Best Golden Beet Salad Recipes

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GOLDEN BEET SALAD



Golden Beet Salad image

Provided by Kurt Beecher Dammeier

Categories     Salad     Side     Roast     Vegetarian     Dinner     Lunch     Blue Cheese     Spinach     Beet     Advance Prep Required     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 9

1 1/4 pounds golden beets, trimmed and rinsed
1 1/2 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/4 teaspoon whole-grain or Dijon mustard
1 ounce spinach leaves or baby spinach, sliced (about 1 cup)
3 tablespoons toasted walnuts
1 ounce blue cheese, crumbled (1/4 cup)

Steps:

  • Preheat the oven to 400°F.
  • Place the beets in a roasting pan and add water to a depth of 1/2 inch. Cover the pan with foil and bake until the beets are easily pierced with a fork, about 1 1/2 hours. Set the beets aside until they are cool enough to handle. Peel and rinse off any pieces of skin. Slice the beets into 1/2-inch-thick rounds, and then cut them into 1/4-inch-thick sticks. Let the beets cool to room temperature.
  • Toss the beets with the rice vinegar, salt, and pepper. Add the olive oil and mustard and toss with the spinach. Garnish with the toasted walnuts and crumbled blue cheese.
  • Make Ahead: You can roast the beets up to 3 days in advance; toss them just before serving.

ROASTED GOLDEN-BEET, AVOCADO, AND WATERCRESS SALAD



Roasted Golden-Beet, Avocado, and Watercress Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 50m

Number Of Ingredients 9

1 bunch (about 12 ounces) baby golden beets, trimmed and scrubbed
2 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
1 bunch (about 4 ounces) watercress, trimmed and large sprigs torn into 3-inch pieces
2 radishes, trimmed and thinly sliced
1 avocado, sliced
1 tablespoon snipped chives
1 teaspoon red-wine vinegar
1 ounce soft-ripened goat cheese, such as Humboldt Fog, crumbled (about 1/4 cup)

Steps:

  • Preheat oven to 425 degrees. Place beets on parchment-lined foil; drizzle with 1 tablespoon oil and season with salt and pepper. Fold parchment and foil into a packet and tightly seal; roast until beets are tender, about 30 minutes. Carefully open packet and let cool. Remove skins from beets and cut into wedges.
  • Combine beets, watercress, radishes, avocado, and chives in a large bowl. Season with salt and pepper. Whisk together vinegar and remaining tablespoon oil and season with salt and pepper. Drizzle over salad, gently toss, and top with goat cheese.

GOLDEN BEET AND CITRUS SALAD



Golden Beet and Citrus Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds golden beets
3 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
2 navel oranges, peeled, peels reserved
1 mini cucumber
1/4 cup plain Greek yogurt
2 tablespoons chopped fresh mint
1/2 lemon, zested and juiced (about 1 tablespoon of each)
1/4 cup roasted pistachios, chopped
2 tablespoons pomegranate seeds

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the beets on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil and sprinkle generously with salt and pepper. Place the orange peels among the beets. Fold the aluminum foil up and around the beets to create a closed packet.
  • Place the packet on a baking sheet and roast until the beets are tender and the edges of the orange peels begin to caramelize, 45 to 50 minutes. Open the packet carefully and discard the orange peels. Allow the beets to cool slightly, about 10 minutes.
  • Meanwhile, prepare the components of the salad: Slice the peeled oranges into 1/4-inch-thick rounds. Use a horizontal peeler to make long, thin strips of the cucumber from end to end. Make the dressing by whisking the Greek yogurt with the mint and lemon zest and juice in a small bowl. Season the dressing with salt and pepper. Set aside.
  • Once the beets have cooled slightly, use the edge of a paring knife to peel off the skins. Slice the beets into 1/4-inch-thick rounds.
  • To assemble the salad, arranges the sliced beets in a shingled pattern on a serving platter. In between every 2 to 3 slices of beets, slip a round of orange into the mix. Using a small spoon, dollop the yogurt dressing onto the salad. Curl the cucumber ribbons over the surface of the salad. Drizzle the platter with the remaining 2 tablespoons olive oil. Sprinkle with the pistachios and pomegranate seeds. Serve chilled or at room temperature.

