Honey Beet Salad Recipes

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HONEY BALSAMIC BEET SALAD



Honey Balsamic Beet Salad image

Take this honey balsamic dressing-coated beet salad recipe from appetizer to entree by adding chicken, steak, or salmon.

Provided by BHG Test Kitchen

Time 1h

Number Of Ingredients 9

2 pound baby beets, trimmed and scrubbed
0.5 cup balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey
0.125 teaspoon salt
0.125 teaspoon ground black pepper
2 cup watercress or arugula
1.5 cup cooked quinoa
Chopped fresh tarragon

Steps:

  • Preheat oven to 400°F. Place beets in a 3-quart rectangular baking dish. In a small bowl whisk together the balsamic vinegar, olive oil, and honey. Pour over beets. Sprinkle with salt and pepper. Cover and roast in a 400°F oven for 40 minutes or until beets are tender when pierced with a knife.
  • On a platter combine watercress, quinoa, and beets. Drizzle with the roasting liquid. Top with chopped tarragon.

Nutrition Facts : Calories 113 kcal, Carbohydrate 20 g, Cholesterol 5 mg, Protein 3 g, SaturatedFat 1 g, Sodium 106 mg, Sugar 10 g, Fat 3 g, UnsaturatedFat 1 g

MOROCCAN COLD BEET SALAD WITH VINAIGRETTE



Moroccan Cold Beet Salad With Vinaigrette image

Fresh beets are naturally sweet, very healthy, and a colorful addition to the table. Enjoy them in this easy salad with a lemon vinaigrette.

Provided by Christine Benlafquih

Categories     Salad     Side Dish     Salad

Time 1h45m

Yield 4

Number Of Ingredients 7

2 pounds red beetroots
2 tablespoons fresh parsley (chopped)
2 1/2 tablespoons lemon juice
2 tablespoons vegetable oil
Optional: salt (to taste)
Optional: pepper (to taste)
Optional: red onion (minced or slivered, to taste)

Steps:

  • Gather the ingredients.
  • Rinse the beetroots. Place in a pot or pressure cooker and cover with cold water. Boil or pressure cook the beets until tender. Test by piercing the beet with a sharp knife; if it can be inserted into the center, the beet is cooked. This can take up to an hour and a half when boiling, and up to 40 minutes when pressure cooking-how long depends on how large the beets are. If the beets you're cooking are different sizes, simply check the cooking at intervals and remove the beets one by one as they're done, drain the beets, rinse under cold running water and slide the skins off while the beets are still warm.
  • Allow the beets to cool.
  • Cut the beets into 1/4-inch to 1/2-inch slices of uniform thickness, and then cut each slice into uniformly sized cubes.
  • Transfer the cubed beets to a large bowl and combine with the remaining ingredients, seasoning to taste with salt and pepper. Cover tightly and refrigerate at least an hour or overnight.
  • Prior to serving, taste the salad and adjust the seasoning if desired. The salad may be garnished with freshly slivered onion or a little more parsley.

Nutrition Facts : Calories 162 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 1 g, Sodium 178 mg, Sugar 18 g, Fat 7 g, ServingSize 2 pounds (4 servings), UnsaturatedFat 0 g

BALSAMIC ROASTED BEET SALAD



Balsamic Roasted Beet Salad image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

8 medium-size beets, tops removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1/3 cup roasted, salted Marcona almonds, toasted
4 ounces soft goat cheese, such as Montrachet, crumbled

Steps:

  • Preheat the oven to 400 degrees.
  • Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
  • Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
  • Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

BIAGGI'S HONEY ROASTED BEET SALAD RECIPE - (4.8/5)



