Beetroot Orange Hazelnut Salad Recipes

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ROASTED BEET, ONION, AND ORANGE SALAD



Roasted Beet, Onion, and Orange Salad image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

1 pound beets, preferably very small ones
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
20 large pearl onions, about 1/2 pound
2 oranges, peeled and cut into wedges
2 tablespoons hazelnut oil
1 tablespoon coarsely chopped fresh coriander leaves (also known as cilantro) plus extra for garnish
1/2 cup freshly squeezed orange juice
2 tablespoons hazelnuts, toasted and peeled
1-ounce pecorino, optional, grated on medium-sized holes of box grater

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the stems and tails off the beets. Do not peel. Line the bottom of a baking pan with foil. Place the beets in the pan and toss them with half of the olive oil, salt and pepper. Roast for 25 minutes.
  • Trim both ends off the pearl onions. Then toss them with remaining olive oil and salt and pepper. Add pearl onions to the beets and roast an additional 15 minutes, until beets and onions are tender.
  • Peel and remove the membranes from the oranges with a sharp paring knife. Cut the oranges in half lengthwise and then crosswise into thin slices. Seed the slices, if necessary.
  • Peel and quarter the beets. Lay the beets on a large platter. Top the beets with the orange pieces. Scatter the roasted onions around the beats.
  • In a medium bowl, combine the hazelnut oil, coriander, and orange juice. Whisk until well combined and season with salt and pepper.
  • Drizzle the dressing on top and sprinkle with coriander, toasted hazelnuts and grated cheese. Serve immediately.

BEETROOT, ORANGE & HAZELNUT SALAD



Beetroot, orange & hazelnut salad image

Simple flavour combinations make this salad both versatile and unique- it has lots of textures and a sweet honey dressing

Provided by Cassie Best

Categories     Side dish

Time 10m

Number Of Ingredients 8

280g bag green bean , stem end trimmed
3 large oranges
250g pack cooked beetroot (not in vinegar), cut into slim wedges
100g toasted hazelnut , roughly chopped
150g bag baby spinach leaves
2 tbsp white wine vinegar
2 tbsp clear honey
2 tbsp extra virgin olive oil

Steps:

  • Cook the beans in boiling water for 2 mins, drain and run under cool water until cold, then drain well - they should still have a nice crunch. Using a sharp knife, remove the peel, then segment the oranges. Squeeze the juice from the pith into a small jam jar.
  • Layer the orange segments, beetroot, beans, hazelnuts and finally the spinach into a large plastic food container ready for the picnic - this way the spinach won't go soggy.
  • Add the remaining ingredients for the dressing to the jam jar with some seasoning, seal and pack into your salad box. When you're ready to serve, toss the salad and dressing together.

Nutrition Facts : Calories 178 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE



Fennel, Beet and Orange Salad With Cumin Vinaigrette image

One of the things I love best about this refreshing salad is that it doesn't wilt, making it a a great choice for a potluck or a buffet. There's a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.

Provided by Martha Rose Shulman

Categories     dinner, lunch, vegetables, appetizer, side dish

Time 15m

Yield Serves 6

Number Of Ingredients 11

2 medium beets, roasted peeled, halved and cut in thin half-moons
2 medium fennel bulbs (about 1 1/4 to 1 1/2 pounds), trimmed, quartered, cored and sliced very thin across the grain
1 navel orange, peeled, pith cut away, and cut in thin rounds or sections
2 tablespoons chopped fresh mint
1 tablespoon chopped cilantro
2 tablespoons lemon or lime juice
1/4 teaspoon sugar
1/2 teaspoon lightly toasted cumin seeds, crushed
Salt to taste
1 small garlic clove, puréed (optional)
1/4 cup extra-virgin olive oil

Steps:

  • Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
  • Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 8 grams

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