GOLDEN AND CRIMSON BEET SALAD WITH ORANGES, FENNEL, AND FETA



Golden and Crimson Beet Salad with Oranges, Fennel, and Feta image

Provided by Alfred Portale

Categories     Salad     Herb     Appetizer     Roast     Vegetarian     Feta     Orange     Fennel     Beet     Healthy     Hazelnut     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

2 large (3-inch-diameter) red beets, all but 1 inch of tops trimmed
2 large (3-inch-diameter) golden beets, all but 1 inch of tops trimmed
5 tablespoons extra-virgin olive oil, divided
4 oranges
1 small fresh fennel bulb, trimmed, quartered, cored, cut into paper-thin strips
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh Italian parsley
1/4 cup hazelnuts, toasted, husked, halved
1 small shallot, finely chopped
1 tablespoon balsamic vinegar
Coarse kosher salt
Freshly ground white pepper
1 1/2 cups coarsely crumbled feta cheese

Steps:

  • Preheat oven to 400°F. Place all beets in 9x9x2-inch metal pan. Drizzle 3 tablespoons oil over; sprinkle with salt and pepper and toss to coat. Cover pan with foil and roast beets until tender, about 1 1/2 hours. Uncover and cool completely. Peel beets, cut into 1/2-inch cubes, and place in large bowl, each color on opposite side; sprinkle with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
  • Cut all peel and pith off oranges. Working over medium bowl to catch orange juice, cut between membranes, releasing segments. Add 1 cup orange segments, fennel, mint, parsley, hazelnuts, and shallot to bowl with beets. Transfer 2 teaspoons orange juice to small bowl; whisk in vinegar and remaining 2 tablespoons olive oil. Season dressing to taste with salt and white pepper. Stir into beet mixture.
  • Mound salad on large platter. Drain remaining orange segments; arrange on salad. Sprinkle with cheese.

GOLDEN BEET AND BEET-GREENS SALAD WITH YOGURT, MINT AND DILL



Golden Beet and Beet-Greens Salad with Yogurt, Mint and Dill image

Provided by David Tanis

Categories     salads and dressings, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

2 pounds medium golden beets in skin, well washed (or red or other beets)
12 to 16 ounces beet greens (or chard or other greens)
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/3 cup red onion or shallot, finely diced
2 garlic cloves, finely grated
3 tablespoons red wine vinegar
Salt and pepper
1 teaspoon toasted cumin-coriander mixture
Pinch cayenne
4 tablespoons extra virgin olive oil
1 cup full-fat plain yogurt
1 garlic clove, finely grated
Salt and pepper to taste
Pinch cayenne
1 teaspoon toasted cumin-coriander mixture
2 tablespoons fresh mint, finely chopped
1 tablespoon extra virgin olive oil
3 tablespoons freshly snipped dill for garnish

Steps:

  • Roast the beets: Put them in a baking dish in one layer (if some beets are larger, halve them so they will cook evenly). Add about 2 inches water to the pan and cover tightly with foil. Bake at 375 degrees for at least an hour, or up to one and a half hours, until fork tender. Remove the foil, pour off the liquid and let cool for a few minutes, then peel while still slightly warm. Cut into wedges and set aside.
  • Cut beet greens into 1-inch ribbons, then wash well 3 times in abundant cold water to remove any sand or grit. Bring a large pot salted water to boil. Add the greens and cook briefly till wilted, about 2 minutes. Drain, cool under running water, then squeeze out excess water.
  • In a dry pan over medium heat, toast the coriander and cumin seeds until fragrant and just lightly browned, about 2 minutes. Grind to a coarse powder in a mortar or spice mill.
  • Make the vinaigrette: Put the onion, garlic and vinegar in a small bowl and leave for 5 minutes or so, then whisk in the remaining ingredients.
  • Make the yogurt sauce: Put the yogurt in small bowl. Add the garlic, salt and pepper, cayenne, cumin-coriander mixture, mint and olive oil.
  • Season the beet wedges lightly with salt and dress with half the vinaigrette. In a separate bowl, lightly salt the greens and dress with remaining vinaigrette. Arrange dressed beets and greens on a platter and top with a little smear of the yogurt sauce. Sprinkle with dill, and pass the rest of the yogurt sauce at the table.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 680 milligrams, Sugar 13 grams

