Roasted Beet And Bocconcini Salad Recipes

BALSAMIC ROASTED BEET SALAD

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.

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.

ROASTED BEET SALAD

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.

ORANGE, BOCCONCINI AND BEETROOT SALAD

Steps:

• peel orange and slice into segments.
• wash lettuce and drain.
• place lettuce on plate and layer oranges on top.
• tear bocconci balls and apply evenly to plate.
• season with salt, pepper and vinegar.

WARM ROASTED BEET SALAD

Steps:

• Scrub and peel beets. Cut into wedges; place on a baking sheet coated with cooking spray. Spritz beets with additional cooking spray until coated. Bake at 350° for 40-50 minutes or until tender, turning occasionally., Meanwhile, for dressing, heat orange juice over medium heat in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is syrupy and reduced to about 1/3 cup. Remove from heat. Whisk in next 7 ingredients. Set aside to cool., Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing; toss to coat. Divide mixture among 6 salad plates. Place beets in the same bowl; add remaining dressing and toss to coat. Arrange on plates. Sprinkle salads with blue cheese and hazelnuts.