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.
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
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
BLUE CHEESE, BEET & BACON SALAD
Make and share this Blue Cheese, Beet & Bacon Salad recipe from Food.com.
Provided by Chabear01
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Layer lettuce (or spinach), beets, cheese, onion, and bacon on serving platter.
- Drizzle with dressing and toss with croutons.
Nutrition Facts : Calories 185.2, Fat 14.1, SaturatedFat 3.5, Cholesterol 12.9, Sodium 543.7, Carbohydrate 10, Fiber 2.4, Sugar 6.4, Protein 6.6
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.
SLOW ROASTED BEET SALAD WITH BLUE CHEESE
Provided by Michael Symon : Food Network
Time 2h20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Brush beets with 1-ounce of olive oil and sprinkle with half of salt. Place in a preheated 275 degree oven and bake for 2 hours or until beets are tender. Remove skin from beets and slice into 1/4-inch thick discs and set aside. Layer beets on plate alternating colors. Top with watercress and crumbled blue cheese. Drizzle with remaining olive oil, zest and orange juice. Sprinkle with remaining sea salt and serve.
BEET/BLUE CHEESE SALAD
I made this recipe up after having several salads like this in San Francisco. This is a real simple, healthy, colorful salad.
Provided by superflouis
Categories Beginner Cook
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Open cans of beets and place them in a bowl.
- Add oil, vinegar, salt, pepper to taste.
- Add cumpled blue cheese on top.
- Refridgerate for 1 hour before serving.
Nutrition Facts : Calories 275.6, Fat 16.6, SaturatedFat 10.6, Cholesterol 42.5, Sodium 923, Carbohydrate 18.4, Fiber 3.4, Sugar 13.9, Protein 15
CHICKEN, BEET & BLUE CHEESE SALAD
There are plain-Jane chicken salads, and then there's this chicken salad-with sliced beets, crumbled blue cheese and toasted pecans. Yum!
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 4 servings, about 2-1/2 cups each
Number Of Ingredients 8
Steps:
- Toss lettuce and spinach with chicken, beets and onions in large bowl.
- Sprinkle with cheese and nuts.
- Add dressing just before serving; mix lightly.
Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 32 g
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- Preheat the oven to 350°. In a small baking dish, brush the beets with oil and season with salt and pepper. Cover the baking dish tightly with foil and roast the beets for about 1 hour and 15 minutes, until tender when pierced with a knife. Let cool, then peel the beets and cut them into 1-inch wedges.
- In a large bowl, whisk the 1/4 cup of grapeseed oil with the lemon juice, vinegar, sugar and garlic; season with salt and pepper. Add the beets, toss to coat and let them stand at room temperature for 30 minutes.
- Add the scallions, dill and parsley to the beets and toss well. Transfer the beets to plates, top with the crumbled blue cheese and serve.
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