Biaggi's Honey Roasted Beet Salad Recipe - (4.8/5) image

Provided by sherryl61

Number Of Ingredients 22

Honey Balsamic Dressing
1/2 1/2 1/2 cup balsamic vinegar
3 3 3 tbl honey
1/2 1/2 1/2 tsp salt
1/2 1/2 1/2 tsp pepper
1 1 1 cup olive oil
Fresh Roasted Beets
2 2 2 lb. fresh, whole beets
6 6 6 cups water
4 4 4 oz. white vinegar
Pinch Pinch kosher salt
1 1 1 cup Honey Balsamic Dressing
4 4 4 tsp honey
Dash Dash salt & pepper
4 4 4 oz. fresh arugula
1/4 1/4 1/4 cup Honey Balsamic Dressing
3 3 3 cups fresh roasted beets
2 2 2 avocadoes, diced
1/4 1/4 1/4 cup dried cranberries
10 10 10 oz. goat cheese
5 5 5 oz. walnuts, finely chopped
Cracked black pepper

Steps:

  • In large bowl whisk together balsamic vinegar and honey. Add the salt & pepper, whisk until well blended. While continuing to whisk, slowly add the olive oil. Place in refrigerator until ready to use. Yields 1 ½ cups of dressing. Preheat oven to 400°. Rinse beets under cold water. Place water, vinegar and salt in a large pot and bring to a boil. Place beets in boiling water bring water back to a boil. Reduce heat to medium and cook the beets for 15 minutes. Allow beets to cool down in the pot for 1 hour or until cool enough to handle. Cut top and bottom off the beets, remove skin with a paring knife. Cut beets into quarters and then cut the quarters in half or thirds, depending on the size to yield 1" pieces. In a large bowl whisk together ¼ cup of the Honey Balsamic Dressing, honey and salt & pepper. Add the beets and toss together until all pieces are coated. Place a sheet of foil on a sheet pan, transfer beets to pan and spread out evenly. Bake in oven for 15 minutes. Remove from oven and allow to cool for 15 minutes. Transfer to mixing bowl and add the remaining Honey Balsamic Dressing, toss well and place in refrigerator to cool until ready to use. Separate goat cheese into 10 equal portions; roll each portion into a ball and flatten to create patties; coat each goat cheese patty with chopped walnuts. Arrange arugula on a large platter; evenly drizzle Honey Balsamic Dressing over arugula. Spread the fresh roasted beets, avocado and cranberries evenly across to top of the arugula. Place the pieces of goat cheese down the center of the plate. Garnish with cracked black pepper and serve.

ORANGE AND BEET SALAD



Orange and Beet Salad image

This jewel-colored orange and beet salad is one where I just kept adding touches until I got it just the way I want it. -Jessie Apfe, Berkeley, California

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 6 servings.

Number Of Ingredients 15

4 medium fresh beets (about 1 pound)
1 tablespoon olive oil
8 cups spring mix salad greens
2 medium oranges, peeled and sectioned
1/2 cup crumbled feta cheese
DRESSING:
1/3 cup orange juice
2 tablespoons mayonnaise
1 tablespoon grated orange zest
1 tablespoon brown sugar
1 tablespoon cider vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/8 teaspoon ground allspice

Steps:

  • Preheat oven to 400°. Scrub beets and trim tops to 1 in. Place beets on a double thickness of heavy-duty foil (about 24x12-in.); drizzle with oil. Fold foil around beets, sealing tightly. Place on a baking sheet. Roast 55-65 minutes or until tender. Open foil carefully to allow steam to escape., When cool enough to handle, peel and slice beets. Divide salad greens, beets and oranges among six salad plates. Sprinkle with cheese. In a small bowl, whisk dressing ingredients; serve with salads.

Nutrition Facts :

CHILLED BEET SALAD



Chilled Beet Salad image

We enjoy fresh beets all summer long. This ruby-red dish is an excellent change from the typical tossed salad and pairs well with any sandwich and entree.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 8

1/2 pound fresh beets
1/4 small red onion
3 tablespoons balsamic vinegar
1 tablespoon canola oil
1-1/2 teaspoons minced fresh basil
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Scrub beets and trim tops to 1 in. Place in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool., Peel beets and thinly slice. Transfer to a small bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate overnight.

Nutrition Facts : Calories 105 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 340mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

BEET SALAD



Beet Salad image

Slightly sweet, this salad would be a classy accompaniment to any party.

