WARM ROASTED BEET SALAD
This recipe lets beets shine. It's a hearty main dish salad that is beautiful on the plate, too. If I have it, I like to use hazelnut oil in this salad.-Jill Anderson, Sleepy Eye, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 147 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 167mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
WARM BEET AND LENTIL SALAD WITH GOAT CHEESE
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400. Toss the beets with 3 tablespoons olive oil in a roasting pan and season with salt and pepper. Roast until tender, 30 minutes.
- Meanwhile, season the nuts with salt and pepper in a shallow bowl. Cut the goat cheese into 4 even rounds. Press the cut sides in the nuts and set aside. Warm the lentils in the microwave or in a saucepan and season with salt and pepper.
- Cook the bacon in a skillet over medium-high heat until crisp, 10 minutes, and transfer to paper towels with a slotted spoon. Add the shallot to the pan drippings and cook for 20 seconds. Remove from the heat; whisk in the vinegar and sugar.
- Remove the beets from the oven and warm the nut-crusted goat cheese on the hot roasting pan. Toss the frisee with the bacon and dressing and divide among bowls. Top the salads with beets, lentils and a round of goat cheese. Drizzle with more olive oil.
- Per serving: Calories 482; Fat 39 g (Saturated 12 g); Cholesterol 42 mg; Sodium 571 mg; Carbohydrate 19 g; Fiber 5 g; Protein 15 g
- Heat 1/4 cup olive oil in a skillet over medium heat. Add the leeks and carrots and cook until tender, 5 minutes. Add the garlic and tomato paste and cook 1 minute. Increase the heat to high; add 4 cups water, the cinnamon stick and lentils. Bring to a boil, then reduce the heat to medium-high, cover and simmer until tender, 20 minutes.
- Meanwhile, remove the Swiss chard stems; reserve 3 leaves and chop the rest. Place the whole leaves over the lentils, cover and wilt, 1 minute. Remove the chard and cover the lentils. Season the salmon with salt and pepper and wrap a wilted chard leaf around each fillet.
- Reserve about 1 cup lentils for another use. Stir the honey and lemon juice into the remaining lentils and season with salt and pepper. Stir in the chopped chard. Place the wrapped salmon on top of the lentils, drizzle with olive oil and season with salt and pepper. Cover and cook over medium-high heat until the fish is just cooked through, 6 minutes.
- Remove the salmon and cut into pieces. (If the lentils are dry, add a splash of water.) Divide lentils among bowls and top with salmon.
- Per serving: Calories 510; Fat 20 g (Saturated 3 g); Cholesterol 70 mg; Sodium 357 mg; Carbohydrate 45 g; Fiber 8 g; Protein 40 g
WARM ROASTED BEET SALAD WITH SPINACH AND BLUE CHEESE
Courtesy of the Oregonian, a great fall/winter salad to serve with rosemary chicken, fish, or a nice dijon fennel pork loin.
Provided by VNess
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large bowl, toss the beets with the shallots, 2 tablespoons of the oil, the thyme, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
- Transfer to an 11-by-13-inch pan and cook, tossing beets twice, until they are tender and browned in places (but not burnt), 25 to 35 minutes.
- Let cool for 5 minutes, then transfer to a large serving bowl and toss with the vinegar and the remaining 2 tablespoons olive oil. Sprinkle with salt and pepper to taste.
- Arrange the spinach on four salad plates. Arrange the beets on the spinach and sprinkle with blue cheese and serve immediately.
Nutrition Facts : Calories 312.5, Fat 20.2, SaturatedFat 5.9, Cholesterol 15.9, Sodium 834, Carbohydrate 26.6, Fiber 5.6, Sugar 18.4, Protein 9.9
WARM BOK CHOY, BEET AND FETA SALAD
Straying from bok choy's usual Asian flair, this lovely bright pink salad has a rich feta flavor with a fresh clean finish. The bok choy provides a nice crunch while the beets keep the tones earthy, with the feta and garlic to sharpen the flavor.
Provided by snarkitty
Categories Salad Vegetable Salad Recipes
Time 1h5m
Yield 3
Number Of Ingredients 7
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Place the beets, 1/4 of the chopped garlic, and the olive oil on a piece of heavy aluminum foil; fold the foil around the beets into a sealed packet.
- Roast beets in the preheated oven until easily pierced with a fork, 40 minutes to 1 hour. Let beets cool just until they can be handled, then rub with a paper towel to remove skins. Chop into 1/2-inch cubes; set aside.
- Heat the peanut oil and butter in a heavy skillet over medium-high heat. Cook and stir bok choy and the remaining garlic together until bok choy is slightly softened but still crunchy, about 5 minutes. Remove from heat; stir in the beets and the feta. Serve warm.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 12.5 g, Cholesterol 20.2 mg, Fat 16.5 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 333.7 mg, Sugar 7.8 g
ROASTED BEET AND BEET GREEN SALAD WITH WARM PISTACHIO SALSA VERDE
Provided by Katie Lee Biegel
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the salad: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a bowl, toss the beets with the olive oil and season with salt and pepper. Transfer to the lined baking sheet. Bake until the beets are tender, 30 to 40 minutes.
