Roasted Beet Salad Recipes

ROASTED BEET SALAD

Steps:

• Place the beets, shallots and cumin seeds on a double thickness of heavy-duty foil (about 24x12 in.). Drizzle with oil; sprinkle with salt and pepper. Fold foil around beet mixture and seal tightly. Place on a baking sheet. Bake at 400° for 45-55 minutes or until tender. Open foil carefully to allow steam to escape., In a small bowl, combine the lemon juice, parsley, orange zest, honey, salt and pepper. Gradually whisk in oil., Transfer beet mixture to a large bowl. Drizzle with vinaigrette; toss to coat. Sprinkle with almonds, goat cheese and parsley.

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.

BALSAMIC ROASTED BEET SALAD

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 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.

ROASTED BEET SALSA (OR SALAD)

Steps:

• To roast beets:.
• Preheat the oven to 375 degrees F.
• Trim the tops off the beets and drizzle with the olive oil. Season the beets with salt and pepper, wrap them in aluminum foil individually and roast until tender, about 40-60 minutes(depending on how large they are). When cool enough to handle, peel the beets.
• While the beets are roasting, place the shallot, jalapeno, ginger, garlic, mint, cilantro, lime juice and 6 tablespoons of olive oil in a small bowl and stir to combine.
• When the beets are done, carefully remove the foil. Let cool, and then peel the beets by slipping the skins off with your fingers. Dice the beets and add salsa mixture, stirring to combine. Taste for seasoning.
• Great served with fish or eaten alone as a salad!

ROASTED BEET SALAD

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.

WARM ROASTED BEET SALAD

Steps:

• Scrub and peel beets. Cut into wedges; place on a baking sheet coated with cooking spray. Spritz beets with additional cooking spray until coated. Bake at 350° for 40-50 minutes or until tender, turning occasionally., Meanwhile, for dressing, heat orange juice over medium heat in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is syrupy and reduced to about 1/3 cup. Remove from heat. Whisk in next 7 ingredients. Set aside to cool., Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing; toss to coat. Divide mixture among 6 salad plates. Place beets in the same bowl; add remaining dressing and toss to coat. Arrange on plates. Sprinkle salads with blue cheese and hazelnuts.