ROASTED BEET, SPINACH AND GOAT CHEESE SALAD
Steps:
- Preheat oven to 400 degrees.
- Line a rimmed baking sheet with foil.
- Peel the beets with a vegetable peeler and cut them into 1/2 inch slices.
- Place the beets on the prepared baking sheet, drizzle them with olive oil, salt and pepper and toss to coat them.
- Spread the beets into a single layer then roast them for approximately 25-30 minutes minutes or until tender, shaking the tray and tossing them around a couple of time to ensure even cooking.
- Remove from the oven and let cool while you assemble the salad and make the vinaigrette.
- In a glass measuring cup or mason jar add all of the ingredients for the vinaigrette and whisk or shake until combined.
- In a large serving bowl add the baby spinach and top with the crumbled goat cheese, toasted pecans and cooled beets.
- Serve the vinaigrette alongside the salad or drizzle some of it over the top, you shouldn't need to use all of it.
Nutrition Facts : Calories 191 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 395 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
ROASTED BEET, SPINACH, AND GOAT CHEESE SALAD WITH MAPLE GLAZED PECANS
Recipe for an elegant roasted beet salad with spinach, goat cheese, and maple glazed pecans.
Provided by Kit Graham
Yield 4
Number Of Ingredients 9
Steps:
- In a small sauce pan over low heat, combine the maple syrup and pecans. Stir together to coat the pecans. Let cook for 1-2 minutes, stirring frequently to prevent burning. Once the syrup has covered the nuts, and they have become fragrant, remove from the heat and set aside to cool.
- Combine the ingredients for the dressing in a large bowl and whisk together.
- Add the spinach to the bowl with the dressing and toss to combine.
- Plate the salads by scooping spinach onto a plate. Then top with beets, goat cheese, and the pecans. Serve immediately. If you are packing this for lunch, pack the dressing separately.
Nutrition Facts : Servingsize 1 serving, Calories 1121 kcal, Fat 81 g, SaturatedFat 16 g, Cholesterol 70 mg, Sodium 948 mg, Carbohydrate 82 g, Sugar 42 g, Protein 32 mg
BEET SALAD WITH GOAT CHEESE
Steps:
- Preheat the oven to 400 degrees F.
- Wash and dry the beets and trim off the ends. Take a large sheet of aluminum foil, 12 by18, and double it over. Put the beets in the middle, drizzle with olive oil and season with the salt and pepper. Bring the sides of the foil up around the beets to make a pouch. Put in the hot oven and bake until the beets are tender, about 1 hour 20 minutes. Remove from the oven and let cool. When cool enough to handle, gently peel off the skin and slice into julienne pieces, about 2 inches long by 1/2-inch thick. Chill until ready to use.
- Lightly toast the pine nuts in a small saute pan over medium-high heat for 3 to 4 minutes. Remove to a plate or small bowl and cool. Slice the goat cheese into 1/2-inch rounds and press the pine nuts onto both sides. Chill until service.
- When ready to serve, lightly toss the baby greens and the spinach together in a large bowl and dress the edge of your serving bowl with 1/4 cup of the Tarragon Dressing. Toss the greens and then top with the beets and the goat cheese rounds. Drizzle with additional dressing and serve immediately.
- In a small bowl or glass jar, combine all the ingredients, except the olive oil. Whisk until well h well combined, then slowly drizzle in the olive oil. This recipe works really well with a stick blender.
ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE
Steps:
- Preheat the oven to 400 degrees F.
- Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
- In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.
BEETS AND GOAT CHEESE ON A BED OF SPINACH
I was inspired by Wolfgang Puck's iconic goat cheese and beet napoleon to make something similar, but decided on a dish that is much less elaborate. If you have time to spare, you could stack the beet slices and goat cheese rather than crumbling the goat cheese over the beets.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the dressing. In a small bowl or measuring cup combine the vinegars and salt to taste. Whisk in the mustard and the olive oil. Set aside.
- Toss the spinach with 3 tablespoons of the dressing. Line a platter or individual plates.
- Skin the beets and cut in half lengthwise (stem to root), then slice into thin half moons. Place the sliced halves on top of the spinach and fan them out. Drizzle on the remaining dressing and sprinkle on the herbs. Top each fan of beets with crumbled goat cheese and pine nuts, and serve.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 380 milligrams, Sugar 6 grams, TransFat 0 grams
BABY SPINACH WITH BEETS AND GOAT CHEESE
Steps:
- Place the baby spinach in a salad bowl. Add the balsamic vinaigrette and toss gently until well coated.
