Warm Spinach Salad With Beets Goats Cheese And Toasted Walnuts Recipes
SPINACH SALAD WITH GOAT CHEESE AND BEETS
Here's a super easy salad that looks and tastes festive for the wonderful Christmas season, but is also wonderful all year round. Vinaigrette dressing coats the greens nicely. -Nancy Latulippe, Simcoe, Ontario
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 113 calories, Fat 10g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 128mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
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
Nutrition Facts : Calories 214 kcal, Carbohydrate 12 g, Cholesterol 3 mg, Fiber 5 g, Protein 6 g, SaturatedFat 3 g, Sodium 408 mg, Sugar 6 g, Fat 17 g, ServingSize serves 4, UnsaturatedFat 0 g
WARM SPINACH SALAD WITH BEETS, GOATS CHEESE AND TOASTED WALNUTS
It's winter. It's frigid outside and beetroots are such a tasty and oft neglected vegetable. There are some vegetables that I believe were simply ruined by childhood. Asparagus is a common one. Brussels sprouts is another. Spinach?! Don't even get me started on spinach...There are many reasons why children avoid these tantalizing vegetables. A lot of it is scientific and related to foods with a high caloric density (they need energy to grow!). Foods higher in fiber can almost take as much effort for a kid to digest as they get energy from it. The young body is all like, "Whatevz. Blech. Give me some fat and carbs!"There are also bitter compounds in a lot of these veggies, which turn children off. Those are protective compounds designed to turn rascals, vermin and rug-rats away. It tastes bad; therefore, it must be dangerous! Adults know better, but kids have sharper palates, and the bitterness can be overwhelming to their budding taste receptors. Grown-ups have adapted and built a tolerance to those flavors, enjoying the textures, nutrients, and nuances, instead. There's also something called "Paired Associative Learning", which is what I believe is the biggest culprit in adults avoiding many vegetables, maintaining that pickiness deep into later years. The general idea is people associate certain stimulus with past responses and memories. Ice cream and cake brings memories of feel good celebrations, whereas broccoli and cauliflower bring back feelings of meanie parents and being sent to their room for not eating their greens. Sweet treats? Good vibes.Vegetables? Punishment!Beets fall square into this category, as well. While they don't have the same bitterness as a lot of the green and cruciferous vegetables, they have a weird texture. They also can have a somewhat earthy taste (some compare them to the taste of a "basement floor"). They're also often boiled, pickled or canned, which really doesn't help a delicate new palate love this fantastic root.I get it. I understand why people scoff and sneer at a lot of these ingredients. I personally blame Aunt Rose. However, cooked properly, maintaining a lot of the vibrancy and textures, coupled with some time, experimentation, and the awareness that this stuff is just good for you ... Eat it. It's good for you. Eat it! No?! ... Go to your room without your ice cream!Oh! The recipe? Yeah, this one is awesome! It's actually several classic flavors, especially the orange, goats' cheese and beets. I had a bit more fun with this one, in that I used golden beets, in addition to the red. I also largely consider this one almost a side dish. It's so hearty, that a big pork chop slapped on top would be perfect!Thank you for listening. Now, go back to your room! ????
Provided by DJ Foodie
Time 1h30m
Yield 6
Number Of Ingredients 9
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!
SPINACH AND GOAT CHEESE SALAD WITH BEETROOT VINAIGRETTE
I tried this salad in Rehoboth Beach, DE and vowed to duplicate it! It is so addicting with the crunchy sugared walnuts and creamy goat cheese. The vinaigrette is to die for. I don't even care for beets! Great for holiday dinners. A must try!
Provided by Nikki Miller
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- In small saucepan over medium heat, cook and stir the walnuts and sugar until walnuts are lightly browned and sugar is caramelized. Thoroughly coat the walnuts with the sugar.
- In a blender or food processor, blend the beets with cider vinegar, bouillon granules, garlic powder, sugar, salt, and pepper. Gradually blend in the oil.
- In a large bowl, toss together the sugar-coated walnuts and spinach. Before serving, drizzle with the blended beat mixture, toss, and sprinkle with goat cheese.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 6.8 g, Cholesterol 7.5 mg, Fat 14 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 3.3 g, Sodium 222.8 mg, Sugar 3.1 g
SPINACH, BEET AND WALNUT SALAD
Provided by Janet Fletcher
Categories Salad Cheese Leafy Green Nut Vegetable Side Bake Thanksgiving Vegetarian Walnut Spinach Beet Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Wrap beets in foil and bake until tender when pierced with knife, about 1 hour 30 minutes. Cool slightly, then peel. Cut each beet into 8 wedges. Place in medium bowl. Cover.
- Whisk oil and vinegar in small bowl. Mix in minced shallots. Pour 3 tablespoons dressing over warm beets; toss. Cool. (Can be prepared 1 day ahead. Cover beets and remaining dressing separately; refrigerate. Bring dressing to room temperature before continuing.)
- Combine spinach, endive and 3/4 cup nuts in large bowl. Pour remaining dressing over; toss. Season with salt and pepper. Divide among plates. Sprinkle cheese over. Top with beets and 1/4 cup nuts.
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ROASTED BEET SALAD WITH GOAT CHEESE, WALNUTS
From onceuponachef.com
Cuisine American, FrenchTotal Time 20 minsCategory RecipesCalories 242 per serving
- Preheat oven to 425°F. Wipe or scrub beets clean then trim stems down to one-inch (leave "tails" on). Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into ½-inch dice (I usually do this right on the aluminum foil but you can also use a stain-proof cutting board or plate). Set aside.
- In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.
- Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide greens onto plates, then sprinkle with beets, walnuts and goat cheese. (The reason you don't just mix it all together in a salad bowl is that the beets would cause the whole salad to turn pink.) Serve immediately.
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