BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE
This beet salad tastes fancy but is SO EASY to make. This is a show-stopping and flavorful salad that is impressive for entertaining or a wonderful meal in. Make-ahead tip: pre-cook beets up to 3 days in advance, cover and refrigerate them until ready to use.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange lined baking sheet. Bake in preheated oven for 1 hour or until largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins (see Pro Tip Below*) and slice into halves and then wedges.
- Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
- Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
- In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.
Nutrition Facts : Calories 308 kcal, Carbohydrate 20 g, Protein 5 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 409 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
ARUGULA, BEET, AND GOAT CHEESE SALAD
The classic combination of beets and goat cheese gets tossed with peppery arugula and bitter frisee for a light meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together shallot, vinegar, orange juice, and oil; season with salt and pepper. Place beets in a small bowl. Pour 1/3 of the dressing over beets; toss to coat.
- Place walnuts in a shallow dish. With your hands, form goat cheese into 12 equal balls. Roll balls in walnuts, turning to coat completely, then flatten into discs.
- Place arugula in a large bowl. Tear frisee into large pieces, and add to bowl. Drizzle greens with remaining dressing, and toss to combine. Divide among plates, and top each serving with some of the sliced beets and 3 goat-cheese discs.
Nutrition Facts : Calories 376 g, Fat 32 g, Protein 13 g
BEET, ORANGE AND ARUGULA SALAD
The oranges in this sweet and pungent salad will look like blood oranges after they sit for a little while with the beets. This makes a pretty Christmas salad. Try to find the wispy wild arugula, which is more pungent than regular arugula.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, salads and dressings, appetizer
Time 10m
Yield Serves 4
Number Of Ingredients 11
Steps:
- In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
- Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 14 grams
QUINOA, BEET, AND ARUGULA SALAD
Quinoa has a light, fluffy texture when cooked, and can be used as an alternative to white rice or couscous in most dishes. The arugula has a rich peppery taste, and has an exceptionally strong flavor for a leafy green which goes well with the slightly nutty flavor of the quinoa.
Provided by slmcm
Categories Salad Grains Quinoa Salad Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
- Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
- While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
- Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
- Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 25.6 g, Cholesterol 18.7 mg, Fat 26.9 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 7.4 g, Sodium 552.1 mg, Sugar 4.6 g
BEET AND GOAT CHEESE ARUGULA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 42m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Line a baking sheet with foil. Preheat the oven to 450 degrees F.
- Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
- Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
SALAD OF ROASTED BEETS AND ARUGULA WITH BLUE CHEESE DRESSING
Provided by Tyler Florence
Categories appetizer
Time 1h5m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Lay the beets on a large sheet of aluminum foil, drizzle with the oil, toss the thyme on top, and season with salt and pepper. Fold up the foil tightly to make a sealed pouch and put it on a sheet pan. Bake until the beets are tender when pierced, about 45 minutes to 1 hour. (Drop a knife in the center of 1 beet; if it slides out without resistance, they're done.) Let the beets cool to room temperature and remove skins. Put beets in a large mixing bowl. Add the arugula, celery leaves, and walnuts; toss to combine.
- To make the blue cheese dressing: Put the blue cheese and sour cream in a bowl, mashing with a fork to combine. Add the chives, lemon juice, and a few turns of freshly ground black pepper; mix to incorporate, leaving a few chunks of cheese in the dressing. Thin out the dressing with a tablespoon of water, if you wish, to smooth out the consistency.
- Pour the blue cheese dressing over the salad and toss gently to coat; season with salt and pepper. Put the salad on a chilled platter and serve.
ARUGULA (ROCKET), BEET, AND GOAT-CHEESE SALAD
Beets and goat cheese are a wonderful combination that is only enhanced by the walnuts. Adapted from Marthastewart.com.
Provided by KelBel
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together shallot, vinegar, orange juice, and oil; season with salt and pepper. Place beets in a small bowl. Pour 1/3 of the dressing over beets; toss to coat.
- Place walnuts in a shallow dish. With your hands, form goat cheese into 12 equal balls. Roll balls in walnuts, turning to coat completely, then flatten into disks.
- Place arugula and romain lettuce in a large bowl. Drizzle greens with remaining dressing, and toss to combine. Divide among plates, and top each serving with some of the sliced beets and 3 goat-cheese disks.
ARUGULA, BEET, AND GOAT-CHEESE SALAD
Steps:
- Scatter the walnuts on a baking sheet; toast in a 350°F oven, tossing once, until golden brown and fragrant, about 10 minutes. Let cool, then finely chop and place in a shallow dish.
- In a small bowl, whisk together the shallot, vinegar, orange juice, and oil; season with salt and pepper. Place the beets in a small bowl. Pour one third of the dressing over the beets; toss to coat.
- With your hands, form the goat cheese into 12 equal balls. Roll the balls one at a time in the walnuts, turning to coat completely, then gently press with fingers to flatten into disks.
- Place the arugula in a large bowl. Tear the frisée into large pieces, and add to the bowl. Drizzle the greens with the remaining dressing, and toss to combine. Divide among 4 plates, and top each serving with some of the sliced beets and 3 goat-cheese disks.
- Roasting Beets
- To roast, wrap 1 pound (about 5) small, well-scrubbed beets in 2 or 3 packets of foil; place on a baking sheet, and bake in a preheated 450°F oven until the beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool the beets in the packets, then rub off the skins.
ARUGULA, BEET AND GOAT CHEESE SALAD
What's the best way to serve a beet and goat cheese salad? Add bacon! Try this Arugula, Beet and Goat Cheese Salad as a tasty side dish tonight.
Provided by My Food and Family
Categories Home
Time 45m
Yield 2 as main course
Number Of Ingredients 8
Steps:
- After the beets are cooked, when you are ready to make the salad, cut the ends off and slide the skin off (it will come off easily). Rinse the whole beets, and then chop them into bite-sized pieces.
- Crumble the bacon into bite-sized bits.
- Place the arugula in a bowl and add the chopped beats, and goat cheese, breaking it into pieces and distributing it over the salad.
- Whisk the dressing together in a separate bowl, and gradually drizzle it over the salad, tasting as you go (some prefer a more lightly dressed salad).
- Sprinkle bacon over salad before serving, so it stays crispy and doesn't get soggy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ROASTED BEET AND ARUGULA SALAD
Make and share this Roasted Beet and Arugula Salad recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F Line baking sheet with parchment or foil. Pierce beets with a skewer or fork. Place on prepared baking sheet and roast until tender when pierced with tip of sharp knife, 1 1/4 to 1 1/2 hours. Set aside to cool slightly. Keep oven on.
- Spread nuts in small baking pan and bake until fragrant, 5 to 10 minutes. Let cool; chop coarsely if necessary. Trim, rinse and dry arugula, then tear into bite-size pieces.
- Make dressing: In medium bowl, whisk together vinegar, mustard, juice concentrate, shallots, salt and pepper. Gradually whisk in oil. Spoon half of dressing (about 1/3 cup) into small jar or bowl and set aside.
- When beets are cool enough to handle, peel and cut each one into 8 or 12 wedges. Add to dressing in bowl and toss well to coat. (If desired, marinate beets, covered, in the refrigerator up to 2 days.)
- To serve, in large salad bowl, toss arugula, marinated beets and reserved dressing. Sprinkle with toasted nuts and serve.
Nutrition Facts : Calories 179.7, Fat 16.4, SaturatedFat 1.9, Sodium 197.2, Carbohydrate 7.5, Fiber 1.6, Sugar 4.2, Protein 2.6
BEET AND ARUGULA SALAD
Categories Salad Steam Vegetarian Quick & Easy Low Cal Low/No Sugar Arugula Beet Gourmet
Yield Serves 2
Number Of Ingredients 4
Steps:
- Peel beets and cut into 1/2-inch wedges. In a steamer set over boiling water steam beets until tender, about 10 minutes, and transfer to a bowl. Discard course stems from arugula. Wash arugula well and dry. In a bowl whisk together vinegar and salt and pepper to taste and whisk in oil until emulsified. Pour half of vinaigrette over beets and toss well. To vinaigrette remaining in bowl add arugula and toss well. Arrange arugula and beets on 2 plates.
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