Best Orange Bocconcini And Beetroot Salad Recipes
ORANGE, BOCCONCINI AND BEETROOT SALAD
Make and share this Orange, Bocconcini and Beetroot Salad recipe from Food.com.
Provided by Mel Bedggood
Categories Lunch/Snacks
Time 5m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- peel orange and slice into segments.
- wash lettuce and drain.
- place lettuce on plate and layer oranges on top.
- tear bocconci balls and apply evenly to plate.
- season with salt, pepper and vinegar.
Nutrition Facts : Calories 110.3, Fat 6.4, SaturatedFat 3.7, Cholesterol 22.4, Sodium 247.3, Carbohydrate 6.6, Fiber 1.3, Sugar 4.9, Protein 7.1
NO-COOK BEET-ORANGE SALAD
Provided by Food Network Kitchen
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Whisk 2 tablespoons orange juice, 2 teaspoons sherry vinegar and 1 teaspoon dijon mustard in a bowl; whisk in 2 tablespoons olive oil and season with salt and pepper. Thinly slice 1 1/2 pounds peeled chioggia or golden beets. Toss with the vinaigrette, segments from 2 oranges, 2 cups fresh parsley and 1/2 cup torn mint. Top with chopped marcona almonds and crumbled goat cheese.
- TIP: Slice the beets on a mandoline for this no-cook salad-it'll come together in minutes!
- How to Peel and Juice a Beet
ROASTED BEET SALAD WITH ORANGE VINAIGRETTE
Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.
Nutrition Facts : Calories 125 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
WARM BEETROOT AND BOCCONCINI SALAD
A deliciously sweet and low calorie salad. Fresh and light. Serve with warm crusty bread with a spread of butter for a nice meal!
Provided by Mel Bedggood
Categories Lunch/Snacks
Time 38m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180 degrees celsius.
- Cut beetroot stalks off and slice into chunks leaving skin on.
- Place foil onto tray and lay beetroot down. Sprinkle salt on top to cook with and place in oven for 30 minutes or until beetroot soft.
- Once beetroot soft leave to cool down for five minutes before peeling skin off.
- Slice bocconci balls thin and shred.
- Layer lettuce shredded with a layer of the shredded bocconci balls and beetroot.
- Repeat layers until finished. Add salt, pepper , balsamic vinegar and olive oil and stir.
- Serve with warm crusty bread.
Nutrition Facts : Calories 67.3, Fat 4.7, SaturatedFat 0.6, Sodium 152, Carbohydrate 6, Fiber 1.5, Sugar 4.3, Protein 1.3
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