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
CHOPPED SUMMER SALAD
This is the perfect, crunchy salad for warm nights.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Slice endive into 1/2-inch-thick pieces, and transfer to a large bowl. Add cucumber, parsley, mint, cilantro, tomatoes, and red pepper.
- In a medium bowl, whisk together vinegar and lemon juice. Season with salt and black pepper. Whisk in olive oil until combined.
- Pour dressing over salad, and toss to combine. Serve salad over a dish of herbed veal chops.
CHOPPED SUMMER SALAD WITH BEETS AND GOAT CHEESE
Provided by Molly O'Neill
Categories salads and dressings
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the beets, sugar and 1 tablespoon vinegar and cover with salted water by 1 inch. Bring to a boil, lower the heat and simmer, covered, until very tender, about 45 minutes. Drain and place in a bowl in the refrigerator to cool. When cool, rub the skins off with your hands. Discard the skins. Slice the beets into 16 thin slices.
- In a small bowl, make a vinaigrette by whisking together the mustard and remaining 1 tablespoon vinegar. While whisking vigorously, slowly drizzle in the oil until incorporated. Season with salt and pepper.
- In a large bowl, toss together the radishes, tomatoes, onion, scallion and lettuce with the vinaigrette mixture and season with salt and pepper.
- Arrange 4 beet slices in the center of a plate and season with salt and pepper. Place 3 slices of goat cheese in the form of a triangle on top of the beets and top with 1/4 of the salad mixture. Repeat with the remaining ingredients and serve.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 33 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 19 grams, Sodium 741 milligrams, Sugar 12 grams, TransFat 0 grams
ROASTED BEET AND GOAT CHEESE SALAD WITH SUMMER GREENS
Steps:
- Preheat the oven to 425 degrees F.
- Separately wrap the beets tightly in double layers of foil with the vinegar, 2 tablespoons olive oil and thyme leaves, and season well with salt and pepper. Roast in the middle of the oven until tender, 1 to 1 1/2 hours. Unwrap the beets and allow to cool.
- To make the vinaigrette, whisk the lemon juice and shallots in a small bowl. Add the remaining olive oil in a steady stream. Season with salt and pepper.
- When the beets are cool enough to handle, slip off the skins and discard. Separately cut the golden and red beets into 1/2-inch dice and put in separate bowls. Drizzle with the vinaigrette and season with salt and pepper.
- Divide the beets onto 6 salad plates. Toss the arugula with the vinaigrette to coat and gently mound on top of the beets. Crumble the goat cheese on top. Serve immediately.
GOAT CHEESE-BEET CHIP SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 tablespoons each red wine vinegar and olive oil, 1/4 teaspoon kosher salt and a few grinds of pepper in a large bowl. Add 1 head chopped romaine lettuce, 1 thinly sliced halved Persian cucumber, 1/4 cup crumbled goat cheese and 1/4 cup chopped dill. Toss in 2 cups beet chips.
SUMMER SALAD WITH GOAT CHEESE (DUTCH)
Posted for ZWT6, this sounds fabulous! Adapted from godutch.com The amounts for the salad greens and arugula seem low to me, I will probably add more when I make this. You can substitute the nectarines for strawberries, blueberries, and/or apples if desired.
Provided by noway
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the goat cheese into long slivers of about 1/3" wide.
- Peel the nectarines and divide them in segments.
- Heat a heavy skillet or stovetop grill pan. Thinly brush the nectarine segments with about 1 tbsp walnut oil. Grill them for a minute each side and take from the pan.
- Squeeze the half lemon over a small bowl, add honey, remaining walnut oil, fresh ground black pepper and salt to taste and whisk into a smooth dressing.
- Pour the dressing over the salad greens and goat cheese.
- Put the salad into four bowls and garnish with the grilled nectarine segments.
- Serve with a wholewheat baguette and a fruity wine such as Sangria if desired.
Nutrition Facts : Calories 463.2, Fat 38.2, SaturatedFat 12.4, Cholesterol 39.2, Sodium 262.7, Carbohydrate 20.7, Fiber 3.8, Sugar 14.4, Protein 14.7
BEET AND GOAT CHEESE SALAD
Provided by Mark Bittman
Categories salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel, rinse, and quarter or slice beets. Place in a small saucepan with 1/2 cup water and the olive oil. Cook at a moderate boil, covered, until beets are tender, about 20 minutes. Add more water if pan dries out during cooking. When beets are done, uncover, raise heat to high, and cook until liquid is reduced to about 1/4 cup, then cool.
- Arrange greens on a platter. If beets are quartered, cut into small chunks. Combine cooking liquid of beets with salt, pepper, vinegar and tarragon. Taste, and add a little more olive oil or vinegar if necessary: mixture should be sharp.
- Put beets on greens and cheese on top, or alternate cheese and beets. Drizzle dressing over all, and serve.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 9 grams, Sodium 669 milligrams, Sugar 9 grams
BEET SALAD WITH GOAT CHEESE
This lettuce-free salad combined cooked beets with olive oil, balsamic vinegar, lemon juice, chopped mint and a bit of chevre. Adapted from a recipe by Kerry Saretsky at Serious Eats. http://bit.ly/jchz9p
Provided by DrGaellon
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grate the beets in a food processor or on a box grater. Squeeze to remove most of the liquid.
- Combine dry beet shreds with oil, vinegar, lemon juice, salt, and pepper. Top with goat cheese and mint.
Nutrition Facts : Calories 138.5, Fat 11.1, SaturatedFat 3.9, Cholesterol 11.2, Sodium 117.7, Carbohydrate 6.5, Fiber 1.1, Sugar 5.2, Protein 4
EASY ROASTED BEET SALAD WITH GOAT CHEESE
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
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
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