BEET SALAD WITH HONEY-LAVENDER DRESSING
The familiar beet-and-goat-cheese salad gets a fresh, vibrant update with Swiss chard and yellow and candy-striped beets tossed in a sweet, tangy honey-lavender dressing. Use a mandoline or other adjustable-blade slicer (or a sharp chef's knife) to thinly slice the baby beets.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 3h
Number Of Ingredients 15
Steps:
- Beets: Preheat oven to 350 degrees. Drizzle medium beets with olive oil in a baking pan; season with salt. Place in a single layer and add 1 cup water. Cover with parchment, then foil, and roast until knife-tender, about 1 1/2 hours. When cool enough to handle, rub off peels with paper towels (use a paring knife for tough spots); discard. Cut beets into bite-size pieces.
- Dressing: Meanwhile, heat olive oil in a medium saute pan over low. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Add honey and lavender; simmer until lavender is fragrant, about 5 minutes. Let cool 5 minutes. Puree with yolk, vinegar, and mustard in a blender or food processor until smooth. With machine running, slowly add safflower oil until combined. (If dressing is too thick, add water, 1 teaspoon at a time.)
- Salad: Combine roasted beets, chard, and pecans in a bowl. Lightly toss with 1/4 cup dressing. Place 1 tablespoon dressing on bottom of each plate, then add salad mixture and goat cheese, dividing evenly. Top with baby beets and serve, with remaining dressing on the side.
BEET SALAD DRESSING (QUICK & EASY)
Drizzle this beet salad dressing on any of your favorite leafy greens or roasted beet salads! It only takes 5 minutes to make.
Provided by Natalya Drozhzhin
Categories Dressing
Time 5m
Number Of Ingredients 6
Steps:
- Gather the dressing ingredients.
- Combine all ingredients in a sealable canning jar. Close the lid and shake vigorously to combine.
- Keep dressing refrigerated between uses. Enjoy atop your favorite roasted and pickled beet salads!
Nutrition Facts : Calories 102 kcal, Carbohydrate 5 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 335 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 8 g, ServingSize 1 serving
BEET AND SPINACH SALAD
This beet and spinach salad recipe has goat's cheese, fresh raw grated beets, pears, and a homemade honey balsamic vinaigrette. It's healthy and will look lovely on your table!
Provided by Natasha Bull
Categories Salad
Time 25m
Number Of Ingredients 11
Steps:
- Make the dressing by combining the dressing ingredients in a drinking glass, small bowl, or jar. Stir/shake well. Give it a taste and adjust ingredients as needed (e.g. add more honey or vinegar).
- Peel the beets and cut off the ends. Using a regular box grater, grate them. Prep other salad ingredients and add them to a large bowl. The beets will turn everything pink, so if you don't want that, toss the salad THEN add the cheese and pears on top like I did.
- I like to season the salad itself as well as the dressing with salt & pepper, so add some salt & pepper and then toss with the dressing (shake/stir well first). Serve immediately.
Nutrition Facts : Calories 305 kcal, Carbohydrate 27 g, Protein 8 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 208 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving
HONEY BEET SALAD
A sweet and savory concoction bound to please!
Provided by byrnesette
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 9h15m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange beets in a baking dish and pour in water; cover with aluminum foil.
- Bake in the preheated oven until beets are tender, about 1 hour. Allow beets to cool overnight; remove outer skin and chop beets into bite size pieces.
- Whisk balsamic vinegar, honey, red wine vinegar, and black pepper together in a bowl. Stir beets, onion, and walnuts into vinegar dressing. Sprinkle with blue cheese, parsley, and salt to serve.
Nutrition Facts : Calories 223 calories, Carbohydrate 32.3 g, Cholesterol 8.4 mg, Fat 8.5 g, Fiber 7.7 g, Protein 7.8 g, SaturatedFat 2.6 g, Sodium 355.6 mg, Sugar 23.4 g
ROASTED BEET SALAD WITH HONEY BALSAMIC VINAIGRETTE
Roasted Beet Salad with Honey Balsamic Vinaigrette. A flavorful and healthy salad that is anything but boring!
Provided by Kelly @ Trial and Eater
Categories Salad
Time 45m
Number Of Ingredients 8
Steps:
- Wash beets and cut off stems. Wrap beets in aluminum foil and drizzle with olive oil.
