Roasted Carrot And Beet Salad With Feta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED CARROT AND BEET SALAD WITH FETA



Roasted Carrot and Beet Salad with Feta image

Provided by Hugh Acheson

Categories     Appetizer     Side     Vegetarian     Dinner     Feta     Root Vegetable     Beet     Carrot     Fall     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

1 teaspoon cumin seeds
2 teaspoons fresh lemon juice
2 teaspoons Sherry vinegar
1 teaspoon Dijon mustard
1/2 cup plus 3 teaspoons extra-virgin olive oil, divided
1 tablespoon finely chopped fresh mint
Kosher salt and freshly ground black pepper
1 pound baby carrots with 1/2" of tops attached, peeled
6 small (1 1/2" diameter) red beets, scrubbed, trimmed leaving 2" of stem attached
3/4 cup (lightly packed) flat-leaf parsley leaves, divided
1/2 cup crumbled feta (about 4 ounces)

Steps:

  • Stir cumin seeds in a small dry skillet over medium heat until fragrant, 3-4 minutes. Let cool. Finely grind in a spice mill.
  • Whisk cumin, lemon juice, vinegar, and Dijon mustard in a medium bowl. Gradually whisk in 1/2 cup oil, then mint. Season vinaigrette with salt and pepper.
  • Cook carrots in a large pot of boiling salted water for 1 minute; using a slotted spoon, transfer carrots to a bowl. Add beets to same pot of boiling water and cook until just tender, 20-25 minutes. Drain. Let stand at room temperature to cool slightly, about 15 minutes. Peel and trim beets; halve lengthwise. DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Return vinaigrette to room temperature and whisk before using.
  • Preheat oven to 450°F. Season carrots with salt and pepper. Toss with 1 1/2 teaspoons oil. Arrange on half of a large rimmed baking sheet. Place beets in same bowl; season with salt and pepper and toss with remaining 1 1/2 teaspoons oil. Arrange in single layer opposite carrots on same baking sheet. Roast vegetables, turning once, until slightly charred and just tender, about 15 minutes.
  • Place carrots, 1/2 cup parsley leaves, and feta in a medium bowl; drizzle 1/4 cup vinaigrette over and toss to coat. Arrange carrot mixture on a small platter. Place beets in another medium bowl. Add 2 tablespoons vinaigrette; toss to coat. Tuck beets in among carrots. Sprinkle remaining 1/4 cup parsley leaves over. Drizzle with remaining dressing.

ROASTED CARROT AND FETA SALAD WITH ZA'ATAR



Roasted Carrot and Feta Salad with Za'Atar image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

2 1/2 pounds carrots, peeled and quartered lengthwise
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cups crumbled Bulgarian feta cheese
2 tablespoons extra virgin olive oil
1 tablespoon za'atar, or more to taste
1/4 cup chopped fresh parsley or cilantro leaves

Steps:

  • Preheat oven to 425 degrees. To roast carrots, place the carrots, olive oil, salt and pepper on a baking sheet, toss well and transfer to the oven. Roast, shaking occasionally until they are just beginning to brown, about 30 minutes. The carrots should be firm and not mushy. When they are cool enough to handle, cut the carrots in angled 1-inch slices. Transfer to a serving bowl. Add the remaining ingredients and toss well. Serve immediately or cover and refrigerate up to 4 hours.

ROASTED BEET, CARROT AND SPINACH SALAD



Roasted Beet, Carrot and Spinach Salad image

Toss up a beautiful Roasted Beet, Carrot and Spinach Salad using this recipe from My Food and Family. This easy-to-make salad is crisp and refreshing.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 1h

Yield 4 servings

Number Of Ingredients 6

4 small red beets, trimmed, quartered
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
2 carrots, peeled, cut crosswise in half
1 pkg. (5 oz.) baby spinach leaves
1 red pepper, chopped
1/2 cup ATHENOS Traditional Crumbled Feta Cheese

Steps:

  • Heat oven to 450ºF.
  • Toss beets with 2 Tbsp. dressing; place on foil-lined rimmed baking sheet sprayed with cooking spray.
  • Bake 20 min. Toss carrots with 2 Tbsp. dressing; add to baking sheet with beets. Bake 20 to 25 min. or until vegetables are tender.
  • Arrange spinach and peppers on serving platter. Top with roasted vegetables; drizzle with remaining dressing. Sprinkle with cheese.

Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 3 g

ROASTED-CARROT-AND-BEET SALAD



Roasted-Carrot-and-Beet Salad image

For a complete meal, serve this salad with pita bread, feta cheese, and hummus. If you are on a low-sodium diet, substitute a less-salty cheese for the feta.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 12

4 medium red beets, (about 1 pound without greens), 1/2 inch of stems left intact
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 pound carrots, (about 8 medium), cut on the diagonal into 1-inch pieces
1/2 teaspoon coarse salt
2 tablespoons freshly squeezed lemon juice
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
Freshly ground pepper
4 small whole wheat pita breads, quartered
4 ounces feta cheese
1/2 cup hummus
2 teaspoons extra-virgin olive oil

Steps:

  • Preheat oven to 375 degrees. Toss beets with 1 teaspoon oil on a rimmed baking sheet. Cover sheet with foil. Roast beets until tender, 45 to 55 minutes. Let cool. Trim and peel beets; cut into 1/2-inch cubes.
  • Meanwhile, toss carrots, 1 teaspoon oil, and 1/4 teaspoon salt on another rimmed baking sheet. Roast carrots until browned and tender, about 40 minutes. Let cool to room temperature.
  • Stir lemon juice, remaining 1/4 teaspoon salt, the parsley, and thyme in a small bowl. Whisk in remaining 2 tablespoons oil until emulsified. Season with pepper. Toss beets and carrots with dressing in a medium bowl. To serve, divide salad, pita, feta, and hummus among 4 plates. Drizzle oil over feta and hummus on each plate.

Nutrition Facts : Calories 405 g, Cholesterol 25 g, Fat 22 g, Fiber 10 g, Protein 12 g, Sodium 892 g

ROASTED BEET SALAD WITH OLIVES AND FETA



Roasted Beet Salad With Olives and Feta image

This recipe originates from Ms. Paula H. Deen, a true-blue southern Steel Magnolia. Isn't she the absolute best? What a great recipe for a picnic or potluck!

Provided by Mercy

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

2 (15 1/2 ounce) cans beets, sliced and drained
2 cloves garlic, chopped
1 teaspoon olive oil
1 1/2 cups feta cheese, crumbled
1/2 cup ripe olives, sliced
1/4 cup fresh dill, chopped
1/2 cup olive oil
1/4 cup rice wine vinegar
salt and pepper, to taste
1 dash Tabasco sauce

Steps:

  • Spray a broiler pan with non-stick cooking spray.
  • Toss the beets with the garlic and 1 teaspoon olive oil and arrange in a single layer on the broiler pan.
  • Broil on high for approximately 10 to 15 minutes, turning every 2 or 3 minutes until the edges of the beets start to brown.
  • Remove the beets from the oven and cool to room temperature.
  • Toss the beets with the remaining ingredients and serve.

ROAST CARROT & BEAN SALAD WITH FETA



Roast carrot & bean salad with feta image

Get all of your 5-a-day with this super healthy salad. Tasty, easy and perfect for lunch leftovers

Provided by Lesley Waters

Categories     Buffet, Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 8

1kg Chantenay or baby carrots
few lemon thyme sprigs (optional)
2 tbsp olive oil
175g green bean , topped and halved
400g can butter or cannellini bean , drained and rinsed
1 small red onion , halved and finely sliced
200g pack feta cheese , crumbled
small bunch mint

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Put the carrots into a large roasting tin, toss with the lemon thyme (if using) and half the oil, then season well. Roast for about 30 mins until golden, turning halfway through cooking.
  • Meanwhile, cook the green beans in boiling water for 2 mins. Drain, cool under cold running water, then drain again. Mix together the green beans, cannellini or butter beans, remaining oil, onion and feta, then season to taste. Toss with the hot carrots, then tear in the mint just before serving.

Nutrition Facts : Calories 395 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 19 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 3.1 milligram of sodium

ROASTED BEETS WITH FETA



Roasted Beets with Feta image

This colorful and elegant side dish is so easy to make. I love making this with beets and shallots straight from our local farmers' market. Green onions or chives may be substituted for the shallot if you prefer.

