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
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.
WARM ROASTED BEET SALAD WITH SPINACH AND BLUE CHEESE
Courtesy of the Oregonian, a great fall/winter salad to serve with rosemary chicken, fish, or a nice dijon fennel pork loin.
Provided by VNess
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large bowl, toss the beets with the shallots, 2 tablespoons of the oil, the thyme, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
- Transfer to an 11-by-13-inch pan and cook, tossing beets twice, until they are tender and browned in places (but not burnt), 25 to 35 minutes.
- Let cool for 5 minutes, then transfer to a large serving bowl and toss with the vinegar and the remaining 2 tablespoons olive oil. Sprinkle with salt and pepper to taste.
- Arrange the spinach on four salad plates. Arrange the beets on the spinach and sprinkle with blue cheese and serve immediately.
Nutrition Facts : Calories 312.5, Fat 20.2, SaturatedFat 5.9, Cholesterol 15.9, Sodium 834, Carbohydrate 26.6, Fiber 5.6, Sugar 18.4, Protein 9.9
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 BLUE SALAD
Make and share this Beet and Blue Salad recipe from Food.com.
Provided by Erica L
Categories Low Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. Open the can of beets.
- 2. Drain the juice.
- 3. Put beets in a bowl.
- Add salt and pepper to taste.
- Crumble the blue cheese over the beets.
- Slice the avocado and put that over the blue cheese.
Nutrition Facts : Calories 105.5, Fat 7.5, SaturatedFat 1.1, Sodium 47.5, Carbohydrate 10, Fiber 4.5, Sugar 4.9, Protein 2
GRAPEFRUIT, BEET, AND BLUE CHEESE SALAD
Categories Salad Appetizer No-Cook Quick & Easy Wheat/Gluten-Free Blue Cheese Grapefruit Beet Watercress Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- Divide watercress between 2 salad plates and arrange grapefruit sections and cheese decoratively on top. In a small bowl toss together beets, 2 teaspoons oil, and vinegar and divide between salads. Drizzle salads with remaining oil and season with salt and pepper.
More about "beet and blue salad 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 SALAD – A COUPLE COOKS
From acouplecooks.com
BEET SALAD RECIPES
From allrecipes.com
BEET, APPLE AND BLUE CHEESE SALAD RECIPE | SIDECHEF
From sidechef.com
BEET BLUE CHEESE SALAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEET AND BLUE SALAD -DSM - DIABETES SELF-MANAGEMENT
From diabetesselfmanagement.com
BEET AND BLUE CHEESE SALAD | CANADIAN LIVING
From canadianliving.com
20 DELICIOUS WARM SALAD RECIPES THAT WILL KEEP YOU TOASTY
From livestrong.com
BEET AND GRAPEFRUIT SALAD WITH WALNUTS & BLUE CHEESE
From thefoodblog.net
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
20 BEST BEET SALADS - INSANELY GOOD
From insanelygoodrecipes.com
BEET AND BLUE CHEESE SALAD - THRIFTY FOODS
From thriftyfoods.com
BEET AND BLUE SALAD RECIPE - WEBETUTORIAL
From webetutorial.com
BALSAMIC ROASTED BEET SALAD | CHRISTOPHER KIMBALL’S MILK STREET
From 177milkstreet.com
CARROT AND BEET SALAD WITH LEMON VINAIGRETTE - EPICURIOUS
From epicurious.com
GOLDEN BEET SALAD RECIPE | EPICURIOUS
From epicurious.com
R/FOOD - [HOMEMADE] BEET TARATOR, BAKED EGGPLANT, RICE PILAF AND ...
From reddit.com
BEST GOLDEN BEET & BLUE CHEESE SALAD - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.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