BEET SALAD WITH GOAT CHEESE
This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.
Provided by Donna
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
- Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g
ROASTED BEET SALAD WITH WALNUTS, GOAT CHEESE & HONEY-DIJON VINAIGRETTE
This pretty roasted beet salad makes the perfect starter for a dinner party.
Provided by Jennifer Segal
Categories Salads
Time 20m
Yield 6 to 8
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all the ingredients to a jar, cover with the lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.
- Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Arrange the greens on a large platter or divide onto plates, then top with beets, walnuts and goat cheese. Serve immediately.
- Note: If you'd like to roast your own beets, you'll need 1 bunch of medium beets (about 3). Preheat oven to 425°F and set an oven rack to the middle position. Wipe or scrub the beets clean, then trim stems down to one-inch (leave "tails" on). Place the beets on a large piece of aluminum foil, drizzle with 1 tablespoon olive oil, then wrap foil around the beets to form a neat packet. Roast directly on a rack in the middle of the oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap the beets and let sit until cool enough to handle. Use your hands or a paring knife to peel the skin, then cut into wedges.
- Make-Ahead Instructions: The vinaigrette can be made up to 4 days ahead and stored in the refrigerator. Before serving, let sit out at room temperature for about 30 minutes, and then shake to re-emulsify.
Nutrition Facts : Calories 242, Fat 21g, Carbohydrate 11g, Protein 4g, SaturatedFat 3g, Sugar 9g, Fiber 2g, Sodium 322mg, Cholesterol 7mg
ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE
Steps:
- Preheat the oven to 400 degrees F.
- Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
- In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.
ROASTED BEET AND GOAT CHEESE SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Spread the beets on a baking sheet. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Reserve one-quarter of the dressing for the salad and pour the rest over the beets. Roast until the beets are tender, 45 to 50 minutes.
- While the beets are cooking, heat 1/4 inch of vegetable oil in a large skillet over medium heat.
- Put the flour, eggs and breadcrumbs in separate shallow bowls. Coat the goat cheese slices first in the flour, then in the egg, then in the breadcrumbs. Fry the slices until golden brown, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
- Whisk the mustard and sugar into the reserved dressing, then pour over the greens in a large bowl and toss to coat. Divide the greens among 6 plates, add the beets on top and place 2 fried goat cheese slices on top.
ROASTED BEET SALAD WITH GOAT CHEESE
This delicious roasted beet salad is just the right combination of flavors and textures, and more than once someone has told me that it is the best salad they have ever had!
Provided by hannahclevenger
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Drizzle beets with olive oil and season with salt and pepper. Wrap beets in aluminum foil and place in a large baking dish.
- Roast in the preheated oven until beets are easily pierced with a knife, 45 minutes to 2 hours, depending on size.
- Remove beets from the oven and let cool slightly. Unwrap, reserving any juice that is in the aluminum foil. Peel beets under warm water, cut into cubes, and place in a bowl.
- Place egg, flour, and bread crumbs into 3 separate dishes. Season all 3 with salt and pepper.
- Toss each goat cheese medallion in egg to coat, move to flour and coat then toss in bread crumbs, coating both sides evenly. Transfer medallions to a plate and place in the refrigerator to firm up, about 5 minutes.
- Heat canola oil over medium heat in a frying pan until it sizzles. Place goat cheese medallions in hot oil and fry until golden, about 1 minute per side. Remove from oil and transfer to a plate lined with paper towels.
- Place a bed of mixed greens on a serving platter and top with beets and goat cheese medallions. Sprinkle with sunflower seeds. Drizzle with balsamic dressing and reserved beet juice.
Nutrition Facts : Calories 853.2 calories, Carbohydrate 35.6 g, Cholesterol 104.3 mg, Fat 73.6 g, Fiber 5.5 g, Protein 15.8 g, SaturatedFat 11.5 g, Sodium 496.9 mg, Sugar 9.5 g
FARRO, ROASTED BEET AND GOAT CHEESE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Cut the greens off the beets and slice them into 1/2-inch pieces; reserve. Trim and discard the beet stems. Combine the beets, 2 tablespoons of the oil, 1 teaspoon salt, some pepper, 5 of the thyme sprigs and the garlic cloves on a baking sheet. Cover with foil and roast for 30 to 35 minutes, until easily pierced with a paring knife. Set aside to cool completely.
- Meanwhile, toast the pistachios in the oven for 5 minutes. Let cool.
- Melt the butter in a medium saucepan or lidded deep skillet over medium heat. Add the farro and toast for 2 minutes--the color will darken slightly and the farro will acquire a nutty fragrance. Add 2 cups water, 1 teaspoon salt and the remaining 5 thyme sprigs. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, or until al dente (cooked but still firm to the bite). Drain the farro well and pour into a serving bowl.
- While the farro is still hot, add the beet greens, tossing to allow the heat to wilt the greens. Set aside to cool completely.
- With a paper towel, remove the skins from the beets. Quarter the beets and add them to the bowl with the farro. Fold in the toasted pistachios.
- Squeeze the roasted garlic into a small bowl. Mash with a fork and season with salt and pepper. Add the vinegar and then whisk in the remaining 2 tablespoons olive oil. Adjust the seasoning as desired.
- Pour the dressing over the salad and toss gently to combine. Top with the crumbled goat cheese.
BEET SALAD WITH GOAT CHEESE AND WALNUTS
Combine the strong flavors of beets and goat cheese for a delicious and different salad. Boost the rich flavor of the nuts by toasting them in the oven until golden.
Provided by Annacia
Categories Greens
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Drain and cut up beets.
- In a medium bowl, combine cut-up beets, basil, and pepper.
- Drizzle with 2 tablespoons of the salad dressing; toss to coat.
- Arrange greens on 2 salad plates; sprinkle with remaining dressing.
- Top with beet mixture, walnuts, and goat cheese.
Nutrition Facts : Calories 295, Fat 25.2, SaturatedFat 6.3, Cholesterol 11.2, Sodium 164.4, Carbohydrate 14, Fiber 2.9, Sugar 10.7, Protein 6.2
ROASTED BEET AND GOAT CHEESE SALAD
Make and share this Roasted Beet and Goat Cheese Salad recipe from Food.com.
Provided by Abby Girl
Categories Salad Dressings
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Roast beets: Wash beets and place in tin foil. Bake in 400 oven for 45 - 1 hour (depending on size). Test beets with a fork to see if cooked inside. Remove and let cool slightly. Peel and set aside. (can be done in advance).
- Vinaigrette: Combine shallots, balsamic vinegar, olive oil and grainy mustard. Salt and pepper to taste. (can be done in advance).
- In a bowl, add just enough dressing to coat lettuce leaves. Divide salad on plates, top with red onion and sprinkle with goat cheese.
Nutrition Facts : Calories 64.9, Fat 4.6, SaturatedFat 0.6, Sodium 27.6, Carbohydrate 5.6, Fiber 0.9, Sugar 4, Protein 0.8
EASY ROASTED BEET SALAD WITH GOAT CHEESE
This takes a bit more time than other versions, but well worth it! Quite filling and visually stunning. Resist the urge to stir too much before presentation. Keeping the cheese as white as possible really makes it beautiful.
Provided by Alicia
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Toss chopped beets with olive oil and sprinkle with salt. Spread out in a single layer in a baking dish and squeeze lemon half over top. Cover baking dish tightly with aluminum foil.
- Bake in the preheated oven until beets are tender, about 1 hour. Remove and allow to cool to room temperature, about 10 minutes.
- Combine cooled beets and green onion in a bowl; toss to combine. Scatter crumbled goat cheese on top. Drizzle with olive oil and season with more sea salt, if necessary.
Nutrition Facts : Calories 322.7 calories, Carbohydrate 11.2 g, Cholesterol 33.6 mg, Fat 26.9 g, Fiber 3.2 g, Protein 10.9 g, SaturatedFat 10.8 g, Sodium 285.4 mg, Sugar 6.9 g
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