Spiralized Roasted Beet Salad With Quince Vinaigrette Recipes

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BALSAMIC ROASTED BEET SALAD



Balsamic Roasted Beet Salad image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

8 medium-size beets, tops removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1/3 cup roasted, salted Marcona almonds, toasted
4 ounces soft goat cheese, such as Montrachet, crumbled

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.

SPIRALIZED ROASTED BEET SALAD WITH QUINCE VINAIGRETTE



Spiralized Roasted Beet Salad with Quince Vinaigrette image

Great salad for lunch or dinner! Spiralizing the beets makes for a quicker cooking time. Use any flavored vinegar of your choice - dark berry or fig vinegar make great options!

Provided by Arizona Desert Flower

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 30m

Yield 2

Number Of Ingredients 11

cooking spray
2 beets, peeled
¼ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup olive oil
3 tablespoons quince vinegar, or more to taste
salt and ground black pepper to taste
1 (12 ounce) bag spring salad mix
2 ounces blue cheese, crumbled
2 ounces chopped walnuts
2 tablespoons fresh snipped chives

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.
  • Cut beets into spirals using a spiralizer.
  • Place beet spirals in a bowl; add 1/4 teaspoon salt and 1/8 teaspoon black pepper and toss to combine. Spread out on the prepared baking sheet.
  • Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.
  • Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.
  • Divide spring salad mix between 2 plates. Top with cooled beet spirals. Scatter blue cheese, chopped walnuts, and chives over the beets. Drizzle dressing on top.

Nutrition Facts : Calories 635.1 calories, Carbohydrate 28.1 g, Cholesterol 21.3 mg, Fat 54.4 g, Fiber 8 g, Protein 14.6 g, SaturatedFat 10.9 g, Sodium 894.6 mg, Sugar 18.2 g

SPIRALIZED ROASTED BEET SALAD WITH QUINCE VINAIGRETTE



Spiralized Roasted Beet Salad with Quince Vinaigrette image

Great salad for lunch or dinner! Spiralizing the beets makes for a quicker cooking time. Use any flavored vinegar of your choice - dark berry or fig vinegar make great options!

Provided by Arizona Desert Flower

Categories     Vinaigrette Dressing

Time 30m

Yield 2

Number Of Ingredients 11

cooking spray
2 beets, peeled
¼ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup olive oil
3 tablespoons quince vinegar, or more to taste
salt and ground black pepper to taste
1 (12 ounce) bag spring salad mix
2 ounces blue cheese, crumbled
2 ounces chopped walnuts
2 tablespoons fresh snipped chives

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.
  • Cut beets into spirals using a spiralizer.
  • Place beet spirals in a bowl; add 1/4 teaspoon salt and 1/8 teaspoon black pepper and toss to combine. Spread out on the prepared baking sheet.
  • Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.
  • Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.
  • Divide spring salad mix between 2 plates. Top with cooled beet spirals. Scatter blue cheese, chopped walnuts, and chives over the beets. Drizzle dressing on top.

Nutrition Facts : Calories 635.1 calories, Carbohydrate 28.1 g, Cholesterol 21.3 mg, Fat 54.4 g, Fiber 8 g, Protein 14.6 g, SaturatedFat 10.9 g, Sodium 894.6 mg, Sugar 18.2 g

SPIRALIZED ROASTED BEET SALAD WITH QUINCE VINAIGRETTE



Spiralized Roasted Beet Salad with Quince Vinaigrette image

Great salad for lunch or dinner! Spiralizing the beets makes for a quicker cooking time. Use any flavored vinegar of your choice - dark berry or fig vinegar make great options!

Provided by Arizona Desert Flower

Categories     Vinaigrette Dressing

Time 30m

Yield 2

Number Of Ingredients 11

cooking spray
2 beets, peeled
¼ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup olive oil
3 tablespoons quince vinegar, or more to taste
salt and ground black pepper to taste
1 (12 ounce) bag spring salad mix
2 ounces blue cheese, crumbled
2 ounces chopped walnuts
2 tablespoons fresh snipped chives

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.
  • Cut beets into spirals using a spiralizer.
  • Place beet spirals in a bowl; add 1/4 teaspoon salt and 1/8 teaspoon black pepper and toss to combine. Spread out on the prepared baking sheet.
  • Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.
  • Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.
  • Divide spring salad mix between 2 plates. Top with cooled beet spirals. Scatter blue cheese, chopped walnuts, and chives over the beets. Drizzle dressing on top.

