Roasted Yellow Beet Salad Recipes

ROASTED RADISH AND YELLOW BEET SALAD | CHEF ROBERT IRVINE

Steps:

• Preheat oven to 350°F
• Trim and wash the beets
• Spread the salt evenly onto a sheet pan and place thyme and beets on top of the salt bed
• Cover pan with foil and roast beets until tender, about 90 minutes depending on the size of the beets
• To check for doneness, poke the beets with a toothpick
• It's easier to peel the beets while they are still warm
• To peel, cover the beets with a towel and the skin should rub off with ease if they are cooked all the way through
• Slice into small wedges and reserve
• Toss radishes in a bowl with the oil, salt and pepper
• Spread seasoned radishes onto a sheet pan and place in oven for 20 minutes or until slightly caramelized and a little tender
• Let cool to room temperature
• Toss the nuts in a bowl with the honey, water and salt, and spread out onto a sheet pan
• Place in oven for 5-6 minutes until lightly toasted
• For the vinaigrette, place shallots and vinegar in a mixing bowl
• Stir and let sit for 10 minutes to allow the shallots to pickle
• Add the lemon juice and mustard, stir well
• Continue to whisk the ingredients while slowly pouring in the oil
• Season with salt and pepper to taste
• To assemble the salad, rinse the frisée and let dry
• Chop with the watercress tips and reserve
• In a large mixing bowl, add beets, radishes, apple, julienned shallots and fennel
• Toss with some of the vinaigrette
• Add frisée and watercress, and toss to coat, adding more vinaigrette as desired
• Season with salt and pepper to taste
• To serve, arrange salad on plates topped with some of the toasted nuts and shaved cheese

SALAD #32 - ROASTED YELLOW BEET SALAD WITH FETA

Steps:

• Roast (or you can grill instead) the beets until they are cooked through.
• Mix dressing ingredients together in a small bowl with a whisk or shake well in a container with a lid.
• Layer salad green, beets, feta and dressing on each plate.

ROASTED BEET SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Wrap beets loosely in aluminum foil and place on a rimmed baking sheet.
• Roast in the preheated oven until easily pierced with a knife or skewer, 50 to 60 minutes. Unwrap and cool until easily handled, about 10 minutes. Peel beets and cut into chunks.
• Mix vinegar and maple syrup together; season with salt and pepper. Pour over beets. Refrigerate until beets absorb the flavors, at least 1 hour. Serve cold.

BALSAMIC ROASTED BEET SALAD

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.

GOLDEN BEET SALAD

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.

ROASTED BEETS WITH FETA

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.

ROASTED BEET AND CARROT SALAD

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss beets and carrots with 1 1/2 tablespoons oil; season with salt and pepper. Roast until tender, 25 to 30 minutes, tossing halfway through. Let cool 5 minutes.
• Meanwhile, in a small bowl, whisk together orange juice, vinegar, tarragon, and 1 1/2 tablespoons oil; season with salt and pepper. In a large bowl, toss endives with half the dressing, then transfer to a serving platter. Toss beets and carrots with remaining dressing and add to platter. Top with goat cheese and pecans before serving.