Roasted Beet Onion And Orange Salad Recipes

ROASTED BEET-ORANGE SALAD

Roasted Beet-Orange Salad image

Tender beets and tangy vinaigrette are the stars of this fresh, colorful salad. -Kathy Rairigh, Milford, Indiana

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 6 servings.

Number Of Ingredients 11

Ingredients

5 whole fresh beets
4 green onions, thinly sliced
1/4 cup cider vinegar
2 tablespoons olive oil
1 tablespoon canola oil
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon white pepper
6 lettuce leaves
2 medium oranges, peeled and sectioned

Steps:

Preheat oven to 400°. Place beets in an 11x7-in. baking dish; add 1 in. of water. Cover and bake 40-45 minutes or until tender. Cool; peel, slice and quarter beets., In a large bowl, combine beets and green onions. In a small bowl, whisk vinegar, oils, sugar, salt, curry and white pepper. Pour over beets; toss to coat. Cover and refrigerate for 2 hours., Divide lettuce among six plates. Using a slotted spoon, top with beet mixture. Arrange orange sections over salad.

Nutrition Facts : Calories 59 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 96mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

ONION BEET SALAD

Onion Beet Salad image

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

Ingredients

12 whole fresh beets (about 2-1/2 pounds), peeled and halved
5 tablespoons olive oil, divided
1 large red onion, chopped
1/2 cup balsamic vinegar
1/3 cup red wine vinegar
1/4 cup sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper

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 SALAD WITH ORANGES AND CREAMY GOAT CHEESE DRESSING

Roasted Beet Salad With Oranges and Creamy Goat Cheese Dressing image

Make and share this Roasted Beet Salad With Oranges and Creamy Goat Cheese Dressing recipe from Food.com.

Provided by Food.com

Categories Salad Dressings

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb small golden and red beet, scrubbed
2 tablespoons olive oil, plus more for drizzling
kosher salt and black pepper
3/4 cup plus 2 tablespoons orange juice
1 teaspoon sugar
4 ounces goat cheese, room temperature
2 tablespoons champagne vinegar
1 tablespoon heavy cream
2 medium oranges
8 ounces baby arugula
1/2 medium red onion, thinly sliced

Steps:

Preheat the oven to 400 degrees F.
Trim the beets and place on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil and bake until tender, about 45 minutes. When cool enough to handle, peel the beets, slice in half lengthwise, and then slice into 1/4-inch-thick half-moons.
For the dressing, heat 3/4 cup of the orange juice and the sugar in a small saucepan over medium-high heat. Simmer until the mixture is reduced to about 3 tablespoons, about 30 minutes. Cool completely.
Whisk the orange juice reduction with the olive oil, the remaining 2 tablespoons orange juice, the goat cheese, champagne vinegar, heavy cream and 1 tablespoon water in a medium bowl. Sprinkle with salt and pepper.
Cut off both ends of the oranges. Carefully cut off the skin and pith, and then slice the oranges in half and then into 1/4-inch half-moons.
Mix together the arugula and onions in a large salad bowl. Divide the salad among 4 plates. Arrange the oranges and beets over each salad and drizzle with the dressing.
Cook's Note:.
If using both golden beets and red beets, wrap them separately so the red beets don't dye the golden beets while they cook.

Nutrition Facts : Calories 300.2, Fat 17.4, SaturatedFat 7.8, Cholesterol 27.6, Sodium 252.7, Carbohydrate 28.6, Fiber 6, Sugar 21.2, Protein 10.6

ROASTED BEET SALAD WITH ORANGE DRESSING

Roasted Beet Salad With Orange Dressing image

Make and share this Roasted Beet Salad With Orange Dressing recipe from Food.com.

Provided by dicentra

Categories < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 medium beets, preferably a mix of red and golden beets
1/4 cup fresh orange juice
1 1/2 teaspoons finely grated orange zest
1 1/2 teaspoons honey
1 1/2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon extra virgin olive oil
salt & freshly ground black pepper
4 cups mixed salad greens, such as arugula, mesclun and radicchio
1/2 cup thinly sliced red onion

Steps:

Preheat the oven to 350°. Wrap the beets in foil and roast for about 1 1/4 hours, or until tender. Let cool, then peel the beets and cut them into 1/4 -inch dice.
In a bowl, whisk together the orange juice, zest, honey, vinegar, mustard and oil; season with salt and pepper.
Add the beets and toss to coat. Arrange the salad greens on a large plate and top with the beets and red onion.

Nutrition Facts : Calories 46.3, Fat 0.7, SaturatedFat 0.1, Sodium 43.8, Carbohydrate 9.8, Fiber 1.2, Sugar 7.3, Protein 1

ROASTED-BEET-AND-ONION SALAD

Roasted-Beet-and-Onion Salad image

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

Ingredients

20 baby beets, scrubbed
5 onions (a mix of red and white), cut into 3/4-inch wedges
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
3/4 cup 10-Minute Vinaigrette (balsamic vinegar variation), divided
2 teaspoons roughly chopped fresh oregano leaves, plus flowers for garnish (optional)
1 tablespoon roughly chopped fresh chervil leaves

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 BEET SALAD WITH ORANGES AND BEET GREENS

Roasted Beet Salad with Oranges and Beet Greens image

An easy Roasted Beet Salad recipe. The delicate beet greens; which are an excellent source of potassium, folic acid, and magnesium - make this dish even more healthful.

Categories Salad Citrus Onion Vegetable Side Roast Picnic Low Fat Vinegar Beet Fall Winter Healthy Bon Appétit Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

6 medium beets with beet greens attached
2 large oranges
1 small sweet onion, cut through root end into thin wedges
1/3 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon grated orange peel

Steps:

Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.
Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.

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