ROASTED BEET SALAD WITH CHICKPEAS AND RED ONION
Steps:
- Preheat the oven to 350 degrees F.
- Set the beets, garlic and rosemary on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic.
- Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve.
ONION BEET SALAD
Everyone loves the tangy dressing on these mouthwatering baked beets. I'm always asked to bring this pretty dish to family gatherings.-Barbara Van Lanen, Salinas, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Place beets in a large resealable plastic bag; add 2 tablespoons oil. Seal bag and shake to coat. Place an 18x12-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Arrange beets on foil; fold foil over beets and seal tightly. Bake at 400° for 1 to 1-1/4 hours or until tender. , Cool to room temperature. Cut beets into cubes; place in a large bowl. Add onion. In a small bowl, whisk the vinegars, sugar, salt, basil, pepper and remaining oil. , Pour over beet mixture; gently toss to coat. Cover and refrigerate for at least 1 hour, stirring several times. Serve with a slotted spoon.
Nutrition Facts : Calories 135 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein.
ROASTED-BEET-AND-ONION SALAD
If your beets are large, cut them down to size so that they roast more evenly--and more quickly.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Wrap beets in parchment-lined foil. Roast until tender, about 1 hour. Meanwhile, drizzle onions with oil, tossing to coat. Season with salt and pepper. Spread evenly in a single layer on a baking sheet. Roast, turning once, until golden brown and tender, about 45 minutes.
- Remove skins from beets; cut beets in half if large and leave whole if small. Toss beets with 1/2 cup vinaigrette and the herbs. Arrange onions on a platter. Drizzle with remaining vinaigrette. Top with beets; garnish with oregano flowers.
ROASTED BEETS WITH FETA
This colorful and elegant side dish is so easy to make. I love making this with beets and shallots straight from our local farmers' market. Green onions or chives may be substituted for the shallot if you prefer.
Provided by Shandeen Gemanis
Categories Salad Vegetable Salad Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
- Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
- While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
- To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 11.1 g, Cholesterol 14 mg, Fat 10.3 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.3 g, Sodium 243 mg, Sugar 7.1 g
ROASTED-BEET AND PICKLED-RED-ONION SALAD
Tender, roasted beets and red onions pickled in rice-wine vinegar give this salad a distinctive flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Place the red beets in a roasting pan and the white beets in another roasting pan. Drizzle each pan of beets with 2 tablespoons olive oil; season with salt and pepper. Cover pans with foil; roast about 1 1/2 hours, until beets are just tender when poked with a fork. Remove from oven; set aside until cool enough to handle.
- Meanwhile, combine the sliced red onions and vinegar in a small bowl, and let stand until the onions soften, about 30 minutes.
- Gently rub off beet skins. Cut larger beets in half; transfer to a serving bowl. Using a slotted spoon, lift onions out of vinegar; arrange over beets. Whisk horseradish into vinegar remaining in bowl. Whisk in the remaining 1/4 cup olive oil.
- Pour the vinaigrette over the beets and onions. Season to taste with salt and pepper; toss to combine, and serve.
ROASTED BEET SALAD WITH PICKLED ONIONS AND FETA
Steps:
- Combine the onion, vinegar, and a couple of pinches of salt in a small bowl and set aside.
- If using baby beets, leave the skin on but halve or quarter them as needed so that they're all about 1 inch thick. If using medium or large beets, peel and cut into 1-inch chunks.
- Fit a steamer basket in a large pot, add water just to the bottom of the basket, and arrange the beets in a snug single layer. Bring the water to a boil over medium-high heat, cover the pot, and reduce the heat to maintain a vigorous simmer. Cook until the beets are completely tender when pierced with a skewer, about 30 minutes. (Keep an eye on the water level during cooking, and add more if it threatens to dry up.) Remove from the heat and let cool. If you're using baby beets, slip the skins off as soon as they're cool enough to handle.
- Reserving the liquid, remove the onion from the vinegar and add to the beets. In another bowl, whisk together the oil, mustard, honey, 1 tablespoon of the reserved vinegar, and a few big pinches of salt.
- Add the dressing, the parsley, and all but 2 tablespoons of the feta to the beets. Toss well and taste; season with more salt or vinegar as needed. Garnish with a sprinkling of the remaining feta on top.
- Note
- The beautiful hue of beets will stain your hands and clothes. Wear gloves and an apron if pink isn't your color!
- Tip
- Use any color beets you have available; if you choose to use both golden and red beets, toss them with the dressing separately to keep the red beets from staining the yellow ones.
BEET AND RED-ONION SALAD
Provided by Pierre Franey
Categories dinner, easy, lunch, salads and dressings, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the beets in a saucepan and cover with water. Add cloves, allspice, bay leaf, salt and pepper. Bring to a boil and simmer for about 20 minutes or until tender throughout. Let cool in the cooking liquid.
- Remove the beets and peel them. Slice the beets and place them in a mixing bowl. Add salt, pepper, sugar, vinegar, parsley and onion. Toss well to blend and serve.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 0 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 543 milligrams, Sugar 14 grams, TransFat 0 grams
TOMATO, ROASTED BEET, AND PICKLED ONION SALAD
Categories Salad Onion Tomato Side Roast Vegetarian Beet Summer Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Wrap beets tightly in foil to make 2 packages and roast in middle of oven until tender, about 1 1/4hours.
- While beets roast, simmer vinegar, water, sugar, and spices, stirring occasionally, 15 minutes. Add onions and simmer, stirring, 2 minutes. Pour pickled onions with liquid and spices into a bowl and cool, stirring occasionally, to room temperature.
- Unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/2-inch-thick wedges and transfer to a serving bowl with tomatoes. Drain pickled onions in a sieve set over another bowl and discard allspice. Add onions (with remaining spices) and 2 tablespoons pickling liquid to beets and toss well. Season with salt and pepper.
ROASTED BEET SALAD
There's a time and place for pickled beets, but I prefer the effects of roasting them. They turn soft and buttery and form a nice backdrop for a salad. The peppery arugula and creamy goat cheese work well with beets and walnuts add the perfect amount of crunch. I served this salad alongside a grilled steak. It was the perfect, fresh side dish.
Provided by Diet It Up
Categories < 4 Hours
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Wash beets. Drizzle whole beets with 1 tablespoons olive oil, season with salt and pepper and wrap in a tin foil pouch. Roast for 1 hour or until fork tender. Peel beets, cut into slices and set aside.
- Whisk together the reserved juice from segmenting the orange, balsamic vinegar and 1 tablespoons olive oil. Season dressing with salt and pepper.
- Combine sliced beets, orange segments, red onion and dressing in a bowl.
- Spoon the beet salad over a bed of arugula and top with chopped walnuts and crumbled goat cheese.
Nutrition Facts : Calories 363.8, Fat 28.8, SaturatedFat 10.9, Cholesterol 33.6, Sodium 299.4, Carbohydrate 16.8, Fiber 3.3, Sugar 12.8, Protein 12.1
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