ROASTED BEET SALAD
Roasted beets with balsamic vinegar dressing.
Provided by JP4012K
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 2h10m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 66.4 calories, Carbohydrate 15.1 g, Fat 0.2 g, Fiber 3.4 g, Protein 2 g, Sodium 136.9 mg, Sugar 11.4 g
ROASTED BEET SALAD WITH PECANS AND FETA CHEESE
Crisp salad greens with tender roasted beets, crunchy pecans and creamy feta.
Provided by Michele
Categories Salad
Time 1h50m
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees. Whisk egg white in a small bowl until foamy. Add pecans, sugar, and cinnamon and mix well. Spread out in a single layer on baking sheet. Cook at 300 degrees for about an hour, stirring every 15 minutes. If the pecans start browning too much remove from oven sooner. Allow to cool.
- Increase heat in oven to 400 degrees. Cut stems and leaves from beets. Scrub beetroot well, Cover cutting board with parchment paper then slice off root and stem ends of each beet. Drizzle beets with olive oil, and sprinkle with salt and pepper. Wrap each beet individually in aluminum foil. Place on baking sheet and roast in 400 degree oven for one hour.
- Remove beets from oven and allow to cool for about 30 minutes or until comfortable to the touch. Peel skin off cooked beets, then thinly slice or cube (keeping parchment paper on cutting board to prevent staining).
- In a small bowl, mix olive oil, vinegar, lemon juice, dijon mustard, garlic powder and salt together well.
- Pour half of the vinaigrette into the salad greens, mixing gently with your hands to lightly coat. Plate greens onto four salad plates.
- Mix remaining vinaigrette into roasted beets. Layer beets on top of greens.
- Sprinkle pecans and feta cheese over prepared salads. Top with crispy onions if desired.
BALSAMIC ROASTED BEET SALAD
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
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.
ROASTED BEET SALAD
Steps:
- Preheat the oven to 450 degrees F.
- Set the beets on a baking sheet lined with a two layers of aluminum foil. Drizzle with 2 tablespoons of the olive oil, sprinkle with salt and pepper, and then wrap the beets in the first layer of foil. Transfer the baking sheet to the oven and roast until the beets are fork tender, about 1 hour.
- Meanwhile, place shallots in a small bowl, drizzle with another 2 tablespoons of the olive oil, and sprinkle with salt and pepper; toss well. After the beets have roasted for 45 minutes, remove the baking sheet from the oven and carefully place the shallots directly on the second layer of aluminum foil. Return to the oven for another 15 minutes, until the shallots are caramelized and soft and the beets are fully cooked.
- Let the beets cool in the foil for at least 5 minutes. Transfer the shallots to a large bowl and set aside. When the beets are cool enough to handle, use a paper towel to rub off the skins. Cut the beets into wedges and add them to the bowl with the shallots.
- Trim the tops and bottoms off the oranges with a paring knife or a small serrated knife. Set the oranges on one of the cut ends and carefully cut away the skins, beginning at the top and following the curve of the fruit down to the bottom. Slice the oranges crosswise into thin slices. Set aside.
- In a small bowl, whisk together the vinegar, sugar, mustard, some salt and pepper, and the remaining 3 tablespoons olive oil. Pour the dressing over the beets and shallots; toss to combine. Add the mixed greens and the orange slices; toss again. Sprinkle with sunflower seeds.
ROASTED BEET, PEACH AND GOAT CHEESE SALAD
This salad is a bit of work, but it's so delicious and always impresses guests. Mache can be hard to find, so you may omit it and just use arugula, but it adds a great nutty flavor if you can find it.
Provided by Megancake
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 2h40m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
- Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.
Nutrition Facts : Calories 691.2 calories, Carbohydrate 37.7 g, Cholesterol 44.8 mg, Fat 52.8 g, Fiber 7.7 g, Protein 23.2 g, SaturatedFat 15.2 g, Sodium 555.4 mg, Sugar 21.8 g
CRANBERRY AND ROASTED BEET SALAD
I created this as a healthy, tasty side dish to complement Christmas dinner. This enticing substitute for cranberry relish is excellent with turkey. Even the children loved it! Serve the beet blend alone or on a bed of salad greens. -Brianna St. Clair, Worland, Wyoming
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake until tender, 45-50 minutes. Remove foil; cool completely. Peel beets and cut into 1/2-in. cubes; transfer to a large bowl. Add pear and cranberries., In a small bowl, whisk oil, vinegar, cranberry and orange juices, and salt; drizzle over beet mixture. Refrigerate, covered, overnight. Remove from refrigerator 20 minutes before serving. Toss to coat. Top with goat cheese, almonds and parsley. If desired, serve with arugula.
