ROASTED BEET, ONION, AND ORANGE SALAD
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Cut the stems and tails off the beets. Do not peel. Line the bottom of a baking pan with foil. Place the beets in the pan and toss them with half of the olive oil, salt and pepper. Roast for 25 minutes.
- Trim both ends off the pearl onions. Then toss them with remaining olive oil and salt and pepper. Add pearl onions to the beets and roast an additional 15 minutes, until beets and onions are tender.
- Peel and remove the membranes from the oranges with a sharp paring knife. Cut the oranges in half lengthwise and then crosswise into thin slices. Seed the slices, if necessary.
- Peel and quarter the beets. Lay the beets on a large platter. Top the beets with the orange pieces. Scatter the roasted onions around the beats.
- In a medium bowl, combine the hazelnut oil, coriander, and orange juice. Whisk until well combined and season with salt and pepper.
- Drizzle the dressing on top and sprinkle with coriander, toasted hazelnuts and grated cheese. Serve immediately.
GOLDEN AND CRIMSON BEET SALAD WITH ORANGES, FENNEL, AND FETA
Provided by Alfred Portale
Categories Salad Herb Appetizer Roast Vegetarian Feta Orange Fennel Beet Healthy Hazelnut Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Place all beets in 9x9x2-inch metal pan. Drizzle 3 tablespoons oil over; sprinkle with salt and pepper and toss to coat. Cover pan with foil and roast beets until tender, about 1 1/2 hours. Uncover and cool completely. Peel beets, cut into 1/2-inch cubes, and place in large bowl, each color on opposite side; sprinkle with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
- Cut all peel and pith off oranges. Working over medium bowl to catch orange juice, cut between membranes, releasing segments. Add 1 cup orange segments, fennel, mint, parsley, hazelnuts, and shallot to bowl with beets. Transfer 2 teaspoons orange juice to small bowl; whisk in vinegar and remaining 2 tablespoons olive oil. Season dressing to taste with salt and white pepper. Stir into beet mixture.
- Mound salad on large platter. Drain remaining orange segments; arrange on salad. Sprinkle with cheese.
BEET SALAD WITH FETA, ORANGE AND MINT
From Alfred Portale author of Simple Pleasures. An easy, beautiful, nutritious and most importantly, delicious salad. An interesting blend of ingredients, none too salty or too sweet. An impressive dish in appearance alone.
Provided by gailanng
Categories Oranges
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- In a bowl, toss the beets with the olive oil and season them with salt and pepper. Put the beets on a roasting pan and cover them with foil. Roast in the preheated oven until tender, about 1 1/2 hours. (They are done when a sharp, thin-bladed knife can easily pierce through to their center.) Remove the pan from the oven, remove the beets from the pan and set them aside to cool.
- While the beets are roasting, make the vinaigrette: In a small bowl, whisk together the orange juice, balsamic vinegar and extra-virgin olive oil. Season to taste with salt and pepper. Set aside.
- When the beets are cool enough to handle, peel and cut them into 1/2-inch dice. Put them in a bowl with 1 cup of the orange segments, the mint and the shallots. Add the vinaigrette, season with salt and pepper and toss gently.
- Transfer the salad to a platter. Arrange the cheese and the remaining orange sections on top. Serve.
Nutrition Facts : Calories 266.4, Fat 20, SaturatedFat 7.3, Cholesterol 33.4, Sodium 439.4, Carbohydrate 16.8, Fiber 3, Sugar 13.2, Protein 6.8
BEET-AND-BLOOD ORANGE SALAD WITH MINT
Make and share this Beet-And-Blood Orange Salad With Mint recipe from Food.com.
Provided by evelynathens
Categories Oranges
Time 1h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Spread the beets in a large steamer basket and steam until tender, about 15 minutes. Transfer the beets to a bowl and let cool completely.
- Using a sharp knife, peel the oranges, removing all of the bitter white pith. Quarter the oranges lengthwise, then slice crosswise 1/3 inch thick. Add the oranges to the beets along with the parsley and mint.
- In a small bowl, whisk the lemon juice with the vinegar, shallot, honey and 1/8 teaspoon of sumac. Whisk in the olive oil and season with salt and black pepper. Pour the dressing over the salad and toss gently to coat. Add the feta and toss again. Sprinkle the salad with sumac and serve.
