Best Warm Beet Salad With Parmesan Dressing Recipes

BALSAMIC ROASTED BEET SALAD

Steps:

• Preheat the oven to 400 degrees.
• Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
• Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
• Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

WARM ROASTED BEET SALAD

Steps:

• Scrub and peel beets. Cut into wedges; place on a baking sheet coated with cooking spray. Spritz beets with additional cooking spray until coated. Bake at 350° for 40-50 minutes or until tender, turning occasionally., Meanwhile, for dressing, heat orange juice over medium heat in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is syrupy and reduced to about 1/3 cup. Remove from heat. Whisk in next 7 ingredients. Set aside to cool., Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing; toss to coat. Divide mixture among 6 salad plates. Place beets in the same bowl; add remaining dressing and toss to coat. Arrange on plates. Sprinkle salads with blue cheese and hazelnuts.

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE

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.

BEET SALAD WITH HONEY-LAVENDER DRESSING

Steps:

• Beets: Preheat oven to 350 degrees. Drizzle medium beets with olive oil in a baking pan; season with salt. Place in a single layer and add 1 cup water. Cover with parchment, then foil, and roast until knife-tender, about 1 1/2 hours. When cool enough to handle, rub off peels with paper towels (use a paring knife for tough spots); discard. Cut beets into bite-size pieces.
• Dressing: Meanwhile, heat olive oil in a medium saute pan over low. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Add honey and lavender; simmer until lavender is fragrant, about 5 minutes. Let cool 5 minutes. Puree with yolk, vinegar, and mustard in a blender or food processor until smooth. With machine running, slowly add safflower oil until combined. (If dressing is too thick, add water, 1 teaspoon at a time.)
• Salad: Combine roasted beets, chard, and pecans in a bowl. Lightly toss with 1/4 cup dressing. Place 1 tablespoon dressing on bottom of each plate, then add salad mixture and goat cheese, dividing evenly. Top with baby beets and serve, with remaining dressing on the side.