GOLDEN-BEET SALAD



Golden-Beet Salad image

Bright, earthy golden beets are mixed with slender haricots verts, basil, and tart goat cheese -- all dressed with a homemade Dijon-shallot vinaigrette. Enjoy this alongside our Veggie Burgers.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

6 large golden beets, trimmed
6 ounces haricots verts, trimmed
Coarse salt
2 tablespoons white-wine vinegar
2 tablespoons minced shallot (from 1 shallot)
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Freshly ground pepper
1/4 cup loosely packed torn fresh basil, plus small leaves for garnish
2 ounces goat cheese, crumbled

Steps:

  • Preheat oven to 425 degrees. Wrap beets in parchment, then foil, and place on a rimmed baking sheet. Roast until tender, about 60 minutes. Let cool completely. Peel and cut beets into 1/2-inch dice. Transfer to a large bowl.
  • Prepare an ice-water bath. Cook haricots verts in boiling salted water until bright green and crisp tender, about 2 minutes. Transfer to ice-water bath, and drain. Cut beans diagonally into thirds, and add to beets.
  • Mix vinegar, shallot, and mustard in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Toss with vegetables, and season with salt and pepper. Stir in torn basil and goat cheese. Garnish with basil leaves.

CITRUS PICKLED RED ONION AND GOLDEN BEET SALAD



Citrus Pickled Red Onion and Golden Beet Salad image

You can start this a day ahead to marinate the beets overnight. Grate the rind of the orange before juicing it to make it easy! Adapted from Cooking Light magazine. This recipe actually has it's roots in Eastern Europe and Scandinavia-now there's fusion for ya!

Provided by Sharon123

Categories     Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb golden beets
1 teaspoon extra virgin olive oil
2 cups thinly sliced red onions (2 large)
1 cup fresh orange juice (about 4 oranges)
1/2 cup frsh lemon juice
1 teaspoon salt
1 cup water
1 lb green beans, trimmed
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon grated orange rind
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced

Steps:

  • Preheat oven to 350*F.
  • Leave the root and 1" of the stem intact on beets. Scrub them with a brush. Place in the center of a baking sheet lined with foil. Drizzle with 1 teaspoons olive oil. Bake at 350*F. for 1 hour or until the beets are tender. Cool completely. Peel and cut each beet into 8 wedges. Combine beets, onion, orange juice, 1/2 cup lemon juice, and 1 teaspoons salt in a large bowl. Cover and refrigerate overnight.
  • Bring 1 cup water to a boil in a medium saucepan; add green beans. Cook 3 minutes or until beans are crisp tender. Drain and rinse under cold water, drain. Put beans in a large bowl.
  • Drain beet mixture, reserving 2 tbls. marinade. Add beet mixture to green beans, tossing gently. Combine reserved marinade, 1 tbls. lemon juice, 1 tbls. olive oil, grated orange rind, 1/4 teaspoons salt, pepper and minced garlic in a small bowl. Stir with a whisk and pour marinade over beet mixture, tossing gently. Serve and enjoy!
  • Makes 6 cups.

Nutrition Facts : Calories 130.4, Fat 3.4, SaturatedFat 0.5, Sodium 551.3, Carbohydrate 24.6, Fiber 5.7, Sugar 12.5, Protein 3.5

ROASTED KOHLRABI, GOLDEN BEET, AND FAVA BEAN SALAD



Roasted Kohlrabi, Golden Beet, and Fava Bean Salad image

Golden beets and kohlrabi are two veggies that call out to me from the produce section whenever they come into season.

