ROASTED BEET SALAD WITH HONEY BALSAMIC VINAIGRETTE
Roasted Beet Salad with Honey Balsamic Vinaigrette. A flavorful and healthy salad that is anything but boring!
Provided by Kelly @ Trial and Eater
Categories Salad
Time 45m
Number Of Ingredients 8
Steps:
- Wash beets and cut off stems. Wrap beets in aluminum foil and drizzle with olive oil.
- Bake beets at 400°F for 40 minutes to an hour until tender and a knife slides in easily (dependent on size of beets, so check to make sure they don't burn).
- Let beets cool, then peel and slice.
- In a large salad bowl, add the greens. Top with sliced beets, avocado, cheese, pistachios and dried cranberries and toss together.
- Serve with honey balsamic vinaigrette dressing.
Nutrition Facts : Calories 372 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 29 grams fat, Fiber 7 grams fiber, Protein 11 grams protein, SaturatedFat 7 grams saturated fat, Sodium 308 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
ROASTED BEET AND GOAT CHEESE SALAD WITH BALSALMIC VINAIGRETTE
The flavors of tender roasted beets are enhanced thanks to the subtle bite of goat cheese and a drizzling of balsamic dressing.
Provided by By Brooke Lark
Categories Side Dish
Time 1h
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Clean beets thoroughly. Slice in half with a sharp knife, then place in a small baking dish lined with parchment. Drizzle half of the olive oil over the beets; bake 40-45 minutes, or until the beets are tender when pierced with a fork.
- Remove beets from oven; allow to cool slightly. In small bowl, whisk together the remaining olive oil and balsamic vinegar. Remove the skin of the beets and discard. Dice beets into bite-sized pieces.
- Arrange salad mix on plate, sprinkle with beets and goat cheese crumbles. Drizzle with balsamic dressing. Season to taste with salt and pepper.
Nutrition Facts : Calories 650, Carbohydrate 15 g, Cholesterol 60 mg, Fat 9 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 11 g, TransFat 1/2 g
BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE
This beet salad tastes fancy but is SO EASY to make. This is a show-stopping and flavorful salad that is impressive for entertaining or a wonderful meal in. Make-ahead tip: pre-cook beets up to 3 days in advance, cover and refrigerate them until ready to use.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange lined baking sheet. Bake in preheated oven for 1 hour or until largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins (see Pro Tip Below*) and slice into halves and then wedges.
- Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
- Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
- In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.
Nutrition Facts : Calories 308 kcal, Carbohydrate 20 g, Protein 5 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 409 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
BALSAMIC ROASTED BEET SALAD
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
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.
BEET SALAD WITH EASY BALSAMIC VINAIGRETTE
Beet salad is as delicious as it is colorful! You will love the bright, yet earthy flavors combined with the tangy balsamic vinaigrette.
Provided by Erica Walker
Categories Salad
Time 1h30m
Number Of Ingredients 18
Steps:
- Preheat oven to 400-degrees F. Rinse beets and cut off the leafy stems and bottoms so they sit flat.
- Place each beet on a piece of aluminum foil and drizzle with enough olive oil to cover the beet. Sprinkle with a little salt and pepper to taste and wrap tightly with the foil.
- Bake in the preheated oven for 60-90 minutes or until fork-tender. If you pull it out and it's not soft enough, simply re-wrap and return to the oven until done.
- Remove beets from the oven and allow to cool until cool enough to handle. Using gloves, rub the tough skin away from the beet. It should come off easily. It also helps to do this under running cold water. Place in a bowl and refrigerate until ready to serve.
- When completely cool, cut the beets into wedges, cubes, or slices.
- In a large bowl, toss arugula and/or baby greens with a little balsamic vinaigrette. Keep the greens in the bowl or transfer to a serving platter. Arrange beets over the top then add sliced pear, goat cheese, prosciutto and top with pecans (or walnuts).
- Add a little drizzle of balsamic vinaigrette (or a reduced balsamic vinegar) over the top if desired before serving.
Nutrition Facts : Calories 392 kcal, Carbohydrate 21 g, Protein 6 g, Fat 32 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 17 mg, Sodium 426 mg, Fiber 4 g, Sugar 16 g, UnsaturatedFat 24 g, ServingSize 1 serving
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