Beet Salad Topped With Feta Glazed Pecans And Balsamic Glaze Food

BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE

Steps:

• Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange lined baking sheet. Bake in preheated oven for 1 hour or until largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins (see Pro Tip Below*) and slice into halves and then wedges.
• Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
• Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
• In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.

ROASTED BEET SALAD WITH PECANS AND FETA CHEESE

Steps:

• Preheat oven to 300 degrees. Whisk egg white in a small bowl until foamy. Add pecans, sugar, and cinnamon and mix well. Spread out in a single layer on baking sheet. Cook at 300 degrees for about an hour, stirring every 15 minutes. If the pecans start browning too much remove from oven sooner. Allow to cool.
• Increase heat in oven to 400 degrees. Cut stems and leaves from beets. Scrub beetroot well, Cover cutting board with parchment paper then slice off root and stem ends of each beet. Drizzle beets with olive oil, and sprinkle with salt and pepper. Wrap each beet individually in aluminum foil. Place on baking sheet and roast in 400 degree oven for one hour.
• Remove beets from oven and allow to cool for about 30 minutes or until comfortable to the touch. Peel skin off cooked beets, then thinly slice or cube (keeping parchment paper on cutting board to prevent staining).
• In a small bowl, mix olive oil, vinegar, lemon juice, dijon mustard, garlic powder and salt together well.
• Pour half of the vinaigrette into the salad greens, mixing gently with your hands to lightly coat. Plate greens onto four salad plates.
• Mix remaining vinaigrette into roasted beets. Layer beets on top of greens.
• Sprinkle pecans and feta cheese over prepared salads. Top with crispy onions if desired.

BEET SALAD WITH GOAT CHEESE

Steps:

• Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
• While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
• In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
• Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

WINTER BEET AND POMEGRANATE SALAD WITH MAPLE CANDIED PECANS + BALSAMIC CITRUS DRESSING.

Steps:

• Preheat the oven 400 degrees F.
• Toss the beets together with the olive oil and a good pinch of both salt + pepper. Spread the beets out in an even layer on two baking sheets. Roast for 30-35 minutes or until lightly charred and tender. Allow to cool before adding to the salad.
• Meanwhile, line another baking sheet with parchment paper. Add the pecans to the baking sheet and toss with the maple syrup, cayenne and a pinch of salt. Bake (at 400 degrees F.) for 15-25 minutes, stirring 2-3 time throughout cooking until the pecans are toasted and golden. Remove from the oven and spread the pecans in one layer. Allow to cool.
• Add the greens to a large bowl. Add the pomegranate arils, beets, pecans and gorgonzola cheese. Give the salad a gentle toss.
• To make the dressing, combine the olive oil, balsamic vinegar, fig preserves, orange zest + juice and a pinch of salt + pepper in a bowl or glass jar. Drizzle the dressing over the salad or serve along side the salad. Enjoy!

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.

BEET SALAD TOPPED WITH FETA, GLAZED PECANS AND BALSAMIC GLAZE

Steps:

• Peel and slice beets to 3/8" thick rounds. Place them on a cookie sheet lined with aluminum foil. Brush both side with olive oil and sprinkle with kosher salt. Place them in a preheated 400º oven. They will soften in about 25 minutes. Remove from oven and cool.
• When at room temperature, place them on a salad plate alone or on a bed of your favorite light lettuce or salad mix. Overlap beets in straight line or in a circle. Top with freshly crumbled feta cheese and sugar glazed pecans. Drizzle with balsamic glaze. Optionally sprinkle with tarragon and serve.
• Note: don't discard those beet greens. Simply rinse, trim rough stems and boil in a large uncovered pot of salted water for about 2 minutes, just until tender. Sauté them in olive oil with garlic, salt and red pepper flakes.

ROAST BEETROOT SALAD WITH FETA AND CANDIED PECANS

Steps:

• Roasting the beets
• Toasting the pecans
• Assembling the salad ingredients and drizzling with oil and vinegar

BABY GREENS WITH GOAT CHEESE, BEETS AND CANDIED PECANS

Steps:

• Make vinaigrette by whisking olive oil, balsamic and honey until smooth.
• In a large bowl toss greens with vinaigrette and mix well.
• Evenly divide greens between four bowls. Top each bowl with one beet, 1 oz goat cheese and pecans. (* You can buy cooked beets or cook them yourself. I boiled the beets in water until soft, but they can be roasted in the oven as well, see notes above.)

BEET SALAD WITH SPINACH AND HONEY BALSAMIC VINAIGRETTE

Steps:

• Enjoy!

ROASTED BEET, PEAR AND FETA SALAD

Steps:

• Prepare dressing and set aside.
• Preheat oven to 400 degrees. Individually wrap the beets in aluminum foil and roast for about 1 hour, or until tender when pricked with fork. Allow cooked beets to cool then cut into 1/4" slices.
• Gently toss the beets in a large salad bowl with the mache, red leaf lettuce, pears and feta. Garnish top with the toasted almonds.
• Serve dressing on side.
• NOTE: I guessed the yield.

ROASTED BEET, SPINACH, AND GOAT CHEESE SALAD WITH MAPLE GLAZED PECANS

Steps:

• In a small sauce pan over low heat, combine the maple syrup and pecans. Stir together to coat the pecans. Let cook for 1-2 minutes, stirring frequently to prevent burning. Once the syrup has covered the nuts, and they have become fragrant, remove from the heat and set aside to cool.
• Combine the ingredients for the dressing in a large bowl and whisk together.
• Add the spinach to the bowl with the dressing and toss to combine.
• Plate the salads by scooping spinach onto a plate. Then top with beets, goat cheese, and the pecans. Serve immediately. If you are packing this for lunch, pack the dressing separately.