BEET, APPLE AND GOAT CHEESE SALAD
Steps:
- Whisk 1/2 minced shallot, 1 teaspoon honey, 1 teaspoon whole-grain mustard and 2 tablespoons sherry vinegar in a bowl. Slowly whisk in 3 tablespoons olive oil until emulsified; season with salt and pepper. Toss half of the dressing with 4 cups mesclun greens; divide between 2 plates. Top with sliced roasted beets, sliced Granny Smith apple, crumbled goat cheese and chopped toasted pecans. Drizzle with the remaining dressing.
BEET SALAD WITH GOAT CHEESE
This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.
Provided by Donna
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
- Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g
ROASTED BEET SALAD WITH ORANGES AND CREAMY GOAT CHEESE DRESSING
Make and share this Roasted Beet Salad With Oranges and Creamy Goat Cheese Dressing recipe from Food.com.
Provided by Food.com
Categories Salad Dressings
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Trim the beets and place on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil and bake until tender, about 45 minutes. When cool enough to handle, peel the beets, slice in half lengthwise, and then slice into 1/4-inch-thick half-moons.
- For the dressing, heat 3/4 cup of the orange juice and the sugar in a small saucepan over medium-high heat. Simmer until the mixture is reduced to about 3 tablespoons, about 30 minutes. Cool completely.
- Whisk the orange juice reduction with the olive oil, the remaining 2 tablespoons orange juice, the goat cheese, champagne vinegar, heavy cream and 1 tablespoon water in a medium bowl. Sprinkle with salt and pepper.
- Cut off both ends of the oranges. Carefully cut off the skin and pith, and then slice the oranges in half and then into 1/4-inch half-moons.
- Mix together the arugula and onions in a large salad bowl. Divide the salad among 4 plates. Arrange the oranges and beets over each salad and drizzle with the dressing.
- Cook's Note:.
- If using both golden beets and red beets, wrap them separately so the red beets don't dye the golden beets while they cook.
Nutrition Facts : Calories 300.2, Fat 17.4, SaturatedFat 7.8, Cholesterol 27.6, Sodium 252.7, Carbohydrate 28.6, Fiber 6, Sugar 21.2, Protein 10.6
ROASTED BEET SALAD WITH ORANGES AND CREAMY GOAT CHEESE DRESSING
Provided by Kelsey Nixon
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Trim the beets and place on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil and bake until tender, about 45 minutes. When cool enough to handle, peel the beets, slice in half lengthwise, and then slice into 1/4-inch-thick half-moons. For the dressing, heat 3/4 cup of the orange juice and the sugar in a small saucepan over medium-high heat. Simmer until the mixture is reduced to about 3 tablespoons, about 30 minutes. Cool completely. Whisk the orange juice reduction with the olive oil, the remaining 2 tablespoons orange juice, the goat cheese, champagne vinegar, heavy cream and 1 tablespoon water in a medium bowl. Sprinkle with salt and pepper. Cut off both ends of the oranges. Carefully cut off the skin and pith, and then slice the oranges in half and then into 1/4-inch half-moons. Mix together the arugula and onions in a large salad bowl. Divide the salad among 4 plates. Arrange the oranges and beets over each salad and drizzle with the dressing. Cook's Note: If using both golden beets and red beets, wrap them separately so the red beets don't dye the golden beets while they cook. Per serving: Calories 279; Total Fat 15 grams; Saturated Fat 6 grams; Protein 10 grams; Total Carbohydrate 30 grams; Sugar: 21 grams; Fiber 6 grams; Cholesterol 18 milligrams; Sodium 331 milligrams
BEET, APPLE AND GOAT CHEESE SALAD WITH ORANGE SHALLOT DRESSING
I love roasted beets and goat cheese in salads and this one is a wonderful blend of flavors that complement each other nicely. From "At Home Entertaining" by Jorj Morgan, my favorite new cookbook!
Provided by Epi Curious
Categories < 4 Hours
Time 2h30m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Roast the beets by placing them on a sheet of aluminum foil. Season with salt and pepper and drizzle with olive oil. Wrap the foil around the beets and place onto a baking sheet. Bake for 60 minutes or until the beets are tender. Cool.
- Peel the beets and slice into thin strips.
- Cut the apples into thin slices.
- Place the lettuce into a large salad bowl. Toss in the beets and apples.
- Whisk together the shallots, orange juice, red wine vinegar and sugar in a small bowl. Slowly whisk in the olive oil. Season with salt and pepper to taste.
- Drizzle the salad dressing over the salad and toss until the leaves are just moistened. Top with crumbled goat cheese and serve.
Nutrition Facts : Calories 259.9, Fat 15.8, SaturatedFat 5.7, Cholesterol 16.8, Sodium 204.2, Carbohydrate 24.4, Fiber 5.5, Sugar 16.3, Protein 8
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