Beet Salad In Grand Marnier Food

ROASTED BEET SALAD WITH WALNUTS, GOAT CHEESE & HONEY-DIJON VINAIGRETTE

Steps:

• In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all the ingredients to a jar, cover with the lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.
• Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Arrange the greens on a large platter or divide onto plates, then top with beets, walnuts and goat cheese. Serve immediately.
• Note: If you'd like to roast your own beets, you'll need 1 bunch of medium beets (about 3). Preheat oven to 425°F and set an oven rack to the middle position. Wipe or scrub the beets clean, then trim stems down to one-inch (leave "tails" on). Place the beets on a large piece of aluminum foil, drizzle with 1 tablespoon olive oil, then wrap foil around the beets to form a neat packet. Roast directly on a rack in the middle of the oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap the beets and let sit until cool enough to handle. Use your hands or a paring knife to peel the skin, then cut into wedges.
• Make-Ahead Instructions: The vinaigrette can be made up to 4 days ahead and stored in the refrigerator. Before serving, let sit out at room temperature for about 30 minutes, and then shake to re-emulsify.

BEET SALAD IN GRAND MARNIER

Steps:

• Scrub beets well but be careful to not damage the skin. Trim off the long root of the beet and leave about a 1/2 inch stem on the tops.
• In a large heavy saucepan filled with water add the cleaned beets and bring to a boil cooking beets until tender. This could take 30 to 60 minutes depending on the size of your beets.
• Drain beets and add cool running water to reduce the temperature to the point where they can be handled. Peel and trim the beets then dice into bite sized cubes approximately 1/2 to 3/4 inches.
• In a large bowl add remaining ingredients and mix well. Pour over warm beets and toss together to combine. Refrigerate for at least one hour before serving.

BALSAMIC ROASTED BEET SALAD

Steps:

• Preheat the oven to 400 degrees.
• Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
• Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
• Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

GRAND MARNIER BEETS

Steps:

• Stir together cornstarch and sugar in saucepan.
• Blend in orange juice, vinegar and orange peel.
• Heat to boiling, stirring constantly, until thickened and clear.
• Stir in Grand Marnier.
• Stir in beets.
• Cook until heated through.
• Season to taste with salt.
• Garnish with thin strips of orange peel, if desired.

MOROCCAN RED BEET SALAD

Steps:

• Trim the the long root tip off the beets, leaving about 1/2 inch of stem on the tops. Scrub the beets rather well taking care not to damage the skin.
• Place the cleaned beets into a large heavy saucepan filled with water and bring to a boil. Cook until the beets are cooked tender. This can vary from 30 to 60 minutes depending on the size of your beets.
• When the beets are cooked, pour out the boiling water and run the beets under cool running water. Reduce the temperature of the beets to a point where they can be handled. The skins should be fairly loose.
• Peel and trim the beets. Dice into bite sized cubes about 1/2 - 3/4 inches.
• Mix together all remaining ingredients and pour over the slightly warm beets. Toss and place in the fridge for a minimum of 1 hour.