GOLDEN BEET AND CITRUS SALAD
Provided by Trisha Yearwood
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Place the beets on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil and sprinkle generously with salt and pepper. Place the orange peels among the beets. Fold the aluminum foil up and around the beets to create a closed packet.
- Place the packet on a baking sheet and roast until the beets are tender and the edges of the orange peels begin to caramelize, 45 to 50 minutes. Open the packet carefully and discard the orange peels. Allow the beets to cool slightly, about 10 minutes.
- Meanwhile, prepare the components of the salad: Slice the peeled oranges into 1/4-inch-thick rounds. Use a horizontal peeler to make long, thin strips of the cucumber from end to end. Make the dressing by whisking the Greek yogurt with the mint and lemon zest and juice in a small bowl. Season the dressing with salt and pepper. Set aside.
- Once the beets have cooled slightly, use the edge of a paring knife to peel off the skins. Slice the beets into 1/4-inch-thick rounds.
- To assemble the salad, arranges the sliced beets in a shingled pattern on a serving platter. In between every 2 to 3 slices of beets, slip a round of orange into the mix. Using a small spoon, dollop the yogurt dressing onto the salad. Curl the cucumber ribbons over the surface of the salad. Drizzle the platter with the remaining 2 tablespoons olive oil. Sprinkle with the pistachios and pomegranate seeds. Serve chilled or at room temperature.
GOLDEN AND CRIMSON BEET SALAD WITH ORANGES, FENNEL, AND FETA
Provided by Alfred Portale
Categories Salad Herb Appetizer Roast Vegetarian Feta Orange Fennel Beet Healthy Hazelnut Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Place all beets in 9x9x2-inch metal pan. Drizzle 3 tablespoons oil over; sprinkle with salt and pepper and toss to coat. Cover pan with foil and roast beets until tender, about 1 1/2 hours. Uncover and cool completely. Peel beets, cut into 1/2-inch cubes, and place in large bowl, each color on opposite side; sprinkle with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
- Cut all peel and pith off oranges. Working over medium bowl to catch orange juice, cut between membranes, releasing segments. Add 1 cup orange segments, fennel, mint, parsley, hazelnuts, and shallot to bowl with beets. Transfer 2 teaspoons orange juice to small bowl; whisk in vinegar and remaining 2 tablespoons olive oil. Season dressing to taste with salt and white pepper. Stir into beet mixture.
- Mound salad on large platter. Drain remaining orange segments; arrange on salad. Sprinkle with cheese.
BEET, FENNEL AND MANDARIN ORANGE SALAD
Roasted beets and sweet oranges are dressed with a sherry-shallot vinaigrette in this flavorful salad.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Place beets in medium roasting pan, add water to cover bottom of pan; cover with foil. Roast 40 to 45 minutes or until beets are tender and can be pierced with a fork or knife.
- Cool slightly; remove skin from beets and cut into wedges.
- Trim off fennel leaves and stalk; cut into very thin slices.
- Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
- Sprinkle cheese over salad.
BEETROOT FENNEL & ORANGE SALAD
A light, fresh & seasonal lunch idea
Provided by fitnaturally
Time 10m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Trim, peel & slice the beetroot
- Cut the peel from the orange & then slice crossways
- Trim & thinly slice the fennel
- Trim & slice the radish
- Whisk together oil & vinegar then season to taste
- Lightly toast the seeds in a dry frying pan
- Layer the spinach, beetroot, fennel, orange & radish slices on a plate.
- Drizzle over the dressing, scatter the parsley leaves & sprinkle with toasted seeds
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