese.

Nutrition Facts : Calories 133 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.

ROASTED BEET, RED ONION, & GOAT CHEESE SALAD WITH HONEY-OREGANO VINAIGRETTE



Roasted Beet, Red Onion, & Goat Cheese Salad with Honey-Oregano Vinaigrette image

Deep, dark, ruby roasted beets soaked in honey-dijon oregano vinaigrette top a medley of spring greens. Add creamy, tangy goat cheese and a sprinkling of icy red onions, and that's all it takes to achieve salad nirvana.

Provided by Kare for Kitchen Treaty

Time 1h10m

Number Of Ingredients 10

1 pound beets (ends trimmed)
1/4 red onion (very thinly sliced)
8 cups spring greens and/or baby spinach (I like a mixture of romaine and oak leaf lettuces along with baby spinach)
4 ounces goat cheese (sliced into four coins)
2 teaspoons honey
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
1/4 cup olive oil
2 teaspoons fresh chopped oregano
Salt & pepper

Steps:

  • Preheat the oven to 425 degrees.
  • Scrub the beets with a vegetable brush and wrap each one in foil. Place on a cookie sheet to catch the juices and roast in the oven for about 50 minutes until tender.
  • Unwrap the beets and place them in a medium bowl. Cut into 1-inch pieces right in the bowl, touching the beets minimally as they'll stain your fingers and everything else (which is why it's easiest to cut them right in the bowl instead of on a cutting board).
  • Whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, and chopped fresh oregano. Season to taste with salt and pepper.
  • Pour half the vinaigrette over the beets and gently toss. Cover and chill in the refrigerator for at least an hour and up to 24 hours.
  • Swish red onion in a bowl of cold water and rinse to remove any bitterness. Add more water and a few cubes of ice. Refrigerate for an hour or so.
  • Toss greens in remaining vinaigrette and divide between four separate places. Top with beets and add a coin of goat cheese. Sprinkle with red onion and top with a sprinkling of fresh ground pepper and a few extra bits of fresh oregano, if you have it.

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