Provided by Nancy Louise Freeman

Categories     Salad     Beans

Time 2h35m

Yield 2

Number Of Ingredients 12

½ cup dried brown fava beans
3 kohlrabi, peeled and cut into 1-inch cubes
3 golden beets, peeled and cut into 1-inch cubes
salt and pepper to taste
1 tablespoon olive oil, or as desired
salt and pepper to taste
2 tablespoons walnut oil
1 tablespoon olive oil
1 tablespoon honey-ginger balsamic vinegar
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
salt and ground black pepper to taste

Steps:

  • Put beans in a medium saucepan, cover with water, and bring to a boil. Turn off heat and leave to soak for about 60 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  • Combine kohlrabi and beets in a bowl; toss with olive oil and salt. Transfer to the prepared baking sheet.
  • Roast kohlrabi and beets in the preheated oven until still firm but not hard when poked with a fork, about 35 minutes. Turn once to avoid burning. Return to the bowl and refrigerate.
  • Remove the shells from the softened fava beans using your fingernails. Discard any that can't be shelled. Return beans to the pot and cover with fresh water. Bring to a boil and reduce heat to medium. Cook until tender but not exploded, checking often, 30 to 45 minutes. Drain and add beans to the bowl with the kohlrabi and beets.
  • Combine walnut oil, olive oil, balsamic vinegar, chives, dill, salt, and pepper in a small jar with a lid and shake well. Coat the salad with the vinaigrette and season with salt and pepper.

Nutrition Facts : Calories 507.4 calories, Carbohydrate 53.6 g, Fat 28.2 g, Fiber 23.7 g, Protein 17 g, SaturatedFat 3.3 g, Sodium 396.7 mg, Sugar 19.4 g

GOLDEN BEET AND SUNFLOWER SALAD



Golden Beet and Sunflower Salad image

Categories     Salad     Leafy Green     Appetizer     Roast     Vegetarian     Quick & Easy     Beet     Summer     Vegan     Seed     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

2 1/2 lb medium golden beets (with greens)
1/2 cup raw (not roasted) sunflower seeds (2 1/4 oz)
2 tablespoons finely chopped shallot
2 1/2 tablespoons cider vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
3 tablespoons extra-virgin olive oil
6 oz sunflower sprouts or baby mesclun (6 cups)

Steps:

  • Put oven racks in lower third and middle of oven and preheat oven to 425°F.
  • Trim beet greens, leaving 1 inch of stems attached. Tightly wrap beets together in double layers of foil to make packages (2 or 3 per package) and roast in middle of oven until tender, 40 to 45 minutes. Unwrap beets and cool slightly.
  • While beets roast, toast sunflower seeds in a pie plate or a small baking pan in lower third of oven, shaking occasionally, until seeds are golden, about 10 minutes.
  • Whisk together shallot, vinegar, salt, pepper, and sugar in a small bowl, then add oil in a stream, whisking.
  • When beets are cool enough to handle, slip off and discard skins. Cut beets lengthwise into 1/4-inch-thick slices and gently toss with 3 tablespoons vinaigrette in a bowl.
  • Toss sunflower sprouts and half of sunflower seeds with remaining vinaigrette in another bowl. Arrange beets on 6 salad plates and top with dressed sprouts. Sprinkle salads with remaining sunflower seeds.

GOLDEN BEET SALAD WITH CIDER VINEGAR DRESSING



Golden Beet Salad With Cider Vinegar Dressing image

This colorful golden beet salad is certain to win over even the staunchest beet skeptic. It comes from Sara Forte, a self-taught vegetarian chef who writes the Sprouted Kitchen blog. This beet salad was born of necessity when Ms. Forte's C.S.A. basket began overflowing with beets. "In California, beets are pretty easy to grow year-round, so I have them all the time," she said. "I've gotten kind of tired of roasting a big pan of vegetables, so I've been trying to find a different way to reinvent them."

