Roasted Baby Beet Salad Recipes

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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.

BABY BEET SALAD WITH WALNUTS



Baby Beet Salad with Walnuts image

Whip up a healthy side in no time using this baby beet salad recipe.

Provided by Allrecipes Magazine

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 6

2 pounds assorted baby beets
1 tablespoon olive oil
¼ cup vinaigrette dressing, or to taste
5 cups baby lettuce mix
⅔ cup crumbled Gorgonzola cheese
⅔ cup coarsely chopped toasted walnuts

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
  • Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
  • Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
  • Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.

Nutrition Facts : Calories 235.9 calories, Carbohydrate 20.9 g, Cholesterol 11.1 mg, Fat 14.8 g, Fiber 6.2 g, Protein 7.8 g, SaturatedFat 3.8 g, Sodium 463 mg, Sugar 13.8 g

ROASTED BABY BEETS AND ARUGULA SALAD WITH LEMON GORGONZOLA VINAIGRETTE



Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette image

Provided by Tina Miller

Categories     Cheese     Citrus     Leafy Green     Vegetable     Side     Roast     Vegetarian     High Fiber     Spring     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1/4 cup fresh lemon juice
1 tablespoon red wine vinegar
1/2 cup plus 1/3 cup extra-virgin olive oil
1/2 cup crumbled Gorgonzola cheese (about 4 ounces)
2 cups roughly torn bite-size pieces French bread
1/4 cup assorted chopped fresh herbs (such as parsley, basil, and rosemary)
1 garlic clove, minced
24 baby beets, trimmed, scrubbed
8 ounces baby arugula (about 12 cups)

Steps:

  • Place lemon juice and vinegar in small bowl. Gradually whisk in 1/2 cup oil. Stir in cheese. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)
  • Preheat oven to 375°F. Heat remaining 1/3 cup oil in medium ovenproof skillet over medium heat. Add bread pieces; toss to coat. Add herbs and garlic; toss to coat. Sauté until bread is crisp, about 4 minutes. Using slotted spoon, transfer croutons to plate in single layer. Cool.
  • Add beets to same skillet, tossing to coat with any remaining herbs and oil. Cover skillet with foil and transfer to oven. Roast until beets are tender, about 45 minutes. Cool beets. Peel, if desired; cut in half.
  • Toss arugula with 1/2 cup dressing in large wide bowl. Season to taste with salt and pepper. Top with beets and croutons and serve.

ROASTED BABY BEETS



Roasted Baby Beets image

Categories     Vegetable     Side     Roast     Vegetarian     Low/No Sugar     Fall     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 4

30 baby beets (each 1 to 1 1/2 inches in diameter; about 5 bunches), unpeeled, all but 1 inch of tops trimmed, rinsed
4 large fresh rosemary sprigs, plus additional sprigs for garnish
1 1/2 tablespoons butter
1/4 cup olive oil

Steps:

  • Preheat oven to 375°F. Place beets in roasting pan. Add 4 rosemary sprigs and enough water to barely cover beets. Cover pan tightly with foil. Roast beets until tender, about 50 minutes. Transfer beets to work surface. Peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.)
  • Preheat oven to 350°F. Melt butter with oil in small saucepan. Pour over beets on sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to bowl. Garnish with additional rosemary sprigs and serve.

ROASTED BEET SALAD



Roasted Beet Salad image

Dress up salad greens with earthy roasted beets, tangy oranges, creamy goat cheese and a homemade vinaigrette.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h25m

Yield 4

Number Of Ingredients 7

1 1/2 lb small beets (1 1/2 to 2 inches in diameter)
1 tablespoon olive or vegetable oil
4 cups bite-size pieces mixed salad greens
1 medium orange, peeled, sliced
1/2 cup walnut halves, toasted, coarsely chopped
1/4 cup crumbled chèvre (goat) cheese (1 oz)
1/2 cup Fresh Herb Vinaigrette Dressing

Steps:

  • Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Wash beets well; leave whole with root ends attached. Place beets in ungreased 13x9-înch pan; drizzle with oil. Bake uncovered about 40 minutes or until tender.
  • Remove skins from beets under running water. Let beets cool until easy to handle, about 30 minutes. Peel beets and cut off root ends; cut beets into slices. Cut each slice in half.
  • On 4 salad plates, arrange salad greens. Top with beets, orange slices, walnuts and cheese. Serve with dressing.

Nutrition Facts : Calories 410, Carbohydrate 19 g, Cholesterol 5 mg, Fat 6 1/2, Fiber 6 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 11 g, TransFat 0 g

ROASTED BABY BEET AND BABY CARROT SALAD WITH A SHERRY WALNUT VINAIGRETTE



Roasted Baby Beet and Baby Carrot Salad with a Sherry Walnut Vinaigrette image

Provided by Emeril Lagasse

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 13

12 ounces baby beets, without the tops, peeled
12 ounces baby carrots, without the tops, peeled
2 tablespoons olive oil, plus 1/4 cup
3/4 teaspoon kosher salt, divided
3/4 teaspoon ground black pepper, divided
2 teaspoons chopped fresh tarragon leaves
1 teaspoon chopped fresh chives
1/4 cup sherry vinegar
2 teaspoons honey
1/2 cup walnut oil
6 ounces mixed baby lettuces or spring mix, washed and spun dry
1/2 cup lightly toasted walnut pieces
3 ounces mild soft goat cheese, crumbled

Steps:

  • Preheat the oven to 400 degrees F.
  • In a small ovenproof casserole or roasting pan place the beets with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat well and push to 1 side of the pan. In a piece of foil, place the carrots with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat well. Wrap the foil tightly and place alongside the beets in the roasting pan. Transfer to the oven and bake, stirring occasionally, until the beets are crisp-tender, about 45 minutes. The carrots may be done earlier, so check occasionally. Remove the beets from the oven and allow to cool slightly. Toss with the tarragon and chives and set aside to cool to room temperature.
  • In a mixing bowl combine the sherry vinegar, honey, remaining salt, and remaining pepper and whisk to combine. While continuing to whisk, add the remaining 1/4 cup of olive oil and the walnut oil in a thin, steady stream, until smooth and emulsified.
  • Place the lettuce in a salad bowl and add the beets, walnuts, and crumbled goat cheese. Drizzle some of the vinaigrette over the salad, to taste, and toss to thoroughly combine. Serve immediately, drizzled with additional vinaigrette, if desired.

