Beet Apple And Goat Cheese Salad With Orange Shallot Dressing Food

BEET, APPLE AND GOAT CHEESE SALAD

Steps:

• Whisk 1/2 minced shallot, 1 teaspoon honey, 1 teaspoon whole-grain mustard and 2 tablespoons sherry vinegar in a bowl. Slowly whisk in 3 tablespoons olive oil until emulsified; season with salt and pepper. Toss half of the dressing with 4 cups mesclun greens; divide between 2 plates. Top with sliced roasted beets, sliced Granny Smith apple, crumbled goat cheese and chopped toasted pecans. Drizzle with the remaining dressing.

ROASTED BEET SALAD WITH ORANGES AND CREAMY GOAT CHEESE DRESSING

Steps:

• Preheat the oven to 400 degrees F. Trim the beets and place on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil and bake until tender, about 45 minutes. When cool enough to handle, peel the beets, slice in half lengthwise, and then slice into 1/4-inch-thick half-moons. For the dressing, heat 3/4 cup of the orange juice and the sugar in a small saucepan over medium-high heat. Simmer until the mixture is reduced to about 3 tablespoons, about 30 minutes. Cool completely. Whisk the orange juice reduction with the olive oil, the remaining 2 tablespoons orange juice, the goat cheese, champagne vinegar, heavy cream and 1 tablespoon water in a medium bowl. Sprinkle with salt and pepper. Cut off both ends of the oranges. Carefully cut off the skin and pith, and then slice the oranges in half and then into 1/4-inch half-moons. Mix together the arugula and onions in a large salad bowl. Divide the salad among 4 plates. Arrange the oranges and beets over each salad and drizzle with the dressing. Cook's Note: If using both golden beets and red beets, wrap them separately so the red beets don't dye the golden beets while they cook. Per serving: Calories 279; Total Fat 15 grams; Saturated Fat 6 grams; Protein 10 grams; Total Carbohydrate 30 grams; Sugar: 21 grams; Fiber 6 grams; Cholesterol 18 milligrams; Sodium 331 milligrams

ROASTED BEET SALAD WITH ORANGES AND CREAMY GOAT CHEESE DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Trim the beets and place on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil and bake until tender, about 45 minutes. When cool enough to handle, peel the beets, slice in half lengthwise, and then slice into 1/4-inch-thick half-moons.
• For the dressing, heat 3/4 cup of the orange juice and the sugar in a small saucepan over medium-high heat. Simmer until the mixture is reduced to about 3 tablespoons, about 30 minutes. Cool completely.
• Whisk the orange juice reduction with the olive oil, the remaining 2 tablespoons orange juice, the goat cheese, champagne vinegar, heavy cream and 1 tablespoon water in a medium bowl. Sprinkle with salt and pepper.
• Cut off both ends of the oranges. Carefully cut off the skin and pith, and then slice the oranges in half and then into 1/4-inch half-moons.
• Mix together the arugula and onions in a large salad bowl. Divide the salad among 4 plates. Arrange the oranges and beets over each salad and drizzle with the dressing.
• Cook's Note:.
• If using both golden beets and red beets, wrap them separately so the red beets don't dye the golden beets while they cook.

ARUGULA (ROCKET), BEET, AND GOAT-CHEESE SALAD

Steps:

• In a small bowl, whisk together shallot, vinegar, orange juice, and oil; season with salt and pepper. Place beets in a small bowl. Pour 1/3 of the dressing over beets; toss to coat.
• Place walnuts in a shallow dish. With your hands, form goat cheese into 12 equal balls. Roll balls in walnuts, turning to coat completely, then flatten into disks.
• Place arugula and romain lettuce in a large bowl. Drizzle greens with remaining dressing, and toss to combine. Divide among plates, and top each serving with some of the sliced beets and 3 goat-cheese disks.

BEET, APPLE AND GOAT CHEESE SALAD WITH ORANGE SHALLOT DRESSING

Steps:

• Preheat the oven to 400 degrees. Roast the beets by placing them on a sheet of aluminum foil. Season with salt and pepper and drizzle with olive oil. Wrap the foil around the beets and place onto a baking sheet. Bake for 60 minutes or until the beets are tender. Cool.
• Peel the beets and slice into thin strips.
• Cut the apples into thin slices.
• Place the lettuce into a large salad bowl. Toss in the beets and apples.
• Whisk together the shallots, orange juice, red wine vinegar and sugar in a small bowl. Slowly whisk in the olive oil. Season with salt and pepper to taste.
• Drizzle the salad dressing over the salad and toss until the leaves are just moistened. Top with crumbled goat cheese and serve.