Beet Avocado And Arugula Salad With Sunflower Seeds Food
BEET, AVOCADO, AND ARUGULA SALAD WITH SUNFLOWER SEEDS
Refuel at lunchtime with a fiber-filled meal that will keep you satisfied through the afternoon.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes three 2-cup servings
Number Of Ingredients 10
Steps:
- In a large bowl, toss beets, celery, cucumber, and scallions.
- To serve, toss 2 cups slaw with arugula, oil, and lemon juice. Season with salt and pepper. Top with avocado and seeds.
Nutrition Facts : Calories 612 g, Fat 56 g, Fiber 12 g, Protein 8 g, SaturatedFat 7 g
AVOCADO, BEET, AND ORANGE SALAD
This hearty fall salad is full of flavor and studded with crispy homemade croutons.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Wrap beets tightly in foil and roast until tender, about 1 hour. Once cool, remove skin and slice.
- Meanwhile, toss bread pieces with 2 tablespoons oil, season with salt and pepper, and toast until golden, about 6 minutes.
- Whisk vinegar, orange juice, and remaining 2 tablespoons oil. Season with salt and pepper. Drizzle over beets, avocados, oranges, spinach, and croutons. Season with salt and pepper. Top with sunflower seeds.
Nutrition Facts : Calories 236 g, Fat 19 g, Fiber 4 g, Protein 3 g, Sodium 174 g
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
AVOCADO, BEET AND ARUGULA SALAD WITH CHEVRE TARTINE
'Tartine' is the French word for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beets, avocadoes and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp.
Provided by Kat
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat broiler for high heat. Line a baking sheet with foil.
- Mix the goat cheese with the basil in a bowl. Spread cheese mixture evenly on four slices of bread. Place on prepared baking sheet.
- Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes. Remove and set aside.
- To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste. Slowly pour in olive oil while continually whisking until dressing is smooth.
- Place diced beets and mixed greens into a large bowl. Drizzle vinaigrette over top; toss to coat. Divide salad onto four chilled plates. Top with avocado and hazelnuts. Serve with goat-cheese tartines.
Nutrition Facts : Calories 550.4 calories, Carbohydrate 31.3 g, Cholesterol 22.4 mg, Fat 44.1 g, Fiber 11.1 g, Protein 13.6 g, SaturatedFat 10.5 g, Sodium 572.7 mg, Sugar 9.7 g
AVOCADO, BEET AND ARUGULA SALAD WITH CHEVRE TARTINE
'Tartine' is the French word for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beets, avocadoes and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp."
Provided by Lavender Lynn
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler for high heat. Line a baking sheet with foil.
- Mix the goat cheese with the basil in a bowl.
- Spread cheese mixture evenly on four slices of bread.
- Place on prepared baking sheet.
- Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes.
- Remove and set aside.
- To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste.
- Slowly pour in olive oil while continually whisking until dressing is smooth.
- Place diced beets and mixed greens into a large bowl.
- Drizzle vinaigrette over top; toss to coat.
- Divide salad onto four chilled plates.
- Top with avocado and hazelnuts.
- Serve with goat-cheese tartines.
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ROASTED BEET AND ARUGULA SALAD | COOK FOR YOUR LIFE
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- Top and tail the beets and cut them in half lengthwise. If the beets are large, you may want to quarter them. When you’re done they should all be about the same size. Toss the pieces in the 2 teaspoons olive oil and wrap them in foil. Put them on a cookie sheet. Bake them until they are tender, about 40 minutes depending on their size.
- While the beets are baking, dry roast the sunflower seeds in a heavy frying pan until they are a golden brown. As soon as they are ready, tip them into a bowl to stop the cooking and set aside. Do not let them burn.
- For the salad dressing, whisk the olive oil, water, balsamic vinegar, and a generous pinch of sea salt together in a bowl. Check for taste. If it is too sharp, add a little more water or olive oil. Set aside until you are ready to assemble the salad.
BEET, AVOCADO AND ARUGULA SALAD RECIPE - NANCY OAKES ...