Provided by Tara Parker-Pope

Categories     salads and dressings, side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 9

5 golden beets
1 tablespoon extra virgin olive oil
3/4 cup apple cider vinegar
Sea salt
3 cups mâche or other tender greens
1 tablespoon walnut oil
Freshly ground pepper
1/2 cup toasted walnut pieces
1/2 cup ricotta salata or fresh goat cheese

Steps:

  • Preheat oven to 425 degrees.
  • Rinse the beets and cut off the greens, saving them for another use. Rub the beets with the olive oil, wrap in foil and place on a baking sheet (in case they leak). Bake until you can pierce through the middle of each beet with a knife, about 1 hour. Remove from the oven and let cool.
  • While the beets are cooking, gently bring the vinegar to a boil in a small saucepan over medium heat until it is reduced by a third. Remove from the heat and let cool.
  • When the beets are cool, use a paring knife to remove the skins, which should peel off easily. Cut each beet into thin slices using a sharp knife. Sprinkle them with salt and toss them in the reduced vinegar.
  • Toss the mâche with the walnut oil and a few grinds of pepper. Top the mâche with the beets, walnut pieces and cheese. Use a spoon to drizzle the remaining vinegar on top, as desired. Serve immediately.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 344 milligrams, Sugar 5 grams

TOMATO, AVOCADO AND GOLDEN BEET SALAD



Tomato, Avocado and Golden Beet Salad image

POINTS® Value: 4 Servings: 4 Preparation Time: 20 min Cooking Time: 30 min Level of Difficulty: Easy Works with Simply Filling Purchase golden beets at your local health food store or produce market; they're sweet as can be and won't stain your hands red.

Provided by SVSOUZA

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb golden beets
4 tomatoes, medium, cut into 1/4-inch wedges
1 medium avocado, ripe, Hass, cut into 1/2-inch cubes
1 small red onion, cut in half and sliced into thin half moons
4 teaspoons olive oil, extra virgin
4 teaspoons red wine vinegar
1/4 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
1 tablespoon basil, fresh, chopped
1 tablespoon chives, fresh, chopped

Steps:

  • * Place a medium saucepan filled with water over high heat; bring to a boil. Add beets, bring back to a boil and reduce heat to medium; simmer until beets pierce easily with the point of a sharp knife, about 25 minutes.
  • * Remove beets from pan and place under cold running water until cool enough to handle. Peel beets with a vegetable peeler and cut into 1/2-inch wedges; place beets in a large bowl.
  • * Add tomato, avocado, onion, oil, vinegar, salt and pepper to bowl; toss to combine. Sprinkle with basil and chives; serve. Yields about 1 1/4 cups per serving.

Nutrition Facts : Calories 187, Fat 12.3, SaturatedFat 1.8, Sodium 222.1, Carbohydrate 19.2, Fiber 7.5, Sugar 10.1, Protein 3.7

ROASTED GOLDEN BEET AND WINTER SQUASH SALAD



Roasted Golden Beet and Winter Squash Salad image

Golden beets are more savory and earthy than their sugary ruby counterparts and fare better alongside the caramelized roasted winter squash in this many-textured salad. But red beets will work, too, if you don't mind a slightly sweeter dish over all. If you can't find delicata squash, other varieties, such as sweet dumpling (shown here), honey nut or acorn squash, make fine substitutes.

