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
GREEN BEAN AND EGG SALAD WITH GOAT CHEESE DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 51m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Thinly slice half the onion; soak in cold water. Mince 1 tablespoon of the remaining onion half; process with the goat cheese, buttermilk, vinegar, olive oil, horseradish, mustard, 1/4 teaspoon salt, and pepper to taste in a blender until smooth. Add 1 tablespoon water if needed.
- Put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 18 minutes. Drain and pat dry. Meanwhile, put the eggs in another pot of salted water; boil for 8 to 10 minutes, then remove to a bowl of cold water. Add the green beans to the same pot of boiling water; cook until crisp-tender, about 3 minutes. Drain, run under cold water and pat dry. Peel and slice the eggs.
- Drain the red onion slices. Toss in a bowl with the salad greens, green beans and half of the dressing. Top with the potatoes, tomato and hard-boiled egg slices. Drizzle with the remaining dressing.
- Per serving: Calories 300; Fat 13.5 g (Sat. 5 g; Mono. 5.5 g; Poly. 1.4 g); Cholesterol 222 mg; Sodium 260 mg; Carbohydrate 31 g; Fiber 6 g; Protein 16 g Photography by Antonis Achilleos.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 300 calorie, Fat 13.5 grams, SaturatedFat 5 grams, Cholesterol 222 milligrams, Sodium 260 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 16 grams
GREEN SALAD WITH BAKED GOAT CHEESE
I combined my favorite parts of a variety of salads to create this masterpiece. The warm baked cheese and crunchy croutons are wonderful complements to the crisp salad greens.-Deb Morris, Wevertown, New York
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cut goat cheese into eight slices; brush both sides with olive oil and coat with bread crumbs. Place on an ungreased baking sheet. Bake until cheese is bubbly, 5-6 minutes., In a large bowl, combine salad greens, cranberries, walnuts and bacon; transfer to a platter. Top with cheese and croutons. Serve with dressing of your choice.,
Nutrition Facts : Calories 148 calories, Fat 10g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 192mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
BEETS & GREENS SALAD
Take some greens, add some beets and cheese, then complete with a little crunch! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place greens in a large bowl. Drizzle with vinaigrette; toss to coat. Top with beets, cheese and pumpkin seeds. Serve immediately.
Nutrition Facts : Calories 86 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 284mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
GREEN SALAD WITH ROASTED BEETS AND PICKLED RHUBARB
Simple yet gorgeous, this spring salad of roasted beets and tender lettuces really pops thanks to the addition of Pickled Rhubarb.
Provided by Sarah Carey
Categories Food & Cooking Salad Recipes
Time 1h25m
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Scrub beets, then place on a piece of parchment-lined foil. Drizzle with 1 tablespoon oil; season with salt and pepper. Wrap in foil and roast until fork-tender, about 1 hour. Let stand until cool enough to handle. Rub off skins and discard. Halve beets and cut into 1/2-inch wedges (you should have 1 1/2 cups).
- Whisk pickling liquid into mustard, then gradually whisk in remaining 4 tablespoons oil and dill; season to taste. Toss lettuce, beets, and pickled rhubarb with 2 to 3 tablespoons dressing; season to taste. Serve, sprinkled with more herbs and drizzled with more dressing.
BEET SALAD WITH MIXED GREENS
Mustard greens salad with great flavor.
Provided by Di
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place a sheet pan on the lower oven rack.
- Place beets on a sheet of aluminum foil. Drizzle with 1 tablespoon oil. Fold edges of the foil around the beets to make a sealed pouch.
- Place pouch on the center rack of the oven, so the sheet pan below can catch any drippings. Roast until beets are tender when pierced with a knife, 50 to 60 minutes. Remove beets from the oven. Open the pouch and allow to cool.
- Rub a paper towel on the cooled beets to remove skin. Cut into small pieces. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper. Set aside.
- Chop grapefruit segments. Transfer fruit and any accumulated juices into a small bowl.
- Combine mustard greens, beet greens, romaine lettuce, chopped grapefruit and juice, red onion, 1/4 cup olive oil, garlic, and lemon juice in a large bowl; mix well. Season with salt and pepper.
- Divide greens among 6 salad bowls. Top with roasted beets and garnish with goat cheese and dill.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 13.6 g, Cholesterol 1.9 mg, Fat 14.8 g, Fiber 4.1 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 100.9 mg, Sugar 8.3 g
GREENS AND BEANS SALAD WITH BAKED GOAT CHEESE AND JAMMY EGGS
Maximize your sheet pan to put a twist on a Niçoise salad. Haricots verts, cherry tomatoes and cannellini beans all roast at the same time while herb-crusted goat cheese gets warm and French bread becomes toasty. The best part of this salad (besides the perfectly jammy soft-boiled egg!) is that it's ready in 20 minutes.
Provided by Gabriela Rodiles
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Fill a small pot with water, cover and bring to a boil over high heat. Fill a medium bowl with ice water.
- Place the haricots verts in one even row on one short-side of a rimmed baking sheet and the tomatoes in the bottom middle of the baking sheet. Drizzle the vegetables with 2 tablespoons of the oil and evenly distribute the lemon zest, 1/2 teaspoon salt and a few cracks of pepper. Toss each vegetable individually to coat. Place the beans, 2 tablespoons of the oil, the herbs de Provence, 1/2 teaspoon salt and a few cracks of pepper in the center of a 13-inch piece of aluminum foil. Toss to combine. Fold up the edges of the foil packet to seal and place on the other short-side of the baking sheet. Broil until the tomatoes begin to blister, about 5 minutes.
- Meanwhile, add the eggs to the boiling water and lower the heat to medium-low. Simmer the eggs for a jammy yolk, about 6 minutes. Transfer the eggs to the ice water. After cooling for about 1 minute, peel the shells off the eggs under cool running water.
- Drizzle the bread with 1 tablespoon of the oil and season with a pinch of salt. Add the goat cheese and bread to the open area left on the baking sheet. Continue to broil until the bread has toasted, the tomatoes are blistered, the haricot verts are charred and the cheese has softened, about 6 minutes.
- Meanwhile, whisk together the lemon juice, the remaining 1 tablespoon oil, 1/4 teaspoon salt and a few cracks of pepper in a small bowl.
- Arrange a few pieces of butter lettuce on each plate. Divide the roasted vegetables, warmed goat cheese and kalamata olives between the plates. Add 3 slices of bread and a halved egg to each plate. Finish with a pinch of salt and pepper on the egg, plus a drizzle of lemon dressing on the lettuce.
GREEN SALAD WITH PICKLED BEETS, EGGS, AND GOAT CHEESE
I made this salad specifically to use some of the wonderful beets I pickled in cumin, coriander, and clove. It was a hit at my family Christmas party, and I hope it will be a hit in your home, too!
Provided by jewelsf
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- combine lettuce mix, beets, cucumber, eggs, and cheese. Serve with vinaigrette dressing on the side.
Nutrition Facts : Calories 106.3, Fat 4.1, SaturatedFat 1.3, Cholesterol 139.9, Sodium 197.8, Carbohydrate 12.4, Fiber 1.9, Sugar 9.4, Protein 5.7
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- Arrange your lettuce, mixed greens and/or kale on two plates. Place half of each of the rest of the ingredients around your plate on top of the greens. The beets, chévre goat cheese, and pecans. Sprinkle 1 tbsp of the dill on top.
- Use the remaining ingredients to dress the salad. Drizzle the olive oil, balsamic reduction, and pickled beet juice over the salad. Sprinkle with salt and pepper how you like it and serve.
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