ROASTED BEET SALAD



Roasted Beet Salad image

Roasted beets with balsamic vinegar dressing.

Provided by JP4012K

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 4

6 medium beets, trimmed and scrubbed
2 tablespoons aged balsamic vinegar
2 teaspoons real maple syrup
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Wrap beets loosely in aluminum foil and place on a rimmed baking sheet.
  • Roast in the preheated oven until easily pierced with a knife or skewer, 50 to 60 minutes. Unwrap and cool until easily handled, about 10 minutes. Peel beets and cut into chunks.
  • Mix vinegar and maple syrup together; season with salt and pepper. Pour over beets. Refrigerate until beets absorb the flavors, at least 1 hour. Serve cold.

Nutrition Facts : Calories 66.4 calories, Carbohydrate 15.1 g, Fat 0.2 g, Fiber 3.4 g, Protein 2 g, Sodium 136.9 mg, Sugar 11.4 g

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE



Roasted Beet Salad with Orange Vinaigrette image

Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

3 medium fresh beets (about 1 pound)
3 tablespoons olive oil
1 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon white wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh tarragon, divided
1 package (6 ounces) fresh baby spinach
4 cups torn mixed salad greens
2 medium navel oranges, peeled and sectioned
4 ounces crumbled goat cheese
1/2 cup chopped walnuts, toasted

Steps:

  • Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

Nutrition Facts : Calories 125 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED BABY BEETS



Roasted Baby Beets image

from Bon Appetit, December 2004. A great complement to a Christmas Meal. Tip: use kitchen gloves when peeling beets!

Provided by jenpalombi

Categories     Vegetable

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 5

30 baby beets, unpeeled, all but 1 inch of tops trimmed, rinsed (each 1 to 1 1/2 inches in diameter, about 5 bunches)
4 large fresh rosemary sprigs, plus additional
rosemary sprig, for garnish
1 1/2 tablespoons butter
1/4 cup olive oil

Steps:

  • Preheat oven to 375°F Place beets in roasting pan. Add 4 rosemary sprigs and enough water to barely cover beets. Cover pan tightly with foil. Roast beets until tender, about 50 minutes. Transfer beets to work surface. Peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.).
  • Preheat oven to 350°F Melt butter with oil in small saucepan. Pour over beets on sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to bowl. Garnish with additional rosemary sprigs and serve.

Nutrition Facts : Calories 63, Fat 7.1, SaturatedFat 1.8, Cholesterol 4.6, Sodium 12.4

ROASTED BABY BEET SALAD



Roasted Baby Beet Salad image

Make and share this Roasted Baby Beet Salad recipe from Food.com.

Provided by Japanese Delight

Categories     Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb mixed red and candy-striped baby beets, stems trimmed to 1-inch
1 tablespoon minced shallot
1 tablespoon fresh lemon juice
3 tablespoons fresh orange juice
1 teaspoon freshly grated orange zest
1/2 teaspoon Dijon mustard
1 tablespoon extra virgin olive oil
1 head butterhead lettuce, leaves separated

Steps:

  • Preheat oven to 400 degrees.
  • Rinse beets. Wrap colors separately in foil and roast in middle of oven until tender, 45 minutes to 1 hour. Cool.
  • Peel beets and halve lengthwise.
  • Whisk together shallot, juices, zest, and mustard. Whisk in oil until emulsified and season with salt and pepper.
  • Drizzle lettuce with 3/4 of dressing. Sprinkle with beets and drizzle with remaining dressing.

Nutrition Facts : Calories 92.6, Fat 3.7, SaturatedFat 0.5, Sodium 98.1, Carbohydrate 13.8, Fiber 3.7, Sugar 9.1, Protein 2.6

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From wannabetvchef.com


ROASTED BEET SALAD | BLUE FLAME KITCHEN
2019-07-02 Individually wrap beets tightly in foil and place in a baking dish. Bake beets at 400ºF until tender when pierced with a fork, about 1 1/4 hours. Unwrap beets and cool. Peel beets and slice into thin wedges. Arrange greens on 8 salad plates. Top with onion slices and beets. Drizzle Creamy Blue Cheese Dressing over each serving.
From atcoblueflamekitchen.com


ROASTED BEET & BABY KALE SALAD - SAY GRACE
2016-02-29 Add the baby kale, avocado, diced chicken, halo sections, candied pecans, goat cheese and prepared beets to a large bowl. Make the Dressing - Combine all the ingredients in a mason jar. Close the lid and shake for about 1 minute. Taste and adjust the salt and pepper. Pour the dressing over top and toss.
From saygraceblog.com


ROASTED BEET AND BURRATA SALAD – GIADZY
For the Beets: 2 bunches baby beets (scrubbed and trimmed) 2 tablespoons champagne vinegar; 3 tablespoons water; 1/2 teaspoon kosher salt; 4 sprigs thyme
From giadzy.com


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