- Divide the spinach among 4 shallow bowls or salad plates. Top with the beet slices and sprinkle over the crumbled goat cheese. Serve.
- Cooking Beets
- To prepare the beets, trim all but about 1 inch of the stems. Rinse thoroughly under cold, running water.
- To boil beets, bring a large saucepan of water to a boil. Add the beets and return the water to a boil. Reduce the heat and simmer, covered, until the beets are tender when pierced with a thin, sharp knife, about 20 minutes for small beets, about 30 minutes for medium beets, and 45 minutes to 1 hour for large beets. Drain the beets and transfer them to a bowl of ice water until cool enough to handle.
- To bake beets, preheat the oven to 400°F. Place the beets in a small roasting pan and add 1/2 cup of water. Seal the pan tightly with foil and bake until the beets are tender when pierced with a thin, sharp knife, about 45 minutes for small beets, about 1 hour for medium beets, and about 1 1/4 hours for large beets (be careful when lifting the foil; don't get burned by the escaping hot steam). Remove the beets from the pan and let stand. When the beets are cool enough to handle, use a paring knife to trim the ends and slip off their skins. Serve warm, at room temperature, or cold.
- from aunt elsa's kitchen
- Beets retain better flavor when they are boiled or baked with their skins on, but peeling them after cooking can transfer all that beautiful color right to your hands, where it doesn't look so nice. Wear kitchen gloves when peeling and chopping beets.
SPINACH SALAD WITH GOAT CHEESE AND BEETS
Here's a super easy salad that looks and tastes festive for the wonderful Christmas season, but is also wonderful all year round. Vinaigrette dressing coats the greens nicely. -Nancy Latulippe, Simcoe, Ontario
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 30-60 minutes. Remove from the water; cool. Peel beets and cut into 1-in. pieces., In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended. , Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.
Nutrition Facts : Calories 113 calories, Fat 10g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 128mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
ROASTED BEETS WITH GOAT CHEESE AND WALNUTS
Beautiful, sweet, twice-roasted beets and baked goat cheese with crunchy nuts and slightly bitter greens is my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch. Serve with toasted walnut bread.
Provided by Chef John
Categories Salad Vegetable Salad Recipes
Time 1h45m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
- Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
- Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
- Turn oven temperature up to 400 degrees F (205 degrees C).
- Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
- Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
- Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
- Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 19 g, Cholesterol 22.4 mg, Fat 35.1 g, Fiber 6.2 g, Protein 13.1 g, SaturatedFat 8.3 g, Sodium 487.2 mg, Sugar 10.1 g
SPINACH AND GOAT CHEESE SALAD WITH BEETROOT VINAIGRETTE
I tried this salad in Rehoboth Beach, DE and vowed to duplicate it! It is so addicting with the crunchy sugared walnuts and creamy goat cheese. The vinaigrette is to die for. I don't even care for beets! Great for holiday dinners. A must try!
Provided by Nikki Miller
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- In small saucepan over medium heat, cook and stir the walnuts and sugar until walnuts are lightly browned and sugar is caramelized. Thoroughly coat the walnuts with the sugar.
- In a blender or food processor, blend the beets with cider vinegar, bouillon granules, garlic powder, sugar, salt, and pepper. Gradually blend in the oil.
- In a large bowl, toss together the sugar-coated walnuts and spinach. Before serving, drizzle with the blended beat mixture, toss, and sprinkle with goat cheese.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 6.8 g, Cholesterol 7.5 mg, Fat 14 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 3.3 g, Sodium 222.8 mg, Sugar 3.1 g
ROASTED BEET, SPINACH & GOAT CHEESE MIX
This came from LCBO's Food and Drink magazine (Winter 2005). It's bright and colourful and very good. You could substitute canned beets in a pinch, but the roasted beets have a better taste and texture.
Provided by Just Call Me Martha
Categories Spinach
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Cut off beet stems and place beets in baking dish with water then season with the salt and pepper.
- Cover with foil and bake for about 45 minutes to 1 hour, then cool in pan.
- Peel beets and cut into halves or quarters, depending on size.
- In large skillet, heat oil and saute garlic for 1 minute.
- Add spinach and toss until the spinach wilts, then add beets and balsamic vinegar and mix, cooking until the beets are warm.
- Season with salt and pepper.
- Remove from heat and sprinkle with goat cheese and torn basil leaves.
- This can be served warm as a side dish or at room temperature.
Nutrition Facts : Calories 118.7, Fat 4.9, SaturatedFat 0.7, Sodium 160.7, Carbohydrate 17.3, Fiber 3.6, Sugar 13, Protein 3.4
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