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
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.
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.
BEET AND POTATO SALAD
This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for mayonnaise here.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
- Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
- In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 321 milligrams, Sugar 4 grams, TransFat 0 grams
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.
RUSSIAN BEET AND POTATO SALAD
A Russian potato salad with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
- Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 19.6 g, Fat 7 g, Fiber 2.6 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 384 mg, Sugar 2.9 g
POTATO SALAD WITH CREAMY BLUE CHEESE DRESSING
Thick and creamy are the standards for a great blue cheese dressing. If you're using this for a spinach salad, simply thin with milk or buttermilk. We loved this potato salad, it's very different! This recipe is by Heather Trim from Food and Drink Magazine.
Provided by Leslie
Categories Salad Dressings
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Peel potatoes if you wish, then cut into bite-size chunks. Place in a large saucepan of salted water, set over high heat and bring to the boil. Partially cover and simmer until potatoes are just tender, 8 to 10 minutes.
- Drain well, then set aside in a bowl. While potatoes are still hot, toss with 2 tbsp lemon juice.
- Meanwhile, cook bacon over medium heat until crispy. Set aside on a paper-towel-lined plate, then crumble.
- For dressing, whisk mayonnaise with sour cream, lemon juice and hot pepper sauce in a bowl.
- Stir in ½ cup (125 mL) blue cheese and green onion. Taste and if desired add remaining blue cheese, salt and pepper.
- Stir dressing with cooled potatoes until mixed. Add bacon, red pepper and green onions.
Nutrition Facts : Calories 339.6, Fat 17.2, SaturatedFat 6.7, Cholesterol 29.3, Sodium 453.8, Carbohydrate 39.2, Fiber 4.8, Sugar 5.2, Protein 8.8
POTATO AND BEET SALAD
Every Easter my Mom would make this potato salad. This is not exactly hers but my version. Don't wait for Easter make it for your next picnic! Do use new potatoes if you like them firm but I myself like my potatoes soft so I find myself using russets, and if you don't want a precise cut salad with firm potatoes use russet. I find myself rough cutting the russets potatoes because they do fall apart and add to the creaminess of the dressing. FYI-You can toss the cubed, cooked, still warm, potatoes with the vinegar or beet juice and let set till cool even up to over night. Then add remaining ingredients.
Provided by Rita1652
Categories Onions
Time 45m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Mix all salad dressing ingredients in a large bowl.
- Toss remaining ingredients into the large bowl with dressing, toss to coat.
- Chill for at least 1 hour overnight is best.
- Top with sliced egg and sprinkle paprika.
BLEU CHEESE DRESSING WITH BABY DILL
Make and share this Bleu Cheese Dressing With Baby Dill recipe from Food.com.
Provided by The Spice Guru
Categories Salad Dressings
Time 7m
Yield 2 cups dressing, 8-12 serving(s)
Number Of Ingredients 13
Steps:
- DIVIDE 4 ounces crumbled bleu cheese.
- COMBINE all of the WHIPPED DRESSING INGREDIENTS in a medium to large bowl: 2 ounces crumbled blue cheese, 1 cup mayonnaise, 2/3 cup sour cream, 1/4 cup buttermilk, 1 tablespoon fresh lemon juice, 1 1/2 teaspoons red wine vinegar, 1/2 teaspoon kosher salt, 1/3 teaspoon sugar, 1/3 teaspoon Worcestershire sauce, 1 clove mashed garlic (use a garlic press).
- WHIP dressing ingredients with a hand-held mixer on low to medium speed until creamy.
- ADD the STIRRED DRESSING INGREDIENTS to mixture in bowl: 2 ounces crumbled blue cheese, 3 tablespoons snipped fresh baby dill, 1 teaspoon freshly cracked black peppercorns (or coarse ground black pepper).
- STIR mixture with a spoon until well combined (if a thinner dressing is desired you may add more buttermilk and adjust seasonings).
- POUR dressing into a resealable container or jar.
- SERVE with your favorite vegetables, salads or buffalo wings.
- REFRIGERATE unused portion up to 2 weeks in sealed container.
Nutrition Facts : Calories 218.4, Fat 17.8, SaturatedFat 6.3, Cholesterol 28.6, Sodium 543.2, Carbohydrate 11.3, Fiber 0.3, Sugar 3.3, Protein 4.5
BEET AND POTATO SALAD
Humble potatoes and beets create a robust entree when combined with garlicky wilted greens and blue cheese.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Bring a large saucepan of water to a boil. Add beets, reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool. Peel and quarter beets.
- Meanwhile, put potatoes into another pan, and cover with water by about 1 inch. Add salt, bring to a boil, reduce heat, and simmer until tender, about 10 minutes. Drain, and let cool. Halve lengthwise.
- Coarsely chop beet greens (you will need about 4 cups). Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic, and cook, stirring, until golden, 2 to 3 minutes. Add beet greens, and cook until wilted, about 3 minutes. Transfer greens to paper towels to drain.
- Toss together beets, potatoes, beet greens, blue cheese, pepper, and remaining oil. Serve immediately.
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
More about "beet and potato salad with blue cheese dressing and dill food"
BEET AND POTATO SALAD WITH DILL DRESSING | HOW TO FEED A …
From howtofeedaloon.com
5/5 (1)Total Time 1 hr 15 minsCategory SaladCalories 232 per serving
- Roast the beets in the oven for about 1 hour, or until they are easily pierced with the tip of a knife.
BEET SALAD WITH FETA & DILL - EATINGWELL
From eatingwell.com
ROASTED POTATO SALAD WITH BLUE CHEESE DRESSING
From pauladeen.com
BEET AND POTATO SALAD WITH BLUE CHEESE DRESSING AND DILL
From recipenet.org
BEET AND POTATO SALAD WITH BLUE CHEESE DRESSING AND DILL
From foodnetwork.cel29.sni.foodnetwork.com
BEET AND POTATO SALAD WITH BLUE CHEESE AND DILL, DAMARIS PHILLIPS
From mimbly.com
BEET AND POTATO SALAD WITH BLUE CHEESE DRESSING AND DILL
From punchfork.com
RUSSIAN BEET AND POTATO SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPE FOR BEET AND POTATO SALAD WITH BLUE CHEESE DRESSING AND …
From marliave.com
BEET & BLUE CHEESE SALAD RECIPE - NICOLAUS BALLA - FOOD & WINE
From foodandwine.com
BEET & POTATO SALAD - EATINGWELL
From eatingwell.com
DIET & WEIGHT MANAGEMENT: HEALTHY EATING & NUTRITION - WEBMD
From webmd.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