Roasted Beet And Apple Salad Recipes

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ROASTED BEET AND APPLE SALAD



Roasted Beet and Apple Salad image

Roasted Beet and Apple Salad - Simple and elegant roasted beet salad with apples, walnuts, feta cheese and maple vinaigrette. Beautiful dish for your table.

Provided by Neli Howard | Delicious Meets Healthy

Categories     Salad

Time 55m

Number Of Ingredients 9

2 beets (peeled and cut into 1 inch pieces)
1 apple (cut in 1" cubes)
1 Tablespoon extra virgin olive oil
salt and pepper to taste
walnuts (coarsely chopped)
feta cheese (crumbled)
1 Tablespoon dijon mustard
2 Tablespoon maple syrup
2 Tablespoon Champagne vinegar

Steps:

  • Preheat oven to 425 F. Trim beets leaving 1 inch of the stem. Coat lightly with olive oil. Wrap tightly in aluminum foil and place on a baking sheet in the preheated oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from the oven and let cool for about 10 minutes.
  • Slip off the skins with a paring knife and cut the stem. Dice beets in 1" cubes.
  • Mix beets, chopped apple and olive oil in a mixing bowl. Season with salt and freshly ground black pepper to taste. Transfer to a salad plate, top with chopped walnuts, crumbled feta cheese and a little bit of maple vinaigrette.
  • Mix all ingredients and stir until well combined.
  • Enjoy!

Nutrition Facts : ServingSize 97 g, Calories 152 kcal, Carbohydrate 13.5 g, Protein 4.2 g, Fat 10 g, SaturatedFat 1.6 g, Cholesterol 6 mg, Sodium 126 mg, Fiber 2.2 g, Sugar 10.2 g, UnsaturatedFat 8.4 g

ROASTED BEET AND APPLE SALAD



Roasted Beet and Apple Salad image

Roasted Beets combined with crisp apples and walnuts in a simple cider and lemon vinaigrette. A delicious, healthy and satisfying salad.

Provided by Colleen Milne

Categories     Salad

Time 1h

Number Of Ingredients 8

3 beets (peeled & quartered)
1/4 cup walnuts (chopped)
1 apple (cored & sliced)
1 tbsp lemon juice
3 tbsp olive oil (extra virgin)
1 tbsp apple cider vinegar
3 tbsp parsley (chopped)
1/4 tsp salt

Steps:

  • Preheat oven to 400°
  • With cooking spray, lightly spray a piece of foil large enough to loosely wrap quartered beets.
  • Place beets on the oiled side of the foil, and loosely wrap to make a sealed package.
  • Put foil-wrapped beets on a baking sheet in the center of the oven and roast 30-45 minutes until tender.
  • In the last 5 minutes of roasting time, spread walnuts on the baking sheet alongside the roasting beets to toast.
  • Remove beets and walnuts from the oven, remove beets from foil, and allow to cool.
  • When beets are cool, slice the quarters into thinner wedges.
  • Make the dressing, by whisking lemon juice, olive oil, vinegar, parsley, and salt together in a bowl.
  • Add apple slices, beet slices, and walnuts to the bowl and toss with the dressing.
  • Serve immediately, or refrigerate and serve chilled

Nutrition Facts : Calories 386 kcal, Carbohydrate 27 g, Protein 4 g, Fat 30 g, SaturatedFat 3 g, Sodium 391 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving

COPYCAT OF CHEESECAKE FACTORY'S ROASTED BEET AND APPLE SALAD



Copycat of Cheesecake Factory's Roasted Beet and Apple Salad image

I tried a similar salad at cheesecake factory this weekend and instantly wanted to create it at home. I found this recipe on the web, made a few modifications and think it's a great place to start!

Provided by Cook4_6

Categories     Salad Dressings

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

6 tablespoons extra virgin olive oil
2 tablespoons coarse grain mustard
2 tablespoons white wine vinegar
1 garlic clove, minced
salt, to taste
fresh ground black pepper, to taste
4 cups baby greens
3 roasted beets, diced
1/2 cup chopped pecans, glazed
1 Granny Smith apples, peeled and diced
2 ounces goat cheese

Steps:

  • Preheat oven to 375.
  • Scrub beets and cut the greens off.
  • Rub with a little oil (canola or olive), wrap in foil, and bake for about an hour (until a knife slides in easily).
  • Allow to cool and the cut off tops and bottoms, slide off the skins, and dice.
  • While cooling, prepare the dressing by whisking all of the ingredients until well blended.
  • Place salad greens on a salad platter.
  • Top with beets, walnuts and diced apple.
  • Sprinkle with crumbled goat cheese and drizzle the dressing over all.

