ROASTED BEET SALAD WITH PEARS AND MARCONA ALMONDS
Steps:
- Preheat the oven to 375 degrees F.
- Place the beets on a sheet tray and roast until fork tender, about an hour. Remove and let cool.
- Using a paring knife, peel the beets. Grate the beets and the pears on the largest holes of a box grater. Toss them with the balsamic, olive oil and salt.
- Divide the arugula between 4 salad plates, spoon some of the beet-pear mixture onto the arugula and top with the chopped almonds and chives. Serve immediately.
ROASTED BEET SALAD WITH BLUE CHEESE
Provided by Michael Chiarello : Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.
- In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve.
- Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)
- When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.
- Remove the wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the salad. Garnish with toasted almonds.
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 CHIVES (SALATAT SHAMANDAR)
From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Syria and Lebanon.
Provided by Engrossed
Categories Vegetable
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil the beets until tender.
- When beets are cool enough to handle, peel, dice, and place in a salad bowl.
- Stir in garlic, cilantro, chives, olive oil, vinegar, salt and pepper.
- Chill for at least 1 hour.
- Stir, sprinkle with parsley and serve.
Nutrition Facts : Calories 74.6, Fat 4.7, SaturatedFat 0.7, Sodium 51.2, Carbohydrate 7.1, Fiber 1.5, Sugar 5.1, Protein 1.4
BEET SALAD WITH ALMONDS AND CHIVES
Fresh beets, roasted almonds, feta cheese, and fresh chives make an earthy, flavorful salad.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 8
Steps:
- Place beets in a medium pot and cover with water. Cover, bring to a boil, and cook 15 to 25 minutes, until a beet is easily pierced with a fork. Drain, let cool, and use a paring knife and fingers to slide off skins.
- Cut beets into bite-sized pieces and place in a large salad bowl. Add almonds, olive oil, chives, lemon juice and salt, and toss gently. Sprinkle with feta, lay whole chives across salad as garnish, and serve.
Nutrition Facts : Calories 142.1 calories, Carbohydrate 12.2 g, Cholesterol 8.4 mg, Fat 9 g, Fiber 3.6 g, Protein 4.1 g, SaturatedFat 2.2 g, Sodium 234.5 mg, Sugar 8.3 g
BEET SALAD WITH ALMOND BUTTER AND GORGONZOLA BOMBOLONI
We've never seen a spin on the ubiquitous combination of beets, cheese, and nuts as original as Smith's-it's an amazing take on familiar flavors. The beets are nestled in a pool of almond butter and crowned with a glorious Gorgonzola _bombolone_ (an Italian-style puff of fried dough).
Provided by Holly Smith
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Grind almonds to a paste with garlic, 1/4 teaspoon salt, and cayenne in a food processor. With motor running, add just enough oil to make a silky paste. Season with salt.
- Simmer beets in 3 inches of water in a large saucepan, covered, until tender, about 30 minutes. Cool in liquid, uncovered, about 30 minutes, then peel and cut into 1/2-inch wedges.
- Whisk together vinegar and 1/2 teaspoon salt in a bowl, then whisk in oil. Add shallot and chives and toss with beets.
- Divide almond butter among 6 plates and top with beet salad. Put a bombolone on each salad and sprinkle lightly with sea salt. Serve remaining bomboloni on the side.
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