Roasted Beet And Apple Salad Recipes

ROASTED BEET, BUTTERNUT SQUASH & APPLE SALAD

Roasted Beet, Butternut Squash & Apple Salad image

Provided by Ina Garten

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 pound red beets, tops removed, peeled and 1/2-inch diced
Good olive oil
Kosher salt and freshly ground black pepper
1 pound butternut squash, peeled and 1/2-inch diced
1 pound crisp red apples, halved, cored, and 1/2-inch sliced
1 large shallot, halved and sliced
1 teaspoon minced garlic
2 tablespoons balsamic vinegar
1 teaspoon grated orange zest
1 1/2 tablespoons freshly squeezed orange juice
1 tablespoon liquid honey
1 1/2 teaspoons good Dijon mustard
3 ounces baby arugula (6 cups)
1/4 cup roasted, salted Marcona almonds

Steps:

Preheat the oven to 450 degrees F. Arrange two oven racks evenly spaced.
Place the beets on a sheet pan, toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and spread out in one layer. On a second sheet pan, toss the butternut squash and apples with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and spread out in one layer. Roast both pans of vegetables for 25 to 30 minutes, tossing occasionally, until everything is tender and lightly browned.
Meanwhile, for the vinaigrette, heat 1/3 cup olive oil in a small saute pan over medium-low heat. Add the shallot and cook for 3 minutes. Add the garlic and cook for 30 seconds. Over low heat, whisk in the balsamic vinegar, orange zest, orange juice, honey, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Keep warm.
Place the roasted vegetables and fruit in a large bowl. Add the arugula and vinaigrette and toss well. Sprinkle with the almonds and serve warm.

BEET AND APPLE SALAD

Beet and Apple Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Number Of Ingredients 10

Ingredients

2 apples, thinly sliced
4 celery stalks with leaves, thinly sliced
1 shallot, minced
1 lemon, juiced
1 beet
1 teaspoon sugar
3 tablespoons chopped walnuts
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 heads endive, sliced, for serving

Steps:

Toss the apple, celery and shallots in a bowl with the lemon juice.
Peel the beet, then slice into matchsticks and add to the bowl. Toss in the sugar, walnuts and olive oil. Season with the salt and pepper. Let stand 10 minutes if time allows, then serve on a bed of the sliced endive.

Nutrition Facts : Calories 243 calorie, Fat 14.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 197 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 4 grams, Sugar 16 grams

BEET AND APPLE SALAD

Beet and Apple Salad image

Provided by Katie Brown

Categories Salad No-Cook Cocktail Party Quick & Easy Blue Cheese Apple Beet Fall Winter Healthy

Yield Makes 6 to 8 servings

Number Of Ingredients 7

Ingredients

2 tablespoons honey
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 cans sliced beets
1 Fuji apple
1/4 cup crumbled blue cheese
1-2 teaspoons chopped parsley

Steps:

1. Make dressing: Whisk together honey, vinegar, and olive oil. Season with salt and pepper to taste. Set aside.
2. Rinse and drain beets.
3. Cut apple into slices.
4. Toss beet and apple slices with dressing, coating well. Top with blue cheese and parsley.

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