Nutrition Facts : Calories 212 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 278mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic exchanges
ROASTED BEET SALAD WITH SPICY MAPLE PECANS AND CHRISSY'S FRESH CHèVRE
This elegant appetizer or starter salad for a dinner party celebrates two loves: goat cheese and roasted beets. It takes more time than a simple tossed salad, but all can be done in advance for entertaining. Mixing red beets with golden and candy-striped varieties makes an especially gorgeous presentation. The CKC chèvre that I use is from Chrissy Omo, a local cheesemaking prodigy. (For more about Chrissy, see opposite page.) Although I highly recommend it, CKC cheese is hard to get outside of the Austin-Hill Country area. Support your local cheesemaker by checking out neighborhood farmers' markets.
Yield serves 8
Number Of Ingredients 27
Steps:
- TO ROAST THE BEETS: Preheat the oven to 400°F. Set the beets in a roasting pan or ovenproof casserole in a single layer. Pour in the stock, wine, brown sugar, the 3 tablespoons balsamic vinegar, onion, ginger, salt, and the 1 tablespoon olive oil. Cover the pan tightly with aluminum foil or the casserole lid. Roast the beets until they are tender, about 45 minutes to 1 hour (a sharp knife will pull out easily from the center of a beet). Transfer the beets with tongs to a clean cutting board to cool. Reserve 6 tablespoons of the beet braising liquid for the vinaigrette.
- Wearing clean rubber gloves to prevent red fingertips, if desired, cut off the beets' green "stubble" and skinny tails. Hold the beets under cool running water to loosen the skins, then slip off the skins with a little pressure from your fingers. Set the beets aside.
- TO MAKE THE PECANS: Line a baking sheet with aluminum foil and grease it with butter or cooking spray. In a frying pan set over medium heat, combine the 1 tablespoon olive oil, maple syrup, sugar, the 2 tablespoons balsamic vinegar, and cayenne pepper. Bring the mixture to a simmer and stir in the pecan halves. Continue stirring until the mixture thickens slightly and coats the pecans, about 10 minutes. Pour the pecans onto the prepared baking sheet, spreading evenly with a spoon. Let cool before breaking them apart.
- TO MAKE THE VINAIGRETTE: Whisk together the reserved 6 tablespoons beet braising liquid, lemon juice, white wine and balsamic vinegars, rosemary, mustard, salt, black pepper, and the 1/2 cup olive oil.
- TO ASSEMBLE THE SALAD: Cut the beets into bitesize pieces. Toss the beets with the salad greens in a large bowl. Divide the salad evenly among 8 salad plates. Cut the goat cheese into 8 slices and top each salad with a slice. Sprinkle with a few candied pecans and drizzle on the vinaigrette. Serve immediately.
- Chrissy Omo's passion for goat cheese began at age sixteen, when her father's job took the family to Europe. It was love at first taste and Chrissy, whose pet goat had taken second place in a Future Farmers of America competition when she was fifteen, now embarked on a quest to learn to make the stuff. While still a high schooler she worked for two months at Pure Luck Farm and Dairy in Dripping Springs under its award-winning goat-cheese maker Amelia Sweethardt. "Mom wanted me to see what it was really like," says Chrissy.
- Mother, father, and daughter agreed to finance the cheese business with savings from Chrissy's college fund. They invested in a small herd of goats and created a dairy on their property. When Chrissy was a senior in high school, she began selling her cheese commercially. CKC Cheese (the initials stand for Chrissy and younger brothers Kenny and Conner) is a family-run operation. Chrissy's mom, Adriana, is an experienced entrepreneur who handles the finances. Mother and daughter often do the deliveries together, bringing her handcrafted cheeses to customers throughout the Hill Country, including the Fredericksburg farmers' market, as well as to specialty stores in Austin. Chrissy's brothers help out with milking and other chores, but "no one but me touches the cheese," she says.
- The goat herd has grown to more than 160 head, and Chrissy produces 300 to 400 pounds of cheese a week, from seasoned feta and baby caprino (a soft, Italian-style cheese that is aged for three weeks) to creamy fresh chèvre. Despite the expanded production, Chrissy continues to juggle her cheesemaking with schoolwork. She's on track to graduate with a degree in international business from Texas State University in San Marcos. "I love making cheese," she says. And I love eating it-especially when it comes from Chrissy's goats.
- You can roast the beets ahead and refrigerate them with the reserved beet juice in a covered container for up to 2 days. The pecans can be made up to 2 days ahead and stored at room temperature in a tightly covered container. Prepare the vinaigrette up to 3 days in advance, cover, and refrigerate until needed.
- When you roast beets, purchase ones that are all about the same size. That way they will be done at the same time.
