ORANGE AND BEET SALAD
This jewel-colored orange and beet salad is one where I just kept adding touches until I got it just the way I want it. -Jessie Apfe, Berkeley, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Scrub beets and trim tops to 1 in. Place beets on a double thickness of heavy-duty foil (about 24x12-in.); drizzle with oil. Fold foil around beets, sealing tightly. Place on a baking sheet. Roast 55-65 minutes or until tender. Open foil carefully to allow steam to escape., When cool enough to handle, peel and slice beets. Divide salad greens, beets and oranges among six salad plates. Sprinkle with cheese. In a small bowl, whisk dressing ingredients; serve with salads.
Nutrition Facts :
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
BEET AND BLOOD ORANGE SALAD
Provided by Food Network
Time 2h10m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet pan with aluminum foil. Put the beets in a bowl with the olive oil, brown sugar and some salt and pepper and toss to coat. Spread the beets on the baking sheet, scatter the lemon peel and thyme around them and roast until a toothpick inserted into the beets meets just a little resistance in the middle, about 1 hour. Cool, peel and slice the beets 1/4-inch thick.
- Meanwhile, drain the ricotta in a colander for about 10 minutes, then add it to a food processor along with the buttermilk, parsley, chives and some salt and pepper. Whip until fluffy; taste and re-season if necessary.
- Toss the sliced beets, lime juice, extra-virgin olive oil and some Maldon in a medium bowl. Lay the beets on a platter. Scatter the fennels seeds and black olives on top. Then lay the blood oranges over the beets and sprinkle with the pistachios. Drizzle a little balsamic vinegar over the top. Dollop the ricotta mixture around the beets. Top with the micro basil and arugula flowers and serve.
BLOOD ORANGE, BEET, AND FENNEL SALAD
Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.
Provided by Bon Appétit Test Kitchen
Categories Salad Citrus Fruit Appetizer Roast Low Fat Vegetarian Low Cal Low Sodium Lunch Orange Fennel Root Vegetable Beet Winter Healthy Low Cholesterol Vegan Bon Appétit Fat Free Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.
- Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.
- Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.
BEET SALAD WITH FETA, ORANGE AND MINT
From Alfred Portale author of Simple Pleasures. An easy, beautiful, nutritious and most importantly, delicious salad. An interesting blend of ingredients, none too salty or too sweet. An impressive dish in appearance alone.
Provided by gailanng
Categories Oranges
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- In a bowl, toss the beets with the olive oil and season them with salt and pepper. Put the beets on a roasting pan and cover them with foil. Roast in the preheated oven until tender, about 1 1/2 hours. (They are done when a sharp, thin-bladed knife can easily pierce through to their center.) Remove the pan from the oven, remove the beets from the pan and set them aside to cool.
- While the beets are roasting, make the vinaigrette: In a small bowl, whisk together the orange juice, balsamic vinegar and extra-virgin olive oil. Season to taste with salt and pepper. Set aside.
- When the beets are cool enough to handle, peel and cut them into 1/2-inch dice. Put them in a bowl with 1 cup of the orange segments, the mint and the shallots. Add the vinaigrette, season with salt and pepper and toss gently.
- Transfer the salad to a platter. Arrange the cheese and the remaining orange sections on top. Serve.
Nutrition Facts : Calories 266.4, Fat 20, SaturatedFat 7.3, Cholesterol 33.4, Sodium 439.4, Carbohydrate 16.8, Fiber 3, Sugar 13.2, Protein 6.8
BEET-AND-BLOOD ORANGE SALAD WITH MINT
Make and share this Beet-And-Blood Orange Salad With Mint recipe from Food.com.
Provided by evelynathens
Categories Oranges
Time 1h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Spread the beets in a large steamer basket and steam until tender, about 15 minutes. Transfer the beets to a bowl and let cool completely.
- Using a sharp knife, peel the oranges, removing all of the bitter white pith. Quarter the oranges lengthwise, then slice crosswise 1/3 inch thick. Add the oranges to the beets along with the parsley and mint.
- In a small bowl, whisk the lemon juice with the vinegar, shallot, honey and 1/8 teaspoon of sumac. Whisk in the olive oil and season with salt and black pepper. Pour the dressing over the salad and toss gently to coat. Add the feta and toss again. Sprinkle the salad with sumac and serve.
- Note 1: The beets can be steamed one day in advance and refrigerated.
- Note 2: Sumac powder can be purchased at Middle Eastern markets or specialty-food stores.
BEET AND MANDARIN ORANGE SALAD WITH MINT
Provided by Robin Miller : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Drain 1 small can of mandarin oranges, reserving 2 tablespoons juice from can. In a mixing bowl, combine the juice, olive oil and red wine vinegar. Add beets and oranges and toss to combine. Top with mint.
