Roasted Yellow Beet Salad With Blue Cheese Recipes

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ROASTED BEET SALAD WITH BLUE CHEESE AND NUTS



Roasted Beet Salad with Blue Cheese and Nuts image

This side dish pairs well with pan-roasted fish or roasted beef or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

4 medium beets (1 1/2 pounds total), trimmed and unpeeled
3 tablespoons extra-virgin olive oil
1 tablespoon white vinegar
1/2 teaspoon Dijon mustard
Coarse salt and ground pepper
2 tablespoons finely chopped fresh parsley
1/2 cup crumbled blue cheese
1/4 cup toasted walnut pieces

Steps:

  • Preheat oven to 450 degrees. Individually wrap 4 beets in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes. Let cool. Rub beets with paper towels to remove skins and cut into small wedges.
  • Whisk together olive oil, vinegar, and mustard; season with salt and pepper and stir in parsley. Toss beets with dressing. Serve topped with blue cheese and walnut pieces.

Nutrition Facts : Calories 269 g, Fat 20 g, Fiber 5 g, Protein 7 g

GOLDEN BEET SALAD



Golden Beet Salad image

Provided by Kurt Beecher Dammeier

Categories     Salad     Side     Roast     Vegetarian     Dinner     Lunch     Blue Cheese     Spinach     Beet     Advance Prep Required     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 9

1 1/4 pounds golden beets, trimmed and rinsed
1 1/2 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/4 teaspoon whole-grain or Dijon mustard
1 ounce spinach leaves or baby spinach, sliced (about 1 cup)
3 tablespoons toasted walnuts
1 ounce blue cheese, crumbled (1/4 cup)

Steps:

  • Preheat the oven to 400°F.
  • Place the beets in a roasting pan and add water to a depth of 1/2 inch. Cover the pan with foil and bake until the beets are easily pierced with a fork, about 1 1/2 hours. Set the beets aside until they are cool enough to handle. Peel and rinse off any pieces of skin. Slice the beets into 1/2-inch-thick rounds, and then cut them into 1/4-inch-thick sticks. Let the beets cool to room temperature.
  • Toss the beets with the rice vinegar, salt, and pepper. Add the olive oil and mustard and toss with the spinach. Garnish with the toasted walnuts and crumbled blue cheese.
  • Make Ahead: You can roast the beets up to 3 days in advance; toss them just before serving.

BEET SALAD WITH PECANS AND BLUE CHEESE



Beet Salad with Pecans and Blue Cheese image

A wonderful salad using my favorite veggie to grow, beets. They are the start of this delicious salad, which has a true summer feel to it.

Provided by Susan Elane Berry

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 2h15m

Yield 4

Number Of Ingredients 10

4 medium beets
1 tablespoon butter
1 sweet onion, chopped
¼ cup micro greens
2 tablespoons candied pecans
2 tablespoons crumbled blue cheese
⅔ cup olive oil
½ cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon honey

Steps:

  • Place beets into a large saucepan and pour in enough water to cover beets by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until skins begin to loosen, about 20 minutes.
  • Preheat the oven to 300 degrees F (150 degrees C) and lightly grease a baking dish.
  • Drain beets, remove skins, and cut into halves or quarters, depending on size. Transfer to the prepared baking dish.
  • Roast in the preheated oven until beets are dark in color and almost fork tender, but not too soft, 30 to 40 minutes. Cool beets, dice into 1/2-inch cubes, and place in a bowl.
  • Combine olive oil, balsamic vinegar, Dijon mustard, and honey in a lidded jar for the honey-mustard vinaigrette. Close jar and shake to combine. Pour vinaigrette over beets and chill in the refrigerator until flavors have melded, 1 to 2 hours.
  • Meanwhile, heat butter in a skillet over low heat. Add onions and cook until caramelized, 15 to 25 minutes. Remove from heat, cool, and chop.
  • Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad, if desired. Serve chilled.

Nutrition Facts : Calories 488.4 calories, Carbohydrate 24.6 g, Cholesterol 10.8 mg, Fat 42.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 8 g, Sodium 377.6 mg, Sugar 17 g

ROASTED-BEET SALAD WITH BLUE CHEESE



Roasted-Beet Salad with Blue Cheese image

This salad makes use of the entire beet, including the greens.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

6 bunches baby red beets (about 20), scrubbed well and trimmed, greens reserved and washed well
6 bunches baby golden beets (about 20), scrubbed well and trimmed, greens reserved and washed well
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
4 garlic cloves, thinly sliced
3 1/2 ounces pecans (1 cup), toasted and coarsely chopped
3 ounces blue cheese, crumbled (3/4 cup)
2 teaspoons white-wine vinegar

Steps:

  • Preheat oven to 400 degrees. Line 4 pieces of foil with parchment. Place 10 beets in center of each; drizzle with oil. Season with salt and pepper. Fold into packets, crimping edges to seal. Place on a baking sheet, and roast until beets are tender, about 1 hour. Unfold packets to cool slightly. Peel, and quarter.
  • Heat remaining 1/4 cup oil in a large skillet over medium heat. Add garlic, and cook until golden brown, about 2 minutes. Add reserved beet greens, and cook until wilted, about 3 minutes. Transfer to paper-towel-lined plates, and let drain. Combine beets and beet-green mixture with pecans, blue cheese, and vinegar. Season with salt and pepper. Toss to combine. Serve warm.

