RIAD'S BEET AND MACHE SALAD
This recipe comes to us courtesy of chef Riad Nasr, of Balthazar restaurant in New York City.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Place a sprig of thyme on top of each beet, season with salt and pepper to taste, and drizzle each beet with 1/4 teaspoon olive oil. Wrap each individually in aluminum foil. Coat bottom of a small cast-iron skillet evenly with 1 cup salt. Place skillet in oven, and roast beets until tender enough to be pierced with a sharp knife, 45 minutes to 1 hour. Allow to cool, and peel skin off beets by rubbing with a paper towel.
- Quarter leeks lengthwise, without cutting through the root end. Tie leeks together in a bunch with kitchen string.
- Prepare an ice-water bath. Bring medium pot of salted water to a boil. Blanch haricots verts until tender, 5 to 10 minutes. Remove haricots verts from pot with a strainer or slotted spoon, refresh in ice bath, and drain. Blanch leeks in same pot until tender, 10 to 15 minutes. Drain, and cool to room temperature. Cut leeks through the root end, to make eight quarters; set aside.
- Heat remaining 1/2 teaspoon olive oil in a small skillet over medium heat. Add walnuts; toast until fragrant. Season with salt.
- On individual plates, thinly slice 1 beet per plate with a mandoline. Season beets with salt and pepper. Arrange haricots verts and leeks on top of beets, then add mache. Drizzle vinaigrette over each salad. Place two slices of goat cheese on each salad plate, and sprinkle with toasted walnuts. Serve.
BALSAMIC ROASTED BEET SALAD
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
- Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
- Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
BEET AND MACHE SALAD WITH AGED GOAT CHEESE
Jewel-toned beetsare marinated in a sherry-orange vinaigrette to tempertheir sweetness. With mache,a delicate field green, andcrackers with goat cheese,the salad makes a lively first course.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Cover beets with cold water by 2 inches in a large saucepan. Bring to a boil; reduce heat to medium. Simmer until tender, about 30 minutes. Let cool; peel, and halve (quarter if large). Toss with vinaigrette. Let stand 30 minutes.
- Toss together chervil and mache. Top with beets and 2 tablespoons vinaigrette from bowl. Season with salt and pepper. Serve with goat cheese and crackers.
MY FAVORITE BEET SALAD
Fresh roasted beets over a bed of baby spinach with tomatoes, avocados, onions and feta cheese drizzled with a balsamic dressing. You can cut this recipe in half for 4 servings, though it so good the next day too that I always make plenty.
Provided by monkeydoo3
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the beets into a large bowl, and drizzle with 1/4 cup olive oil, salt, and black pepper. Lay out 2 large squares of aluminum foil on a work surface, and place 3 beets onto the center of each sheet. Fold the aluminum foil into 2 envelopes, sealing the beets into the packets; place the packets into a baking dish.
- Bake in the preheated oven until tender, 1 to 1 1/2 hours. Check for tenderness after 1 hour by piercing a beet with a fork. Open the foil, and allow the beets to cool until they can be handled; peel, and slice.
- Lay out the spinach leaves on an attractive oblong-shaped serving platter. Sprinkle pieces of tomato and avocado over the spinach leaves, and top with chopped red onion. Lay the sliced warm beets over the salad, and top with crumbled feta cheese.
- Whisk together balsamic vinegar, 1/2 cup of olive oil, and Dijon mustard until smooth; pour over the salad to serve.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 28.2 g, Cholesterol 12.6 mg, Fat 31.9 g, Fiber 9.7 g, Protein 7.2 g, SaturatedFat 6.2 g, Sodium 400.3 mg, Sugar 16.9 g
MâCHE AND RADICCHIO SALAD WITH BEETS AND WALNUT VINAIGRETTE
Of all the greens I worked with this week, mâche has the sweetest, mildest flavor. It goes nicely with the bitter radicchio, sweet beets and the nutty vinaigrette. Mâche is so delicate that it takes very little dressing.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, appetizer
Time 10m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Mix together the dressing ingredients.
- Place the sliced beets in a medium bowl and toss with 2 tablespoons of the dressing.Place the sliced beets in a medium bowl and toss with 2 tablespoons of the dressing.
- In a large salad bowl combine the mâche, radicchio, walnuts and tarragon, if using. Toss with the remaining dressing. Add the beets and Parmesan and toss again, or arrange the beets and Parmesan on top of the greens, and serve.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 196 milligrams, Sugar 2 grams, TransFat 0 grams
BEET AND MâCHE SALAD WITH AGED GOAT CHEESE
Steps:
- Cover the beets with cold water by 2 inches in a large saucepan. Bring to a boil; reduce heat to medium. Simmer until tender, about 30 minutes. Let cool; peel, and halve (quarter if large). Toss with the vinaigrette. Let stand 30 minutes.
- Toss together the chervil and mâche. Top with the beets and 2 tablespoons vinaigrette from the the bowl. Season with salt and pepper. Serve with goat cheese and crackers.
- Orange Vinaigrette
- Stir together the orange zest, orange juice, vinegar, and salt in a small bowl. Pour in the olive oil in a slow, steady stream, whisking until emulsified. Season with freshly ground pepper.
FRESH BEET SALAD
Very different from a regular salad. This is a salad my whole family enjoys, including my 8- and 9-year old. Peas are readily available all year round; when it's in season, I have also used asparagus, zucchini, green or wax beans. It's also nice to put some fresh cracked pepper over it when it is done. I have tried this recipe with canned beets. It does not come out nearly as well, the beets are way to soft.
Provided by BETHS387
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Place the beets into a saucepan with enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 30 minutes.
- Meanwhile, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; transfer the bacon to a paper towel-lined plate to drain, reserving the bacon drippings in the skillet. Roughly chop the bacon and set aside.
- Add the drained beets and red Swiss chard to the reserved bacon drippings; cover the skillet, place over medium heat, and cook until the chard is tender, 3 to 5 minutes. Stir the chopped bacon and frozen peas into the beet mixture; continue cooking until the peas are cooked through, about 5 minutes. Sprinkle the feta cheese over the mixture; stir. Serve hot.
Nutrition Facts : Calories 194.5 calories, Carbohydrate 9.7 g, Cholesterol 31.6 mg, Fat 14.1 g, Fiber 2.8 g, Protein 7.9 g, SaturatedFat 6.1 g, Sodium 533.3 mg, Sugar 5.3 g
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