BARLEY WITH BEETS, ARUGULA AND GOAT CHEESE
This beet and barley salad from Kathryn Anible, a personal chef in New York, is not particularly leafy or green, but the greens are there, stirred in for flavor and texture. "I feel like everybody uses arugula like a lettuce and they rarely ever cook with it," said Ms. Anible. It also adds color, so it's not all pink. I love the beet and green colors together.''
Provided by Tara Parker-Pope
Categories salads and dressings
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 400 degrees. Wrap the beet in foil and roast in oven for 40 minutes, until it can be easily pierced with a knife. Allow to cool slightly. Peel the beet by wrapping it in plastic wrap and rubbing off the skin. Dice into 1/2 inch pieces.
- In a medium saucepan, heat the oil. Add the onion and cook until it becomes translucent, about 3 minutes. Add the garlic and cook for 1 minute. Add the barley and the broth. Stir, cover and simmer for 20 minutes, or until the barley is cooked and tender. Stir in the arugula and the beets. Season with salt and pepper. Crumble the goat cheese on top.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 10 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 490 milligrams, Sugar 2 grams
ROASTED BEET ARUGULA SALAD WITH GOAT CHEESE
An easy and light salad with sliced almonds, fresh thyme, creamy goat cheese, all drizzled with a honey dijon vinaigrette.
Provided by Krista
Categories Side Dish
Time 5m
Number Of Ingredients 12
Steps:
- In a small bowl combine, dijon mustard, apple cider vinegar, olive oil, honey, dry basil, salt, and pepper. Mix until thoroughly combined! Set aside.
- In a large bowl add fresh arugula, golden beets, red beets, sliced almonds, goat cheese, and fresh thyme.
- Drizzle with dijon vinaigrette, toss, and serve.
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.
ROASTED BEET, ARUGULA, AND WALNUT SALAD
Yummy fresh, sweet, and crunchy salad that is great for spring and summer. I highly suggest wearing an apron when cutting the beets.
Provided by Adelma Lilliston
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.
- Roast in the preheated oven until beets are tender, about 40 minutes.
- Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a bowl until well combined.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 23.8 g, Fat 14 g, Fiber 6.9 g, Protein 6.2 g, SaturatedFat 1.6 g, Sodium 406.2 mg, Sugar 16.3 g
WARM GOAT CHEESE, BEET AND ARUGULA SANDWICHES
Steps:
- Preheat broiler.
- Whisk together vinegar, mustard, and salt and pepper to taste, then whisk in 2 tablespoons oil. Toss beets with vinaigrette.
- Arrange bread on a large baking sheet and brush tops with remaining tablespoon oil. Season with salt and pepper and broil 6 inches from heat 1 to 1 1/2 minutes, or until edges are golden. Remove 4 slices from oven. Turn remaining 4 slices over on baking sheet and spread thickly with goat cheese. Broil 1 minute more and transfer to plates. Top goat cheese with drained beets, onion, arugula, and remaining bread, toasted sides up.
ROASTED BEETS WITH ORANGE AND THYME
These sweet orange-laced beets go well with arugula and goat cheese salad or a roast beef dinner.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, about 45 minutes.
- Transfer beets to a large bowl and drizzle with vinegar, honey, and orange juice. Top with orange zest and thyme.
Nutrition Facts : Calories 99 g, Fat 2 g, Fiber 5 g, Protein 3 g
AVOCADO, BEET AND ARUGULA SALAD WITH CHEVRE TARTINE
'Tartine' is the French word for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beets, avocadoes and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp.
Provided by Kat
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat broiler for high heat. Line a baking sheet with foil.
- Mix the goat cheese with the basil in a bowl. Spread cheese mixture evenly on four slices of bread. Place on prepared baking sheet.
- Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes. Remove and set aside.
- To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste. Slowly pour in olive oil while continually whisking until dressing is smooth.
- Place diced beets and mixed greens into a large bowl. Drizzle vinaigrette over top; toss to coat. Divide salad onto four chilled plates. Top with avocado and hazelnuts. Serve with goat-cheese tartines.
Nutrition Facts : Calories 550.4 calories, Carbohydrate 31.3 g, Cholesterol 22.4 mg, Fat 44.1 g, Fiber 11.1 g, Protein 13.6 g, SaturatedFat 10.5 g, Sodium 572.7 mg, Sugar 9.7 g
BEET SALAD WITH GOAT CHEESE
Steps:
- Assemble salad by starting with arugula (2 c), then add chopped beets (1/2 whole), using a spoon, scoop up goat cheese (1 oz) and place into 3-4 dollops on salad, sprinkle hemp hearts (1 tsp) on top.
- Then drizzle balsamic glaze (1/2 tbsp) over salad and squeeze lemon juice (1/2 tsp) on top.
- Finish with freshly ground salt and pepper if desired.
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 (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.
BEET SALAD WITH GOAT CHEESE AND BALSAMIC
This beet salad recipe is just as pretty as it is delicious! I love to serve it when I'm entertaining. If you want to get ahead, you can roast the beets and make the dressing up to 2 days in advance and store them in the fridge. Assemble the salad just before serving.
Provided by Jeanine Donofrio
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper. Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
- Let the beets cool and chill them in the fridge until ready to use.
- Assemble the salad with the greens, shallots, apples, walnuts, cheese, and microgreens, if using. Drizzle with balsamic vinaigrette. Season with flaky sea salt and pepper and serve.
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