- Note 1: The beets can be steamed one day in advance and refrigerated.
- Note 2: Sumac powder can be purchased at Middle Eastern markets or specialty-food stores.
BEET AND MANDARIN ORANGE SALAD WITH MINT
Provided by Robin Miller : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Drain 1 small can of mandarin oranges, reserving 2 tablespoons juice from can. In a mixing bowl, combine the juice, olive oil and red wine vinegar. Add beets and oranges and toss to combine. Top with mint.
More about "beet salad with feta orange and mint food"
BLOOD ORANGE & BEET SALAD - ZEST & SIMMER
From zestandsimmer.com
5/5 (1)Category SaladCuisine AmericanEstimated Reading Time 4 mins
- In a blender add all ingredients for the vinaigrette. Blend together 20-30 seconds, until mixture is smooth. Before serving, pour vinaigrette over salad and toss to coat. Enjoy!
BEET-AND-BLOOD-ORANGE SALAD WITH MINT RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Vegetable SaladServings 10Total Time 45 mins
- Spread the beets in a large steamer basket and steam until tender, about 15 minutes. Transfer the beets to a bowl and let cool completely.
- Using a sharp knife, peel the oranges, removing all of the bitter white pith. Quarter the oranges lengthwise, then slice crosswise 1/3 inch thick. Add the oranges to the beets along with the parsley and mint.
- In a small bowl, whisk the lemon juice with the vinegar, shallot, honey and 1/8 teaspoon of sumac. Whisk in the olive oil and season with salt and black pepper. Pour the dressing over the salad and toss gently to coat. Add the feta and toss again. Sprinkle the salad with sumac and serve.
BEET SALAD WITH FETA AND ORANGE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 2 hrsCategory SaladCalories 287 per serving
- In a bowl, toss the beets with the olive oil and season them with salt and pepper. Put the beets on a roasting pan and cover them with foil. Roast in the preheated oven until tender, about 1 1/2 hours. (They are done when a sharp, thin-bladed knife can easily pierce through to their center.) Remove the pan from the oven, remove the beets from the pan, and set them aside to cool.
- While the beets are roasting, make the vinaigrette: In a small bowl, whisk together the orange juice, balsamic vinegar, and extra-virgin olive oil. Season to taste with salt and pepper. Set aside.
- When they are cool enough to handle, peel the beets and cut them into 1/2-inch dice. Put them in a bowl with 1 cup of the orange segments, the mint, and the shallots. Add the vinaigrette, season with salt and pepper, and toss gently.
BEET ORANGE SALAD {5 INGREDIENTS ... - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 32Category SaladsCuisine AmericanTotal Time 25 mins
- Assemble the salad into one large bowl or two separate bowls. Start by placing the greens at the bottom, followed by interchanging layers of the sliced beets and sliced oranges. Crumble feta cheese on top along with walnuts and drizzle the dressing on top.
RED BEET SALAD RECIPE WITH ORANGE, FETA CHEESE, MINT ...
From asianfoodtrail.com
Estimated Reading Time 2 mins
ROASTED BEET, ORANGE, MINT AND FETA SALAD — JUST BEET IT
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Estimated Reading Time 2 mins
ROASTED BEET SALAD WITH ORANGE AND FETA - HALF YOUR PLATE
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Estimated Reading Time 40 secs
ASK A CHEF: BEET AND POMEGRANATE SALAD WITH ORANGES, FETA ...
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Estimated Reading Time 1 min
BEET, ORANGE, AND FETA SALAD WITH MINT DRESSING I EDWINA ...
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Servings 4Estimated Reading Time 2 minsCategory Salad, Side, Gluten-Free
BEET SALAD RECIPE WITH FETA AND PISTACHIOS - FEASTING AT HOME
From feastingathome.com
4.9/5 (30)Calories 214 per servingCategory Salad
- Boil or steam beets until fork tender (See notes-you can do this ahead and refrigerate, or purchase steamed beets). Trim and rub under cool running water to remove skin. Dice into small, 1/2 inch cubes. Place in a large bowl.