Provided by Shandeen Gemanis

Categories     Salad     Vegetable Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

4 beets, trimmed, leaving 1 inch of stems attached
¼ cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
¼ cup crumbled feta cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
  • Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
  • While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
  • To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 11.1 g, Cholesterol 14 mg, Fat 10.3 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.3 g, Sodium 243 mg, Sugar 7.1 g

ROASTED CARROT AND BEETROOT SALAD



Roasted Carrot and Beetroot Salad image

Discover a new greens and beetroot salad you'll love. Enjoy this Roasted Carrot and Beetroot Salad tossed with feta cheese and balsamic vinaigrette.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 7

6 fresh beets (1 lb.), peeled, cut into 1/4-inch thick slices
1 Tbsp. olive oil, divided
4 large carrots, peeled, cut diagonally into thin slices
4 cups tightly packed torn mixed salad greens
2 radishes, thinly sliced
1/3 cup KRAFT Balsamic Vinaigrette Dressing
1/3 cup ATHENOS Crumbled Reduced Fat Feta Cheese

Steps:

  • Heat oven to 425ºF.
  • Toss beets with 1-1/2 tsp. oil; spread onto half of large rimmed baking sheet sprayed with cooking spray. Toss carrots with remaining oil; spread onto other side of baking sheet.
  • Bake 25 to 30 min. or until vegetables are tender. Cool 5 min.
  • Cover large platter with salad greens; top with roasted vegetables and radishes. Drizzle with dressing; top with cheese.

Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g

More about "roasted carrot and beet salad with feta recipes"

ROASTED BEETS AND CARROTS WITH FETA - CRAVING TASTY
roasted-beets-and-carrots-with-feta-craving-tasty image
2018-10-12 Instructions. Peel and cut beets into wedges. Peel and cut carrots into 1 1/2" pieces, then cut in half. Set aside. In a large bowl, whisk olive oil, …
From cravingtasty.com
4.8/5 (6)
Total Time 1 hr 15 mins
Category Dinner
Calories 250 per serving
  • Peel and cut beets into wedges. Peel and cut carrots into 1 1/2" pieces, then cut in half. Set aside.
  • In a large bowl, whisk olive oil, balsamic vinegar, red wine vinegar, maple syrup and salt until well combined. Add the oregano, pepper and basil and whisk some more. Add the chopped vegetables and mix well to ensure even coverage.
  • Transfer the vegetables, including garlic, to a baking tray lined with parchment paper or aluminum foil.
  • Roast at 375F for 30 minutes, then cover with aluminum foil can continue baking for another 30 minutes or until the vegetables have reached the desired tenderness.


ROASTED CARROT & BEET SALAD & FETA, PULLED PARSLEY,
roasted-carrot-beet-salad-feta-pulled-parsley image
2011-11-03 Toss the beets with the remaining olive oil and place on the other half of the baking sheet. Roast for 15 minutes. Step 6. Remove the beets and …
From myrecipes.com
5/5 (2)
Servings 6


ROASTED CARROT AND BEET SALAD WITH FETA - VANCITY NUTRITION
2019-04-19 Preheat oven to 425⁰F. While oven is warming up, prepare the vegetables. Remove carrot tops, wash carrots and tops, slice carrots in half lengthwise. Scrub beets and slice into wedges. Toss in half the olive oil and spread out on sheet pan. Sprinkle with salt and pepper. Cut the top of the garlic bulb off and lay on a piece of tinfoil, shiny ...
From melaniesteelerd.com
Cuisine American
Category Side Dish
Servings 4
Total Time 55 mins


ROASTED CARROT AND BEET SALAD WITH FETA RECIPE | BON …
2011-10-18 Cook carrots in a large pot of boiling salted water for 1 minute; using a slotted spoon, transfer carrots to a bowl. Add beets to same pot of boiling water and cook until just tender, 20–25 minutes.
From bonappetit.com
Servings 6


YELLOW BEETS PICS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


ROASTED BEETS RECIPES SIMPLE - THERESCIPES.INFO
Roasted Beet Salad Recipe best tost.bodyhealth.homeftp.net. May 3, 2021When I started working in a restaurant after college, I quickly fell in love with the concept of "family meal." Every day at 3:00 p.m., the chefs would set out a meal for the staff to enjoy together before a long night of dinner service began. See more result ›› See also : Quick And Easy Beet Recipes , 96. …
From therecipes.info


EASY BEET SALAD WITH FETA CHEESE RECIPE - HAPPY FOODS TUBE
2019-12-03 How to make beet salad with feta. Dice the cooked beets and throw them into a serving bowl. Add feta, olive oil, salt, finely chopped parsley, black pepper and mix well. Taste it and add more seasoning, if you feel like it’s needed. …
From happyfoodstube.com


