ROASTED BEETS WITH FETA
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 4 medium beets and cut into 1/2-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes. Transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice. Top with crumbled feta.
ROASTED BEET SALAD WITH BEET GREENS AND FETA
Categories Salad Roast Vegetarian Feta Beet Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
- Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.
- Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
- Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
- Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.
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
FARRO SALAD WITH BEETS, GREENS AND FETA
Farro is a sturdy grain that stands up well to formidable ingredients like beets, their greens and salty feta cheese. That hardiness and versatility, as well as its sweet, nutty flavor, have made farro a popular option for filling out a salad in order to create a main dish. If you're in doubt, sliced or shredded poached or roasted chicken would make a nice addition. Either way the farro absorbs color from the red beets, giving the dish a pinkish tint that only deepens as hours pass. (In fact, you can make the dish up to a day ahead. And it travels well, making it fine picnic fare.) Soak the grains for an hour before cooking, and be sure to cook until tender, or else the salad will be chewy.
Provided by Martha Rose Shulman
Categories weekday, main course, side dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.
- Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.
- While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 141 milligrams, Sugar 3 grams, TransFat 0 grams
ROASTED BEET, PEAR AND FETA SALAD
I cut this salad recipe out of a weekly local newspaper the other day and haven't had the chance to test it. I would like to try golden beets for the red beets. If you cannot find mache (lamb's lettuce), substitute butter lettuce or fresh mixed greens. Serve with crusty French bread!
Provided by COOKGIRl
Categories Greens
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare dressing and set aside.
- Preheat oven to 400 degrees. Individually wrap the beets in aluminum foil and roast for about 1 hour, or until tender when pricked with fork. Allow cooked beets to cool then cut into 1/4" slices.
- Gently toss the beets in a large salad bowl with the mache, red leaf lettuce, pears and feta. Garnish top with the toasted almonds.
- Serve dressing on side.
- NOTE: I guessed the yield.
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