Warm Beet And Spinach Salad Recipes

ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
• In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.

SPINACH AND BEET SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place beets in a roasting pan; drizzle with 1 teaspoon balsamic creme. Season with salt and black pepper.
• Roast beets in the preheated oven until tender, 30 to 40 minutes. Cut beets into bite-sized pieces; cool to room temperature.
• Combine spinach, walnuts, goat cheese, pickled red onion, and French-fried onions in a bowl.
• Whisk lemon juice, 1/4 cup balsamic creme, olive oil, salt, and black pepper in a bowl; pour over salad. Toss to coat.

WARM BEET & SPINACH SALAD

Steps:

• Place spinach in a large bowl.
• Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm.

WARM BEET SALAD WITH SPINACH AND RED ONION

Steps:

• Bring a couple of inches of water to a boil in a large pot fit with a steamer basket. Peel beets and slice into horizontal rounds, 1/4 inch thick. Arrange in the steamer basket, fit pot with a lid and reduce heat to medium. Steam for about 10-12 minutes, tossing once during cooking. Remove from heat when beets are tender. Meanwhile, cut onion in half again to form two quarters. Thinly slice. Make dressing by mixing vinegar with olive oil and adding salt and pepper to taste. When beets are done, toss while still warm with spinach, onions and dressing. Adjust seasoning if necessary with salt and pepper.

WARM BEET SALAD WITH PISTACHIOS AND GORGONZOLA

Steps:

• Preheat oven to 400ºF. Wash the beets and sprinkle with the salt. Wrap each beet tightly in a foil. Place beets onto the center of the middle rack of the oven and roast until tender (60-90 minutes). Unwrap beets and allow cool enough to handle safely (15-20 minutes). While the beets are cooling, heat the olive oil in a small skillet over medium-high heat until shimmering. Sauté the minced onion until soft and starting to brown (5-6 minutes). Remove onions from heat and whisk in the mustard and vinegar. Using paper towels, wipe away the skins of the beets. Divide spinach, beets, onions, and vinegar mix evenly. Top each plate with pistachios, cheese, and scallions.

SPINACH SALAD WITH GOAT CHEESE AND BEETS

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 30-60 minutes. Remove from the water; cool. Peel beets and cut into 1-in. pieces., In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended. , Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.

WARM ROASTED BEET SALAD WITH SPINACH AND BLUE CHEESE

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.

WARM BEET & SPINACH SALAD

Steps:

• Place spinach in a large bowl.
• Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm.

SPINACH QUINOA SALAD WITH BEETS

Steps:

• MAKE THE DRESSING: Combine all dressing ingredients in a tightly sealed container/jar and shake well. Or, whisk well until combined.
• ASSEMBLE SALAD: [If you are cutting avocado and apple ahead of assembly time, sprinkle with lemon to avoid browning]. Combine all salad ingredients in a bowl. Add part of the dressing. Toss. Add more dressing if needed. Garnish with chopped nuts and/or goat cheese if desired.

ROASTED BEET AND SPINACH SALAD W/WARM SHALLOT VINAIGRETTE

Steps:

• Preheat the oven to 375°F.
• Rinse the beets and trim off the root ends and leafy tops (reserve the tops for another use if desired).
• Place the whole beets on a large sheet of heavy-duty aluminum foil that's been coated with nonstick spray. Seal the packet and roast the beets until they are easily pierced with a knife, 1 to 1-1/4 hours (depending on their size).
• When the beets are cool enough to handle, peel, cut into 1/4-inch thick slices and set aside.
• Heat 1 tablespoon of the oil in a small saucepan over medium-low heat. Add the shallot and cook until softened, 3 to 4 minutes. Whisk in the mustard, honey and vinegar until blended.
• While still whisking, add the remaining oil in a slow drizzle until the dressing has emulsified (thickened). Season to taste with salt and pepper, then remove from the heat.
• Arrange the spinach on 4 individual serving plates, add the beet slices and spoon dressing over the top. Add a little freshly ground black pepper and serve immediately.

WARM SPINACH SALAD WITH BEETS, GOATS CHEESE AND TOASTED WALNUTS

Steps:

• Pre-heat an oven to 450°F (232°C).
• Cut the top off and a wee bit of the tail end, if it's really long and scraggly. Wash the beets under running water, making sure to get rid of any dirt. Place the beets in a small casserole pan.
• Coat the beets with about 2 Tbsp (30 mL) olive oil. Rub it in. Then, HEAVILY season the beets with salt and just a bit of pepper. Later, we're going to peel the beets, so most of the surface will be removed. The salt will permeate into the beets, enhancing their flavor within. Place the seasoned and oiled beets back in the pan.
• Cover the pan with aluminum foil. Poke a few small holes in the top of the foil, to allow the steam to escape. Place the beets in the oven to roast, for about 45 minutes.
• While the beets roast, wash the orange, dry it, then zest the outside peel, to get about 2 tsp (10mL) of orange zest. Chop this and set aside.
• Juice the orange, removing the seeds, and set the juice aside. Discard what remains of the orange.
• Coarsely chop the walnuts, then set aside.
• At about the 45-minute mark, remove the beets from the oven. Carefully peel back a corner of the foil, being careful not to burn yourself on the escaping steam. Stick a small sharp knife into the center of the largest beet. If it goes in smooth and easy, the beets are done. If it's still a bit of a challenge, cover them and place them back in the oven for about 15 more minutes, then try again. Larger beets will take longer. Just keep testing every 10 to 15 minutes, until the knife goes in easy. Once the beets are cooked through, remove them, remove the foil cover and let them rest for about 10 minutes.
• Turn the oven down to 325°F (162°C).
• Spread the walnut pieces on a small baking tray, making sure that they're spread evenly and one layer. Place in the oven and bake for about 6 to 8 minutes. Remove from the oven when they're lightly aromatic. Set aside.
• By now, the beets should be cool enough to handle. They'll still be hot, so be careful, but you should be able to move them around. I personally peel them by rubbing a clean old towel on them. This easily rubs the peel off. You could also use rubber gloves and rub the skin under warm water. This is also a good approach, but things get wet. In all cases, be careful not to touch anything you care about. The red beets will dye anything they touch. Wear a purple apron.
• Once the beets are peeled, place them in a large mixing bowl. Pour the orange juice on them, as well as the orange zest and chopped thyme. Place the spinach on top. Drizzle with the remaining olive oil and a bit of salt and pepper. Toss the salad together and let sit for about 1 minute, to allow the spinach to wilt a bit with the warm beets. Toss one more time, then serve.
• Garnish with fresh crumbled goats' cheese!

