ROASTED BEET SALAD WITH BLUE CHEESE
Provided by Michael Chiarello : Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 11
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.
BEET SALAD WITH PECANS AND BLUE CHEESE
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
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 AND NUTS
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
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
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
WARM ROASTED BEET SALAD WITH SPINACH AND BLUE CHEESE
Courtesy of the Oregonian, a great fall/winter salad to serve with rosemary chicken, fish, or a nice dijon fennel pork loin.
Provided by VNess
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large bowl, toss the beets with the shallots, 2 tablespoons of the oil, the thyme, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
- Transfer to an 11-by-13-inch pan and cook, tossing beets twice, until they are tender and browned in places (but not burnt), 25 to 35 minutes.
- Let cool for 5 minutes, then transfer to a large serving bowl and toss with the vinegar and the remaining 2 tablespoons olive oil. Sprinkle with salt and pepper to taste.
- Arrange the spinach on four salad plates. Arrange the beets on the spinach and sprinkle with blue cheese and serve immediately.
Nutrition Facts : Calories 312.5, Fat 20.2, SaturatedFat 5.9, Cholesterol 15.9, Sodium 834, Carbohydrate 26.6, Fiber 5.6, Sugar 18.4, Protein 9.9
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