Beet And Baby Greens Salad Food

BABY GREENS WITH GOAT CHEESE, BEETS AND CANDIED PECANS

Steps:

• Make vinaigrette by whisking olive oil, balsamic and honey until smooth.
• In a large bowl toss greens with vinaigrette and mix well.
• Evenly divide greens between four bowls. Top each bowl with one beet, 1 oz goat cheese and pecans. (* You can buy cooked beets or cook them yourself. I boiled the beets in water until soft, but they can be roasted in the oven as well, see notes above.)

MIXED GREEN SALAD WITH BEETS AND PISTACHIOS

Steps:

• Whisk the vinegar, orange juice and mustard in a medium bowl until smooth. Slowly drizzle in the olive oil, whisking constantly, until well combined and thick and season with salt and pepper.
• Mix the baby arugula and kale together in a large bowl. Slice the beets very thin using a mandolin and add to the greens with the pistachios. Pour the vinaigrette over top and toss gently to combine.

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.

ROASTED BEETS AND SAUTEED BEET GREENS

Steps:

• Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
• Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
• When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

BABY GREENS WITH ROASTED BEETS AND POTATOES

Steps:

• Make vinaigrette:
• Whisk together vinegar, mustard, salt, and pepper. Add oil in a slow stream, whisking until emulsified.
• Roast beets and potatoes:
• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
• Wrap beets individually in foil and roast on a baking sheet in upper third of oven until tender, 1 to 1 1/4 hours. Once beets have roasted for 30 minutes, toss potatoes with oil and salt in a small baking pan and roast in lower third of oven, shaking pan occasionally, until potatoes are tender, 25 to 30 minutes. Carefully unwrap beets and cool slightly, then slip off and discard skins.
• Assemble salad:
• Cut beets into 1/3-inch dice and put in a large salad bowl. Cut potatoes into 1/3-inch-thick slices and add to beets along with all greens and herbs. Add vinaigrette and toss gently to coat.
• Sprinkle blossoms on top and serve immediately.
• *Available at farmers' markets and specialty produce markets.

ROASTED BEET SALAD WITH BEET GREENS AND FETA

Steps:

• Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
• Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.
• Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
• Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
• Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.

BEETS & GREENS SALAD

Steps:

• Place greens in a large bowl. Drizzle with vinaigrette; toss to coat. Top with beets, cheese and pumpkin seeds. Serve immediately.