WARM SPINACH & BEET SALAD WITH BACON VINAIGRETTE

Steps:

• Place your whole beets in a pot with water and cover. Add salt to the water, and cook the beets for about 40 minutes, or until they are tender. You can add water to the pot while cooking if necessary.
• Rinse your cooked beets under cold water.
• Peel, then cut in half. Slice the halves about 1/3-inch thick, so that they are shaped like half-moons.
• Cut your bacon slices into 1-inch pieces. In a sautée pan on medium heat, cook bacon until crisp.
• Remove the bacon from the pan and place on a plate lined with paper towels to absorb the grease. Pour off half of the fat from the pan and return it to the stove.
• Add the onions to your sautée pan, and cook until they begin to become translucent (about 1 minute). Be sure not to over cook!
• Next, add the oil and vinegar, along with the beets. Cook gently until the beets are very warm. Season with salt and pepper.
• Remove the onions and beets with a slotted spoon, leaving the dressing in the pan.
• Add the spinach and toss continuously using the tongs.
• When the spinach is slightly wilted, divide it on plates and put the warm onions and beets on top of the spinach.
• Sprinkle each plate with the crisp bacon and serve - ENJOY.

WARM ROASTED BEET SALAD

Steps:

• Scrub and peel beets. Cut into wedges; place on a baking sheet coated with cooking spray. Spritz beets with additional cooking spray until coated. Bake at 350° for 40-50 minutes or until tender, turning occasionally., Meanwhile, for dressing, heat orange juice over medium heat in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is syrupy and reduced to about 1/3 cup. Remove from heat. Whisk in next 7 ingredients. Set aside to cool., Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing; toss to coat. Divide mixture among 6 salad plates. Place beets in the same bowl; add remaining dressing and toss to coat. Arrange on plates. Sprinkle salads with blue cheese and hazelnuts.

WARM BOK CHOY, BEET AND FETA SALAD

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Place the beets, 1/4 of the chopped garlic, and the olive oil on a piece of heavy aluminum foil; fold the foil around the beets into a sealed packet.
• Roast beets in the preheated oven until easily pierced with a fork, 40 minutes to 1 hour. Let beets cool just until they can be handled, then rub with a paper towel to remove skins. Chop into 1/2-inch cubes; set aside.
• Heat the peanut oil and butter in a heavy skillet over medium-high heat. Cook and stir bok choy and the remaining garlic together until bok choy is slightly softened but still crunchy, about 5 minutes. Remove from heat; stir in the beets and the feta. Serve warm.

SPINACH SALAD WITH BEETS AND WALNUTS RECIPE

Steps:

• Preheat oven to 425°F. Place beets on a baking sheet. Roast until fork tender, about 1 hour depending on size of the beets. When cool enough to handle, peel beets and roughly chop.
• Place spinach, beets, goat cheese, and walnuts in a large bowl.
• In a small bowl, whisk together olive oil and vinegar. Whisk in salt and pepper. Pour dressing over salad and toss to combine. This Recipe Appears In Serious Entertaining: A Family Valentine's Day

WARM BEET AND BABY SPINACH SALAD

Steps:

• Wash (if needed) baby spinach and put into a large bowl. In a non-stick skillet, heat oil over medium heat. Once hot add the onions, stirring to soften for about 4 to 5 minutes. Add tomatoes, garlic, olives and parsley. Cook until the tomatoes start breaking down, about 3 to 4 minutes. Add the beets, balsamic vinegar, salt and pepper. Cook stirring until the beets are heated through for about one minute. Toss the beet mixture with the spinach to combine well. Serve warm. 125 calories, 5 grams fat per serving

WARM SALAD OF SEA SCALLOPS, BEETS, AND SPINACH

Steps:

• Heat oven to 400 degrees.
• Wrap the red beets in a foil packet and roast for 1 1/2 hours, or until soft. Boil the baby golden beets in salted water for 10 minutes, and cool immediately in ice water. Peel the beets and cut into thin disks; put red beets in a shallow bowl with 4 tablespoons rice-wine vinegar and yellow beets in a separate bowl with 1 tablespoon vinegar and 2 tablespoons water.
• Heat 1 tablespoon peanut oil in a large saute pan. Lightly flour the scallops. Saute them over high heat until browned, about 4 to 6 minutes. Do not crowd the scallops--saute them in 2 or 3 batches. (Use another tablespoon of peanut oil for each additional batch.) When golden brown, turn them and cook 2 minutes more; then set aside in a warm oven (250 degrees).
• When all the scallops are sauteed, pour off any remaining oil. Add the red and golden beets and cook for 30 seconds over high heat. Add the spinach, orache, remaining 2 1/2 tablespoons of vinegar, ginger, garlic, and sesame oil. Turn the spinach until slightly softened. Serve immediately, topped with the scallops.