ROASTED BEET AND APPLE SALAD
Roasted Beet and Apple Salad - Simple and elegant roasted beet salad with apples, walnuts, feta cheese and maple vinaigrette. Beautiful dish for your table.
Provided by Neli Howard | Delicious Meets Healthy
Categories Salad
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 F. Trim beets leaving 1 inch of the stem. Coat lightly with olive oil. Wrap tightly in aluminum foil and place on a baking sheet in the preheated oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from the oven and let cool for about 10 minutes.
- Slip off the skins with a paring knife and cut the stem. Dice beets in 1" cubes.
- Mix beets, chopped apple and olive oil in a mixing bowl. Season with salt and freshly ground black pepper to taste. Transfer to a salad plate, top with chopped walnuts, crumbled feta cheese and a little bit of maple vinaigrette.
- Mix all ingredients and stir until well combined.
- Enjoy!
Nutrition Facts : ServingSize 97 g, Calories 152 kcal, Carbohydrate 13.5 g, Protein 4.2 g, Fat 10 g, SaturatedFat 1.6 g, Cholesterol 6 mg, Sodium 126 mg, Fiber 2.2 g, Sugar 10.2 g, UnsaturatedFat 8.4 g
ROASTED BEETS WITH APPLES
Make and share this Roasted Beets With Apples recipe from Food.com.
Provided by katii
Categories Apple
Time 1h5m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, whisk together honey, mustard (if using), lemon juice, salt, and pepper. Set aside.
- Toss beets, apple, and onion with honey mixture.
- Place beets in a casserole dish and bake in a preheated 375* oven for 15 minutes.
- Add onion and bake for an additional 20 minutes.
- Add apple and bake for 10-15 minutes longer (depending on how soft they are).
- Enjoy!
Nutrition Facts : Calories 85.4, Fat 0.2, Sodium 39.9, Carbohydrate 21.8, Fiber 2.9, Sugar 17.5, Protein 1.2
ROASTED BEET, BUTTERNUT SQUASH & APPLE SALAD
Steps:
- Preheat the oven to 450 degrees F. Arrange two oven racks evenly spaced.
- Place the beets on a sheet pan, toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and spread out in one layer. On a second sheet pan, toss the butternut squash and apples with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and spread out in one layer. Roast both pans of vegetables for 25 to 30 minutes, tossing occasionally, until everything is tender and lightly browned.
- Meanwhile, for the vinaigrette, heat 1/3 cup olive oil in a small saute pan over medium-low heat. Add the shallot and cook for 3 minutes. Add the garlic and cook for 30 seconds. Over low heat, whisk in the balsamic vinegar, orange zest, orange juice, honey, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Keep warm.
- Place the roasted vegetables and fruit in a large bowl. Add the arugula and vinaigrette and toss well. Sprinkle with the almonds and serve warm.
ROASTED BEET, AVOCADO AND GRANNY SMITH APPLES TOWER
Slices of roasted beets, avocado, and tart apples are topped with crumbled goat cheese, parsley and pine nuts and drizzled with olive oil.
Provided by Avocados from Mexico
Categories Trusted Brands: Recipes and Tips Avocados from Mexico
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Wash and scrub the beets. Pat dry. Place on large piece of aluminum foil. Lightly coat with olive oil. Add dash of salt and pepper. For even roasting, wrap foil over, covering beets completely, and crimp ends. Roast until cooked through, 30 to 50 minutes. Remove, uncover and let cool. Do not discard oil in the foil; you can use this later as dressing.
- Cut the avocados in half lengthwise and remove the pit and skin. Place flat side down on cutting board. Slice horizontally. Squeeze lemon juice on to prevent browning. Cut Granny Smith same way, but leave skin on. Squeeze lemon juice on to prevent browning.
- When the beets are cool enough to handle, slip their peels off using your fingers or a paring knife. Slice crosswise. Stack on plate alternating beets, apples and avocados. Sprinkle crumbled goat cheese over top. Garnish with parsley and pine nuts if desired. Drizzle the used olive oil from roasting and the rest of the olive oil and season with salt and pepper.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 13.4 g, Cholesterol 9.2 mg, Fat 19.3 g, Fiber 4.5 g, Protein 4.8 g, SaturatedFat 4.7 g, Sodium 96.4 mg, Sugar 8.2 g
ROASTED BEETS, APPLES AND FENNEL
Adapted from a recipe by Angelina at www.allrecipes.com. "Earthy beets, sweet apples, and aromatic fennel bulbs tossed with a honey Dijon dressing and roasted until tender. A distinctive and colorful side dish that highlights fall and winter produce."
