Warm Cant Beet That Salad Recipes

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WARM LENTIL SALAD WITH ROASTED BEETS AND GOAT CHEESE



Warm Lentil Salad with Roasted Beets and Goat Cheese image

Provided by Bobby Flay

Categories     side-dish

Yield 4 Servings

Number Of Ingredients 27

Roasted Beets, recipe follows
1 medium Spanish onion, peeled and quartered
1 carrot, quartered
1 stalk celery, quartered
1 fresh or dried bay leaf
4 sprigs fresh thyme
4 cups chicken stock
1 1/4 cups dried French green lentils
Salt and freshly ground pepper
2 tablespoons olive oil
1/4 pound slab bacon, diced
2 cloves garlic, finely chopped
1 small carrot, peeled and finely diced
2 teaspoons finely chopped fresh thyme leaves
1 tablespoon sherry vinegar
4 cups frisee or mixed greens
Sherry Vinaigrette, recipe follows
4 slices goat cheese
French bread, for serving
3 medium beets (red or gold), scrubbed, leaves trimmed
Olive oil
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup olive oil

Steps:

  • Begin by roasting the beets.
  • Lentils:
  • Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.
  • Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.
  • To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.
  • Preheat oven to 375 degrees F.
  • Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
  • Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.

WARM BEET AND STRING BEAN SALAD



Warm Beet And String Bean Salad image

Provided by Moira Hodgson

Categories     salads and dressings, side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 8

4 medium beets
1 pound young string beans, trimmed
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
1/2 cup walnut oil
1 small red onion, minced
1 tablespoon chives, chopped
Sea salt and freshly ground pepper

Steps:

  • Preheat the oven to 350 degrees. Put the beets in the oven on a rack and bake them for an hour and a half or until they are tender when pierced with a fork. When the beets are cool enough to handle, slice them into half-inch pieces and put them in a bowl. Keep them warm.
  • Meanwhile, steam the string beans until they are tender.
  • Combine the mustard, vinegar, walnut oil, salt and pepper and mix well. Pour half the mixture onto the beets with the onions and chives and toss. Put in the center of a round serving dish.
  • Toss the beans in the remaining dressing and arrange them in a circle around the beets. Serve the salad warm or at room temperature.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 401 milligrams, Sugar 8 grams, TransFat 0 grams

WARM BEET SALAD



Warm Beet Salad image

Most people eat the beetroot and toss the greens. But the greens, when cooked, are super-tasty and nutritious. This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6

Beets, with beet greens
Garlic
Red pepper flakes
1/2 orange
Olive oil
Salt and pepper

Steps:

  • Chop beet greens. Peel and cut beets into matchsticks. Saute greens with garlic and red pepper flakes. Remove from pan and saute beets until tender; squeeze half an orange over top. Drizzle with olive oil. Season with salt, pepper, and more orange juice.

WARM ROASTED BEET SALAD



Warm Roasted Beet Salad image

This recipe lets beets shine. It's a hearty main dish salad that is beautiful on the plate, too. If I have it, I like to use hazelnut oil in this salad.-Jill Anderson, Sleepy Eye, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

8 fresh beets
Cooking spray
1-1/2 cups orange juice
1 shallot, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon grated orange zest
1/8 teaspoon salt
1/8 teaspoon pepper
6 cups fresh arugula or baby spinach
3 tablespoons crumbled blue cheese
3 tablespoons chopped hazelnuts, toasted

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.

Nutrition Facts : Calories 147 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 167mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

WARM BEET SALAD WITH PARMESAN DRESSING



Warm Beet Salad with Parmesan Dressing image

The dressing is made with Banyuls vinegar, a French version made from sweet wine. It is mellower than red-wine vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Serves 4

Number Of Ingredients 10

2 shallots, minced
1/4 cup extra-virgin olive oil
3 tablespoons Banyuls vinegar or red-wine vinegar
4 medium red beets, scrubbed well and trimmed
1/2 bunch plus 2 stems fresh thyme
Coarse salt and freshly ground pepper
4 ounces Parmesan cheese, coarsely grated (2 cups)
1 cup heavy cream
3 cups watercress or baby mesclun
1/4 cup pistachios, coarsely chopped

Steps:

  • Preheat oven to 375 degrees. Combine shallots, 2 tablespoons oil, and the vinegar in a bowl. Line a piece of foil with parchment. Place beets and 1/2 bunch thyme in center, drizzle with remaining 2 tablespoons oil, and season with salt and pepper. Fold, crimping edges to seal, place on a baking sheet, and roast until beets are tender, about 1 hour. Let beets cool slightly, then peel. Cut beets into 1/4-inch-thick slices.
  • Place Parmesan, cream, and remaining 2 stems thyme in a medium saucepan over medium-low heat. Gently simmer, stirring often, until cheese melts and dressing is thick, about 5 minutes. Discard thyme. Place beets on a serving platter. Drizzle with warm dressing, top with greens, then drizzle with shallot mixture. Sprinkle pistachios on top, and serve immediately.

WARM BOK CHOY, BEET AND FETA SALAD



Warm Bok Choy, Beet and Feta Salad image

Straying from bok choy's usual Asian flair, this lovely bright pink salad has a rich feta flavor with a fresh clean finish. The bok choy provides a nice crunch while the beets keep the tones earthy, with the feta and garlic to sharpen the flavor.

Provided by snarkitty

Categories     Salad     Vegetable Salad Recipes

Time 1h5m

Yield 3

Number Of Ingredients 7

4 small beets, trimmed, leaving 1 inch of stems attached
4 cloves garlic, chopped, divided
1 teaspoon olive oil
3 heads baby bok choy, chopped
2 tablespoons peanut oil
1 ½ teaspoons butter
⅓ cup crumbled feta cheese

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.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 12.5 g, Cholesterol 20.2 mg, Fat 16.5 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 333.7 mg, Sugar 7.8 g

WINTER BEET SALAD



Winter Beet Salad image

To save a little time on this sweet and savory beet salad, we recommend using packaged salad greens in this original recipe. The simple dressing is easy to assemble. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 4 servings.

Number Of Ingredients 11

2 medium fresh beets
1 package (5 ounces) mixed salad greens
2 medium navel oranges, peeled and sliced
1 small fennel bulb, halved and thinly sliced
1/4 cup chopped hazelnuts, toasted
DRESSING:
3 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon balsamic vinegar
2 teaspoons grated orange zest
1/4 teaspoon onion powder

Steps:

  • Preheat oven to 425°. Cut slits in beets; place on a baking sheet. Bake until tender, about 1 hour. When cool enough to handle, peel beets and cut into wedges. Divide greens among salad plates; top with beets, oranges, fennel and hazelnuts. Combine dressing ingredients in a jar with a tight-fitting lid; shake well. Drizzle over salads.

Nutrition Facts : Calories 213 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 80mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic exchanges

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