Provided by Melissa Clark

Categories     dinner, lunch, salads and dressings, appetizer, main course, side dish

Time 1h10m

Yield 3 to 4 servings

Number Of Ingredients 20

3 medium golden beets, peeled and sliced into 1-inch-thick wedges
5 tablespoons extra-virgin olive oil, more as needed
2 tablespoons orange juice
1 1/4 teaspoons fine sea salt, more to taste
1/4 teaspoon freshly ground black pepper, more as needed
1 bay leaf, preferably fresh
3 sprigs thyme
1 bunch radishes, trimmed and halved if large
1 large delicata squash (1 to 1 1/4 pounds), halved, seeded and cut into 1/2-inch slices, or substitute sweet dumpling or another winter variety
1/2 cup cilantro or mint leaves
2 scallions, white and green parts, thinly sliced
1/3 cup toasted pumpkin seeds
1 medium head frisée, torn into bite-size pieces (3 to 4 cups), or substitute arugula
Shaved Pecorino Toscano, manchego or Parmesan, for serving
1 tablespoon orange juice
1 tablespoon lime juice
1 clove garlic, grated on a Microplane or minced
2 anchovies, minced (optional)
1/4 teaspoon kosher salt, more to taste
1/4 cup extra-virgin olive oil

Steps:

  • Heat the oven to 375 degrees. On a rimmed baking sheet, toss together beets, 2 tablespoons oil, orange juice, 1/2 teaspoon salt, 1/8 teaspoon pepper, bay leaf and thyme. Cover with foil and bake for 25 minutes.
  • In a medium bowl, toss radishes with 1 tablespoon oil, 1/4 teaspoon salt and a pinch of pepper. Flip beets and scatter radishes around them. Raise the oven temperature to 425 degrees and roast uncovered until everything is golden and tender, 18 to 25 minutes longer, stirring once or twice.
  • Meanwhile, on a separate rimmed baking sheet, toss squash with remaining 2 tablespoons oil and 1/2 teaspoon salt and 1/8 teaspoon pepper. Roast in oven along with beets and radishes, until browned, 15 to 20 minutes, flipping the pieces halfway through.
  • Prepare the dressing: In a large bowl, whisk together orange juice, lime juice, garlic, anchovies and salt. Let sit for a minute, then whisk in oil.
  • As warm vegetables come out of the oven, toss them in the bowl with the dressing and let cool. Once cool, fold in cilantro, scallions and pumpkin seeds.
  • In a medium bowl, toss frisée with olive oil and salt to taste, then transfer to serving plate. Top with roasted vegetables, and cover generously with cheese.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 30 grams, Carbohydrate 23 grams, Fat 36 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 716 milligrams, Sugar 6 grams, TransFat 0 grams

GOLDEN BEET SALAD WITH AVOCADO AND FETA



Golden Beet Salad with Avocado and Feta image

Number Of Ingredients 10

3 medium golden beets, trimmed
1 teaspoon grated lemon rind
1.5 tablespoons fresh lemon juice
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
1 large shallot, thinly sliced
2 tablespoons extra-virgin olive oil
4 cups arugula
1 ripe peeled avocado, sliced
1 ounce reduced-fat feta cheese, crumbled (about 1/4 cup)

Steps:

  • Wrap beets individually in microwave-safe parchment paper. Microwave at HIGH 7 minutes or until tender, turning once after 3 minutes. When cool enough to handle, peel and slice into 1/2-inch-thick wedges.
  • Combine rind, juice, black pepper, salt, and shallot in a small bowl, stirring with a whisk. Let stand 10 minutes. Gradually add oil, stirring constantly with a whisk. Place arugula in a large bowl. Add 2 tablespoons juice mixture to arugula; toss to coat. Add beets to remaining juice mixture; toss to coat. Place arugula mixture on a platter; top with beet mixture, avocado, and feta.

QUINOA, GOLDEN BEET, AND ORANGE SALAD



Quinoa, Golden Beet, and Orange Salad image

Categories     Salad     Bake     Orange     Quinoa     Beet     Winter     Kosher     Boil

