BEET AND GOAT CHEESE ARUGULA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 42m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Line a baking sheet with foil. Preheat the oven to 450 degrees F.
- Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
- Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
ROASTED BEETS WITH FETA
This colorful and elegant side dish is so easy to make. I love making this with beets and shallots straight from our local farmers' market. Green onions or chives may be substituted for the shallot if you prefer.
Provided by Shandeen Gemanis
Categories Salad Vegetable Salad Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
- Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
- While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
- To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 11.1 g, Cholesterol 14 mg, Fat 10.3 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.3 g, Sodium 243 mg, Sugar 7.1 g
QUINOA, BEET, AND ARUGULA SALAD
Quinoa has a light, fluffy texture when cooked, and can be used as an alternative to white rice or couscous in most dishes. The arugula has a rich peppery taste, and has an exceptionally strong flavor for a leafy green which goes well with the slightly nutty flavor of the quinoa.
Provided by slmcm
Categories Salad Grains Quinoa Salad Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
- Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
- While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
- Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
- Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 25.6 g, Cholesterol 18.7 mg, Fat 26.9 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 7.4 g, Sodium 552.1 mg, Sugar 4.6 g
BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE
This beet salad tastes fancy but is SO EASY to make. This is a show-stopping and flavorful salad that is impressive for entertaining or a wonderful meal in. Make-ahead tip: pre-cook beets up to 3 days in advance, cover and refrigerate them until ready to use.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange lined baking sheet. Bake in preheated oven for 1 hour or until largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins (see Pro Tip Below*) and slice into halves and then wedges.
- Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
- Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
- In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.
Nutrition Facts : Calories 308 kcal, Carbohydrate 20 g, Protein 5 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 409 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
ORANGE BEET SALAD WITH ARUGULA AND FETA
Simple cold beet salad recipe with feta, arugula, and oranges, tossed in my bright, lemony ladolemono Greek dressing! It's a restaurant-fancy salad that you can make at home any night of the week. Use golden beets instead of red beets, if you like. And serve it with your favorite protein as a beautiful side dish. Orange beet salad pairs great with swordfish, grilled harissa chicken, chicken kabobs, and even shrimp kabobs.
Provided by Suzy Karadsheh
Categories Salad
Time 20m
Number Of Ingredients 8
Steps:
- Make the salad dressing according to this recipe.
- In a mixing bowl, add the arugula and shallots. Drizzle about 2 to 3 tablespoons of the dressing and toss to combine.
- Transfer the arugula mixture to a serving platter. Arrange slices of orange, apples, and beets on top. Add another drizzle of the dressing all over.
- Sprinkle the feta cheese and chopped walnuts on top. Enjoy!
Nutrition Facts : Calories 288.7 kcal, Carbohydrate 16.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Cholesterol 0.4 mg, Sodium 348.9 mg, Fiber 4.2 g, ServingSize 1 serving
SIMPLE BEET, ARUGULA AND FETA SALAD WITH HILARY'S BALSAMIC THYME DRESSING
This simple salad features a few marvelously complementary flavors: earthy beets, bitter arugula, salty feta, savory pepitas and sweet and tangy balsamic dressing. Recipe yields two salads (sized as shown) and is easy halved or doubled.
Provided by Cookie and Kate
Categories Salad
Time 15m
Number Of Ingredients 5
Steps:
- First, toast the pepitas in a skillet over medium heat until fragrant and making little popping noises, about 5 minutes. Transfer to a bowl to cool.
- Peel the rough skin from the beets with a vegetable peeler. If you have a mandoline, use it to slice the beets into thin matchsticks (watch your fingers!). If you don't have a mandoline, hold onto the rough end of the beet and slice the beet into super thin rounds, starting at the tip and working your way to the rough top. Discard the rough top. Working in batches, stack the rounds on top of each other and slice them into long, thin matchsticks.
- In a medium-sized serving bowl, combine the beets, arugula, crumbled feta and pepitas. Drizzle in just enough dressing to lightly coat the salad once tossed. Toss and serve.
Nutrition Facts : Calories 215 calories, Sugar 8.5 g, Sodium 389.3 mg, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Carbohydrate 13.1 g, Fiber 3.2 g, Protein 5 g, Cholesterol 16.7 mg
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