- Add diced onion, garlic, olive oil, vinegar, orange zest and orange juice, craisins, salt and pepper and mix to combine well. Add pistachios and feta. Gently toss.
- Taste, add more pistachios, craisins or feta to taste. Adjust salt and pepper. Sometimes I’ll add another squeeze of orange juice.
ROASTED BEET FETA AND ORANGE SALAD - FLYPEACHPIE
From flypeachpie.com
5/5 (2)Estimated Reading Time 3 minsServings 4
- * To cook the beets, remove the stems and bottom tails, wrap in tin foil and bake for 1 hour on 400 F., let them rest until cool enough to handle, the beet peels will slide off, slice into 1/4 inch thick rounds then cut in half.
- *To segment an orange cut off the rind around the orange. Slice the orange into segments between the membrane layers so you get an orange segment with no skin attached.
- For vinaigrette: In a small bowl, combine white vinegar, fresh orange juice, orange zest, honey, sugar (if using), olive oil and salt and whisk together.
BEET SALAD WITH FETA CHEESE AND ... - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
3.5/5 (78)Total Time 1 hrCategory SaladCalories 168 per serving
- Cut the tops off the beets. Place the beets in a large pot and cover with 2" of water. Bring to a boil then reduce to low and cook for 45 minutes.
- In a small mixing bowl add the orange juice, lime juice, balsamic, vinager, honey, and dijon mustard.
BEET SALAD WITH FETA AND MINT - ADVENTURES IN COOKING
From adventuresincooking.com
Reviews 24Category SaladServings 2Estimated Reading Time 2 mins
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper. Set aside.
- Preheat the oven to 400 degrees Fahrenheit. Cut the leaves off of the beets and set them aside. Peel the beets with a potato peeler and cut them into roughly ½-inch cubes. Toss them in a bowl with the olive oil, salt, and pepper, then spread them out on a baking sheet. Roast in the oven until tender when pierced with a fork, about 35 to 40 minutes, stirring up the beets on the sheet halfway through. Remove and allow to cool.
BEETROOT, ORANGE AND FETA SALAD - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (524)Category MainServings 8Total Time 15 mins
- Using a sharp knife, remove the peel and pith from the oranges, then cut into segments. Reserve any juice (you'll need 4 tablespoons). Add the vinegar, oil and seasoning to the juice; whisk.
- Toss the beetroot and oranges with some dressing. Add the feta and mint. Pour on the rest of the dressing; serve.
EASY BEET SALAD WITH FETA CHEESE RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
5/5 (8)Total Time 5 minsCategory Salad, Side DishCalories 174 per serving
- In a serving bowl, combine cooked diced beets with crumbled feta, finely chopped parsley, a pinch of salt and pepper and olive oil. Give everything a good stir and taste.
HEALTHY BEET SALAD WITH FETA - KROLL'S KORNER
From krollskorner.com
5/5 (5)Category SaladCuisine AmericanTotal Time 1 hr 10 mins
- In a small bowl or mason jar, combine all dressing ingredients and mix well to combine. This will get drizzled over the salad to taste. If not serving right away, keep the dressing on the side.
BEET, ORANGE, MINT, & FETA SALAD - BIGREDHOUSEMERCH.COM
From bigredhousemerch.com
Cuisine AmericanCategory SaladServings 4Total Time 1 hr 30 mins
- Combine all ingredients in a container with a tight-fitting lid. Place the lid on tightly, and shake vigorously until ingredients are well combined. The vinaigrette will get quite thick, so add water a tablespoon at a time until you reach a consistency you like. I usually use about 1 tablespoon to get to the right consistency.
- This recipe is from Ottolenghi. In his book it’s a topping for a soup, but I actually love these in salads, on top of yogurt or ice cream, or even just to munch on. What’s leftover, you can store in an airtight container on the counter for a few weeks, but I’m sure you’ll find tons of other uses for them and they will not last that long!
- Mix all together and toast in the oven on a parchment lined baking pan for 15 minutes, turning 180 degrees at the 1/2 way mark.
BEET AND FETA CHEESE SALAD WITH CITRIC DRESSING
From enjoycleaneating.com
5/5 (1)Total Time 5 minsCategory SIDESCalories 197 per serving
- In a large bowl, add beets, fresh mint, dressing, and toss until everything is mixed together. Top with feta cheese and more fresh mint and serve.
