Beet Salad With Ricotta Salata And Black Olive Croutons Recipes

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BEET SALAD WITH RICOTTA SALATA AND BLACK OLIVE CROUTONS



Beet Salad with Ricotta Salata and Black Olive Croutons image

Provided by Barbara Lynch

Categories     Salad     Cheese     Leafy Green     Olive     Vegetable     Side     Roast     Vegetarian     Beet     Fall     Healthy     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

For croutons
2 tablespoons prepared black olive paste (not tapenade)
1 tablespoon extra-virgin olive oil
2 slices firm white sandwich bread, crusts discarded and bread cut into 1/4-inch dice (1 cup)
For salad
3 pounds baby (1-inch) beets with greens (about 40), stems trimmed to 3/4 inch
3 ounces frisée (French curly endive), cut into bite-size pieces, or baby arugula (2 cups)
1/4 pound ricotta salata
For vinaigrette
1/3 cup finely chopped shallot
1 1/2 tablespoons whole-grain mustard
1 1/2 tablespoons white-wine vinegar
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons soy sauce
1/4 teaspoon salt
3 tablespoons grapeseed oil

Steps:

  • Make croutons:
  • Put oven rack in middle position and preheat oven to 400°F.
  • Stir together olive paste, oil, and a pinch of pepper in a bowl, then add bread, gently tossing to coat. Spread bread in 1 layer in a shallow baking pan and toast, stirring once, until golden, 8 to 10 minutes. Cool in pan on a rack, then transfer to a small bowl.
  • Roast beets for salad:
  • Increase oven temperature to 425°F.
  • Wrap beets tightly in double layers of foil in 4 bundles (about 10 beets each) and roast until tender, about 1 hour.
  • Carefully unwrap beets and, when cool enough to handle, slip off and discard skins. Trim beets and halve lengthwise.
  • Make vinaigrette while beets cool:
  • Whisk together shallot, mustard, vinegar, lemon juice, soy sauce, and salt in a small bowl, then add oil in a slow stream, whisking until emulsified. Season with pepper.
  • Assemble salad:
  • Toss beets with 1/4 cup vinaigrette in a bowl, then season with salt and pepper. Divide beets among 8 plates and top with frisée. Drizzle frisée with remaining vinaigrette and sprinkle croutons on top. Shave thin slices of ricotta salata over each salad using a cheese plane or a vegetable peeler.

ROASTED BEET SALAD WITH OLIVES AND FETA



Roasted Beet Salad With Olives and Feta image

This recipe originates from Ms. Paula H. Deen, a true-blue southern Steel Magnolia. Isn't she the absolute best? What a great recipe for a picnic or potluck!

Provided by Mercy

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

2 (15 1/2 ounce) cans beets, sliced and drained
2 cloves garlic, chopped
1 teaspoon olive oil
1 1/2 cups feta cheese, crumbled
1/2 cup ripe olives, sliced
1/4 cup fresh dill, chopped
1/2 cup olive oil
1/4 cup rice wine vinegar
salt and pepper, to taste
1 dash Tabasco sauce

Steps:

  • Spray a broiler pan with non-stick cooking spray.
  • Toss the beets with the garlic and 1 teaspoon olive oil and arrange in a single layer on the broiler pan.
  • Broil on high for approximately 10 to 15 minutes, turning every 2 or 3 minutes until the edges of the beets start to brown.
  • Remove the beets from the oven and cool to room temperature.
  • Toss the beets with the remaining ingredients and serve.

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