SPIRALIZED ROASTED BEET SALAD WITH QUINCE VINAIGRETTE
Great salad for lunch or dinner! Spiralizing the beets makes for a quicker cooking time. Use any flavored vinegar of your choice - dark berry or fig vinegar make great options!
Provided by Arizona Desert Flower
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.
- Cut beets into spirals using a spiralizer.
- Place beet spirals in a bowl; add 1/4 teaspoon salt and 1/8 teaspoon black pepper and toss to combine. Spread out on the prepared baking sheet.
- Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.
- Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.
- Divide spring salad mix between 2 plates. Top with cooled beet spirals. Scatter blue cheese, chopped walnuts, and chives over the beets. Drizzle dressing on top.
Nutrition Facts : Calories 635.1 calories, Carbohydrate 28.1 g, Cholesterol 21.3 mg, Fat 54.4 g, Fiber 8 g, Protein 14.6 g, SaturatedFat 10.9 g, Sodium 894.6 mg, Sugar 18.2 g
ROASTED BEET SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 2h5m
Yield 1 serving
Number Of Ingredients 10
Steps:
- For the dressing: Mix the oil, red wine vinegar, Dijon mustard and shallot in a small bowl; set aside.
- For the roasted beet salad: Preheat the oven to 350 degrees F.
- Wash the beet on and roast it on a rimmed baking sheet until tender, about 1 hour. Cool and peel; set aside.
- Cook the quinoa according to the package instructions. Cool and set aside.
- Slice the beet about 1/8-inch thick. Mix together the quinoa, chicken and spinach in a large bowl. Season lightly with salt and pepper and then add enough dressing to lightly coat. Add the sliced beets and place on a plate. Top with the goat cheese.
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 BEETS AND NECTARINE SALAD
For a side dish that's both sweet and striking, this duo can't be beat.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root. Wash beets well. Tightly wrap beets in double layer of foil, and roast on cookie sheet 1 to 1 1/4 hours or until tender. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
- In small bowl, mix dressing ingredients with wire whisk.
- In large bowl, toss half the dressing with mixed greens. Divide evenly among 4 salad plates. Arrange beets, nectarines, cheese and walnuts over each salad. Drizzle remaining dressing over each salad. Serve immediately.
Nutrition Facts : Calories 240, Carbohydrate 19 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 5 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 12 g, TransFat 0 g
ROASTED BEETS AND QUINCE SALAD
Roasting beets brings out thier sweetness. Quince adds a little tartness to the salad served over a bed of Baby Greens with a Orange Vinaigrette Dressing.
Provided by Potagekempcc
Categories Greens
Time 2h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Pre-heat oven to 400F and place rack in the middle.
- Wrap beets in foil and roast about 1 1/2 hours or until tender. Cool beets and slice thin.
- Place beets, onion and quince in a large bowl. Season with salt and pepper to taste.
- In a medium bowl combine vinegar, orange juice, zest, Serrano pepper, garlic, green onions, parsley and thyme. Add fine sea salt and fine ground black pepper. Slowly wisk in olive oil.
- Pour dressing over beets and toss well. Chill salad for 15-minutes. Reseason with salt and pepper if needed.
- Divide baby greens on chilled salad plates and place beets on top.
- Garnish salad with Shaved Asiago Cheese.
Nutrition Facts : Calories 212.8, Fat 18.2, SaturatedFat 2.5, Sodium 334, Carbohydrate 12.8, Fiber 2.4, Sugar 5.7, Protein 1.6
ROASTED-BEET-AND-ONION SALAD
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
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.
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- Meanwhile, place the quinoa in a strainer and rinse well under cool running water. Combine the quinoa, 1 teaspoon salt, and 2 cups water in a large pan and bring the water to a boil over high heat. Reduce the heat to low, cover, and gently simmer the quinoa until the water has been absorbed, 20 to 25 minutes.
- In a bowl large enough to hold the salad, combine the shallot, vinegar, lemon juice, and salt. Let rest until the shallot softens, 5 to 10 minutes.
- Add the sliced radicchio and chopped beets to the bowl with the vinaigrette and toss to combine. Let marinate at room temperature for at least 10 minutes.
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