ROASTED BEET SALAD WITH PECANS AND FETA
This roasted beet salad with pecans and feta is almost guaranteed to turn beet haters into lovers! Beets roasted with oil and balsamic are served atop a bed of greens along with roasted pecans, feta, and balsamic vinaigrette in this tasty side.
Provided by Allison
Categories Side Dish
Time 55m
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Peel the beets, chop off the stems, and cut into 1/2-inch cubes. Place in a bowl and toss with the oil, balsamic, salt, pepper, and garlic powder. Line a baking sheet with parchment paper, if desired. Transfer the beets to the baking sheet and roast for 30-40 minutes, until fork-tender. Set aside to cool.
- Combine the oil, balsamic, lemon, maple syrup, salt, pepper, dijon, and garlic in a jar. Secure the lid and shake to combine.
- Place the greens in a salad bowl. Top with the cranberries, pecans, feta, and roasted beets. Toss to combine and drizzle the dressing over individual portions. (This prevents the salad from becoming soggy.) If using kale, the method is slightly different because you'll need to massage the kale with the dressing. Chop the kale, place it in a bowl, and pour the dressing over top. Using your hands, "massage" the dressing into the kale until the leaves are bright green and tender. Then proceed with adding the cranberries, pecans, feta, and beets to the kale.
ROAST BEETROOT SALAD WITH FETA AND CANDIED PECANS
Beetroot salad with feta and candied pecans is a delicious blend of sweet beets and pecans, with savory feta cheese and arugula. Topped with a light balsamic vinegar glaze is all that's needed for a perfect blend of flavors.
Provided by WholeLottaYum
Categories Side Dishes
Time 45m
Number Of Ingredients 11
Steps:
- Roasting the beets
- Toasting the pecans
- Assembling the salad ingredients and drizzling with oil and vinegar
Nutrition Facts : Calories 218 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 12 grams fat, Fiber 5 grams fiber, Protein 6 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 313 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
BEET SALAD TOPPED WITH FETA, GLAZED PECANS AND BALSAMIC GLAZE
Looking for something different and delicious to serve guests? Try this simple beet salad recipe. Fresh beets are peeled and sliced; coated with olive oil and seasoned with salt. They are baked on foil until tender. Once cooled to room temperature, simply place on a plate, top with crumbled feta cheese and sugar glazed pecans (or walnuts); drizzle with balsamic glaze. The salad can be finished with fresh tarragon. For additional substance, beets can be placed on top of light salad mix or a bed of butter (Boston, bib) lettuce leaves (not shown). Note, use imported feta cheese packaged in small blocks with brine. You will notice a significant difference in texture, creaminess, taste, and moisture verses dry domestic feta cheese already crumbled. Larger Greek neighborhoods have grocery stores that offer a variety of imported feta in barrels with brine. It is like tasting feta for the very first time.
Provided by Peter Steriti
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and slice beets to 3/8" thick rounds. Place them on a cookie sheet lined with aluminum foil. Brush both side with olive oil and sprinkle with kosher salt. Place them in a preheated 400º oven. They will soften in about 25 minutes. Remove from oven and cool.
- When at room temperature, place them on a salad plate alone or on a bed of your favorite light lettuce or salad mix. Overlap beets in straight line or in a circle. Top with freshly crumbled feta cheese and sugar glazed pecans. Drizzle with balsamic glaze. Optionally sprinkle with tarragon and serve.
- Note: don't discard those beet greens. Simply rinse, trim rough stems and boil in a large uncovered pot of salted water for about 2 minutes, just until tender. Sauté them in olive oil with garlic, salt and red pepper flakes.
Nutrition Facts : Calories 349.1, Fat 32.2, SaturatedFat 7.9, Cholesterol 33.4, Sodium 650.9, Carbohydrate 10.3, Fiber 3.6, Sugar 6.6, Protein 8.7
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.
CHOPPED BEET SALAD WITH FETA AND PECANS
We used several varieties of beets -- including golden globe and Chioggia -- for a colorful salad, but you may use any variety you like.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place pecans on a baking sheet, and toast until fragrant, about 10 minutes. Transfer to a bowl to cool. Coarsely chop, and set aside. Raise oven temperature to 450 degrees.
- Trim greens and long roots from beets. Wrap in 2 to 3 aluminum-foil packets, dividing beets according to size. Place in oven, and roast until tender, 45 to 60 minutes, depending on size of beets. Using paper towels to protect your hands, wipe the skins from the beets. Cut into wedges, and transfer to a serving bowl.
- Drizzle vinegar and olive oil over beets; toss to coat (beets can be made ahead). When ready to serve, add feta, parsley, pecans, and salt and pepper to taste; toss to combine. Garnish with parsley sprigs.
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