Easy Beet Pear And Goat Cheese Salad Recipes

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EASY BEET, PEAR, AND GOAT-CHEESE SALAD



Easy Beet, Pear, and Goat-Cheese Salad image

This salad is a rich blend of sweet and tangy flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h35m

Number Of Ingredients 9

1/4 cup fresh orange juice
1 tablespoon red-wine vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
Coarse salt and ground pepper
1 recipe Basic Roasted Beets
2 firm, ripe Bartlett pears, peeled, halved lengthwise, cored, and sliced 1/4 inch thick lengthwise
4 ounces soft goat cheese, crumbled
1/3 cup toasted pecans or walnuts, coarsely chopped

Steps:

  • In a medium bowl, whisk together juice, vinegar, oil, and mustard; season with salt and pepper.
  • Arrange beets and pears on four serving plates. Drizzle with dressing. Scatter cheese and nuts over, and season with more pepper, if desired. Serve immediately.

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 AND GOAT CHEESE SALAD



Beet and Goat Cheese Salad image

Provided by Christine Muhlke

Categories     easy, salads and dressings

Time 1h45m

Yield Serves 6

Number Of Ingredients 10

1 1/2 pounds (3 medium) red beets
1 1/2 pounds (3 medium) yellow beets (red beets may be substituted)
1 tablespoon plus 1 teaspoon olive oil
Kosher salt
2 tablespoons extra-virgin olive oil
2 teaspoons aged balsamic vinegar
4 ounces fresh soft goat cheese
Fleur de sel
Four-Pepper Mix or freshly ground black pepper
12 nasturtium leaves, optional

Steps:

  • Preheat the oven to 350 degrees. Rinse the beets and pat dry. Brush with olive oil, sprinkle with salt and wrap individually in aluminum foil. Place on a rimmed baking sheet and cook until fork-tender, 75 to 90 minutes. While still warm, cool, peel the beets and cut into wedges. In a large bowl, toss them with extra-virgin olive oil and vinegar.
  • Scoop the goat cheese into the middle of a large serving platter. Arrange the beets and their dressing on top and around the cheese. Sprinkle with fleur de sel and four-pepper mix to taste. If you choose, garnish with nasturtium leaves.

PEAR AND GOAT CHEESE SALAD



Pear and Goat Cheese Salad image

Make and share this Pear and Goat Cheese Salad recipe from Food.com.

Provided by Shawna Laufer

Categories     Pears

Time 8m

Yield 1 pear per serving, 8 serving(s)

Number Of Ingredients 7

1/4 cup pecans (about 1 ounce)
3 -4 cups salad greens, torn
4 bartlett pears
2 ounces goat cheese or 2 ounces chevre cheese
2 tablespoons balsamic vinegar
1 teaspoon sugar
1 tablespoon olive oil

Steps:

  • In a small skillet, dry roasted pecans over medium heat for 1 to 5 minutes; stirring frequently. Finely chop.
  • Meanwhile, arrange ½ cup salad greens on each of eight plates; set aside.
  • Cut pears in half lengthwise. With a melon baler, remove seeds and make a small, round cavity in each pear half.
  • Cut cheese into eight pieces; shape each into a ball. Roll in pecans and place one in each pear cavity. Arrange pears on lettuce.
  • Pour vinegar into a small bowl; add sugar, whisking until dissolved.
  • Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining pecans.

Nutrition Facts : Calories 140.6, Fat 6.4, SaturatedFat 1.9, Cholesterol 5.6, Sodium 46.2, Carbohydrate 20.4, Fiber 4.2, Sugar 12.9, Protein 2.7

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

ROASTED-PEAR AND GOAT CHEESE SALAD



Roasted-Pear And Goat Cheese Salad image

Provided by Molly O'Neill

Categories     salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 teaspoon well-aged balsamic vinegar
2 teaspoons sherry vinegar
1/4 teaspoon salt, plus more to taste
Dash of fresh ground black pepper, plus more to taste
2 tablespoons pumpkinseed oil
1 tablespoon canola oil
4 ripe pears, peeled, cored and cut into quarters
Olive oil spray
1 pound mesclun, rinsed and dried
8 ounces fresh goat cheese
1/2 cup toasted pumpkinseeds
1 tablespoon pumpkinseed oil

Steps:

  • Preheat oven to 350 degrees. To make the vinaigrette, combine the vinegars with the salt and pepper in a salad bowl. Slowly whisk in the pumpkinseed oil and then the canola oil. Adjust the seasoning with additional salt and pepper to taste, and set aside.
  • Place pears in a roasting pan that has been lightly sprayed with oil. Lightly spray the pears, and roast for 40 minutes, or until golden and nearly soft. Remove from the oven, and allow to cool slightly.
  • To assemble the salad, place the pear quarters in the center of each of four plates. Toss the mesclun with the vinaigrette; then, add the goat cheese in small pinches and toss carefully. Surround the pears with the goat cheese salad. Sprinkle the toasted pumpkin seeds over the arrangement. Drizzle 1 tablespoon pumpkinseed oil over the pears, and serve.

Nutrition Facts : @context http, Calories 408, UnsaturatedFat 17 grams, Carbohydrate 32 grams, Fat 28 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 440 milligrams, Sugar 19 grams, TransFat 0 grams

ROASTED BEET, PEACH AND GOAT CHEESE SALAD



Roasted Beet, Peach and Goat Cheese Salad image

This salad is a bit of work, but it's so delicious and always impresses guests. Mache can be hard to find, so you may omit it and just use arugula, but it adds a great nutty flavor if you can find it.

Provided by Megancake

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 2h40m

Yield 2

Number Of Ingredients 10

2 beets, scrubbed
1 bunch mache (lamb's lettuce), rinsed and dried
1 bunch arugula, rinsed and dried
2 fresh peaches - peeled, pitted, and sliced
2 shallots, chopped
¼ cup pistachio nuts, chopped
1 (4 ounce) package goat cheese, crumbled
¼ cup walnut oil
2 tablespoons balsamic vinegar
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
  • Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.

Nutrition Facts : Calories 691.2 calories, Carbohydrate 37.7 g, Cholesterol 44.8 mg, Fat 52.8 g, Fiber 7.7 g, Protein 23.2 g, SaturatedFat 15.2 g, Sodium 555.4 mg, Sugar 21.8 g

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