BEET AND ORANGE MINT SALAD
Yield 6
Number Of Ingredients 8
Steps:
- Instructions Combine the beets, oranges, mint and parsley in a medium sized bowl. In a small bowl, add the vinegar, shallot, lemon zest, lemon juice and whisk to combine. Toss the salad ingredients with the dressing. Serve chilled. www.thevibrantveggie.com Beet and Orange Mint Salad was last modified: December 28th, 2021 by Shauna Gardiner
BEET-ORANGE SALAD
Steps:
- Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.
Nutrition Facts : Calories 211 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 96 milligrams, Carbohydrate 20 grams, Fiber 5 grams, Protein 3 grams, Sugar 14 grams
MINTED BEET SALAD
Steps:
- Wrap the beets together tightly in foil in 2 batches and roast them in the middle of a preheated 350°F. oven for 1 1/2 hours, or until they are tender. The beets may be roasted 2 days in advance and kept covered and chilled. Unwrap the beets carefully and let them cool until they can be handled. Slip the skins off the beets, cut off the stems, and cut the beets into 1/4-inch pieces. In a large bowl whisk together the vinegars, the sugar, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the beets to the bowl with two thirds of the mint and toss the salad until it is combined well. Line 4 plates with the lettuce leaves, divide the beet mixture among them, and sprinkle each salad with some of the remaining mint.
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BEET-AND-BLOOD-ORANGE SALAD WITH MINT RECIPE - FOOD & …
From foodandwine.com
5/5 Category Vegetable SaladServings 10Total Time 45 mins
- Spread the beets in a large steamer basket and steam until tender, about 15 minutes. Transfer the beets to a bowl and let cool completely.
- Using a sharp knife, peel the oranges, removing all of the bitter white pith. Quarter the oranges lengthwise, then slice crosswise 1/3 inch thick. Add the oranges to the beets along with the parsley and mint.
- In a small bowl, whisk the lemon juice with the vinegar, shallot, honey and 1/8 teaspoon of sumac. Whisk in the olive oil and season with salt and black pepper. Pour the dressing over the salad and toss gently to coat. Add the feta and toss again. Sprinkle the salad with sumac and serve.
BEET SALAD WITH FETA AND ORANGE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 2 hrsCategory SaladCalories 287 per serving
- In a bowl, toss the beets with the olive oil and season them with salt and pepper. Put the beets on a roasting pan and cover them with foil. Roast in the preheated oven until tender, about 1 1/2 hours. (They are done when a sharp, thin-bladed knife can easily pierce through to their center.) Remove the pan from the oven, remove the beets from the pan, and set them aside to cool.
- While the beets are roasting, make the vinaigrette: In a small bowl, whisk together the orange juice, balsamic vinegar, and extra-virgin olive oil. Season to taste with salt and pepper. Set aside.
- When they are cool enough to handle, peel the beets and cut them into 1/2-inch dice. Put them in a bowl with 1 cup of the orange segments, the mint, and the shallots. Add the vinaigrette, season with salt and pepper, and toss gently.
ROASTED BEET CITRUS SALAD WITH BLOOD ORANGE VINAIGRETTE ...
From flavorthemoments.com
Reviews 62Category SaladsCuisine AmericanTotal Time 1 hr 15 mins
- Preheat the oven to 375 degrees. Remove the tops from the beets and wrap the beets separately in foil to prevent the golden beets from turning purple. Roast for 45 minutes to 1 hour, or until the beets are tender.
- Place the blood orange juice, vinegar, maple syrup, dijon, and lemon juice in a small bowl and whisk till combined. Whisk in the extra virgin olive oil, and salt and pepper, to taste.
- Slice the tops and bottoms off of the clementines and blood oranges, and working from the top to bottom, cut off the peels and as much of the white pith as possible. Once peeled, turn sideways and slice the oranges gently, then cut into quarters. Alternatively, you can segment the orange slices. Place in a bowl until ready to use.
ROASTED BEET SALAD WITH BLOOD ORANGE BALSAMIC
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Estimated Reading Time 3 mins
ROASTED BEET AND ORANGE SALAD - THE KITCHEN GARTEN
From thekitchengarten.com
Reviews 2Calories 357 per servingCategory Salad Recipes
- Start by roasting fresh beets in the oven for 30 minutes at 400-degrees F. (For a full tutorial and video, see my post).
- Take fresh mint off of stem and roughly chop, adding to bowl as well. Add in chopped pecans (which can be toasted if you like).
BEET AND BLOOD ORANGE SALAD RECIPE | MYRECIPES
From myrecipes.com
4/5 (4)Calories 229 per servingServings 4
- Wrap beets in parchment paper. Microwave at HIGH until tender (about 7 minutes). Let stand 5 minutes. Cut into 1-inch pieces.