Preheat the oven to 375°. In a small baking dish, rub the beets all over with the 1 tablespoon of olive oil and season with salt. Cover with foil and …
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- Preheat the oven to 375°. In a small baking dish, rub the beets all over with the 1 tablespoon of olive oil and season with salt. Cover with foil and bake for about 1 hour, until the beets are tender. Uncover the dish and let the beets cool slightly. Peel the beets and cut them into 1-inch wedges.
- Meanwhile, spread the pine nuts in a pie plate and bake for about 7 minutes, until golden. Let cool completely.
- Using a sharp knife, carefully peel the lemon, removing all of the bitter white pith. Cut in between the membranes to release the sections; cut the sections into small pieces. In a small bowl, whisk the lemon zest and juice with the remaining 1/4 cup of olive oil and season with salt and pepper. Stir in the lemon pieces.
- In a large bowl, toss the avocados and arugula with half of the dressing and season lightly with salt and pepper. Transfer to plates. In the same bowl, toss the beets with the remaining dressing. Spoon the beets over the salad, top with the toasted pine nuts and shaved cheese and serve.
BEET, AVOCADO, AND ARUGULA SALAD WITH SUNFLOWER SEEDS RECIPE
Beet, Avocado, and Arugula Salad with Sunflower Seeds. Apr 2, 2014 Prepare the beet slaw on the first day and refrigerate leftovers. Add …
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BEET AND ARUGULA SALAD WITH QUINOA, AVOCADO, AND …
Toss beets with arugula, quinoa, olive oil, and lemon. Top with avocado, goat cheese, and sunflower seeds.
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Preheat the oven to 350°. In a small baking dish, rub the beets with olive oil. Add the water and season with salt and white pepper. Cover tightly with foil and roast for 2 to 2 1/2 …
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- Preheat the oven to 350°. In a small baking dish, rub the beets with olive oil. Add the water and season with salt and white pepper. Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife. Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl.
- Meanwhile, in a blender, combine the chopped onion with the red wine vinegar, lemon juice, mustard and honey. Season with salt and white pepper and blend until smooth. With the machine on, add the grapeseed oil and the 2 tablespoons of olive oil in a steady stream.
- Add the avocado to the roasted beets. Pour the onion dressing on top and toss gently to combine. Season the salad with salt and pepper and serve.
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- Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper for easy clean up.
- Wrap each beet loosely in aluminum foil with a small drizzle of olive oil. If using small beets, you can group several together, otherwise, wrap each individually. Place on the sheet pan and roast 45-55 minutes or until knife tender.
- Cool beets enough to handle. Use your hands or small paring knife to peel the skin, then thinly slice into circles or half circles.
- Assemble the salad by adding the greens into a large serving bowl. Layer the roasted beets, avocado, and orange slices over the greens. Top with goat cheese and pumpkin seeds. Lightly spoon some of the dressing over the salad and serve with remaining dressing on the side.
BEET AND ARUGULA SALAD WITH SUNFLOWER SEED VINAIGRETTE I
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- To cook the quinoa, combine it in a small saucepan with 3/4 cup water. Cover the pot, bring to a boil, reduce heat to low, and simmer until the water is evaporated—about 15 minutes. Stir occasionally to make sure it's not sticking to the bottom of the pot. When the quinoa is ready, fluff it with a fork and set it aside to cool.
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- If you're taking the salad to a party or potluck, you'll want to prepare it in a large bowl. If you're serving it to a small group, it looks beautiful if you arrange it in individual bowls. Either way, you'll start by spreading the cooled quinoa on the bottom of the bowl and topping it with the arugula.
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- Preheat the oven to 375°F (190°C). Trim the tops and bottoms of the beets. Rinse and drain the greens. Wash and scrub the beets if there is any mud. If the beets differ in size, cut them up so that they are about the same size.
- Arrange the beets in a baking dish in a single layer. Season with salt and pour 1/4 cup water into the dish. Cover tightly with foil and roast until tender when pierced with a fork. It should take about 30-60 minutes.
- Meanwhile, heat some olive oil in a skillet and add the greens. Toss until they are wilted, for about 5 minutes. When cool, roughly chop.
- When the roasted beets are cool enough, peel them. Cut into pieces and put in a bowl together with the chopped greens. Sprinkle with the vinegar, 1/2 teaspoon salt, and black pepper to taste. Add some olive oil and toss well.
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