Provided by Robbie Rice

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 1h5m

Yield 16

Number Of Ingredients 12

4 bunches fresh small beets, stems removed
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons white wine vinegar
1 tablespoon honey
2 tablespoons Dijon mustard
1 teaspoon dried thyme, crushed
½ cup vegetable oil
salt and pepper to taste
2 medium heads Belgian endive
1 pound spring lettuce mix
1 cup crumbled feta cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice.
  • For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat.
  • Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them, and top with diced beets and feta cheese.

Nutrition Facts : Calories 166.2 calories, Carbohydrate 14.9 g, Cholesterol 8.3 mg, Fat 10.8 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 2.8 g, Sodium 253.6 mg, Sugar 8.8 g

BEET SALAD WITH HONEY-LAVENDER DRESSING



Beet Salad with Honey-Lavender Dressing image

The familiar beet-and-goat-cheese salad gets a fresh, vibrant update with Swiss chard and yellow and candy-striped beets tossed in a sweet, tangy honey-lavender dressing. Use a mandoline or other adjustable-blade slicer (or a sharp chef's knife) to thinly slice the baby beets.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 3h

Number Of Ingredients 15

6 medium beets (2 1/4 pounds total), preferably a mix of yellow and red
Extra-virgin olive oil, for drizzling
Coarse salt
1 tablespoon extra-virgin olive oil
2 medium shallots, thinly sliced (1 cup)
1/3 cup honey
1/2 teaspoon fresh lavender leaves
1 large egg yolk
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1 cup safflower oil
2 bunches baby chard or 1 bunch Swiss chard (about 1 pound), stems removed, leaves torn into 1-inch pieces
1/2 cup pecans (2 ounces), toasted and salted
8 ounces fresh goat cheese, crumbled
2 baby Chioggia beets, scrubbed and thinly sliced

Steps:

  • Beets: Preheat oven to 350 degrees. Drizzle medium beets with olive oil in a baking pan; season with salt. Place in a single layer and add 1 cup water. Cover with parchment, then foil, and roast until knife-tender, about 1 1/2 hours. When cool enough to handle, rub off peels with paper towels (use a paring knife for tough spots); discard. Cut beets into bite-size pieces.
  • Dressing: Meanwhile, heat olive oil in a medium saute pan over low. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Add honey and lavender; simmer until lavender is fragrant, about 5 minutes. Let cool 5 minutes. Puree with yolk, vinegar, and mustard in a blender or food processor until smooth. With machine running, slowly add safflower oil until combined. (If dressing is too thick, add water, 1 teaspoon at a time.)
  • Salad: Combine roasted beets, chard, and pecans in a bowl. Lightly toss with 1/4 cup dressing. Place 1 tablespoon dressing on bottom of each plate, then add salad mixture and goat cheese, dividing evenly. Top with baby beets and serve, with remaining dressing on the side.

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Top Asked Questions

How to cook beets in a salad?
Instructions Wash beets and cut off stems. Wrap beets in aluminum foil after drizzling with olive oil. In a large salad bowl, add the greens. Top with sliced beets, avocado, cheese, pistachios and dried cranberries and toss together. Serve with honey balsamic vinaigrette dressing.
What is Beet salad with goat cheese and honey?
This beet salad with goat cheese and honey is a simple vegetarian meal of roasted beets, creamy goat cheese, fresh watercress, and a honey drizzle. Want it? Click it. Preheat the oven to 400ºF (204ºC). Divvy the beets into 2 piles—golden and red. Rip off a couple of sheets of heavy-duty aluminum foil.
How to make balsamic vinaigrette with beets?
In a small bowl, whisk together balsamic vinaigrette ingredients. Pouring balsamic dressing over beet and goat cheese salad. Add greens to a large platter or bowl. Top with sliced beets, toasted pecans, crumbled cheese, dried cranberries. Drizzle on balsamic vinegar and serve.
What do you put on a pear and Beet salad?
This Amazing Pear and Beet Salad is fresh, zingy, and absolutely delicious. It's a perfect combination of crisp-tender pears, sweet roasted beets, mixed greens all tossed in a honey vinaigrette. In a large bowl add the roasted beets, spinach, pears, feta cheese and walnuts.

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