ROASTED BEET AND GOAT CHEESE SALAD WITH BALSALMIC VINAIGRETTE
The flavors of tender roasted beets are enhanced thanks to the subtle bite of goat cheese and a drizzling of balsamic dressing.
Provided by By Brooke Lark
Categories Side Dish
Time 1h
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Clean beets thoroughly. Slice in half with a sharp knife, then place in a small baking dish lined with parchment. Drizzle half of the olive oil over the beets; bake 40-45 minutes, or until the beets are tender when pierced with a fork.
- Remove beets from oven; allow to cool slightly. In small bowl, whisk together the remaining olive oil and balsamic vinegar. Remove the skin of the beets and discard. Dice beets into bite-sized pieces.
- Arrange salad mix on plate, sprinkle with beets and goat cheese crumbles. Drizzle with balsamic dressing. Season to taste with salt and pepper.
Nutrition Facts : Calories 650, Carbohydrate 15 g, Cholesterol 60 mg, Fat 9 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 11 g, TransFat 1/2 g
BALSAMIC HERBED MARINADE FOR GOAT CHEESE
This is a great appetizer on crisp French bread, tossed on a salad or topped on cooked steak or hamburger!
Provided by Rita1652
Categories Spreads
Time 15m
Yield 8 appetizers
Number Of Ingredients 12
Steps:
- Mix vinegar, lemon juice, orange juice, lemon peel, garlic, basil, rosemary, and oregano in medium bowl.
- Gradually whisk in oil.
- Season to taste with salt and pepper.
- Pour mixture into glass baking dish or a pickling jar.
- Add goat cheese; turn to coat.
- Refrigerate at least 2 hours or up to 2 days, turning occasionally.
- Transfer goat cheese to platter.
- Spoon marinade over.
- Top with sun dried tomatoes and or black olives.
Nutrition Facts : Calories 282.9, Fat 26.8, SaturatedFat 7, Cholesterol 13.1, Sodium 175.2, Carbohydrate 5.3, Fiber 0.5, Sugar 3.7, Protein 5.8
GOAT CHEESE VINAIGRETTE
This goat cheese dressing is rich and tangy and extremely quick.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Whisk the vinegar and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper. Stir in the goat cheese.
BALSAMIC MARINADE FOR GOAT CHEESE
Provided by Food Network
Yield 8 appetizer servings
Number Of Ingredients 12
Steps:
- Mix vinegar, lemon juice, orange juice, lemon peel, orange peel, garlic, basil and oregano in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. Pour mixture into glass baking dish. Add goat cheese; turn to coat. Refrigerate at least 2 hours or up to 2 days, turning occasionally.
- Transfer goat cheese to platter. Spoon marinade over. Sprinkle with bell peppers.
BALSAMIC GOAT CHEESE SALAD DRESSING
I came up with this while on a 30-Day Detox. I needed to be creative with foods that I was allowed (and not allowed), and this is what I've come up with. Amounts are approximate, I eyeballed everything.
Provided by Sandra E.
Categories Salad Dressings
Time 5m
Yield 1/2 cup of dressing, 8 serving(s)
Number Of Ingredients 7
Steps:
- Throw everything in the blender/food processor/hand-held immersion blender(mine has an attachment with a cup and lid, so I don't even need another container).
- Blend until everything is combined.
- Use right away or store in a jar in the fridge. You may need to give it a good shake just before using if you let it sit in the fridge for a few days.
BALSAMIC HERB SALAD DRESSING
The dipping sauce that they serve with bread at Carabba's was my inspiration for this salad dressing. If you prefer you can switch the amounts of oil and vinegar and use as a dipping sauce. I also like to pour this over slices of fresh mozzarella.
Provided by AzMama17
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine ingredients and whisk together.
Nutrition Facts : Calories 122.1, Fat 13.6, SaturatedFat 1.9, Sodium 146, Carbohydrate 0.6, Fiber 0.2, Protein 0.1
WARM ASPARAGUS MUSHROOM SALAD WITH GOAT CHEESE & BALSAMIC DRESSI
A wonderful spring salad from Peter Martin's restaurant in Kitchener Ontario! Arrange the asparagus on the plate in a sunburst pattern, top it with mixed greens & the warmed dressing for an impressive first course.
Provided by CountryLady
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Snap off tough ends of asparagus& cook in your favourite manner (steam, boil, roast, your choice but I highly recommend Pan Roasted Asparagus- recipe#84345) until tender-crisp.
- Whisk dressing ingredients together in a small bowl& set aside.
- Heat oil over medium-high heat in a large non stick skillet.
- Stir fry mushrooms until golden& no liquid remains, about 5 minutes.
- Add garlic& red peppers& stir fry for another 2 minutes.
- Add dressing& 2 tbsps of the dill; cook, stirring frequently, until heated through, about 2 minutes.
- Arrange asparagus& greens on the plate, top with dressing& goat cheese; sprinkle remaining dill.
ROASTED SQUASH AND GOAT CHEESE SALAD WITH SOY BALSAMIC DRESSING
This is one tasty salad that won't leave you hungry with a delicious dressing made with honey, soy sauce and balsamic vinegar. Serve as a main for 2 or an appetizer for 4.
Provided by English_Rose
Categories < 60 Mins
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 200ºC/ 400ºF.
- Put the butternut squash in a roasting tin together with the garlic, rosemary and black pepper.
- Drizzle over the oil, toss well and roast in the oven for about 25 mins until tender.
- Whisk together the dressing ingredients.
- Put the arugula in a large serving bowl and arrange the squash and goat cheese on top.
- Pour the dressing over and scatter over the walnuts.
Nutrition Facts : Calories 920.7, Fat 58.7, SaturatedFat 16.2, Cholesterol 39.2, Sodium 800.5, Carbohydrate 92.8, Fiber 14.8, Sugar 26.1, Protein 20.4
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