- For the salsa verde: In a food processor, combine the parsley, cilantro, mint, scallions, lemon zest and juice and a small pinch of red pepper flakes if using. Pulse until just combined.
- Combine the oil and garlic in a medium skillet and slowly heat on low until the garlic just begins to sizzle. Turn off the heat. Stir in the pistachios and herb mixture. Season generously with salt and pepper.
- In a large salad bowl, toss the beet greens with the baby kale. Top with roasted beets, crumbled goat cheese and pomegranate seeds. Drizzle with the salsa verde.
- Any extra salsa verde can be stored in the refrigerator and served over fish, chicken or roasted vegetables.
WARM CAN'T BEET THAT SALAD
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the beets in a saucepan with water, bring to a boil over medium-high heat, and cook until tender, 10 to 15 minutes. Drain the beets, peel, and halve or quarter.
- Place the sugar in a skillet and add a little water so that it looks like wet sand. Bring to a boil, and then simmer to evaporate the water out. When the sugar begins to color, remove it from the heat so that the sugar will not spatter and gently whisk in the vinegar. Return to the heat and thicken to coat the back of a spoon. Remove from the stove and stir in the horseradish. Whisk in the extra-virgin olive oil and season with salt and pepper. Toss the beets with the sauce and the parsley and serve.
WARM BEET-ORANGE SALAD
Steps:
- Place 1 pound beets on a large piece of foil. Drizzle with 1 tablespoon olive oil and 3 tablespoons water; close into a packet. Roast at 400 degrees F until tender, 50 minutes. Peel the beets and cut into wedges. Whisk 1/3 cup orange juice, 2 tablespoons olive oil, and salt to taste in a bowl. Add 2 segmented oranges, the beets and 1/4 cup chopped toasted walnuts and toss.
WARM BEET SALAD
Most people eat the beetroot and toss the greens. But the greens, when cooked, are super-tasty and nutritious. This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Chop beet greens. Peel and cut beets into matchsticks. Saute greens with garlic and red pepper flakes. Remove from pan and saute beets until tender; squeeze half an orange over top. Drizzle with olive oil. Season with salt, pepper, and more orange juice.
WARM BEET SALAD WITH GOAT CHEESE
For a delightfully quick and easy starter, serve this warm salad of beet, goat cheese and peppery arugula leaves.
Provided by English_Rose
Categories Cheese
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a frying pan with the light olive oil then add the beets and cook for 2 minutes.
- Season generously with salt and freshly ground black pepper and stir in the balsamic vinegar.
- Cook over a high heat for about 30 seconds then spoon out the mixture on to four plates.
- Crumble over the goat cheese.
- To serve, top each with a little arugula and finish with a drizzle of extra virgin olive oil and a twist of black pepper.
Nutrition Facts : Calories 230.7, Fat 21.2, SaturatedFat 7, Cholesterol 16.3, Sodium 155.7, Carbohydrate 3.6, Fiber 0.8, Sugar 2.7, Protein 7.5
WARM BEET AND STRING BEAN SALAD
Provided by Moira Hodgson
Categories salads and dressings, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Put the beets in the oven on a rack and bake them for an hour and a half or until they are tender when pierced with a fork. When the beets are cool enough to handle, slice them into half-inch pieces and put them in a bowl. Keep them warm.
- Meanwhile, steam the string beans until they are tender.
- Combine the mustard, vinegar, walnut oil, salt and pepper and mix well. Pour half the mixture onto the beets with the onions and chives and toss. Put in the center of a round serving dish.
- Toss the beans in the remaining dressing and arrange them in a circle around the beets. Serve the salad warm or at room temperature.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 401 milligrams, Sugar 8 grams, TransFat 0 grams
WARM BEET, CHORIZO & PEAR SALAD
Combine succulent pear, colourful beetroot, spicy chorizo and buttery manchego cheese in this vibrant winter salad that's ideal for sharing with friends
Provided by Sarah Cook
Categories Lunch, Main course, Starter
Time 1h10m
Yield Serves 4 as a main or 6 as a starter or side
Number Of Ingredients 10
Steps:
- Put the beets in a large pan of water (if you have a mix of colours, cook in separate pans as the colours will bleed). Bring the water to a boil, cover and leave to simmer - about 20-40 mins, depending on the size of the beets. Use a skewer or small sharp knife to check that they're tender in the centre (try not to poke too often or they'll bleed all their juices into the water).
- Drain the beets and leave to cool in a colander. When cool enough to handle, peel away the skins, root and stalks, then roughly chop or slice the beets.
- Put the chorizo in a cold frying pan and fry over a medium heat until crisp - you should collect lots of oil in the pan. Lift out the chorizo with a slotted spoon and keep warm. Tip in the almonds and fry quickly until just turning brown on the edges. Scoop out with a slotted spoon and place on kitchen paper to dry.
- Make the dressing by melting the membrillo in the pan with the chorizo oil, sherry vinegar and 1 tbsp lemon juice. Mix in the olive oil and season.