Yield serves 6

Number Of Ingredients 12

8 golden beets, golf ball size
1 1/2 cups quinoa
2 large navel oranges
1/2 cup thinly sliced scallions, white and green parts
3/4 cup coarsely chopped toasted walnuts
Dressing
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
2 tablespoons walnut oil
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400°F. Wrap the beets in a loose aluminum-foil package, sealing the package tightly. Bake until the beets are tender when pierced with the tip of a paring knife, 45 minutes to 1 hour. When cool enough to handle, peel the beets and cut into 3/4-inch dice.
  • Bring a large pot of salted water to a boil over high heat. Add the quinoa and cook until tender, about 12 minutes. Drain and spread on a sheet pan to cool.
  • Cut a slice off both ends of each orange so they will stand upright. Stand each orange on a work surface and, using a sharp knife, remove all the peel and membrane by slicing from top to bottom all the way around the orange, following the contour of the fruit. Cut the oranges into 3/4-inch cubes.
  • Put the cooled quinoa in a large bowl. Add the beets, oranges, scallions, and walnuts.
  • For the dressing: In a small bowl, whisk together the vinegar, mustard, and honey. Gradually whisk in the oils. Season with salt and pepper. Add to the salad and toss to coat. Taste, adjust the seasoning, and serve.

WW TOMATO, AVOCADO AND GOLDEN BEET SALAD



WW TOMATO, AVOCADO AND GOLDEN BEET SALAD image

Categories     Salad     Vegetable     Vegetarian

Yield 4 Servings

Number Of Ingredients 10

3/4 pound beets, golden variety, scrubbed, tops removed (about 4 medium beets)
4 medium tomato(es), different colors or heirloom if possible, cut into 1/4-inch wedges
1 medium avocado, ripe, Haas, cut into 1/2-inch cubes
1 small red onion(s), cut in half and sliced into thin half moons
4 tsp olive oil, extra-virgin
4 tsp red wine vinegar
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
1 Tbsp basil, fresh, chopped
1 Tbsp chives, fresh, chopped

Steps:

  • Place a medium saucepan filled with water over high heat. Add beets, bring back to a boil and reduce heat to medium; simmer until beets pierce easily with the point of a sharp knife, about 25 minutes. Remove beets from pan and place under cold running water until cool enough to handle. Peel beets with a vegetable peeler and cut into 1/2-inch wedges; place beets in a large bowl. Add tomato, avocado, onion, oil, vinegar, salt and pepper to bowl; toss to combine. Top mixture with basil and chives and serve. Yields about 1 1/4 cups per serving.

SHAVED GOLDEN BEET SALAD



Shaved Golden Beet Salad image

The smaller the golden beet, the more tender, which is best if eaten raw. A mandoline or Japanese vegetable slicer is essential for slicing the beets as thin as possible. Of course, red, pink, white, and the two-toned Chioggia are perfectly acceptable here as well.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 4

4 golden beets, very thinly sliced
12 whole basil leaves
2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Combine all of the ingredients in a small bowl and toss to coat.

GOLDEN BEET CARPACCIO SALAD



Golden Beet Carpaccio Salad image

Provided by Marcela Valladolid

Categories     appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 7

1 large golden beet, or 3 medium red beets (about 12 ounces), trimmed
1/3 cup olive oil
1 red jalapeno chile, stemmed, seeded, and minced
1 tablespoon distilled vinegar
Kosher salt and freshly ground black pepper
1/3 cup gorgonzola cheese, crumbled
1 cup baby arugula

Steps:

  • Preheat the oven to 400 degrees F.
  • Wrap the beet tightly in foil. Roast the beet directly on the oven rack for 40 minutes, or until just tender when pierced with a knife. Unwrap, cool to room temperature, and then refrigerate until completely chilled. (The beet can be made 1 day ahead. Wrap in plastic and refrigerate.)
  • For the chile oil: In a small saucepan, combine the oil and minced chile, and set over medium-high heat. As soon as the chile begins to sizzle and turns orange in color, turn off the heat. Transfer the chile oil to a small bowl and cool completely. (The chile oil can be made 1 day ahead. Keep covered at room temperature.)
  • Carefully peel the beet. Using a mandolin, set at 1/8-inch thickness, or a very sharp knife, cut the beet into paper-thin rounds. Arrange the beet slices overlapping on a large platter. Sprinkle the vinegar all over. Drizzle some of the chile oil (with the minced chile) all over the beets. Season the beet slices generously with salt and pepper. Sprinkle all over with the Gorgonzola cheese. Garnish with the arugula and serve.

