Honey Beet Salad Recipes

BIAGGI'S HONEY ROASTED BEET SALAD RECIPE - (4.8/5)

Steps:

• In large bowl whisk together balsamic vinegar and honey. Add the salt & pepper, whisk until well blended. While continuing to whisk, slowly add the olive oil. Place in refrigerator until ready to use. Yields 1 ½ cups of dressing. Preheat oven to 400°. Rinse beets under cold water. Place water, vinegar and salt in a large pot and bring to a boil. Place beets in boiling water bring water back to a boil. Reduce heat to medium and cook the beets for 15 minutes. Allow beets to cool down in the pot for 1 hour or until cool enough to handle. Cut top and bottom off the beets, remove skin with a paring knife. Cut beets into quarters and then cut the quarters in half or thirds, depending on the size to yield 1" pieces. In a large bowl whisk together ¼ cup of the Honey Balsamic Dressing, honey and salt & pepper. Add the beets and toss together until all pieces are coated. Place a sheet of foil on a sheet pan, transfer beets to pan and spread out evenly. Bake in oven for 15 minutes. Remove from oven and allow to cool for 15 minutes. Transfer to mixing bowl and add the remaining Honey Balsamic Dressing, toss well and place in refrigerator to cool until ready to use. Separate goat cheese into 10 equal portions; roll each portion into a ball and flatten to create patties; coat each goat cheese patty with chopped walnuts. Arrange arugula on a large platter; evenly drizzle Honey Balsamic Dressing over arugula. Spread the fresh roasted beets, avocado and cranberries evenly across to top of the arugula. Place the pieces of goat cheese down the center of the plate. Garnish with cracked black pepper and serve.

BEET SALAD WITH HONEY-LAVENDER DRESSING

Steps:

• Beets: Preheat oven to 350 degrees. Drizzle medium beets with olive oil in a baking pan; season with salt. Place in a single layer and add 1 cup water. Cover with parchment, then foil, and roast until knife-tender, about 1 1/2 hours. When cool enough to handle, rub off peels with paper towels (use a paring knife for tough spots); discard. Cut beets into bite-size pieces.
• Dressing: Meanwhile, heat olive oil in a medium saute pan over low. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Add honey and lavender; simmer until lavender is fragrant, about 5 minutes. Let cool 5 minutes. Puree with yolk, vinegar, and mustard in a blender or food processor until smooth. With machine running, slowly add safflower oil until combined. (If dressing is too thick, add water, 1 teaspoon at a time.)
• Salad: Combine roasted beets, chard, and pecans in a bowl. Lightly toss with 1/4 cup dressing. Place 1 tablespoon dressing on bottom of each plate, then add salad mixture and goat cheese, dividing evenly. Top with baby beets and serve, with remaining dressing on the side.