Roasted Beet Salad With Pickled Onions And Feta Recipes

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ROASTED BEETS WITH FETA



Roasted Beets With Feta image

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 PICKLED ONIONS AND FETA



Roasted Beet Salad with Pickled Onions and Feta image

Categories     Salad     Onion     Roast     Steam     Feta     Beet     Kosher     Simmer     Boil

Yield SERVES 4 TO 6

Number Of Ingredients 9

1/4 small red onion, thinly sliced lengthwise
3 tablespoons champagne vinegar
Kosher salt
1 1/2 pounds (about 5 medium) beets
1 tablespoon extra-virgin olive oil
1/4 teaspoon Dijon mustard
1/4 teaspoon honey
2 tablespoons chopped fresh parsley
2 ounces feta cheese, crumbled (1/2 cup)

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.

ROASTED BEET SALAD WITH CHICKPEAS AND RED ONION



Roasted Beet Salad with Chickpeas and Red Onion image

Provided by Guy Fieri

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

3 medium beets
2 cloves garlic, peeled
1 sprig rosemary
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups canned chickpeas, drained
1/2 red onion, sliced
1/2 cup roughly chopped dill pickles
Juice of 1/2 lemon
1/4 cup crumbled cotija cheese
2 tablespoons chopped fresh cilantro

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.

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

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.

BEETS AND CARAMELIZED ONIONS WITH FETA



Beets and Caramelized Onions with Feta image

Categories     Salad     Cheese     Nut     Onion     Vegetable     Appetizer     Side     Vegetarian     Quick & Easy     Feta     Pine Nut     Beet     Fall     Gourmet

Yield Makes 4 first-course or side-dish servings

Number Of Ingredients 9

2 tablespoons cider vinegar
1 teaspoon Dijon mustard (preferably whole-grain or coarse-grain)
1/4 teaspoon black pepper
3/4 teaspoon salt
5 tablespoons olive oil
1 lb onions (2 medium), quartered lengthwise, then cut crosswise into 1-inch pieces
2 (15-oz) cans small whole beets, drained and quartered (or halved if very small)
3 oz crumbled feta (1/2 cup)
1/4 cup pine nuts (1 oz), toasted and coarsely chopped

Steps:

  • Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.
  • Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.

ROASTED BEET SALAD WITH OLIVES AND FETA



Roasted Beet Salad With Olives and Feta image

This recipe originates from Ms. Paula H. Deen, a true-blue southern Steel Magnolia. Isn't she the absolute best? What a great recipe for a picnic or potluck!

Provided by Mercy

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

2 (15 1/2 ounce) cans beets, sliced and drained
2 cloves garlic, chopped
1 teaspoon olive oil
1 1/2 cups feta cheese, crumbled
1/2 cup ripe olives, sliced
1/4 cup fresh dill, chopped
1/2 cup olive oil
1/4 cup rice wine vinegar
salt and pepper, to taste
1 dash Tabasco sauce

Steps:

  • Spray a broiler pan with non-stick cooking spray.
  • Toss the beets with the garlic and 1 teaspoon olive oil and arrange in a single layer on the broiler pan.
  • Broil on high for approximately 10 to 15 minutes, turning every 2 or 3 minutes until the edges of the beets start to brown.
  • Remove the beets from the oven and cool to room temperature.
  • Toss the beets with the remaining ingredients and serve.

ROASTED BEETS WITH FETA



Roasted Beets with Feta image

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

4 beets, trimmed, leaving 1 inch of stems attached
¼ cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
¼ cup crumbled feta cheese

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



Roasted-Beet and Pickled-Red-Onion Salad image

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

4 bunches red baby beets (about 4 pounds), trimmed and scrubbed
4 bunches white baby beets (about 4 pounds), trimmed and scrubbed
1/2 cup olive oil
Salt and freshly ground pepper
2 small red onions, sliced into 1/8-inch-thick rings
1/2 cup plus 2 tablespoons rice-wine vinegar
2 tablespoons prepared horseradish, or more to taste

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 BEETS WITH CARAMELIZED ONIONS AND FETA



Roasted Beets With Caramelized Onions and Feta image

This is an amazing recipe for fresh beets, if you don't have any fresh beets you can substitute two 15-ounce cans drained small whole beets, halved or if they are large then quarter them, but I have to say that fresh beets are better! --- for the fresh beets you can boil them or I prefer to roast them in the oven in foil in a 400°F oven for about 30 minutes or until just fork-tender --- this is just as delicious cold as it is served hot! --- prep time does not include roasting the beets and cooking the onions.

Provided by Kittencalrecipezazz

Categories     Onions

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons cider vinegar
2 teaspoons coarse Dijon mustard
1 teaspoon salt (or to taste)
black pepper (lots of black pepper!)
3 tablespoons olive oil
1 lb yellow sweet onion (quartered lengthwise then cut into about 1-inch pieces)
1 teaspoon sugar
15 whole fresh small beets, peeled (roasted or boiled, or use as many beets as you wish)
4 ounces crumbled feta cheese (or to taste)
toasted walnuts (optional)

Steps:

  • Quarter the beets if they are large, if they are small then just cut in half.
  • In a large bowl whisk together cider vinegar, Dijon mustard, black pepper and salt.
  • In a slow steady stream whisk in 3 tablespoons olive oil whisking continuously until well combined.
  • In a large skillet cook the sweet onions in about 3-4 tablespoons olive oil with 1-2 teaspoons sugar until golden brown (about 15-18 minutes) season with salt and pepper to taste.
  • Add the cooked beets, browned onions and feta cheese; to the dressing in the bowl; stir gently to combine.
  • Sprinkle with toasted walnuts if desired.
  • Delicious!

Nutrition Facts : Calories 304.2, Fat 17.1, SaturatedFat 6, Cholesterol 26.8, Sodium 1095.2, Carbohydrate 31.8, Fiber 5.8, Sugar 22.1, Protein 8.8

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