- Section orange over a bowl; squeeze to juice. Place sections in a bowl. Add toasted walnut oil, minced shallots, Dijon mustard, pepper, and salt to juice; stir. Add beets, greens, and orange sections; toss. Top with pistachios and goat cheese.
QUINOA SALAD WITH ROASTED BEETS, BLOOD ORANGE AND FETA
From littleferrarokitchen.com
5/5 (1)Total Time 2 hrs 15 minsCategory Main Course, SaladCalories 465 per serving
- Pre-heat oven to 400 degrees Fahrenheit and wrap beets in foil tightly. If any are very large, cut in half before wrapping in foil.
- Place beets on a baking sheet and roast for 45 minutes to 1 hours until cooked through. You can test this by inserting a knife all the way through. Once done, remove and let cool for about an hour.
- In a large bowl, add the cooked quinoa, roasted beets, blood orange segments and toss to combine. Stir in crumbled feta, pomegranate seeds and mint.
MEXICAN BEET AND ORANGE SALAD - PILONCILLO Y VAINILLA
From brownsugarandvanilla.com
Cuisine MexicanTotal Time 50 minsCategory SaladCalories 228 per serving
- Put the beets in a pot and cover with water. Put over medium-high heat until they offer no resistance when pinched with a fork.Let them cool, peel and cut into fourths.
- To make the vinaigrette, slice the shallots and put them in a bowl, add the vinegar and let them rest for 10 to 15 minutes.
- Place the beets and oranges on a platter, drizzle with olive oil, season with salt and pepper. Spoon the shallots and vinegar. Finish with the chopped pecans and mint.
BLOOD ORANGE AND ROASTED BEET SALAD - BEYOND SWEET & SAVORY
From beyondsweetandsavory.com
5/5 (6)Category SaladCuisine VegetarianTotal Time 1 hr 10 mins
- Place beets in the center of a large piece of foil. Drizzle them with oil and season with salt and pepper. Tightly seal the foil around the beets to make a packet. Place the packets on a rimmed baking sheet and roast until the beets are tender when pierced with a knife, about 45 minutes to 1 hour, depending on the size of your beets.
- Unwrap the beets and let them cool slightly. Remove the skin by peeling it off with your fingers or knife.
- While the beets are roasting, toast the hazelnuts on a rimmed baking sheet for 5 minutes, or until they’re golden and fragrant.
BEET AND BLOOD ORANGE SALAD - CAROLINE'S COOKING
From carolinescooking.com
5/5 (5)Total Time 10 minsCategory SaladCalories 331 per serving
- If you can roast the beet, I'd recommend you do - peel, dice in approx 3/4in/2cm pieces and roast the pieces tossed in a little olive oil until tender, around 45-60mins, at 400F/200C (a little lower is fine). Allow to cool. I would do this if I was already using the oven for other things, and fine to do a day or two ahead, but it's probably not worth the effort otherwise.
- Place the arugula on two plates and lay the beetroot and orange on top and scatter over the cranberries and pistachios.
ROASTED BEET & BLOOD ORANGE SALAD - WAVES IN THE KITCHEN
From wavesinthekitchen.com
5/5 (2)Servings 10Cuisine CalifornianCategory Salad
- Drizzle red and golden beets with olive oil, salt and pepper and tightly wrap, a few together at a time, but dividing by color, in foil with a few thyme sprigs. Place foil packets on a rimmed baking sheet and roast until the beets are tender when pierced with a knife, 45 minutes to 1 hour, depending on the size of your beets. Unwrap the beets and let them cool slightly. When beets are cool enough to handle, peel by gently rubbing skin under cold running water or gently peel off with your fingers.
- While the beets are roasting, toast the hazelnuts on a rimmed baking sheet for 4-6 minutes, or until they’re golden and fragrant. Place the toasted nuts on a kitchen towel and rub them against one another to remove the skins (don’t worry if all of the skins don’t come off). Roughly chop the nuts.
- Using a sharp knife, remove the pith and peel from the blood oranges, and slice them crosswise in ¼-inch-thick rounds.
BLOOD ORANGE & BEET SALAD - ZEST & SIMMER
From zestandsimmer.com
5/5 (1)Category SaladCuisine AmericanEstimated Reading Time 4 mins
- In a blender add all ingredients for the vinaigrette. Blend together 20-30 seconds, until mixture is smooth. Before serving, pour vinaigrette over salad and toss to coat. Enjoy!
ROASTED BEET SALAD WITH MINT - SIMPLE BEET SIDE DISH
From toriavey.com
5/5 (1)Calories 92 per servingCategory Salad
- Pour dressing over the beets, then add 3 tbsp minced mint. Toss salad gently till beets are coated in the dressing and mint.
- Sprinkle the last tablespoon of mint over the top of the salad. Serve. This salad can be made ahead, but the mint must be added right before serving, otherwise the beet juices will turn the mint red.
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