BEET SALAD WITH PISTACHIOS AND FETA CHEESE
This recipe is from the Sept. 16, 2008 edition of the "Living" section of our local newspaper, "The Democrat & Chronicle". DH and I were blessed with an abundance of beets in our vegetable garden this year and have been searching for different ways to use them. I thought this recipe sounded interesting. I have not made this yet but have plans for the near future.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small mixing bowl, whisk together orange juice, vinegar, honey and olive oil until well blended.
- Place beets through the shredding disc of a food processor, then toss with half the dressing mixture.
- Toss romaine lettuce with remaining dressing and divide among four salad plates.
- Top each plate with beets and sprinkle with pistachios and feta cheese.
Nutrition Facts : Calories 151, Fat 10.3, SaturatedFat 2.2, Cholesterol 6.3, Sodium 122, Carbohydrate 13.4, Fiber 2.4, Sugar 10.4, Protein 3.3
BEET SALAD WITH WALNUTS AND GOAT CHEESE
Provided by Food Network Kitchen
Categories side-dish
Time 1h8m
Yield 4 servings
Number Of Ingredients 8
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.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
FARRO, ROASTED BEET AND GOAT CHEESE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Cut the greens off the beets and slice them into 1/2-inch pieces; reserve. Trim and discard the beet stems. Combine the beets, 2 tablespoons of the oil, 1 teaspoon salt, some pepper, 5 of the thyme sprigs and the garlic cloves on a baking sheet. Cover with foil and roast for 30 to 35 minutes, until easily pierced with a paring knife. Set aside to cool completely.
- Meanwhile, toast the pistachios in the oven for 5 minutes. Let cool.
- Melt the butter in a medium saucepan or lidded deep skillet over medium heat. Add the farro and toast for 2 minutes--the color will darken slightly and the farro will acquire a nutty fragrance. Add 2 cups water, 1 teaspoon salt and the remaining 5 thyme sprigs. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, or until al dente (cooked but still firm to the bite). Drain the farro well and pour into a serving bowl.
- While the farro is still hot, add the beet greens, tossing to allow the heat to wilt the greens. Set aside to cool completely.
- With a paper towel, remove the skins from the beets. Quarter the beets and add them to the bowl with the farro. Fold in the toasted pistachios.
- Squeeze the roasted garlic into a small bowl. Mash with a fork and season with salt and pepper. Add the vinegar and then whisk in the remaining 2 tablespoons olive oil. Adjust the seasoning as desired.
- Pour the dressing over the salad and toss gently to combine. Top with the crumbled goat cheese.
BEET SALAD WITH GOAT CHEESE
Steps:
- Preheat the oven to 400 degrees F.
- Wash and dry the beets and trim off the ends. Take a large sheet of aluminum foil, 12 by18, and double it over. Put the beets in the middle, drizzle with olive oil and season with the salt and pepper. Bring the sides of the foil up around the beets to make a pouch. Put in the hot oven and bake until the beets are tender, about 1 hour 20 minutes. Remove from the oven and let cool. When cool enough to handle, gently peel off the skin and slice into julienne pieces, about 2 inches long by 1/2-inch thick. Chill until ready to use.
- Lightly toast the pine nuts in a small saute pan over medium-high heat for 3 to 4 minutes. Remove to a plate or small bowl and cool. Slice the goat cheese into 1/2-inch rounds and press the pine nuts onto both sides. Chill until service.
- When ready to serve, lightly toss the baby greens and the spinach together in a large bowl and dress the edge of your serving bowl with 1/4 cup of the Tarragon Dressing. Toss the greens and then top with the beets and the goat cheese rounds. Drizzle with additional dressing and serve immediately.
- In a small bowl or glass jar, combine all the ingredients, except the olive oil. Whisk until well h well combined, then slowly drizzle in the olive oil. This recipe works really well with a stick blender.
SALAD: BEETROOT SALAD WITH FETA, GREEN BEANS & PINE NUTS
Feta cheese - smooth and creamy, yet satisfyingly salty - combines beautifully with crunchy fresh beetroot and pine nuts My recipe is adapted from one which uses goats' cheese on the Australian betterhealth website, I prefer feta: the combination of ingredients remains spectacularly pleasing, and is always enthusiastically received.
Provided by David GM
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the pine nuts (or hazelnuts) on non-stick foil under the grill and cook until brown - this will only take a few minutes, and they do need watching carefully as they can easily burn if left too long. Remove from under the grill and allow to cool. Prepare the beetroot by trimming and washing the leaves and scrubbing the bulbs.
- Bring a saucepan of water to the boil, place the beetroot in the water then return to the boil, cover and reduce the heat. Simmer the beetroot until tender. (This will probably take around 30 minutes. Pierce with a knife to test that it is tender right through to the middle.).