ROASTED CARROTS AND BEETS WITH FETA AND PECANS - THE
2020-06-28 STEP 1. Wash the vegetables, peel (carrot, beetroot) and cut into short, thick stick like pieces. STEP 2. Prepare the seasoning by mixing in a bowl salt, cajun spice, olive oil. Now take a second mixing bowl and divide the seasoning into two. Mix the carrots and beets with seasoning separately from each other.
From theyummybowl.com


ROASTED VEGETABLE SALAD WITH GARLIC DRESSING - WITH FOOD
2014-09-23 Roast for 5 minutes, or just until the leaves have softened and become slightly browned. Next make the dressing. Squeeze the roasted garlic out of its papery skin and into a small mixing bowl. Mix in lemon juice and add a pinch of salt. Next, whisk in the remaining 3 tablespoons olive oil and combine until smooth.
From withfoodandlove.com


ROASTED BEETS AND CARROTS KALE SALAD - HAUTE & HEALTHY LIVING
2021-03-17 Instructions. Preheat the oven to 425 degrees F. In a large bowl, combine beets, carrots, 2 tablespoons of the olive oil and salt and pepper. Add carrots and beets to a baking sheet and roast in oven for 15 minutes. Remove from oven and toss the shallots and pumpkin seeds with the beets and carrots on the baking sheet.
From hauteandhealthyliving.com


10 BEST ROASTED VEGETABLE SALAD WITH FETA RECIPES | YUMMLY
2022-05-28 extra virgin olive oil, feta cheese, tomato, baby carrots, baby spinach and 8 more Roasted Vegetable Salad Choosing Balance beets, Brussels sprouts, feta, avocado oil, garlic powder, greens and 4 more
From yummly.com


ROASTED BEETROOT AND FETA SALAD - FOOD WINE AND LOVE
Ingredients needed for Roasted Beetroot and Feta Salad. Beets- 3-4 depending on the size. Have the ends (tops and roots) of the beets cut and peeled (or scrubbed). Cut the beets into chunks. I would estimate this to be the equivalent to about a 14-15 ounce can of sliced beets. Olive Oil – 1 tablespoon.
From foodwineandlove.com


WHIPPED FETA WITH ROASTED BEET SALAD - DANIELLEWALKER.COM
2022-06-09 Add the yogurt, 2 tablespoons of olive oil and 1 tablespoon of lemon juice, and the honey. Process until smooth and airy. Refrigerate for 1 hour. Toss the beets, carrot ribbons, fennel, olive oil, lemon juice, vinegar, salt, and pepper in a bowl. Spread the whipped feta in the bottom of a bowl and top with beet salad and fresh herbs. Serve cold.
From daniellewalker.com


ROASTED BEETS AND CARROTS WITH FETA - FOR THE LOVE OF COOKING
2019-11-20 Instructions. Preheat the oven to 375 degrees. Coat a baking sheet with olive oil cooking spray. Combine the olive oil, red wine vinegar, balsamic vinegar, maple syrup, basil, and oregano together in a large bowl. Season with sea salt and freshly cracked pepper, to taste; whisk until well combined.
From fortheloveofcooking.net


BEET AND FETA SALAD RECIPE - LET THE BAKING BEGIN!
Cut beets to 1/2 inch cubes, you will need from 2-3 cups. Roast 2/3 cup of hazelnuts in a preheated to 350°F oven for about 5-7 minutes, or until fragrant and roasted, tossing every couple of minutes. Allow cooling. Once done, allow to cool, then rub the hazelnuts between the palms of your hands to remove the shell.
From letthebakingbegin.com


ROASTED CARROT AND FETA SALAD - BUDGET BYTES
2020-02-19 Preheat the oven to 400ºF. Peel and slice the carrots into one-inch pieces. For the thicker ends of the carrots, also cut them lengthwise to reduce their thickness. Attempt to make the carrot pieces similar in length and thickness so they will roast at the same rate. Line a baking sheet with parchment for easy cleanup.
From budgetbytes.com


BEET SALAD WITH AVOCADO AND FETA - DINNER AT THE ZOO
2019-10-25 Cut the beets into 1 inch pieces. Cool the beets completely. Place the mixed greens, beets, avocado, feta cheese and pecans in a large bowl. In a small bowl, whisk together the dressing ingredients until smooth. Drizzle the dressing over the beet mixture, gently toss to coat. Serve immediately.
From dinneratthezoo.com


