Warm Maple And Orange Beet Salad Recipes

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WARM BEET-ORANGE SALAD



Warm Beet-Orange Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Number Of Ingredients 0

Steps:

  • Place 1 pound beets on a large piece of foil. Drizzle with 1 tablespoon olive oil and 3 tablespoons water; close into a packet. Roast at 400 degrees F until tender, 50 minutes. Peel the beets and cut into wedges. Whisk 1/3 cup orange juice, 2 tablespoons olive oil, and salt to taste in a bowl. Add 2 segmented oranges, the beets and 1/4 cup chopped toasted walnuts and toss.

ORANGE AND BEET SALAD



Orange and Beet Salad image

This jewel-colored orange and beet salad is one where I just kept adding touches until I got it just the way I want it. -Jessie Apfe, Berkeley, California

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 6 servings.

Number Of Ingredients 15

4 medium fresh beets (about 1 pound)
1 tablespoon olive oil
8 cups spring mix salad greens
2 medium oranges, peeled and sectioned
1/2 cup crumbled feta cheese
DRESSING:
1/3 cup orange juice
2 tablespoons mayonnaise
1 tablespoon grated orange zest
1 tablespoon brown sugar
1 tablespoon cider vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/8 teaspoon ground allspice

Steps:

  • Preheat oven to 400°. Scrub beets and trim tops to 1 in. Place beets on a double thickness of heavy-duty foil (about 24x12-in.); drizzle with oil. Fold foil around beets, sealing tightly. Place on a baking sheet. Roast 55-65 minutes or until tender. Open foil carefully to allow steam to escape., When cool enough to handle, peel and slice beets. Divide salad greens, beets and oranges among six salad plates. Sprinkle with cheese. In a small bowl, whisk dressing ingredients; serve with salads.

Nutrition Facts :

BEET, ORANGE AND APPLE SALAD



Beet, Orange and Apple Salad image

This is a colorful and delicious autumn salad.

Provided by Barrett

Categories     Salad     Fruit Salad Recipes     Apple Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 ½ pounds beets
2 cups shredded beet greens
1 large orange
2 Granny Smith apples - peeled, cored and sliced
1 tablespoon olive oil
1 tablespoon raspberry vinegar
½ teaspoon white sugar
¼ teaspoon salt
1 clove garlic, minced
2 tablespoons unsalted sunflower seeds, toasted

Steps:

  • Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.
  • Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
  • Trim and peel off skins; cut into 8 wedges.
  • Peel and section orange. In a bowl, combine orange sections, beets and apples.
  • Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.
  • Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 32.4 g, Fat 3.9 g, Fiber 6.3 g, Protein 3.7 g, SaturatedFat 0.5 g, Sodium 306.3 mg, Sugar 24.8 g

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

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