Orange Bocconcini And Beetroot Salad Recipes

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.

BEET, ORANGE AND APPLE SALAD

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.

ORANGE AND BEET SALAD

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.

ROASTED BEET AND BOCCONCINI SALAD

Steps:

• Preheat the oven to 200 °C (400 °F). Line a cookie sheet with aluminum foil. Peel the beets, then place on aluminum foil and coat with olive oil. Lift the corners of the aluminum foil to form a pouch. Add 30 mL (2 tbsp) water and seal. Roast beets in oven for 45-60 minutes, or until soft. Let cool at room temperature.
• Place the eggs in a small saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce to low and let simmer for 4 minutes. Remove eggs from stove and plunge into a bowl of ice water until completely cold. Dry shells, then peel eggs.
• Put all dressing ingredients into a sealed container and shake vigorously.
• Chop the beets into large cubes or quarters. Place the arugula in a large serving dish (or individual dishes), then add beets, eggs (cut in half), Bocconcini balls torn into large pieces, walnuts, fresh basil and orange zest. Dress, season with salt and pepper and serve.

ROASTED BEET-ORANGE SALAD

Steps:

• Preheat oven to 400°. Place beets in an 11x7-in. baking dish; add 1 in. of water. Cover and bake 40-45 minutes or until tender. Cool; peel, slice and quarter beets., In a large bowl, combine beets and green onions. In a small bowl, whisk vinegar, oils, sugar, salt, curry and white pepper. Pour over beets; toss to coat. Cover and refrigerate for 2 hours., Divide lettuce among six plates. Using a slotted spoon, top with beet mixture. Arrange orange sections over salad.

ROASTED BEET SALAD WITH ORANGES AND BEET GREENS

Steps:

• Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.
• Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.

WARM BEETROOT AND BOCCONCINI SALAD

Steps:

• Preheat oven to 180 degrees celsius.
• Cut beetroot stalks off and slice into chunks leaving skin on.
• Place foil onto tray and lay beetroot down. Sprinkle salt on top to cook with and place in oven for 30 minutes or until beetroot soft.
• Once beetroot soft leave to cool down for five minutes before peeling skin off.
• Slice bocconci balls thin and shred.
• Layer lettuce shredded with a layer of the shredded bocconci balls and beetroot.
• Repeat layers until finished. Add salt, pepper , balsamic vinegar and olive oil and stir.
• Serve with warm crusty bread.