Beet Orange And Walnut Salad Food

BEET, ORANGE AND ARUGULA SALAD

Steps:

• In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
• Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.

BEET, ORANGE AND WALNUT SALAD

Steps:

• Shake all ingredients in a covered jar; refrigerate.
• Heat oven to 375°F. You'll need a rimmed baking sheet lined with nonstick foil. Add beets; cover pan with foil.
• Roast 1 1/4 hr or until beets are tender. When cool enough to handle, rub off skins with your fingers and slice. Toss in large bowl with 1/4 cup of the dressing and the salt and pepper.
• While beets roast, cut peel and pith from oranges; slice.
• Arrange lettuce leaves, beet and orange slices on a large serving platter or individual salad plates. Drizzle with remaining dressing; sprinkle with walnuts and chives.

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.

WARM BEET-ORANGE SALAD

Steps:

• Place 1 pound beets on a large piece of foil. Drizzle with 1 tablespoon olive oil and 3 tablespoons water; close into a packet. Roast at 400 degrees F until tender, 50 minutes. Peel the beets and cut into wedges. Whisk 1/3 cup orange juice, 2 tablespoons olive oil, and salt to taste in a bowl. Add 2 segmented oranges, the beets and 1/4 cup chopped toasted walnuts and toss.

BEET AND ORANGE SALAD

Steps:

• Combine all ingredients except dressing in large bowl.
• Add dressing just before serving; toss to coat.

BEET SALAD WITH ORANGE-WALNUT DRESSING

Steps:

• Place beets in a 13-in. x 9-in. baking dish; add 1 in. of water. Cover and bake at 400° for 40-45 minutes or until tender. Cool; peel and julienne., In a serving bowl, combine the lettuce, oranges, endive and watercress. Add beets and walnuts. , In a small bowl, whisk the oil, orange juice, vinegar, onion, lemon juice, mustard, salt and pepper. Drizzle over salad; toss gently to coat.

BEET SALAD WITH GRAPEFRUIT, BLUE CHEESE & WALNUTS

Steps:

• Preheat oven to 400°.
• Wrap beets in foil, and place on a baking tray, along with sliced shallots.
• Roast until beets are fork-tender, about 30 minutes. Remove from oven, open foil, and allow to cool.
• When beets have cooled, rub the skins off with paper towel. Cut them into cubes.
• In a bowl, combine beets, grapefruit and orange segments.
• Whisk together olive oil, cider vinegar, and salt. Pour over salad and toss to coat.
• Add walnuts and blue cheese and gently combine.
• Refrigerate for about an hour.
• Top with green onions for serving.

BEET AND ORANGE SALAD WITH WALNUTS

Steps:

• Preheat oven to 400°. Trim ends of beets. Divide beets between two 10-inch pieces of heavy foil. Drizzle each with 1 tablespoon water. Fold foil over beets; fold ends to seal. Place packets on a large baking sheet. Roast until beets are tender and easily pierced with a knife, 50 to 60 minutes. Carefully open packets to avoid the steam that escapes. When cool enough to handle, peel beets by rubbing them with a paper towel. Chop into cubes.
• Meanwhile, toast walnuts in a dry skillet over medium until fragrant, about 5 minutes. Let cool.
• Cut tops and bottoms off oranges. Cutting from top to bottom, use a small knife to cut off peel and pith from the sides. Working over a bowl to catch juice, cut between orange segments and membranes to release segments into the bowl. Squeeze the membranes over the bowl to extract any remaining juice.
• For dressing, carefully pour juice from the bowl with orange segments into a separate bowl. (You should have about 3 tablespoons juice.) Whisk in vinegar, honey, salt and pepper. While whisking, slowly pour in olive oil and continue whisking until emulsified.
• Just before serving, gently combine beets, oranges, walnuts and parsley in a shallow bowl or platter. Add dressing and toss to combine. If desired, crumble goat cheese over salad.

BEET, MANDARIN ORANGE AND SPINACH SALAD

Steps:

• CANNED BEET RECIPE:.
• Place spinach in a salad bowl.
• Add remaining ingredients; toss and serve.
• 5 minutes prep time; no cooking time.
• FRESH BEET RECIPE:.
• Preheat oven to 450°F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
• 5 minutes prep time; 1 hour cooking time; 1 hour cooling time.

BEET SALAD WITH WALNUTS AND GOAT CHEESE

Steps:

• Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
• Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
• Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
• Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.
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