Provided by DrGaellon
Categories Apple
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- In a bowl, whisk together honey, mustard, vinegar, lemon juice and garlic. Set aside.
- In a bowl, toss beets with 1 tbsp oil, 1/2 tsp salt and pepper to taste. Place in a casserole dish and bake 15 minutes.
- In same bowl, toss fennel with 1 tbsp oil, 1/2 tsp salt and pepper to taste. Add to casserole, toss to combine, return to oven, and bake another 30 minutes.
- In same bowl, toss apples with 1 tbsp oil, 1/2 tsp salt and pepper to taste. Add apples and sauce to casserole. Toss to combine, return to oven and bake another 15 minutes.
Nutrition Facts : Calories 230.2, Fat 7.5, SaturatedFat 1, Sodium 773.4, Carbohydrate 42.7, Fiber 6.4, Sugar 31.2, Protein 2.5
BEET-AND-APPLE RELISH
Serve this sweet-and-sour relish with crackers and sour cream and with smoked trout, cold chicken, or gravlax.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 3 pint-size jars
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Place beets on a sheet of parchment-lined foil; drizzle with oil. Season with salt and pepper. Fold edges to form a packet. Place on a baking sheet, and roast beets until tender, about 1 hour. Unwrap; let cool slightly, then peel. Cut into 1/2-inch pieces.
- Bring onion, vinegar, water, and sugar to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves, about 3 minutes. Remove from heat, and stir in beets, apples, and mustard.
- Divide among 3 pint-size sterilized glass jars using a slotted spoon, leaving 1/4-inch headspace at tops. Wipe rims and then close with screw bands and lids.
- Submerge jars, covering with water by 2 inches, upright on a wire rack in a large pot of hot water; bring to a boil. Boil for 15 minutes (or longer, depending on altitude). Remove jars from pot using tongs, and transfer to a layer of clean towels to cool. Once cool, check for a slight indentation in lids, which indicates a vacuum seal. Refrigerate all canned products after opening.
ROASTED-BEET AND APPLE RELISH
Categories Condiment/Spread Fruit Vegetable Side Roast Thanksgiving Quick & Easy Horseradish Vinegar Apple Beet Fall Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Tightly wrap beets in a double layer of foil and roast on a baking sheet in middle of oven until very tender, 1 1/4 to 1 1/2 hours. Cool in foil package until warm (the steam makes beets easier to peel), about 20 minutes.
- While beets are roasting, stir together vinegar, sugar, salt, and pepper in a large bowl until sugar and salt are dissolved. Cut apples into 1/4-inch dice and add to dressing along with horseradish. Toss well.
- When beets are cool enough to handle, slip off skins and remove stems. Cut beets into 1/4-inch dice and stir into apple mixture.
- Chill relish, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 3 days.
ROASTED BEETS WITH WATERCRESS & HORSERADISH APPLE SAUCE
If you're after a superhealthy side dish, look no further than this low-fat salad, great as part of a buffet
Provided by Maria Elia
Categories Dinner, Side dish
Time 2h20m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. If your beetroot comes with leafy tops, cut them down, making sure you leave about 3cm stalk intact. Leave the beets whole, then carefully wash and pat dry. Wrap individually in foil and roast until tender when pierced - about 1-2 hrs (depending on size). Cool in the foil before peeling. Can be done up to 2 days ahead.
- To make the sauce, heat a small frying pan, then toss in the apples with the sugar and 1 tbsp water. Cover and cook until the apples are soft and mushy. Remove from the heat, add the vinegar and blitz to a purée using a hand blender or food processor. Stir in the horseradish and soured cream and season with salt.
- To serve, cut the beetroot into wedges, place in a bowl and mix with the sauce. Serve on a bed of watercress.
Nutrition Facts : Calories 87 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.23 milligram of sodium
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