Nutrition Facts : Calories 635.1 calories, Carbohydrate 28.1 g, Cholesterol 21.3 mg, Fat 54.4 g, Fiber 8 g, Protein 14.6 g, SaturatedFat 10.9 g, Sodium 894.6 mg, Sugar 18.2 g

SPIRALIZED ROASTED BEET SALAD WITH QUINCE VINAIGRETTE



Spiralized Roasted Beet Salad with Quince Vinaigrette image

Great salad for lunch or dinner! Spiralizing the beets makes for a quicker cooking time. Use any flavored vinegar of your choice - dark berry or fig vinegar make great options!

Provided by Arizona Desert Flower

Categories     Vinaigrette Dressing

Time 30m

Yield 2

Number Of Ingredients 11

cooking spray
2 beets, peeled
¼ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup olive oil
3 tablespoons quince vinegar, or more to taste
salt and ground black pepper to taste
1 (12 ounce) bag spring salad mix
2 ounces blue cheese, crumbled
2 ounces chopped walnuts
2 tablespoons fresh snipped chives

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.
  • Cut beets into spirals using a spiralizer.
  • Place beet spirals in a bowl; add 1/4 teaspoon salt and 1/8 teaspoon black pepper and toss to combine. Spread out on the prepared baking sheet.
  • Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.
  • Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.
  • Divide spring salad mix between 2 plates. Top with cooled beet spirals. Scatter blue cheese, chopped walnuts, and chives over the beets. Drizzle dressing on top.

Nutrition Facts : Calories 635.1 calories, Carbohydrate 28.1 g, Cholesterol 21.3 mg, Fat 54.4 g, Fiber 8 g, Protein 14.6 g, SaturatedFat 10.9 g, Sodium 894.6 mg, Sugar 18.2 g

ROASTED BEETS AND QUINCE SALAD



Roasted Beets and Quince Salad image

Roasting beets brings out thier sweetness. Quince adds a little tartness to the salad served over a bed of Baby Greens with a Orange Vinaigrette Dressing.

Provided by Potagekempcc

Categories     Greens

Time 2h

Yield 4 serving(s)

Number Of Ingredients 16

4 beets (Medium Peeled)
1/2 cup red onion (Sliced Thin)
1 quinces (Sliced Thin)
1/4 cup seasoned rice vinegar
2 tablespoons fresh orange juice
1 tablespoon orange zest
1 serrano pepper (Minced)
1 teaspoon fresh garlic clove (Minced)
2 green onions (Sliced Thin)
2 tablespoons parsley (Chopped)
2 tablespoons thyme (Chopped)
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper (Fine)
1/3 cup extra virgin olive oil
4 cups baby greens
1 cup asiago cheese (Shaved)

Steps:

  • Pre-heat oven to 400F and place rack in the middle.
  • Wrap beets in foil and roast about 1 1/2 hours or until tender. Cool beets and slice thin.
  • Place beets, onion and quince in a large bowl. Season with salt and pepper to taste.
  • In a medium bowl combine vinegar, orange juice, zest, Serrano pepper, garlic, green onions, parsley and thyme. Add fine sea salt and fine ground black pepper. Slowly wisk in olive oil.
  • Pour dressing over beets and toss well. Chill salad for 15-minutes. Reseason with salt and pepper if needed.
  • Divide baby greens on chilled salad plates and place beets on top.
  • Garnish salad with Shaved Asiago Cheese.

Nutrition Facts : Calories 212.8, Fat 18.2, SaturatedFat 2.5, Sodium 334, Carbohydrate 12.8, Fiber 2.4, Sugar 5.7, Protein 1.6

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE



Roasted Beet Salad with Orange Vinaigrette image

Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

3 medium fresh beets (about 1 pound)
3 tablespoons olive oil
1 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon white wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh tarragon, divided
1 package (6 ounces) fresh baby spinach
4 cups torn mixed salad greens
2 medium navel oranges, peeled and sectioned
4 ounces crumbled goat cheese
1/2 cup chopped walnuts, toasted

Steps:

  • Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

Nutrition Facts : Calories 125 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

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