Roasted Beet And Arugula Salad Wcandied Cashews Recipes

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BEET AND GOAT CHEESE ARUGULA SALAD



Beet and Goat Cheese Arugula Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 42m

Yield 4 servings

Number Of Ingredients 11

1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled

Steps:

  • Line a baking sheet with foil. Preheat the oven to 450 degrees F.
  • Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
  • Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

ROASTED BEET SALAD WITH CANDIED WALNUTS



Roasted Beet Salad with Candied Walnuts image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 1h35m

Yield 4 servings

Number Of Ingredients 15

6 red chiogga beets, tops removed
6 yellow chiogga beets, tops removed
2 tablespoons salt
2 tablespoons cracked black pepper, or to taste
3 tablespoons sherry vinegar
3 tablespoons olive oil
2 cups water
2 cups sugar
1 1/2 cups walnut pieces
2 shallots, diced
3 tablespoons thyme, chopped
2 tablespoons sherry vinegar
2 tablespoons olive oil
Salt and freshly cracked black pepper
4 ounces goat cheese

Steps:

  • Preheat the oven to 425 degrees F.
  • In a roasting pan, toss the beets with the salt, pepper, 3 tablespoons sherry vinegar and 3 tablespoons olive oil. Cover with foil and roast for 1 hour.
  • Remove the beets from the oven and allow to cool slightly. Using several paper towels and with rubber gloves, peel the skins off the beets, keeping the yellow and red beets separate. Cube the red beets on a cutting board lined with parchment paper into 1/2-inch pieces. Put into a bowl and set aside. Repeat with the yellow beets and put into a separate bowl.
  • Lower the oven temperature to 300 degrees F.
  • In a medium-sized saucepan, bring the water, sugar and walnuts to a boil over medium heat. Drain the walnuts and put them on a sheet pan lined with lightly greased parchment. Bake in the oven until well toasted, about 12 to 15 minutes. Remove from the oven and allow to cool.
  • Divide the shallots and thyme between the red and yellow beets.
  • Season each set of beets with sherry vinegar, olive oil, salt and pepper. Arrange the beets on a large serving platter keeping the beets separate for presentation. Top with crumbled goat cheese and candied walnuts.

ROASTED BEET, PEACH AND GOAT CHEESE SALAD



Roasted Beet, Peach and Goat Cheese Salad image

This salad is a bit of work, but it's so delicious and always impresses guests. Mache can be hard to find, so you may omit it and just use arugula, but it adds a great nutty flavor if you can find it.

Provided by Megancake

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 2h40m

Yield 2

Number Of Ingredients 10

2 beets, scrubbed
1 bunch mache (lamb's lettuce), rinsed and dried
1 bunch arugula, rinsed and dried
2 fresh peaches - peeled, pitted, and sliced
2 shallots, chopped
¼ cup pistachio nuts, chopped
1 (4 ounce) package goat cheese, crumbled
¼ cup walnut oil
2 tablespoons balsamic vinegar
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
  • Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.

Nutrition Facts : Calories 691.2 calories, Carbohydrate 37.7 g, Cholesterol 44.8 mg, Fat 52.8 g, Fiber 7.7 g, Protein 23.2 g, SaturatedFat 15.2 g, Sodium 555.4 mg, Sugar 21.8 g

ORANGE, ROASTED BEET, AND ARUGULA SALAD



Orange, Roasted Beet, and Arugula Salad image

Dress up an arugula salad with colorful oranges and beets, using this simple recipe from "Everyday Food: Fresh Flavor Fast."

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 large beet
2 navel oranges
1 tablespoon olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Coarse salt and freshly ground pepper
2 bunches arugula, washed well and dried
5 ounces fresh goat cheese, crumbled

Steps:

  • Preheat oven to 450 degrees. Wrap beet tightly in parchment paper-lined aluminum foil; place on a rimmed baking sheet. Cook until tender when pierced with the tip of a sharp knife, 45 to 50 minutes. When cool enough to handle, rub off skins, using paper towels to keep your hands from staining. Cut into wedges.
  • Meanwhile, prepare oranges; Slice off both ends of each with a paring knife. Cut away the peel and white pith, following the curve of the fruit. Holding the fruit over a bowl, cut along membranes to release whole segments. Squeeze juice from membranes into another bowl, and add any accumulated juice from the segments.
  • Add oil, vinegar, and mustard to orange juice; season with salt and pepper, and whisk to combine. Add arugula, and toss to coat with dressing. Divide arugula among four plates. Top with beet wedges, orange segments, and goat cheese. Serve immediately.

ROASTED BEET AND ARUGULA SALAD



Roasted Beet and Arugula Salad image

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

Provided by dicentra

Categories     Vegetable

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 10

6 medium beets, scrubbed (3 lbs.)
3/4 cup chopped walnuts (scant 4 oz.) or 3/4 cup pecans (scant 4 oz.)
4 bunches fresh arugula
1/4 cup cider vinegar
1 tablespoon Dijon mustard
1 tablespoon thawed frozen apple juice concentrate
1/3 cup finely chopped shallot (2 medium)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/3 cup vegetable oil

Steps:

  • Preheat oven to 400°F Line baking sheet with parchment or foil. Pierce beets with a skewer or fork. Place on prepared baking sheet and roast until tender when pierced with tip of sharp knife, 1 1/4 to 1 1/2 hours. Set aside to cool slightly. Keep oven on.
  • Spread nuts in small baking pan and bake until fragrant, 5 to 10 minutes. Let cool; chop coarsely if necessary. Trim, rinse and dry arugula, then tear into bite-size pieces.
  • Make dressing: In medium bowl, whisk together vinegar, mustard, juice concentrate, shallots, salt and pepper. Gradually whisk in oil. Spoon half of dressing (about 1/3 cup) into small jar or bowl and set aside.
  • When beets are cool enough to handle, peel and cut each one into 8 or 12 wedges. Add to dressing in bowl and toss well to coat. (If desired, marinate beets, covered, in the refrigerator up to 2 days.)
  • To serve, in large salad bowl, toss arugula, marinated beets and reserved dressing. Sprinkle with toasted nuts and serve.

Nutrition Facts : Calories 179.7, Fat 16.4, SaturatedFat 1.9, Sodium 197.2, Carbohydrate 7.5, Fiber 1.6, Sugar 4.2, Protein 2.6

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Top Asked Questions

How to make Beet salad with arugula?
How to Make Beet Salad with Arugula: Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
How do you serve arugula salad?
Add the arugula to a large serving bowl and toss in desired amount of Maple Balsamic Vinaigrette. Serve salad with roasted beet wedges, toasted pecans, dried cranberries, and goat cheese. You can serve this salad with warm roasted beets or put them in the refrigerator and chill them until cold.
How do you make a Beet salad dressing?
Line a baking sheet with foil. Preheat the oven to 450 degrees F. Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat.
How do you cook beets in the oven?
Preheat the oven to 400 degrees F. Scrub the beets and wrap each in aluminum foil. Place beets on a baking sheet and roast until very soft when poked with a fork, about 90 minutes. Allow beets to cool enough to handle.

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