ARUGULA BEET SALAD WITH CANDIED PECANS & GORGONZOLA CHEESE
Steps:
- Place arugula in large bowl.
- Scrub beets clean and place in steamer basket. Cook about 30 minutes until cooked through. Allow to cool, then rub skins off and cut into 1 inch slices. Place on top of arugula.
- Take a clean, empty mason jar or tupperware with a lid and add the mustard, balsamic vinegar, oil, salt, chia seed and freshly ground black pepper.
- Add the chopped garlic along with the fresh basil.
- Cover the jar and shake well to blend. Set aside.
- Put candied pecans and Gorgonzola cheese on top of arugula. Top with dressing. Serve immediately.
Nutrition Facts : ServingSize 2 cups, Calories 209 kcal, Carbohydrate 22 g, Protein 5 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 5 mg, Sodium 288 mg, Fiber 5 g, Sugar 15 g, UnsaturatedFat 9 g
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
GORGONZOLA CHEESE SALAD
Absolutely to die for!
Provided by PIPPYMOE
Categories Salad Green Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 11
Steps:
- Place the Gorgonzola cheese, oregano, garlic, tarragon, basil, olive oil, milk, and vinegar in a blender or food processor. Blend until smooth.
- In a large bowl, toss the Gorgonzola dressing with lettuce, avocado, and walnuts.
Nutrition Facts : Calories 266.8 calories, Carbohydrate 5.4 g, Cholesterol 32.4 mg, Fat 23.8 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 7.4 g, Sodium 296.7 mg, Sugar 2.1 g
BEET, WALNUT AND GORGONZOLA SALAD
Categories Salad Cheese Leafy Green Nut Vegetarian Quick & Easy Blue Cheese Walnut Beet Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Whisk olive oil, Sherry wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper.
- Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.
BEET SALAD WITH GORGONZOLA AND MAPLE DRESSING
This beautiful fall salad features thinly sliced raw beets, large chunks of creamy gorgonzola cheese and toasted pecans. The sweetness of the maple dressing balances the bitterness of the radicchio and escarole, both members of the chicory family. Serve it at your holiday meal alongside richer dishes like turkey, stuffing and mashed potatoes.
Time 40m
Yield Serves 6
Number Of Ingredients 16
Steps:
- Mix vinegar, maple syrup, shallot, thyme, mustard, salt and pepper until thoroughly combined. Slowly whisk in olive oil until emulsified. Adjust for seasoning.
- In a small bowl, toss sliced beets with ¼ cup dressing and allow to marinate for 15 minutes.
- In a large bowl, gently toss escarole and Treviso leaves with enough dressing to lightly coat. Divide among individual plates and top with sliced beets, gorgonzola and pecans. Finish with a couple grinds of black pepper over each salad.
RAW BEET, PEAR AND GORGONZOLA SALAD
Provided by Food Network
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the salad: Using a mandoline, slice the beets paper thin and arrange artfully on a platter. Core the pear and slice into thin lengthwise slices with a knife. Arrange the pears in fans on top of the beets. Add the gorgonzola dolce and garnish with whole mint leaves.
- For the dressing: Combine the extra-virgin olive oil and lemon juice in a small bowl. Mince the thyme and the mint leaves together and add to the bowl. Season with salt and pepper. Whisk to combine. Dress the salad right before serving.
ROASTED BEETS WITH WALNUT GORGONZOLA DRESSING
Provided by Todd English
Categories Salad Cheese Nut Vegetable Appetizer Roast Vegetarian Wheat/Gluten-Free Basil Walnut Arugula Beet Fall Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees.
- To roast the beets: Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets.
- Place the beets in a medium-sized mixing bowl and toss with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- To make the Walnut Gorgonzola Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil. Add the walnuts and cook until they are browned, about 2 to 3 minutes. Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.
- Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth. Transfer to the bowl with the walnuts and mix to combine.
- Divide the arugula between 4 to 6 plates and top with equal amounts of beets. Serve immediately with a large dollop of Walnut Gorgonzola Dressing.
ROASTED BEET SALAD WITH ORANGES & GORGONZOLA
Enjoy the variety of flavors in this beet salad with oranges! Our Roasted Beet Salad with Oranges & Gorgonzola features a white balsamic reduction for an unparalleled flavor experience. Zip up your menu with this sweet and savory springtime salad today.
Provided by My Food and Family
Categories Recipes
Time 1h35m
Yield Makes 4 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 425°F.
- Place beets in roasting pan or on baking sheet; drizzle with oil. Bake 45 min. to 1 hour or until tender. Remove from oven; cool 20 min. Remove skins. Slice beets; cut slices into strips.
- Meanwhile, bring vinegar and thyme to boil in small saucepan. Simmer on low heat 10 min. or until reduced to about 3 Tbsp. liquid, stirring occasionally. Strain and cool.
- Arrange endive, oranges, shallots and beets on serving platter. Drizzle with balsamic reduction; top with cheese and pepper.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 23 g, Fiber 5 g, Sugar 11 g, Protein 7 g
RAW BEET SALAD WITH TOASTED SUNFLOWER SEEDS AND GOAT CHEESE
This is less recipe than method and ingredients. Delicious. If your Mr. Wonderful doesn't like goat cheese - gorgonzola would also work. This is a beautiful salad - glistening deep red gratings of beets, greens and dots of goat cheese.
Provided by One Happy Woman
Categories Vegetable
Time 22m
Yield 4 salads, 3 serving(s)
Number Of Ingredients 10
Steps:
- Mix the shallots with the vinegars and let stand while you process the beets and toast the sunflower seeds.
- Peel the beets and grate them or process them in the food processor until they are of coarsely grated consistency.
- Toast the sunflower seeds (I stir them up quickly in a hot stainless steel pan and remove them from the pan as soon as they start to brown).
- Mix the rest of the dressing ingredients with the vinegar/shallot mixture and add half of this to the beets and chill until ready to assemble the salad.
- Mound the greens loosely in individual dishes, and divide the beet mixture amongst the plates.
- Dot with goat cheese, sprinkle with sunflower seeds and drizzle more of the dressing on the greens.
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