- Once tender, remove from the pan, drain and leave until to cool enough to handle then peel off the skins (I like to wear kitchen gloves for this so that my hands aren't stained deep purple all day) and cut into wedges.
- Meanwhile, boil the green beans for 2 - 4 minutes (they should be tender but still crisp). Place a sieve or colander over a bowl large enough to accommodate the water from the saucepan. Tip the beans into the sieve and reserve the hot water.
- Then turn the green beans out of the sieve into a bowl of ice-cold water (this will arrest the cooking process and the beans will retain their vibrant green colour).
- Return the hot water in to the saucepan and bring back to the boil. Add the beetroot leaves/baby spinach and cook briefly. Once tender, drain in the same manner as the green beans, and again - plunge into a bowl of cold water, then drain again (or, if you have a salad spinner, spin them until dry enough to serve).
- Make the dressing by placing the vinegar, oil, garlic, capers, and salt and pepper in a seal-tight jar and shaking to combine.
- The salad can either be served warm or cold. If you decide to serve it cold, keep all the ingredients separate whilst cooling or the beetroot colour runs into the green beans and cheese.
- To serve: place the leaves on 4 salad servers, carefully place beetroot wedges on top then arrange the green beans among and on top of the beetroot. Lastly, crumble the feta cheese over the salad and drizzle with the salad dressing.
Nutrition Facts : Calories 268.5, Fat 14.1, SaturatedFat 4.9, Cholesterol 22.2, Sodium 538.8, Carbohydrate 30.5, Fiber 7, Sugar 21.8, Protein 9.1
BEET SALAD WITH PISTACHIOS AND FETA
Ahhh, love beet salad - a staple in our home, both summer & winter. Got this from the Miami Herald.
Provided by Busters friend
Categories Cheese
Time 7m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together orange juice, vinegar and honey. Drizzle olive oil into mixture and whisk until blended; set aside.
- Place beets through the shredding disc of a food processor. Toss beets with half of dressing mixture.
- Toss romaine with remaining dressing and divide among 4 salad plates.
- Top each plate with beets.
- Sprinkle with pistachios and feta cheese.
Nutrition Facts : Calories 150.8, Fat 10.2, SaturatedFat 2.2, Cholesterol 6.3, Sodium 121.8, Carbohydrate 13.4, Fiber 2.4, Sugar 10.4, Protein 3.3
BEET AND GOAT CHEESE SALAD WITH PISTACHIOS
Steps:
- Preheat oven to 425°F.
- Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.
- While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.
- When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.
- Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.
- Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.
BEET SALAD TOPPED WITH FETA, GLAZED PECANS AND BALSAMIC GLAZE
Looking for something different and delicious to serve guests? Try this simple beet salad recipe. Fresh beets are peeled and sliced; coated with olive oil and seasoned with salt. They are baked on foil until tender. Once cooled to room temperature, simply place on a plate, top with crumbled feta cheese and sugar glazed pecans (or walnuts); drizzle with balsamic glaze. The salad can be finished with fresh tarragon. For additional substance, beets can be placed on top of light salad mix or a bed of butter (Boston, bib) lettuce leaves (not shown). Note, use imported feta cheese packaged in small blocks with brine. You will notice a significant difference in texture, creaminess, taste, and moisture verses dry domestic feta cheese already crumbled. Larger Greek neighborhoods have grocery stores that offer a variety of imported feta in barrels with brine. It is like tasting feta for the very first time.
Provided by Peter Steriti
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 349.1, Fat 32.2, SaturatedFat 7.9, Cholesterol 33.4, Sodium 650.9, Carbohydrate 10.3, Fiber 3.6, Sugar 6.6, Protein 8.7
BEET AND FETA SALAD
This is a very refreshing tasting salad and so easy to prepare! You can use any kind of light tasting salad dressing, I really enjoy it with vidalia onion salad dressing by virginia brand. The 1 hour cooking time is for the chilling time required for the beet mixture. You can skip the chilling time if you refrigerate the can of beets during the day. Recipe from the convenience cook cookbook
Provided by Poutine
Categories Greens
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a salad bowl, combine beets, celery and dressing. Cover and refrigerate for at least 1 hour.
- Add torn lettuce and toss well. Sprinkle feta over top and serve immediately.
ROASTED BEET SALAD WITH BEET GREENS AND FETA
Categories Salad Roast Vegetarian Feta Beet Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
- Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.
- Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
- Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
- Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.
BEET SALAD
Provided by Lesley Porcelli
Categories Cheese Dairy Nut Vegetable Side Roast Vegetarian Low Cal Healthy Self Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Wrap each beet in foil. Roast until soft, about 1 hour. Cool slightly; remove foil. Rub off skins; cut into wedges. Toss with nuts and vinegar. Season with salt and pepper. Add oil; toss. Divide among 4 plates; crumble cheese on top.