GOLDEN BEET SALAD



Golden Beet Salad image

This is adapted from a similar recipe on Epicurious. I served it to a friend who is allergic to the original walnuts and DH doesn't like the original blue cheese. So here we go! Prep time included cooking the beets.

Provided by Carolyn Haas

Categories     Salads

Time 45m

Number Of Ingredients 7

1 bunch medium size golden beets - about 1 1/4 lbs
1/2 c vinaigrette salad dressing (i used ken's greek)
1/2 tsp dijon mustard
2 oz fresh spinach/arugula mix (i use about half of a bag) you can use only spinach
1/4 c diced sweet onion
3 Tbsp pine nuts, roasted in a pan
1/4 c crumbled feta

Steps:

  • 1. Simmer beets until barely tender. Cool. Trim and remove skin. Cut into strips.
  • 2. Mix vinaigrette with the mustard if desired - or you can just put the mustard on the salad when you pour on the dressing1
  • 3. Toss beets, onions, spinach/arugula mix and dressing together. Garnish with pine nuts and feta.

GOLDEN AND LONG BEET SALAD WITH ROQUEFORT



Golden and Long Beet Salad with Roquefort image

Categories     Salad     Blue Cheese     Beet     Summer     Endive     Watercress     Gourmet

Yield Serves 4

Number Of Ingredients 8

6 very small golden beets* (about 3/4 pound with greens)
6 very small long beets* (about 3/4 pound with greens)
2 Belgian endives
1 bunch watercress
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons white-wine vinegar
2 ounces Roquefort
*available at specialty foods shops and farmers markets

Steps:

  • Preheat oven to 450°F. Trim beets, leaving about 1 inch of stems attached (reserve greens for another use). Separately wrap golden and long beets tightly in foil and in a baking pan roast in middle of oven until tender, about 1 hour.
  • Unwrap beets carefully. When beets are cool enough to handle, slip off skins and stems. Beets may be roasted 1 day ahead and chilled, covered. Separately quarter beets and put into 2 small bowls.
  • Cut endives crosswise into 1/2-inch-wide slices. Trim coarse stems from watercress and tear watercress into bite-size pieces. In a large bowl combine endive and watercress.
  • In a bowl whisk together oil, vinegar, and salt and pepper to taste. Crumble Roquefort over salad greens and toss well with about 3 tablespoons dressing and salt and pepper to taste. Divide remaining dressing between beets and toss well.
  • Serve salad greens topped with beets.

GOLDEN BEET SALAD



Golden Beet Salad image

Make and share this Golden Beet Salad recipe from Food.com.

Provided by Chef mariajane

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 large golden beets, trimmed
6 ounces young green beans, trimmed
coarse salt
2 tablespoons white wine vinegar
2 tablespoons shallots, minced
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
fresh ground pepper
1/4 cup fresh basil, loosely packed, torn. plus small leaves for garnish
2 ounces goat cheese, crumbled

Steps:

  • Preheat oven to 425°F Wrap beets in parchment, then foil and place on a rimmed baking sheet. Roast until tender about 60 minutes. Let cool completely. Peel and cut beets in 1/2 inch dice. Transfer to large bowl.
  • Prepare an ice-water bath. Cook green beans in boiling salted water until bright green and crisp tender, about 2 minutes. Transfer to ice-water bath, and drain. Cut beans diagonally into thirds, and add to beats.
  • Mix vinegar, shallots, and mustard in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Toss with vegetables, and season with salt and pepper. Stir in torn basil and goat cheese. Garnish with basil leaves.
  • NOTE: The prep time does not include the cooking time of the beets and the beans.

Nutrition Facts : Calories 190.1, Fat 17.9, SaturatedFat 4.8, Cholesterol 11.2, Sodium 104.5, Carbohydrate 4.5, Fiber 1.6, Sugar 1, Protein 4.1

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