BEET SALAD WITH GOAT CHEESE, GREEN APPLE, AND HONEY
Steps:
- Preheat oven to 350 degrees. Place red beets in a baking dish just large enough to hold them in a single layer and add enough water to come three quarters of the way up sides of beets. Sprinkle with 1 tablespoon salt and drizzle with grapeseed oil. Cover with foil and bake until tender and easily pierced with a knife, about 1 hour. Transfer beets to a cutting board. When just cool enough to handle, remove skins, cut into 1/4-inch slices, and transfer to a bowl.
- Meanwhile, place baby beets in small saucepan and cover with 2 inches cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and easily pierced with a knife, about 25 minutes. Drain beets; when just cool enough to handle, remove skins; cut into halves or wedges, depending on size; and transfer to another bowl.
- Whisk together honey, olive oil, and 3 tablespoons lemon juice; add 1 teaspoon salt and season with pepper. Reserve 1/4 cup dressing; divide remaining dressing between bowls of warm beets; toss beets to coat.
- Halve lemon and squeeze juice into a bowl of cold water; drop lemon halves in it. Peel apple, cut into small pieces (you should have about 1 cup), and submerge in lemon water. When ready to serve, drain apple and blot dry. Arrange beets on a serving platter and drizzle with reserved dressing. Top with apple, goat cheese, and sprouts and serve immediately.
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, 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
BEET, APPLE, AND GOAT CHEESE SALAD
Steps:
- Preheat oven to 400 F. Wrap beets in foil, and bake until tender, about 1 hour. Cool completely. Peel and cut into 1/2 inch cubes. Mix beets, apples, walnuts, parsley, red onion in a salad bowl. Heat the oil, vinegar, shallots, and mustard in a small saucepan to simmer, about 5 minutes. Mix warm dressing into salad and enjoy!
ROASTED BEET, APPLE AND GOAT CHEESE SALAD
Steps:
- Clean beets, remove root tip and cut off stem and leaves, reserving and blanching until soft. Poke the beets all over with a fork and roast in a 400° F oven until tender when poked with a paring knife, 45 minutes to 1-one half hours, depending on the beets. Let stand until cool enough to handle, then peel the beets. The beets are now ready to cut into six or eight slices depending on the size. Cut the stems into 1" pieces. Set all in a bowl. Whisk the oil and vinegar. Add the stems and fruit. Season with salt and pepper. Toss well. Set on a plate dividing the remaining juice. Sprinkle with the goat cheese and serve.
GLUTEN-FREE BEET AND APPLE SALAD WITH GOAT CHEESE
Give beets a chance! This roasted beet salad is delicious.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Scrub beets, and trim tops and bottoms. Pierce all over with fork; wrap in foil. Roast 60 to 70 minutes or until very tender and tip of knife inserted in center of each beet comes out clean. Cool; peel and cut each from top to bottom into 8 wedges. Set aside.
- Meanwhile, in medium bowl, beat oil, vinegar, lemon juice, salt and pepper with whisk. Add apples and onions, and toss to coat; remove apples and onions from bowl, and set aside.
- Divide beets among 6 serving plates. Top with apples and onions, then with cheese and thyme leaves.
Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 5 mg, Fat 1, Fiber 5 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 15 g, TransFat 0 g
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