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.
BEET SALAD WITH BLUE CHEESE AND WALNUTS
Some of my favorite foods are beets and blue cheese. My friend sent me the idea for this recipe which she calls "red and stinky"! LOL To each their own!
Provided by Carolyn Haas
Categories Other Salads
Time 55m
Number Of Ingredients 10
Steps:
- 1. Trim roots and tops from beets, leaving 1/2 inch or so. Save the green tops, if they are nice and fresh. OR if not, use fresh spinach, kale or other greens.
- 2. Place beets in pot, cover with water. Bring to boil, reduce heat and simmer for 1/2 hour or longer until fork inserts easily. