Baby Beet Salad Food

ROASTED BABY BEET AND BABY CARROT SALAD WITH A SHERRY WALNUT VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• In a small ovenproof casserole or roasting pan place the beets with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat well and push to 1 side of the pan. In a piece of foil, place the carrots with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat well. Wrap the foil tightly and place alongside the beets in the roasting pan. Transfer to the oven and bake, stirring occasionally, until the beets are crisp-tender, about 45 minutes. The carrots may be done earlier, so check occasionally. Remove the beets from the oven and allow to cool slightly. Toss with the tarragon and chives and set aside to cool to room temperature.
• In a mixing bowl combine the sherry vinegar, honey, remaining salt, and remaining pepper and whisk to combine. While continuing to whisk, add the remaining 1/4 cup of olive oil and the walnut oil in a thin, steady stream, until smooth and emulsified.
• Place the lettuce in a salad bowl and add the beets, walnuts, and crumbled goat cheese. Drizzle some of the vinaigrette over the salad, to taste, and toss to thoroughly combine. Serve immediately, drizzled with additional vinaigrette, if desired.

BEET AND BABY GREENS SALAD

Steps:

• In 9-inch microwavable pie plate, place beets, overlapping slightly. Add 1/4 cup water; cover with plastic wrap. Microwave on High 4 to 5 minutes or until almost tender when pierced with a fork; drain.
• Meanwhile in small bowl, beat oil and vinegar with wire whisk until blended.. Place baby greens on large serving plate; arrange cooked beets on baby greens. Drizzle dressing over beets and baby greens; top with onion and cheese.

BABY BEET SALAD WITH WALNUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
• Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
• Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
• Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.

MIXED BABY BEET SALAD WITH BLOOD ORANGES, SHAVED FENNEL, AND CHEVROT CHEESE

Steps:

• Preheat oven to 350 degrees. Place beets in a roasting pan. Pour over 8 cups water, red-wine vinegar, sugar, and 3 tablespoons salt. Cover with parchment-paper-lined foil and roast until tender, about 40 minutes.
• Drain beets and peel by rubbing with a kitchen towel. Cut beets in half lengthwise; set aside.
• Juice 4 blood oranges into a small pot. Place over low heat and cook until reduced by half; let cool.
• Transfer juice reduction in the jar of a blender, along with 3 red baby beets and 1/4 cup chardonnay vinegar; blend until smooth. With the motor running, drizzle in 1/4 cup olive oil and blend until emulsified; season with salt and pepper. Strain through a fine sieve into a medium bowl; set aside.
• Slice the top and bottom of remaining oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release; set aside.
• Toss the fennel slices, fronds, and arugula in a large bowl along with 2 tablespoons olive oil and 3 tablespoons chardonnay vinegar; season with salt and pepper. Divide evenly among 4 plates.
• In a large bowl toss together remaining beets, orange segments, and half of the vinaigrette; season with salt and pepper. Evenly arrange on top of greens. Garnish with cheese and drizzle remaining vinaigrette around the perimeter of the salad.

LENTIL SALAD WITH BABY BEETS & FETA

Steps:

• Bring the water, lentils & bay leaf to boil in a medium saucepan, reduce heat & simmer until tender, approx 25 minutes.
• Drain & remove bay leaf.
• Combine olive oil, lemon juice, mustard, garlic & salt & pepper, pour over lentils and lightly toss.
• Toss the dressed lentils together with the onion, beets, parsley & coriander.
• Top with crumbled feta.

BABY BEET SALAD

Steps:

• Scrub the beets well. Wrap groups of 2 or 3 beets together in little packets of aluminum foil. Place the packets on a baking sheet and bake at 350°F until very tender, about 1 hour. When the beets are cool enough to handle, slip off and discard the skins (using rubber gloves). Halve beets lengthwise and place in a bowl. Whisk together the oil, vinegar, salt and pepper; toss with the beets. Sprinkle with the mint leaves.

BABY BEET SALAD WITH ROCKET AND GOATS CHEESE

Steps:

• Place beetroot in a large saucepan.
• Cover with cold water, bring to the boil.
• Simmer 40 minutes or till tender, cool in pan.
• Drain beetroot.
• Use your hands to rub off skin.
• Combine beetroot, rocket, onion, cheese and pinenuts in serving bowl.
• Shake oil, juice and sugar together.
• Season to taste.
• Drizzle salad with dressing just before serving.

BABY BEET SALAD WITH FETA AND RASPBERRY VINAIGRETTE

Steps:

• Preheat oven to 350°F.
• Boil beets for 30 minutes with skin on. Drain and place on baking sheet and roast for 20 minutes at 350. Cool for 10 minutes. Peel and slice.
• Puree dressing ingredients in blender and add chives at the end.
• Place greens in center of plate, surround with beets, crumble feta and drizzle with dressing.