BEET AND APPLE SALAD



Beet and Apple Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 10

2 apples, thinly sliced
4 celery stalks with leaves, thinly sliced
1 shallot, minced
1 lemon, juiced
1 beet
1 teaspoon sugar
3 tablespoons chopped walnuts
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 heads endive, sliced, for serving

Steps:

  • Toss the apple, celery and shallots in a bowl with the lemon juice.
  • Peel the beet, then slice into matchsticks and add to the bowl. Toss in the sugar, walnuts and olive oil. Season with the salt and pepper. Let stand 10 minutes if time allows, then serve on a bed of the sliced endive.

Nutrition Facts : Calories 243 calorie, Fat 14.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 197 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 4 grams, Sugar 16 grams

ROASTED BEET, BUTTERNUT SQUASH & APPLE SALAD



Roasted Beet, Butternut Squash & Apple Salad image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound red beets, tops removed, peeled and 1/2-inch diced
Good olive oil
Kosher salt and freshly ground black pepper
1 pound butternut squash, peeled and 1/2-inch diced
1 pound crisp red apples, halved, cored, and 1/2-inch sliced
1 large shallot, halved and sliced
1 teaspoon minced garlic
2 tablespoons balsamic vinegar
1 teaspoon grated orange zest
1 1/2 tablespoons freshly squeezed orange juice
1 tablespoon liquid honey
1 1/2 teaspoons good Dijon mustard
3 ounces baby arugula (6 cups)
1/4 cup roasted, salted Marcona almonds

Steps:

  • Preheat the oven to 450 degrees F. Arrange two oven racks evenly spaced.
  • Place the beets on a sheet pan, toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and spread out in one layer. On a second sheet pan, toss the butternut squash and apples with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and spread out in one layer. Roast both pans of vegetables for 25 to 30 minutes, tossing occasionally, until everything is tender and lightly browned.
  • Meanwhile, for the vinaigrette, heat 1/3 cup olive oil in a small saute pan over medium-low heat. Add the shallot and cook for 3 minutes. Add the garlic and cook for 30 seconds. Over low heat, whisk in the balsamic vinegar, orange zest, orange juice, honey, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Keep warm.
  • Place the roasted vegetables and fruit in a large bowl. Add the arugula and vinaigrette and toss well. Sprinkle with the almonds and serve warm.

ROASTED BEETS WITH APPLES



Roasted Beets With Apples image

Make and share this Roasted Beets With Apples recipe from Food.com.

Provided by katii

Categories     Apple

Time 1h5m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 7

2 beets, peeled and thinly sliced
1 apple, cut into 1/2-inch wedges
1/4-1/2 onion, thinly sliced
2 teaspoons cinnamon honey
1 teaspoon lemon juice
1 teaspoon Dijon mustard (optional)
salt & fresh ground pepper, to taste

Steps:

  • In a bowl, whisk together honey, mustard (if using), lemon juice, salt, and pepper. Set aside.
  • Toss beets, apple, and onion with honey mixture.
  • Place beets in a casserole dish and bake in a preheated 375* oven for 15 minutes.
  • Add onion and bake for an additional 20 minutes.
  • Add apple and bake for 10-15 minutes longer (depending on how soft they are).
  • Enjoy!

Nutrition Facts : Calories 85.4, Fat 0.2, Sodium 39.9, Carbohydrate 21.8, Fiber 2.9, Sugar 17.5, Protein 1.2

BEET, ORANGE AND APPLE SALAD



Beet, Orange and Apple Salad image

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

1 ½ pounds beets
2 cups shredded beet greens
1 large orange
2 Granny Smith apples - peeled, cored and sliced
1 tablespoon olive oil
1 tablespoon raspberry vinegar
½ teaspoon white sugar
¼ teaspoon salt
1 clove garlic, minced
2 tablespoons unsalted sunflower seeds, toasted

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

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