ROASTED CARROT AND BEET SALAD WITH FETA, PULLED PARSLEY, AND …
Roasted Carrot and Beet Salad with Feta, Pulled Parsley, and Cumin Vinaigrette is a gluten free, primal, and vegetarian side dish. This recipe serves 6. One portion of this dish contains approximately 5g of protein, 7g of fat, and a total of 133 calories. If you have baby beets, feta, olive oil, and a few other ingredients on hand, you can make ...
From fooddiez.com


ROASTED BEET AND CARROT SALAD WITH FETA - 3 POINTS | LAALOOSH
2015-03-30 Preheat oven to 375 degrees. Spray a baking sheet with nonfat cooking spray. Place diced carrots and beets onto baking sheets, and lightly mist with an olive oil mister or nonfat cooking spray. Season with salt and pepper. Roast in oven until tender, about 40 minutes. In a small bowl, whisk together the oil, honey, lemon juice, salt and pepper.
From laaloosh.com


ROASTED BEETS AND CARROTS SALAD - PERFECT WEEKDAY SALAD
2020-01-03 Instructions. Preheat the oven at 400 degrees, and place the grill in the middle. Cut the carrots and the boiled beets. Make sure to cut them about the same size, this way they will be cook about at the same time. Put all the cut vegetables into a large bowl. Add the olive oil, dijon mustard, garlic cloves, the lemon juice and season with salt ...
From skilletsandpots.com


ROASTED BEET SALAD WITH FETA & WALNUTS - KYLEE COOKS
2020-06-16 Instructions. Preheat oven to 450 degrees F and line a small baking dish or baking sheet (with a lip) with heavy foil – this will make cleanup easier! Place beet rounds into prepared baking pan and toss with olive oil and salt and pepper. Place in oven and bake until cooked through, about 30 minutes.
From kyleecooks.com


ROASTED CARROT & BEET SALAD WITH FETA | OXBOW FARM
2014-01-06 Toss the beets with the remaining olive oil and place on the other half of the baking sheet. Roast for 15 minutes. Remove the beets and carrots from the oven and place in separate bowls. Add 1 tablespoon of the vinaigrette and ½ cup of the parsley to the beets and toss. Add 1 tablespoon of the vinaigrette, the remaining parsley, and the feta ...
From oxbow.org


ROASTED BEET & CARROT SALAD RECIPE | MYRECIPES
TOSS beets with 1-1/2 tsp. oil; spread onto half of large rimmed baking sheet sprayed with cooking spray. Toss carrots with remaining oil; spread onto other side of baking sheet. Step 3. BAKE 25 to 30 min. or until tender. Cool 5 min. Step 4. COVER large platter with salad greens; top with roasted vegetables and radishes.
From myrecipes.com


HEALTHY BEET SALAD RECIPE - CANADIANCOOKINGADVENTURES.COM
2022-06-09 Tossing the skins once it is all done! Slice the roasted beets into 1/4-inch thick slices, and chop in quarters. Place the warm beets into a large bowl and allow to cool slightly. Top with toasted walnuts, feta cheese, salad and your dressing. Toss all …
From canadiancookingadventures.com


ROASTED BEET SALAD WITH FETA CHEESE RECIPE - THE SPRUCE EATS
2022-02-08 Pre-heat oven to 400 F. . Tear or cut the beet tops from the beets, then wash and thoroughly dry the beets. Place beets in a roasting pan or on a flat baking pan or sheet pan. Drizzle with a bit of extra virgin olive oil and sprinkle with kosher salt. Roast for 30 to 45 minutes, depending on size and the desired doneness.
From thespruceeats.com


ROASTED BEET AND CARROT SALAD - SUGARLOVESPICES
2016-04-15 Toss into a large bowl. Throw in onions. Drizzle 2 tablespoon olive oil. Sprinkle in salt and pepper, onion powder and paprika. Add in garlic cloves, oregano, thyme, rosemary, basil. Mix well making sure to coat the beets and carrots well. Let sit for about ½ an hour in the fridge. Pre heat oven to 375 degrees F.
From sugarlovespices.com