ROASTED YELLOW BEET SALAD WITH BLUE CHEESE



ROASTED YELLOW BEET SALAD WITH BLUE CHEESE image

Categories     Salad     Vegetable     Roast

Yield 6 people

Number Of Ingredients 9

1 bunch of yellow beets (approximately 8 beets - can substitute red or orange if desired)
1 tablespoon minced shallots
1/4 teaspoon ground cloves
1/4 cup orange juice
1/4 cup cider vinegar
2 tablespoons canola oil
salt and freshly ground pepper to taste
2-4 ounces crumbled blue cheese
5 stems of fresh chives or green onions, roughly chopped

Steps:

  • 1. Remove tops and roots from beets. Roast for 45 minutes to one hour in an oven at 400 degrees. Allow to cool until beets can be handled. Remove skin. 2. In a bowl, combine orange juice, cider vinegar, salt, pepper, ground cloves, minced shallots and canola oil. Whisk until combines. 3. Toss beets with dressing. Add in green onions and blue cheese and toss to combine.

BEET SALAD WITH BLUE CHEESE AND WALNUTS



Beet Salad with Blue Cheese and Walnuts image

Some of my favorite foods are beets and blue cheese. My friend sent me the idea for this recipe which she calls "red and stinky"! LOL To each their own!

Provided by Carolyn Haas

Categories     Other Salads

Time 55m

Number Of Ingredients 10

1 lb fresh beets, gold or red or mixed
2 Tbsp walnut pieces
3 Tbsp olive oil
1 Tbsp seasoned vinegar or apple cider vinegar
1 tsp fresh thyme, chopped
1/2 tsp coleman's hot mustard
1/4 tsp agave syrup or honey
salt and pepper to taste
1 Tbsp minced red onion
1/4 c blue cheese crumbles

Steps:

  • 1. Trim roots and tops from beets, leaving 1/2 inch or so. Save the green tops, if they are nice and fresh. OR if not, use fresh spinach, kale or other greens.
  • 2. Place beets in pot, cover with water. Bring to boil, reduce heat and simmer for 1/2 hour or longer until fork inserts easily. Drain.
  • 3. In a medium hot skillet, add walnut pieces. Stir to roast them slightly. Do not leave them alone, there is a short window between being roasted and being burnt! Set aside.
  • 4. Remove skins from beets when cool enough to handle. Cut into slices or chunks. Place in serving bowl.
  • 5. Wash well the green tops, or other greens, and chop coarsely. Heat a few sprays of pan spray or a little of the oil in a skillet and sauté greens until slightly wilted but bright green. Add to beets.
  • 6. In a small bowl, whisk remaining oil, vinegar, thyme, agave syrup, mustard, salt and pepper. Add minced onion.
  • 7. Toss dressing on beets and greens. Sprinkle on cheese and walnuts. Serve warm, or chilled
  • 8. NOTE- if you don't like greens, just eliminate them!

ROASTED BEET SALAD WITH BLUE CHEESE



Roasted Beet Salad with Blue Cheese image

Provided by Michael Chiarello : Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 11

3 medium yellow beets (about 1 pound), stems trimmed off
3 medium red beets (about 1 pound), stems trimmed off
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 cups baby leaf spinach
1/4 pound whole piece blue cheese (frozen)
Toasted almonds
3 cups tangerine juice, or orange juice
1 tablespoon lemon juice
Pinch salt and pepper
3/4 cup extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees F.
  • Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.
  • In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve.
  • Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)
  • When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.
  • Remove the wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the salad. Garnish with toasted almonds.

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Top Asked Questions

What is the best way to cook beets for salad?
Directions. Whisk together olive oil, vinegar, and mustard; season with salt and pepper and stir in parsley. Toss beets with dressing. Serve topped with blue cheese and walnut pieces.
How do you make spinach salad with beets and blue cheese?
In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter. Remove the wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the salad.
What to do with red and Golden beets?
This simple but elegant roasted beet salad features red and golden beets, mild feta cheese and baby greens tossed in a light dressing of olive oil and lemon juice. Using a mix of red and golden beets gives the salad a nice visual contrast. In addition, many people find the golden beets to be a bit sweeter...
How do you use Honey-Dijon vinaigrette with beets?
Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad, if desired. Serve chilled. Nutrition data for this recipe includes the full amount of honey-dijon vinaigrette dressing ingredients.

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