Honey Balsamic Beet Salad Recipes

ROASTED BEET SALAD WITH HONEY BALSAMIC VINAIGRETTE

Steps:

• Wash beets and cut off stems. Wrap beets in aluminum foil and drizzle with olive oil.
• Bake beets at 400°F for 40 minutes to an hour until tender and a knife slides in easily (dependent on size of beets, so check to make sure they don't burn).
• Let beets cool, then peel and slice.
• In a large salad bowl, add the greens. Top with sliced beets, avocado, cheese, pistachios and dried cranberries and toss together.
• Serve with honey balsamic vinaigrette dressing.

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.

HONEY BALSAMIC BEET SALAD

Steps:

• Preheat oven to 400°F. Place beets in a 3-quart rectangular baking dish. In a small bowl whisk together the balsamic vinegar, olive oil, and honey. Pour over beets. Sprinkle with salt and pepper. Cover and roast in a 400°F oven for 40 minutes or until beets are tender when pierced with a knife.
• On a platter combine watercress, quinoa, and beets. Drizzle with the roasting liquid. Top with chopped tarragon.

ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
• Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
• Peel and chop beets into 1-inch pieces.
• Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

ROASTED BEETS WITH HONEY BALSAMIC GLAZE

Steps:

• Preheat oven to 350°F
• Trim & scrub beets leaving root & 1" stem intact. Place on a sheet of foil, drizzle with 1/2 TB olive oil & wrap loosely but tightly(seal edges). Place on a baking sheet. Bake for 1 hour & let cool enough to handle.
• Remove stems & roots, peel & slice beets. Place in bowl.
• Combine glaze ingredients in a small saucepan. Bring to a boil for 1 minute. Pour over beets.