BEET SALAD WITH FETA, CUCUMBERS, AND DILL - BOWL OF DELICIOUS
From bowlofdelicious.com
4.9/5 (46)Total Time 10 minsCategory SaladCalories 208 per serving
- To make the dressing: In a small bowl or measuring cup, whisk the lemon juice (1 tablespoon) and kosher salt (1/2 teaspoon) together until the salt is dissolved. Drizzle the extra-virgin olive oil (3 tablespoons) gradually, whisking as you go, in order to incorporate all the ingredients completely.
- Place the sliced beets in a large bowl. Add half the dressing to the bowl and mix together. Let sit while you prep the remaining ingredients.
- Just before serving, add the cucumber, feta cheese, fresh dill and remaining dressing to the bowl and toss together.
ROASTED BEET AND ORANGE SALAD - THE KITCHEN GARTEN
From thekitchengarten.com
Reviews 2Calories 357 per servingCategory Salad Recipes
- Start by roasting fresh beets in the oven for 30 minutes at 400-degrees F. (For a full tutorial and video, see my post).
- Take fresh mint off of stem and roughly chop, adding to bowl as well. Add in chopped pecans (which can be toasted if you like).
BEET AND FETA SALAD RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
4.8/5 (8)Total Time 10 minsCategory SaladCalories 506 per serving
- You can buy pre-cooked beets or cook them yourself.To cook by boiling -thoroughly wash beets without stems and place in a pot filled with water. Cook for about 1 - 2 hours or until a knife goes into the beet without resistance. Depending on how big the beets are, it might take more or less time. Let cool for about 10 minutes then peel the skin off.
- To make the vinaigrette, you can make it two ways - with a whisk or a hand held blender. Both ways will make a vinaigrette, but with a whisk there's more chances that it will be runny, while with a hand blender it will be thicker and somewhat resemble a thinned out mayonnaise.
- Now just assemble all ingredients into a salad. Layer the greens, then beets, top with feta cheese and chopped nuts.
RAINBOW BEET SALAD WITH FETA AND MINT - MONDAY SUNDAY KITCHEN
From mondaysundaykitchen.com
Category Brunch, Lunch, Main Dish, SaladTotal Time 55 minsEstimated Reading Time 3 mins
- Cook four medium to large beets using your preferred method (steamed, boiled etc.) See the notes below on how I cook my beets. Once cooled, slice beets into 1/4 inch thick rounds and place on the serving dish in rows, alternating the colors (one yellow row, one red row) -- slightly overlapping the slices.
- While the beets are cooking, in a small, dry pan (over medium heat) lightly toast the pine nuts until fragrant and lightly browning — no more than five minutes. Set aside.
- Top with mandarins, chopped mint, toasted pine nuts, a few generous pinches of kosher salt and freshly ground pepper.
ROASTED BEETROOT SALAD WITH FETA AND ... - THE LAST FOOD BLOG
From thelastfoodblog.com
5/5 (31)Total Time 50 minsCategory LunchCalories 354 per serving
- Preheat the oven to 200 degrees C/392 F, please note I use a fan assisted electric oven. Please adjust to the oven you have.
- Place the beetroot on a large baking tray, add the salt and pepper then pour over the olive oil. Make sure all the beetroot is covered in oil.Roast in the oven for 30 - 40 minutes, depending on how chunky your wedges are. After 10 minutes add the onion to the tray and cover in some of the oil. Return the tray to the oven and cook until the beets are cooked. The beets are done when you can easily pierce the beets with a sharp knife.Once cooked leave the beets and red onion to cool slightly before adding to the salad.
- To assemble the salad, place the leaves in a large serving bowl, add the mint and onion and toss. Then add the beetroot, crumble over the walnuts and feta. Add the orange segments and scatter over the pumpkin seeds.
- You can add the dressing to the salad just before serving or you can leave it for everyone to add their own dressing.
ROASTED BEET SALAD WITH FETA CHEESE AND ... - MELANIE COOKS
From melaniecooks.com
Cuisine AmericanCategory SaladServings 4Total Time 40 mins
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