BEET AND FETA SALAD
Categories Salad Cheese Leafy Green Vegetable No-Cook Vegetarian Quick & Easy Feta Beet Healthy Gourmet
Yield Makes 1 serving
Number Of Ingredients 6
Steps:
- Quarter beets and put on a plate. Whisk together lemon juice and salt in a small bowl, then add oil in a slow stream, whisking until combined well. Season dressing with pepper and spoon 1 tablespoon over beets. Marinate 15 minutes.
- Sprinkle feta over beets. Just before serving, toss greens with remaining dressing and mound alongside beets.
More about "beet salad with pistachios and feta cheese food"
BEET SALAD RECIPE WITH FETA AND PISTACHIOS | FEASTING AT …
From feastingathome.com
4.9/5 (31)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, PISTACHIO, AND FETA SALAD RECIPE AND ...
From eatthismuch.com
Servings 4Total Time 1 hr 15 mins
ROASTED BEET SALAD WITH FETA AND PISTACHIOS - FOODBYMARIA
From foodbymaria.com
Reviews 2Total Time 10 minsCategory VegetarianCalories 248 per serving
CRISPY KALE AND BEET SALAD - KATE S. LYON
From kateslyon.com
HEALTHY ARUGULA BEET SALAD WITH FETA CHEESE - CURRY TRAIL
From currytrail.in
EASY BEET SALAD WITH FETA CHEESE RECIPE - HAPPY FOODS …
From happyfoodstube.com
PICKLED BEET SALAD WITH WALNUTS AND FETA - SPICY SOUTHERN ...
From spicysouthernkitchen.com
BEET SALAD WITH GRAPEFRUIT, FETA AND SPICED PEPITAS
From nutritiouslife.com
BEET AND FETA CHEESE SALAD - SIMPLY LEBANESE
From simplyleb.com
BEET SALAD WITH AVOCADO AND FETA - DINNER AT THE ZOO
From dinneratthezoo.com
BEET SALAD WITH HORSERADISH WHIPPED GOAT CHEESE AND ...
From more.ctv.ca
BEET SALAD RECIPE WITH FETA AND PISTACHIOS - FOOD NEWS
From foodnewsnews.com
ROASTED BEET SALAD WITH CANNELLINI BEANS, PISTACHIOS, AND FETA
From muscleandfitness.com
BEET PISTACHIO & ORANGE SALAD - EASY & HEALTHY - THE FOOD BLOG
From thefoodblog.net
BEET AND FETA SALAD RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
ROASTED BEETS WITH FETA, MINT AND PISTACHIOS – TASTEFOOD
From tastefoodblog.com
BEET SALAD WITH FETA CHEESE AND ... - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
ROASTED BEET & ORANGE SALAD WITH PISTACHIOS AND FETA ...
From blog.workman.com
BEET SALAD WITH FETA MEDITERRANEAN BEET SALAD - BEET SALAD ...
From greenbowl2soul.com
ROASTED BEET SALAD WITH GOAT CHEESE AND PISTACHIOS RECIPE ...
From foodandwine.com
BEET SALAD WITH APPLE AND FETA RECIPE | EAT SMARTER USA
From eatsmarter.com
TANGERINE & ROASTED BEET SALAD WITH FETA & PISTACHIOS ...
From eatingwell.com
SALAD WITH BEETS AND FETA WITH DIJON ... - RACHEL COOKS®
From rachelcooks.com
BEETROOT AND FETA SALAD WITH ARUGULA, PISTACHIOS AND ...
From dessertfortwo.com
COLD BEET SALAD WITH ARUGULA, FETA AND PISTACHIOS - ON THE ...
From onthegobites.com
ROASTED BEET SALAD WITH GOAT CHEESE & PISTACHIOS - …
From cookieandkate.com
WARM BEET AND STRING BEAN SALAD RECIPES - FOOD HOUSE
From foodhouse.cc
BEST GOLDEN BEET & BLUE CHEESE SALAD - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
BEETS WITH GOAT CHEESE AND PINE NUTS - IFOODREAL.COM
From ifoodreal.com
ARUGULA BEET SALAD - IFOODREAL.COM
From ifoodreal.com
SEARCH PAGE
From foodnetwork.co.uk
ROASTED-BEET AND PISTACHIO SALAD RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
BABY BEET AND CLEMENTINE SALAD - EATING BIRD FOOD
From eatingbirdfood.com
GOAT CHEESE BEET SALAD RECIPE - THERESCIPES.INFO
From therecipes.info
ROASTED BEET SALAD WITH NUTS | RECIPE - KOSHER.COM
From kosher.com
PICKLED BEET SALAD WITH FETA AND WALNUTS RECIPE | THE ...
From therusticfoodie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love