Beet Salad On A Stick Recipes

PICKLED BEET SALAD WITH BACON VINAIGRETTE

Steps:

• In a large bowl, toss spinach, beets, onion and radishes; set aside. , In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. , Add vinegar, brown sugar, mustard, pepper and salt to bacon drippings; bring to a boil. Drizzle warm dressing over spinach and toss to coat. Sprinkle with cheese and bacon. Serve immediately.

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.

BEET SALAD ON A STICK

Steps:

• Pour walnuts into a shallow bowl. Roll goat cheese balls in walnuts to coat completely.
• Thread 1 coated goat cheese ball onto a toothpick; add beet wedge and 4 baby spinach leaves to the toothpick. Repeat with remaining toothpicks, goat cheese, beets, and spinach. Drizzle each skewer with honey.