Chopped Summer Salad With Beets And Goat Cheese Recipes

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BEET SALAD WITH GOAT CHEESE



Beet Salad with Goat Cheese image

This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.

Provided by Donna

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 8

4 medium beets - scrubbed, trimmed and cut in half
⅓ cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
½ cup frozen orange juice concentrate
¼ cup balsamic vinegar
½ cup extra-virgin olive oil
2 ounces goat cheese

Steps:

  • Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
  • While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
  • In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
  • Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g

GINA'S BEET AND GOAT CHEESE SALAD



Gina's Beet and Goat Cheese Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 18m

Yield 4 to 6 servings

Number Of Ingredients 7

4 medium candy striped beets
1/4 cup olive oil
2 ounces balsamic vinegar
Salt and freshly ground black pepper
4 cups arugula
1/4 cup chopped pecans
1/2 cup goat cheese, crumbled

Steps:

  • In a pot of cold water, place beets and then bring to a boil. Allow pot to simmer until the beets are tender but still have slight resistance in the centers. This will take 8 minutes. Peel the beets and slice.
  • In a small bowl whisk together olive oil and balsamic. Season with salt and pepper.
  • In a separate larger bowl, toss arugula, beets, pecans and goat cheese. Drizzle them with dressing and serve.

CHOPPED SUMMER SALAD WITH BEETS AND GOAT CHEESE



Chopped Summer Salad With Beets and Goat Cheese image

Provided by Molly O'Neill

Categories     salads and dressings

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

3 beets (about 3/4 pound), trimmed
2 tablespoons granulated sugar
2 tablespoons tarragon vinegar
Kosher salt to taste
2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil
Freshly ground pepper to taste
8 radishes, trimmed and thinly sliced
12 pear or cherry tomatoes, quartered
1/4 small red onion, peeled and thinly sliced
1 scallion, trimmed and thinly sliced
8 romaine lettuce leaves, ribs removed, stacked and thinly sliced
17-ounce log goat cheese, cut into 12 slices

Steps:

  • In a large saucepan, combine the beets, sugar and 1 tablespoon vinegar and cover with salted water by 1 inch. Bring to a boil, lower the heat and simmer, covered, until very tender, about 45 minutes. Drain and place in a bowl in the refrigerator to cool. When cool, rub the skins off with your hands. Discard the skins. Slice the beets into 16 thin slices.
  • In a small bowl, make a vinaigrette by whisking together the mustard and remaining 1 tablespoon vinegar. While whisking vigorously, slowly drizzle in the oil until incorporated. Season with salt and pepper.
  • In a large bowl, toss together the radishes, tomatoes, onion, scallion and lettuce with the vinaigrette mixture and season with salt and pepper.
  • Arrange 4 beet slices in the center of a plate and season with salt and pepper. Place 3 slices of goat cheese in the form of a triangle on top of the beets and top with 1/4 of the salad mixture. Repeat with the remaining ingredients and serve.

Nutrition Facts : @context http, Calories 449, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 33 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 19 grams, Sodium 741 milligrams, Sugar 12 grams, TransFat 0 grams

ROASTED BEET AND GOAT CHEESE SALAD WITH SUMMER GREENS



Roasted Beet and Goat Cheese Salad with Summer Greens image

Provided by Food Network

Categories     appetizer

Time 1h50m

Yield 6 servings

Number Of Ingredients 10

2 large golden beets
2 large red beets
4 tablespoons white wine vinegar
1/2 cup olive oil
2 teaspoons fresh thyme leaves
Salt and freshly ground black pepper
2 tablespoons lemon juice
2 shallots, finely diced
4 cups arugula
4 ounces soft mild goat cheese

Steps:

  • Preheat the oven to 425 degrees F.
  • Separately wrap the beets tightly in double layers of foil with the vinegar, 2 tablespoons olive oil and thyme leaves, and season well with salt and pepper. Roast in the middle of the oven until tender, 1 to 1 1/2 hours. Unwrap the beets and allow to cool.
  • To make the vinaigrette, whisk the lemon juice and shallots in a small bowl. Add the remaining olive oil in a steady stream. Season with salt and pepper.
  • When the beets are cool enough to handle, slip off the skins and discard. Separately cut the golden and red beets into 1/2-inch dice and put in separate bowls. Drizzle with the vinaigrette and season with salt and pepper.
  • Divide the beets onto 6 salad plates. Toss the arugula with the vinaigrette to coat and gently mound on top of the beets. Crumble the goat cheese on top. Serve immediately.

SUMMER SALAD WITH GOAT CHEESE (DUTCH)



Summer Salad With Goat Cheese (Dutch) image

Posted for ZWT6, this sounds fabulous! Adapted from godutch.com The amounts for the salad greens and arugula seem low to me, I will probably add more when I make this. You can substitute the nectarines for strawberries, blueberries, and/or apples if desired.

Provided by noway

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

7 ounces goat cheese
1/4 ounce of fresh mint
3 nectarines
4 tablespoons walnut oil
1/2 lemon
1 tablespoon honey
3 ounces mixed salad greens
3 ounces fresh arugula
2 ounces walnuts
black pepper, to taste

Steps:

  • Cut the goat cheese into long slivers of about 1/3" wide.
  • Peel the nectarines and divide them in segments.
  • Heat a heavy skillet or stovetop grill pan. Thinly brush the nectarine segments with about 1 tbsp walnut oil. Grill them for a minute each side and take from the pan.
  • Squeeze the half lemon over a small bowl, add honey, remaining walnut oil, fresh ground black pepper and salt to taste and whisk into a smooth dressing.
  • Pour the dressing over the salad greens and goat cheese.
  • Put the salad into four bowls and garnish with the grilled nectarine segments.
  • Serve with a wholewheat baguette and a fruity wine such as Sangria if desired.

Nutrition Facts : Calories 463.2, Fat 38.2, SaturatedFat 12.4, Cholesterol 39.2, Sodium 262.7, Carbohydrate 20.7, Fiber 3.8, Sugar 14.4, Protein 14.7

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