Beet Orange And Apple Salad Food

APPLE-ORANGE SALAD

Steps:

• Cut the ends off the navel and blood oranges, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl. Discard any seeds. Squeeze the juice from the membranes into a small bowl (you should have about 1 cup of juice).
• Bring the reserved orange juice, honey and ginger to a simmer in a small saucepan over medium heat. Cook until syrupy, 8 to 10 minutes. Let cool completely; discard the ginger. Toss the syrup with the oranges and apples.

BEET, ORANGE AND APPLE SALAD

Steps:

• Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.
• Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
• Trim and peel off skins; cut into 8 wedges.
• Peel and section orange. In a bowl, combine orange sections, beets and apples.
• Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.
• Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.

BEET-ORANGE SALAD

Steps:

• Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.

BEET AND APPLE SALAD

Steps:

• Toss the apple, celery and shallots in a bowl with the lemon juice.
• Peel the beet, then slice into matchsticks and add to the bowl. Toss in the sugar, walnuts and olive oil. Season with the salt and pepper. Let stand 10 minutes if time allows, then serve on a bed of the sliced endive.

ORANGE AND BEET SALAD

Steps:

• Preheat oven to 400°. Scrub beets and trim tops to 1 in. Place beets on a double thickness of heavy-duty foil (about 24x12-in.); drizzle with oil. Fold foil around beets, sealing tightly. Place on a baking sheet. Roast 55-65 minutes or until tender. Open foil carefully to allow steam to escape., When cool enough to handle, peel and slice beets. Divide salad greens, beets and oranges among six salad plates. Sprinkle with cheese. In a small bowl, whisk dressing ingredients; serve with salads.

BEET AND APPLE SALAD

Steps:

• Cook whole beets covered, in simmering water for 4050 minutes until tender. Drain, and cool slightly, remove skin and cut into thin strips.
• For dressing: combine oil, vinegar, zest, orange juice, green onion, mint and honey in screwtop jar, shake to combine. Toss half of dressing with beets, chill for 2 to 24 hours.
• To serve, combine torn Romaine and diced apple in a serving bowl, toss with the rest of the dressing, and top with beets. Garnish with mint.
• ROASTED BABY BEETS AND Sauteed BEET GREENS
• Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 degrees for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.

BEET, ORANGE AND APPLE SALAD

Steps:

• Wash and dry beets. Place beets in a sauce pan with enough water to cover. Bring to a boil, cover, reduce heat, and simmer for 20 minutes or until tender. Allow to cool and peel off skins; cut into 8 wedges.
• Peel and section orange. In a bowl combine orange sections, beets and apples.
• In another bowl, whisk together olive oil, vinegar, sugar and garlic. Pour over beet mixture and toss well. Arrange 1/2 cup mixed greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.

BEET AND APPLE SALAD

Steps:

• Cook whole beets covered, in simmering water for 40-50 minutes until tender. Drain, and cool slightly, remove skin and cut into thin strips.
• For dressing: combine oil, vinegar, zest, orange juice, green onion, mint and honey in screwtop jar, shake to combine. Toss half of dressing with beets, chill for 2 to 24 hours.
• To serve, combine torn romaine and diced apple in a serving bowl, toss with the rest of the dressing, and top with beets. Garnish with mint.

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.

BEET, ORANGE AND WALNUT SALAD

Steps:

• Preheat the oven to 375 degrees.
• Wrap each beet in a piece of foil, sealing tight. Place all the beet packages on a foil-lined baking dish.
• Bake for 1 - 1 1/4 hours.
• Leave the beet packages on the baking dish, but carefully pull open a corner of the foil package to let the steam escape. Let the beet packages sit in this manner for 5-10 minutes.
• Carefully open the foil package more fully.
• Let the beet packages sit in this manner for an additional 5-10 minutes or until the beets can be handled comfortably.
• Slide your fingers over the surface of the beets and the skin of the beets will peel off easily.
• Cut the beets into wedges.
• Peel 2 of the oranges well, taking care to remove all the white pith, Carefully separate the peeled oranges into separate segments.
• Set aside. Squeeze the juice from the remaining orange. Set aside. In a bowl, combine 1 tablespoon of the walnut oil, sugar, salt and pepper.
• Add the walnuts and toss well to coat. Place the walnuts in a single layer on a baking dish and bake 5-7 minutes until the nuts are very hot to the touch and smell "nutty." Allow nuts to cool and chop coarsely.
• In a bowl, combine the orange juice, the olive oil, the remaining tablespoon walnut oil, red wine vinegar, and additional salt and pepper to taste. Toss the lettuce with three-quarters of the vinaigrette and spread on a platter.
• Toss the beets with the remaining vinaigrette. Top the nest of greens with a layer of beets.
• Arrange the orange wedges decoratively around the mound of beets and sprinkle the seasoned nuts over everything.
• Serve immediately.
• Note: Other nuts and their counterpart in nut oil may be used instead of walnuts.

BEET SALAD WITH APPLES AND ORANGES

Steps:

• Roast unpeeled beets in a covered casserole at 400F for one hour.
• Let beets cool, remove skins and chop.
• In a medium bowl combine chopped beets, apple, orange and feta cheese.
• Whisk remaining ingredients together in a small bowl and add to salad.