BEET SALAD WITH PECANS AND BLUE CHEESE
A wonderful salad using my favorite veggie to grow, beets. They are the start of this delicious salad, which has a true summer feel to it.
Provided by Susan Elane Berry
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 2h15m
Yield 4
Number Of Ingredients 10
Steps:
- Place beets into a large saucepan and pour in enough water to cover beets by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until skins begin to loosen, about 20 minutes.
- Preheat the oven to 300 degrees F (150 degrees C) and lightly grease a baking dish.
- Drain beets, remove skins, and cut into halves or quarters, depending on size. Transfer to the prepared baking dish.
- Roast in the preheated oven until beets are dark in color and almost fork tender, but not too soft, 30 to 40 minutes. Cool beets, dice into 1/2-inch cubes, and place in a bowl.
- Combine olive oil, balsamic vinegar, Dijon mustard, and honey in a lidded jar for the honey-mustard vinaigrette. Close jar and shake to combine. Pour vinaigrette over beets and chill in the refrigerator until flavors have melded, 1 to 2 hours.
- Meanwhile, heat butter in a skillet over low heat. Add onions and cook until caramelized, 15 to 25 minutes. Remove from heat, cool, and chop.
- Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad, if desired. Serve chilled.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 24.6 g, Cholesterol 10.8 mg, Fat 42.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 8 g, Sodium 377.6 mg, Sugar 17 g
PASTA WITH BEETS AND BLUE CHEESE
This fall pasta combines the robust taste of blue cheese with seasonal beets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Place beets in a 9-by-13-inch baking dish; add 1/2 cup water. Seal dish tightly with foil. Bake beets until tender when pierced with the tip of a sharp paring knife, 45 minutes to 1 hour. Let cool 10 minutes. Using a paper towel, rub off skins. Slice beets into wedges.
- In a large bowl, toss beets with garlic, orange juice, oil, and coriander; season with salt and pepper.
- Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta, reserving 1 cup of cooking water. Return the pasta to the pot; toss with half of the blue cheese and enough reserved pasta water to coat pasta. Season with salt and pepper.
- Divide the pasta mixture among plates; top with beets and remaining blue cheese. Serve immediately.
Nutrition Facts : Calories 473 g, Fat 14 g, Protein 17 g
ROASTED BEET SALAD WITH BLUE CHEESE AND NUTS
This side dish pairs well with pan-roasted fish or roasted beef or chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Individually wrap 4 beets in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes. Let cool. Rub beets with paper towels to remove skins and cut into small wedges.
- Whisk together olive oil, vinegar, and mustard; season with salt and pepper and stir in parsley. Toss beets with dressing. Serve topped with blue cheese and walnut pieces.
Nutrition Facts : Calories 269 g, Fat 20 g, Fiber 5 g, Protein 7 g
BEET AND DANISH BLUE CHEESE SALAD
It's hard to imagine an easier salad than one of chopped cooked beets, vinegar-steeped onion and crumbled Danish blue cheese. It must surely become one of your summer stalwarts.
Provided by Nigella Lawson
Categories salads and dressings, side dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a small bowl, combine onion and vinegar. Allow to steep 30 minutes or up to 4 hours.
- Cut beets into French-fry stick shapes, and arrange on a shallow serving dish. Pour onion-vinegar mixture on top, and mix gently. Dot with crumbled blue cheese, and serve.
ROASTED BEET SALAD WITH BLUE CHEESE
Provided by Michael Chiarello : Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.
- In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve.
- Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)
- When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.
- Remove the wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the salad. Garnish with toasted almonds.
SLOW ROASTED BEET SALAD WITH BLUE CHEESE
Provided by Michael Symon : Food Network
Time 2h20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Brush beets with 1-ounce of olive oil and sprinkle with half of salt. Place in a preheated 275 degree oven and bake for 2 hours or until beets are tender. Remove skin from beets and slice into 1/4-inch thick discs and set aside. Layer beets on plate alternating colors. Top with watercress and crumbled blue cheese. Drizzle with remaining olive oil, zest and orange juice. Sprinkle with remaining sea salt and serve.
BEET AND POTATO SALAD WITH BLUE CHEESE DRESSING AND DILL
Provided by Damaris Phillips
Categories side-dish
Time 5h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In a bowl, toss the potatoes with 2 tablespoons of the coconut oil to coat. Sprinkle with salt and pepper, then spread the potatoes out in a single layer on a baking sheet. Toss the beets with the remaining 1 tablespoon coconut oil; sprinkle with salt and pepper and spread out in a single layer on a second baking sheet. Add 2 tablespoons water to the beets. Transfer the baking sheets to the oven and bake for 35 minutes, or until the potatoes are golden brown, stirring halfway through. If the beets start to look dry, add a little more water. Set aside to cool for 10 minutes.
