WARM MAPLE AND ORANGE BEET SALAD
If you have parchment, you can cook these beets in the microwave in a pouch, a la en papillote. Just lay out a rectangle large enough to hold the beets (say 11 by 14 inches) place the beets in the center and fold one end over to the other, like a book. Start rolling and crimping starting from one edge to the other-as you would a hand pie or empanada-until the beets are sealed inside.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Scrub the beets, pat them dry and put into a paper bag. Place the bag into the microwave on a microwave-safe plate and cook on high power in 2 minute increments, until tender when pierced with a knife, 10 to 12 minutes total. When cool enough to handle, peel off the skin with a paring knife. Quarter the beets and cut each segment into 1/2-inch wedges. Transfer to a medium bowl.
- Coarsely chop the pecans. Toast in a small, dry skillet over medium heat, stirring the pecans around frequently, until very aromatic, but not blackened, about 5 minutes. Remove from the skillet to a bowl to cool.
- Juice the orange over a small bowl. Combine 1/4 cup of the orange juice and the maple syrup in the same small skillet. Boil the mixture over medium heat until reduced to a thick syrup (about 2 tablespoons), about 5 minutes. Whisk the mustard into the syrup, remove from the heat and add to the cooked beets. Stir in the pecans and 1 teaspoon of the remaining orange juice. Season with salt and pepper and toss to combine.
Nutrition Facts : Calories 256 calorie, Fat 12 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 254 milligrams, Carbohydrate 36 grams, Fiber 6 grams, Protein 4 grams, Sugar 28 grams
BEET-ORANGE SALAD
Steps:
- Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.
Nutrition Facts : Calories 211 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 96 milligrams, Carbohydrate 20 grams, Fiber 5 grams, Protein 3 grams, Sugar 14 grams
BEET, ORANGE AND ARUGULA SALAD
The oranges in this sweet and pungent salad will look like blood oranges after they sit for a little while with the beets. This makes a pretty Christmas salad. Try to find the wispy wild arugula, which is more pungent than regular arugula.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, salads and dressings, appetizer
Time 10m
Yield Serves 4
Number Of Ingredients 11
Steps:
- In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
- Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 14 grams
BEET, ORANGE AND APPLE SALAD
This is a colorful and delicious autumn salad.
Provided by Barrett
Categories Salad Fruit Salad Recipes Apple Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.
- Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
- Trim and peel off skins; cut into 8 wedges.
- Peel and section orange. In a bowl, combine orange sections, beets and apples.
- Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.
- Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 32.4 g, Fat 3.9 g, Fiber 6.3 g, Protein 3.7 g, SaturatedFat 0.5 g, Sodium 306.3 mg, Sugar 24.8 g
ORANGE AND BEET SALAD
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
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 :
BEET ORANGE SALAD
Categories Salad Side Vegetarian Low Sodium Orange Beet Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 8
Steps:
- In a kettle combine the beets with enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the beets removing the small ones as they are done, for 40 to 50 minutes, or until they are tender. Drain the beets and let them cool. The beets may be cooked 1 day in advance and kept covered and chilled. Peel the beets and cut them into 1-inch wedges.
- In a small saucepan combine zest, the orange juice, the sugar, the vinegar, and the bay leaf and boil the mixture until it is reduced to about 1/4 cup. Discard the bay leaf and let the mixture cool. In a large bowl whisk together the orange mixture, the oil, and salt and pepper to taste until the dressing is emulsified, add the beets and the onion, and combine the salad well.
ORANGE, BEET, AND PARMIGIANO-REGGIANO SALAD
By now you all know I love Parmigiano-Reggiano, the "King of Cheeses". Here's a lovely salad from a book on cheeses by Nancy Radke.
Provided by Mamie37
Categories Oranges
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pat beets dry.
- Arrange beets and orange slices on chilled plates.
- Toast walnuts in a preheated 350 degree oven until light golden brown, about 10 minutes.
- Chop finely sprinkle over the beets and oranges.
- Whisk together orange juice, lemon juice and salt.
- Add oil in a thin, steady stream, whisking constantly.
- Pour dressing over salad.
- Make 1/2 cup of thin slivers of Parmigiano-Reggiano with a vegetable peeler.
- Scatter over the salad.