- Core and thinly slice the pear, toss with a little lemon juice to stop it browning, then arrange on a platter with the beets, chorizo and almonds. Toss together with the dressing, if you like, or serve the dressing on the side. Sprinkle over the parsley and manchego and serve immediately.
Nutrition Facts : Calories 568 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 34 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium
WARM BEET AND SPINACH SALAD
Steps:
- Place spinach in large bowl. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss. Serve warm.
WARM BEET SALAD WITH DILL
Categories Salad Appetizer Side Bake Valentine's Day Vegetarian Low Cal Beet Spring Healthy Dill Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Cut off tops from beets and reserve. Wrap beets in large sheet of heavy-duty foil, enclosing completely. Cut off long stems from beet leaves and discard. Thinly slice beet leaves. Rinse leaves under cold water. Wrap leaves in small sheet of heavy-duty foil, enclosing completely.
- Place foil package of whole beets directly onto oven rack. Bake 1 hour 15 minutes. Add foil package of beet leaves to oven and bake until beets are tender and leaves are wilted and tender, about 15 minutes longer. Open foil packages and let beets and leaves stand at room temperature until cool enough to handle. Rub beets to remove skins. Cut beets into 1/4-inch-thick slices.
- Whisk vinegar, oil and dill in large bowl until well blended. Add beets, beet leaves and onion and toss to coat. Serve warm or room temperature.
WARM BEET SALAD WITH PARMESAN DRESSING
The dressing is made with Banyuls vinegar, a French version made from sweet wine. It is mellower than red-wine vinegar.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Combine shallots, 2 tablespoons oil, and the vinegar in a bowl. Line a piece of foil with parchment. Place beets and 1/2 bunch thyme in center, drizzle with remaining 2 tablespoons oil, and season with salt and pepper. Fold, crimping edges to seal, place on a baking sheet, and roast until beets are tender, about 1 hour. Let beets cool slightly, then peel. Cut beets into 1/4-inch-thick slices.
- Place Parmesan, cream, and remaining 2 stems thyme in a medium saucepan over medium-low heat. Gently simmer, stirring often, until cheese melts and dressing is thick, about 5 minutes. Discard thyme. Place beets on a serving platter. Drizzle with warm dressing, top with greens, then drizzle with shallot mixture. Sprinkle pistachios on top, and serve immediately.
WARM OR COLD BEET SALAD
Simple beet salad passed down from my mom. Ingredients are approximate since she never cooks from a recipe!
Provided by CoCaShe
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook beats in boiling watter for approximatley 20-30 minutes, or until soft.
- Peel and grate beets. Add chopped onion, grated apple and grated pickle.
- Season with salt, lemon juice and sugar to taste.
- Either serve immediately or place in fridge until ready to use.
WARM MAPLE AND ORANGE BEET SALAD
If you have parchment, you can cook these beets in the microwave in a pouch, a la en papillote. Just lay out a rectangle large enough to hold the beets (say 11 by 14 inches) place the beets in the center and fold one end over to the other, like a book. Start rolling and crimping starting from one edge to the other-as you would a hand pie or empanada-until the beets are sealed inside.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Scrub the beets, pat them dry and put into a paper bag. Place the bag into the microwave on a microwave-safe plate and cook on high power in 2 minute increments, until tender when pierced with a knife, 10 to 12 minutes total. When cool enough to handle, peel off the skin with a paring knife. Quarter the beets and cut each segment into 1/2-inch wedges. Transfer to a medium bowl.
- Coarsely chop the pecans. Toast in a small, dry skillet over medium heat, stirring the pecans around frequently, until very aromatic, but not blackened, about 5 minutes. Remove from the skillet to a bowl to cool.
- Juice the orange over a small bowl. Combine 1/4 cup of the orange juice and the maple syrup in the same small skillet. Boil the mixture over medium heat until reduced to a thick syrup (about 2 tablespoons), about 5 minutes. Whisk the mustard into the syrup, remove from the heat and add to the cooked beets. Stir in the pecans and 1 teaspoon of the remaining orange juice. Season with salt and pepper and toss to combine.
Nutrition Facts : Calories 256 calorie, Fat 12 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 254 milligrams, Carbohydrate 36 grams, Fiber 6 grams, Protein 4 grams, Sugar 28 grams
WARM BEET, BIBB, AND BACON SALAD
Provided by Bon Appétit Test Kitchen
Categories Salad Appetizer Side Quick & Easy Low Cal High Fiber Bacon Beet Lettuce Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook beets in boiling salted water until tender, about 12 minutes; drain.
- Meanwhile, sauté bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 3 1/2 tablespoons drippings from skillet. Add onion to skillet; sauté 3 minutes. Mix in next 4 ingredients, then beets. Simmer until dressing coats beets, about 5 minutes. Season with salt and pepper.
- Arrange lettuce on platter. Top with beets; sprinkle with bacon.
WARM BEET & SPINACH SALAD
Steps:
- Place spinach in a large bowl. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm. TIPS & NOTES Tip: How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler. Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices. To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes. To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.
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