ROASTED BEET SALAD WITH BLUE CHEESE AND NUTS
This side dish pairs well with pan-roasted fish or roasted beef or chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Individually wrap 4 beets in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes. Let cool. Rub beets with paper towels to remove skins and cut into small wedges.
- Whisk together olive oil, vinegar, and mustard; season with salt and pepper and stir in parsley. Toss beets with dressing. Serve topped with blue cheese and walnut pieces.
Nutrition Facts : Calories 269 g, Fat 20 g, Fiber 5 g, Protein 7 g
ROASTED BEET SALAD WITH BLUE CHEESE
Provided by Michael Chiarello : Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.
- In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve.
- Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)
- When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.
- Remove the wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the salad. Garnish with toasted almonds.
ENDIVE SALAD WITH BEETS AND BLUE CHEESE
Provided by Moira Hodgson
Categories salads and dressings
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Cut the tops off the beets and set them aside. Bake the beets in their skins until tender (about one hour). Remove from the oven, cool and peel.
- Meanwhile, slice the endive leaves longways and arrange them in a fan-like circle on a round platter. Chop the beet leaves and saute them in olive oil until wilted. Season with salt and pepper and mound them in the center when cooled. Chop the beets and place them in a circle around the greens.
- Crumble the blue cheese and sprinkle it over the endive leaves. Sprinkle on the walnuts and the parsley.
- Combine the ingredients for the salad dressing in a small bowl. Season to taste, remove the garlic, pour the dressing over the vegetables and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 25 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 311 milligrams, Sugar 4 grams, TransFat 0 grams
BEET AND ENDIVE SALAD WITH WALNUTS
This is a French classic. I add a small amount of goat cheese or feta to mine (in France they might use blue cheese, or no cheese), a tart contrast to the sweet beets.
Provided by Martha Rose Shulman
Time 10m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the olive oil and the walnut oil. Add freshly ground pepper to taste.
- Combine the salad ingredients in a large bowl. Toss with the dressing and serve.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 19 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 404 milligrams, Sugar 6 grams, TransFat 0 grams
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