- Meanwhile, make the dressing: Add the mayonnaise to a bowl and whisk in the buttermilk and mustard. Set aside.
- Transfer the cooked potatoes and beets (and any accumulated beet juices) to a salad bowl. Add the celery, green onions, dill, the dressing and some salt and pepper. Toss to coat well with dressing. Cover and refrigerate for 4 hours. Just before serving fold in the blue cheese.
ENDIVE SALAD WITH BEETS AND BLUE CHEESE
Provided by Moira Hodgson
Categories salads and dressings
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Cut the tops off the beets and set them aside. Bake the beets in their skins until tender (about one hour). Remove from the oven, cool and peel.
- Meanwhile, slice the endive leaves longways and arrange them in a fan-like circle on a round platter. Chop the beet leaves and saute them in olive oil until wilted. Season with salt and pepper and mound them in the center when cooled. Chop the beets and place them in a circle around the greens.
- Crumble the blue cheese and sprinkle it over the endive leaves. Sprinkle on the walnuts and the parsley.
- Combine the ingredients for the salad dressing in a small bowl. Season to taste, remove the garlic, pour the dressing over the vegetables and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 25 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 311 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN, BEET & BLUE CHEESE SALAD
There are plain-Jane chicken salads, and then there's this chicken salad-with sliced beets, crumbled blue cheese and toasted pecans. Yum!
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 4 servings, about 2-1/2 cups each
Number Of Ingredients 8
Steps:
- Toss lettuce and spinach with chicken, beets and onions in large bowl.
- Sprinkle with cheese and nuts.
- Add dressing just before serving; mix lightly.
Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 32 g
BEET AND BLUE CHEESE SPREAD
Make and share this Beet and Blue Cheese Spread recipe from Food.com.
Provided by WeBees
Categories Spreads
Time 11m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Leave 1" of root stem on beet; scrub and wrap in foil, bake @ 400 for 1 hour or until tender. Cool, peel and discard stems and roots. Cut into chunks. Put beets in food processor along with remaining ingredients and process well scraping sides of bowl. Serve with pita chips or veggie sticks (or both).
Nutrition Facts : Calories 64.3, Fat 1.8, SaturatedFat 1.1, Cholesterol 4.2, Sodium 94.6, Carbohydrate 11.6, Fiber 2.1, Sugar 8.8, Protein 1.7
More about "beet and blue cheese spread food"
BEET & BLUE CHEESE SALAD RECIPE - NICOLAUS BALLA - FOOD …
From foodandwine.com
5/5 Total Time 2 hrs 30 mins
- Preheat the oven to 350°. In a small baking dish, brush the beets with oil and season with salt and pepper. Cover the baking dish tightly with foil and roast the beets for about 1 hour and 15 minutes, until tender when pierced with a knife. Let cool, then peel the beets and cut them into 1-inch wedges.
- In a large bowl, whisk the 1/4 cup of grapeseed oil with the lemon juice, vinegar, sugar and garlic; season with salt and pepper. Add the beets, toss to coat and let them stand at room temperature for 30 minutes.
- Add the scallions, dill and parsley to the beets and toss well. Transfer the beets to plates, top with the crumbled blue cheese and serve.
BEET & BLUE CHEESE SPREAD WITH GARLIC CROSTINI - AUNT …
From auntnellies.com
Estimated Reading Time 3 mins
BLUE CHEESE AND BEET SPREAD - WOZZ! KITCHEN CREATIONS
From wozzkitchencreations.com
CREAMY BEET SPREAD WITH BLUE CHEESE AND BACON
From food52.com
BEET & BLUE CHEESE SALAD – A COUPLE COOKS
BEETS AND BERRIES MINGLE WITH GOAT CHEESE IN A STUNNING SPRING SALAD
From washingtonpost.com
BEET-AND-BLUE CHEESE SPREAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEET-AND-GOAT CHEESE CROSTINI RECIPE | MYRECIPES
From myrecipes.com
26 BLUE CHEESE RECIPES EVERYONE WILL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
BEET AND BLUE CHEESE SANDWICH - FOXES LOVE LEMONS
From foxeslovelemons.com
ROASTED BEET AND BLUE CHEESE SALAD | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
BEET SPREAD WITH HORSERADISH AND CREAM CHEESE - WE GO WILD
From we-go-wild.com
ROASTED BEETS WITH BLUE CHEESE | HEALTHY BEETS RECIPE
From nutrifitonline.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love