ROASTED BEET & CARROT LENTIL SALAD WITH FETA, YOGURT & DILL
2017-05-16 In a small bowl, whisk together the yogurt, garlic, lemon juice, chopped parsley and dill, 1/4 teaspoon salt, and the remaining 1 tablespoon olive oil. When ready to serve, toss the lentils with a drizzle of olive oil, a good squeeze of lemon, and (if needed) salt and pepper to taste. Place the lentils on a large platter (or divide among 4 ...
From bojongourmet.com


ROASTED BEET SALAD WITH BLUE CHEESE - GLUTEN FREE RECIPES
Roasted Beet Salad with Blue Cheese might be just the side dish you are searching for. One serving contains 896 calories, 19g of protein, and 73g of fat. This gluten free and primal recipe serves 4. From preparation to the plate, this recipe takes about 1 hour and 40 minutes. A mixture of lemon juice, orange juice, cheese, and a handful of ...
From fooddiez.com


ROASTED CARROT AND BEET SALAD WITH FETA, PULLED PARSLEY, AND CUMIN ...
2011-10-24 1 teaspoon; salt; 1 pound; baby carrots, peeled, 1/2-inch of green top left on; 1 pound; baby beets, cleaned but not peeled; 1/4 pound; feta; 1 tablespoon; extra virgin olive oil; 1/4 cup; cumin ...
From today.com


ROASTED CARROT SALAD WITH DATES AND FETA - SPICE CHRONICLES
2022-02-13 Pre-heat the oven to 450 degrees or air fryer to 400 degrees. Drizzle the carrots with the olive oil and stir in the ginger. Place the carrots on a pan or in the air fryer basket and cook for 10 minutes. Pull them out, stir well add in the dates and cook for another 10 minutes. Remove from the oven or air fryer and place in a large mixing bowl.
From spicechronicles.com


ROASTED CARROT & HONEY FETA SALAD - THE CREATIVE BITE
Preheat oven to 400°F. Add the peeled carrots to a sheet pan and drizzle with olive oil, rosemary, salt and pepper. Roast carrots for 20 minutes. Carefully remove the pan from the oven and add the feta and drizzle with honey. Return to the oven and bake at 400 ° F for an additional 15-20 minutes, or until the carrots are tender.*.
From thecreativebite.com


ROASTED CARROTS WITH FETA - HEART HEALTHY GREEK
2019-10-15 Wash and peel the carrots. If your carrots are large cut them in half lengthwise. Line a baking sheet with parchment paper and spread the carrots out evenly on the sheet. In a small bowl whisk together the olive oil, honey, water, garlic and salt and pepper and pour on top of the carrots. Bake for 20-25 minutes stirring halfway through.
From hearthealthygreek.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


CHARRED, OVEN-ROASTED CARROT SALAD WITH FETA CHEESE RECIPE
2019-04-17 Adjust oven rack to lower-middle position and preheat oven to 400°F. Line a 9- by 13-inch baking dish with foil and spray with cooking spray. Add carrots, olive oil, vinegar, and honey. Season lightly with salt and generously with pepper and toss to combine. Transfer to oven to roast, stirring periodically, until edges are starting to char and ...
From seriouseats.com


BEET AND CARROT SALAD ROASTED - DINNER TONIGHT
2020-08-10 Instructions. Preheat oven to 425 degrees F. Wash hands, counter tops, and fresh produce thoroughly. Thinly slice beets and carrots, place on a baking dish. Pour 1 Tbsp. of olive oil over beets and carrots, sprinkle over with salt, pepper, and garlic powder, mix well to combine. Place in oven and roast for 10 minutes.
From dinnertonight.tamu.edu


ROASTED BEET SALAD WITH FETA | FOODBYMARIA RECIPES
2022-02-06 Step One: Roast your beets up however you prefer. Step Two: Make your whipped feta (recipe here) then adding it to the base of 2 bowls! Note that you can sub the whipped feta for regular feta instead. Step Three: Top the feta with roasted beets, fresh herbs, and toasted pistachios. Step Four: Drizzle each with olive oil, fresh lemon, and dust ...
From foodbymaria.com


ROASTED BEET & FETA SALAD - GREAT TASTES OF MANITOBA
Preheat oven to 400°F (200°C). Wash beets and trim stems. Drizzle beets with oil and wrap them in tin foil. Roast directly on the middle rack of oven until tender, about 1 hour. After 30 minutes prepare feta. While beets are roasting, place feta in a medium sized baking dish. Drizzle with oil and season with black pepper on both sides.
From greattastesmb.ca


Related Search