Roasted Beets And Mango Salad Recipes

BALSAMIC ROASTED BEET SALAD

Balsamic Roasted Beet Salad image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

8 medium-size beets, tops removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1/3 cup roasted, salted Marcona almonds, toasted
4 ounces soft goat cheese, such as Montrachet, crumbled

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.

ROASTED BEET WEDGES

Roasted Beet Wedges image

This beet recipe makes ordinary beets taste tender and delicious with just a few sweet and good-for-you ingredients.--Wendy Stenman

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

1 pound medium fresh beets, peeled
4 teaspoons olive oil
1/2 teaspoon kosher salt
3 to 5 fresh rosemary sprigs

Steps:

Preheat oven to 400°. Cut each beet into 6 wedges; place in a shallow dish. Add olive oil and salt; toss gently to coat., Place a piece of heavy-duty foil about 12 in. long in a 15x10x1-in. baking pan. Arrange beets on foil; top with rosemary. Fold foil around beets and seal tightly. , Bake until tender, about 1 hour. Open foil carefully to allow steam to escape. Discard rosemary sprigs.

Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 328mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED BEETS-AND-MANGO SALAD

Roasted Beets-And-Mango Salad image

Make and share this Roasted Beets-And-Mango Salad recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 large beets, trimmed (about 3/4 pound)
1/4 cup orange juice, divided
2 tablespoons lime juice, divided
1/4 teaspoon black pepper, divided
1 tablespoon honey mustard
2 teaspoons olive oil
1/8 teaspoon salt
6 cups gourmet salad greens
1 cup diced peeled ripe mango (about 1/2 pound)

Steps:

Preheat oven to 425°.
Place the beets in a baking dish, and bake at 425° for 1 hour and 10 minutes or until tender. Cool beets.
Combine 2 tablespoons orange juice, 1 tablespoon lime juice, and 1/8 teaspoon pepper.
Peel beets; cut each into 8 wedges. Toss beets with orange juice mixture.
Combine 2 tablespoons orange juice, 1 tablespoon lime juice, 1/8 teaspoon pepper, mustard, oil, and salt.
Combine the salad greens and diced mango. Drizzle with mustard mixture, and toss well to coat.
Divide salad evenly among 4 plates, and top with beet wedges.

Nutrition Facts : Calories 72.6, Fat 2.9, SaturatedFat 0.4, Sodium 126.5, Carbohydrate 12.1, Fiber 1.3, Sugar 9.7, Protein 0.9

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