- Bake beets at 400°F for 40 minutes to an hour until tender and a knife slides in easily (dependent on size of beets, so check to make sure they don't burn).
- Let beets cool, then peel and slice.
- In a large salad bowl, add the greens. Top with sliced beets, avocado, cheese, pistachios and dried cranberries and toss together.
- Serve with honey balsamic vinaigrette dressing.
Nutrition Facts : Calories 372 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 29 grams fat, Fiber 7 grams fiber, Protein 11 grams protein, SaturatedFat 7 grams saturated fat, Sodium 308 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
LAVENDER AND HONEY SALAD DRESSING
Make and share this Lavender and Honey Salad Dressing recipe from Food.com.
Provided by Rita1652
Categories Salad Dressings
Time 5m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Blend all ingredients together.
- Stand for 30 mins to allow flavors to infuse.
- Stir and adjust salt and pepper again and serve.
Nutrition Facts : Calories 131.7, Fat 10.9, SaturatedFat 1.5, Sodium 1.6, Carbohydrate 9.2, Fiber 0.2, Sugar 7.1, Protein 0.5
BEET SALAD WITH GOAT CHEESE
This beet salad recipe with goat cheese is perfection! Serve the roasted root veggie over greens with a tangy balsamic dressing.
Provided by Sonja Overhiser
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Use our Oven Roasted Beets or Instant Pot Beets method.
- Slice the beets into wedges. Take proper precautions as beet juice stains easily).
- In a medium bowl, make the Best Balsamic Vinaigrette.
- (optional): Place the beets in the bowl with the dressing and stir. The beets will change the color of the dressing to a bright pink color and infuse a little sweetness. If you'd rather keep the balsamic vinaigrette color, you can skip this step.
- Thinly slice the shallot. Place the greens on a plate. Remove the beets from the dressing bowl and place them on top. Add crumbles of goat cheese, shallot, and chopped pistachios. Drizzle with dressing and serve.
Nutrition Facts : Calories 168 calories, Sugar 10.7 g, Sodium 350.3 mg, Fat 8 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 16.4 g, Fiber 4 g, Protein 7.1 g, Cholesterol 11.2 mg
BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE
This beet salad tastes fancy but is SO EASY to make. This is a show-stopping and flavorful salad that is impressive for entertaining or a wonderful meal in. Make-ahead tip: pre-cook beets up to 3 days in advance, cover and refrigerate them until ready to use.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 1h15m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 308 kcal, Carbohydrate 20 g, Protein 5 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 409 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
ROASTED BEET SALAD WITH WALNUTS, GOAT CHEESE & HONEY-DIJON VINAIGRETTE
This pretty roasted beet salad makes the perfect starter for a dinner party.
Provided by Jennifer Segal
Categories Salads
Time 20m
Yield 6 to 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 242, Fat 21g, Carbohydrate 11g, Protein 4g, SaturatedFat 3g, Sugar 9g, Fiber 2g, Sodium 322mg, Cholesterol 7mg
BEET, CUCUMBER, AND SWEET ONION SALAD WITH DIJON-HONEY DRESSING
Steps:
- Preheat oven to 400°F. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour 30 minutes. Cool in foil. Peel beets, then cut each into 6 slices.
- Arrange beets, slightly overlapping, on half of large platter. Arrange cucumber slices on other half. Scatter onion in center. (Can be made 4 hours ahead; chill.)
- Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.
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- For the dressing, add apple cider vinegar, honey, olive oil, walnut oil, mustard, salt, and pepper to a bowl. Stir well to combine.
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- Pour 1/2 cup of water into roasting pan. Cover with foil. Roast for 45 minutes to 1 hour or until beets can be easily pierced with a knife. Let cool, peel and slice.
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- Preheat oven to 200 Celsius (400 Fahrenheit). Line a loaf pan with aluminum foil, place beets inside the pan, then cover the pan with aluminum foil. Roast in the preheated oven for about 30-40 minutes, or until a toothpick can easily glides into the beets.
- Once the beets are cool enough to handle, peel the skin, and cut the beets into dices. Place diced beets in a mixing bowl. If you haven't prepared the rest of the salad, you can cool the diced beets in the fridge while you do so.
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