More about "roasted beet salad with spicy maple pecans and chrissys fresh chèvre recipes"
ROASTED BEET AND CITRUS SALAD RECIPE | MYRECIPES
From myrecipes.com
ROASTED BEET SALAD WITH GOAT CHEESE - EVOLVING TABLE
From evolvingtable.com
ROASTED BEET AND APPLE SALAD - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
ROASTED BEET SALAD WITH SPICY MAPLE PECANS AND CHRISSY'S FRESH …
From eatyourbooks.com
ROASTED BEET SALAD WITH FRESH GOAT CHEESE & TOASTED PECANS
From thepristineolive.ca
ROASTED BEET SALAD - SIMPLE JOY
From simplejoy.com
BAREFOOT CONTESSA | BALSAMIC ROASTED BEET SALAD | RECIPES
From barefootcontessa.com
MAPLE ROASTED BEET SALAD + PISTACHIO GOAT CHEESE - THE …
From theendlessmeal.com
ROASTED BEET AND ARUGULA SALAD WITH MAPLE BALSAMIC …
From theroastedroot.net
ROASTED BEET SALAD WITH GOAT CHEESE & SPICY MAPLE PECANS
From pink-parsley.com
CAPRESE SALAD RECIPE WITH ROASTED BEETS - A SPICY PERSPECTIVE
From aspicyperspective.com
10 BEST ROASTED BEETS RECIPES - YUMMLY
From yummly.com
ROASTED BEET SALAD WITH GOAT CHEESE AND PECANS - A …
From acedarspoon.com
ROASTED BEET AND CHICKPEA SALAD - BEET SALAD RECIPES
From worldrecipes.org
ROASTED BEET AND FRESH MOZZARELLA SALADS - SARAH'S …
From sarahscucinabella.com
ROASTED BEET SALAD WITH FRESH GOAT CHEESE & TOASTED PECANS
From pinterest.com
ROASTED BEET SALAD WITH GOAT CHEESE, WALNUTS & HONEY-DIJON …
From onceuponachef.com
ROASTED BEET SALAD WITH FRESH GOAT CHEESE & TOASTED PECANS
From sunshinecoastoliveoil.com
KALE AND ROASTED BEET SALAD WITH MAPLE BALSAMIC DRESSING
From toriavey.com
ROASTED BEET SALAD WITH GOAT CHEESE & PISTACHIOS - COOKIE AND KATE
From cookieandkate.com
BEST ROASTED BEET GOAT CHEESE SALAD RECIPE - DELISH
From delish.com
ROASTED BEET SALAD WITH GOAT CHEESE AND ORANGE VINAIGRETTE
From thebusybaker.ca
ROASTED BEET SALAD WITH MARINATED CHICKPEAS - RUNNING ON REAL …
From runningonrealfood.com
ROASTED BEET SALAD | THE COZY APRON
From thecozyapron.com
ROASTED BEET, SPINACH, AND GOAT CHEESE SALAD - THEKITTCHEN
From thekittchen.com
ROASTED BEET SALAD WITH CHèVRE GREEN GODDESS DRESSING
From themodernproper.com
BEST ROASTED BEET SALAD RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
RECIPE: ROASTED BEET SALAD WITH GOAT CHEESE & TOASTED PECANS
From foodnewsnews.com
ROASTED BEET SALAD RECIPE - PICKLED BEET SALAD WITH GOAT CHEESE …
From howmanycarbsaday.jenpros.com
10 BEST BEET SALADS - THE SPRUCE EATS
From thespruceeats.com
ROASTED BEET SALAD WITH FRESH GOAT CHEESE & TOASTED PECANS
From pinterest.com
ROASTED BEET AND CITRUS SALAD RECIPE - PUREWOW
From purewow.com
ROASTED BEET SALAD (VEGAN, GLUTEN FREE) - APPLES FOR CJ
From stephaniesain.com
PICKLED BEET AND GOAT CHEESE SALAD WITH MAPLE ROASTED PECANS
From tastykitchen.com
ROASTED BEET SALAD WITH GOAT CHEESE & SPICY MAPLE PECANS
From pinterest.co.uk
ROASTED BEET, GOAT CHEESE, AND MAPLE PECAN SALAD
From deliciouslyorganic.net
ROASTED BEET SALAD WITH GOAT CHEESE - JESSICA GAVIN
From jessicagavin.com
ROASTED BEET SALAD WITH FETA CHEESE RECIPE - THE SPRUCE EATS
From thespruceeats.com
PICKLED BEET SALAD RECIPE WITH GOAT CHEESE - COOKS WITH COCKTAILS
From cookswithcocktails.com
ROASTED BEET SALAD WITH CANDIED PECANS & VEGAN BLUE CHEESE
From keeponbloggininthefreeworld.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love