WINTER BEET AND POMEGRANATE SALAD WITH MAPLE CANDIED PECANS + BALSAMIC CITRUS DRESSING.
SOO basically, this is the prettier version of my Christmas Eve salad.
Provided by Tieghan Gerard
Categories Salad
Time 50m
Number Of Ingredients 14
Steps:
- Preheat the oven 400 degrees F.
- Toss the beets together with the olive oil and a good pinch of both salt + pepper. Spread the beets out in an even layer on two baking sheets. Roast for 30-35 minutes or until lightly charred and tender. Allow to cool before adding to the salad.
- Meanwhile, line another baking sheet with parchment paper. Add the pecans to the baking sheet and toss with the maple syrup, cayenne and a pinch of salt. Bake (at 400 degrees F.) for 15-25 minutes, stirring 2-3 time throughout cooking until the pecans are toasted and golden. Remove from the oven and spread the pecans in one layer. Allow to cool.
- Add the greens to a large bowl. Add the pomegranate arils, beets, pecans and gorgonzola cheese. Give the salad a gentle toss.
- To make the dressing, combine the olive oil, balsamic vinegar, fig preserves, orange zest + juice and a pinch of salt + pepper in a bowl or glass jar. Drizzle the dressing over the salad or serve along side the salad. Enjoy!
Nutrition Facts : Calories 446 kcal, Carbohydrate 46 g, Protein 11 g, Fat 43 g, SaturatedFat 9 g, Cholesterol 21 mg, Sodium 323 mg, Fiber 8 g, Sugar 33 g, ServingSize 1 serving
RAINBOW COLESLAW
Provided by Trisha Yearwood
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine the apple cider vinegar and honey in a large mixing bowl and whisk until combined. While continuously whisking, slowly pour the olive oil in to emulsify the dressing. Sprinkle in the celery seed, salt and freshly ground black pepper and stir to combine.
- Add the carrots, green cabbage and purple cabbage. Toss with the dressing and transfer to a serving dish.
RAINBOW BEET SLAW WITH PECANS & MAPLE DRESSING
This is a goes-with-everything colourful side salad. If you want to serve it over a few days, leave out the soft herbs as they will wilt in the dressing
Provided by Cassie Best
Categories Side dish
Time 25m
Number Of Ingredients 12
Steps:
- Mix the mustard, clementine and lemon juice, zest, maple syrup, oil and some seasoning in a large bowl. Toast the pecans in a frying pan until a shade darker, then tip them into the bowl. Cut the beetroot, celeriac and apple into fine matchsticks (use a mandolin with a julienne attachment if you have one) and add to the bowl.
- Add the onion, herbs and some seasoning, and toss until everything is well coated in the dressing. The slaw will keep for a few days in the fridge but the beet will stain all the other veg, so it will look best if served within 1-2 hrs.
Nutrition Facts : Calories 139 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
SWEET BEET DRESSED SLAW
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a medium size skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Once you see the oil ripple in the pan add the grated beets, season with some salt and pepper and cook stirring every now and then until they are tender, about 5 minutes. Transfer the beets to a bowl and let them cool down a bit. Add the mustard and the vinegar to the beets. Whisk in the remaining extra-virgin olive oil in a slow and steady stream. Add the fresh dill, radishes, shredded cabbage, sliced scallions and relish and toss to combine, taste and adjust seasoning with salt and pepper. Serve now or the next day.
BEET SALAD WITH GORGONZOLA AND MAPLE DRESSING
This beautiful fall salad features thinly sliced raw beets, large chunks of creamy gorgonzola cheese and toasted pecans. The sweetness of the maple dressing balances the bitterness of the radicchio and escarole, both members of the chicory family. Serve it at your holiday meal alongside richer dishes like turkey, stuffing and mashed potatoes.
Time 40m
Yield Serves 6
Number Of Ingredients 16
Steps:
- Mix vinegar, maple syrup, shallot, thyme, mustard, salt and pepper until thoroughly combined. Slowly whisk in olive oil until emulsified. Adjust for seasoning.
- In a small bowl, toss sliced beets with ¼ cup dressing and allow to marinate for 15 minutes.
- In a large bowl, gently toss escarole and Treviso leaves with enough dressing to lightly coat. Divide among individual plates and top with sliced beets, gorgonzola and pecans. Finish with a couple grinds of black pepper over each salad.
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