- Season with salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 209.8, Fat 13.9, SaturatedFat 2.7, Cholesterol 6.9, Sodium 317, Carbohydrate 17.3, Fiber 3.5, Sugar 13, Protein 6.5
More about "orange beet and parmigiano reggiano salad recipes"
BEET & ORANGE SALAD RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
ROASTED BEET AND ORANGE SALAD WITH CITRUS VINAIGRETTE
From sweetandsavourypursuits.com
ORANGE AND BEET SALAD WITH PARMESAN CURLS | CANADIAN …
From canadianliving.com
BEET ORANGE SALAD - SERENA BAKES SIMPLY FROM SCRATCH
From serenabakessimplyfromscratch.com
BEET ORANGE AND FENNEL SALAD - FEASTING AT HOME
From feastingathome.com
BEET AND ORANGE SALAD | BLUE JEAN CHEF - MEREDITH …
From bluejeanchef.com
OUR RECIPE FOR PARMIGIANO REGGIANO® ORANGE AND BEET …
From parmigianoreggiano.us
Servings 4Estimated Reading Time 4 minsUser Interaction Count 140Calories 230 per serving
BEET ORANGE SALAD {5 INGREDIENTS!} - FEELGOODFOODIE
From feelgoodfoodie.net
BEET AND ARUGULA SALAD WITH WALNUTS, PARMIGIANO REGGIANO AND …
From tastefan.com
BLOOD ORANGE AND RADICCHIO SALAD WITH HAZELNUTS AND SHAVED …
From finecooking.com
SALAD REGGIANO RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
BEET, RADICCHIO, & GORGONZOLA SALAD WITH BLOOD ORANGE VINAIGRETTE
From italianfoodforever.com
SPOONFUL OF FLAVOR
From spoonfulofflavor.com
PARMIGIANO REGGIANO SALAD WITH AVOCADO, STRAWBERRIES AND FIGS
From thestaffcanteen.com
BEET AND ORANGE SALAD RECIPE - CHATELAINE
From chatelaine.com
ROASTED BEET SALAD WITH GOAT CHEESE AND ORANGE VINAIGRETTE
From thebusybaker.ca
ORANGE BEET SALAD RECIPE WITH ARUGULA AND FETA
From themediterraneandish.com
BEET AND ORANGE SALAD - THE OLIVE TAP RECIPES
From theolivetaprecipes.com
ORANGE BEET SALAD RECIPE - BELLY FULL
From bellyfull.net
SOUS VIDE BUTTERED BEETS WITH ORANGE, PISTACHIOS, AND PARMIGIANO …
From pinterest.com
PARMIGIANO REGGIANO ORANGE AND BEET SALAD
From parmigianoreggiano.us
ROMAINE SALAD WITH PARMIGIANO REGGIANO CHEESE - CIAO ITALIA
From ciaoitalia.com
FENNEL, ORANGE, AND PARMIGIANO SALAD RECIPE | MYRECIPES
From myrecipes.com
BEET-ORANGE SALAD WITH RICOTTA RECIPE | MYRECIPES
From myrecipes.com
FENNEL, ORANGE, AND PARMIGIANO SALAD - GLUTEN FREE RECIPES
From fooddiez.com
SOUS VIDE BUTTERED BEETS WITH ORANGE, PISTACHIOS, AND PARMIGIANO …
From pinterest.ca
SALAD WITH PEACHES AND PARMIGIANO REGGIANO
From parmigianoreggiano.com
SOUS VIDE BUTTERED BEETS WITH ORANGE, PISTACHIOS, AND PARMIGIANO …
From staging.recipes.anovaculinary.com
ORANGE, BEET AND PARMIGIANO-REGGIANO® SALAD RECIPE
From cooksrecipes.com
TRICOLORE SALAD WITH PARMIGIANO REGGIANO - LA CUCINA ITALIANA
From lacucinaitaliana.com
RED BEET, PARMIGIANO REGGIANO AND HERB SAUCE
From parmigianoreggiano.com
ORANGE, BEET, AND PARMIGIANO-REGGIANO SALAD
From champsdiet.com
ARUGULA AND PARMIGIANO-REGGIANO CHEESE SALAD
From bigoven.com
ROASTED BEET SALAD WITH ORANGES AND PEARS - LAST INGREDIENT
From lastingredient.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love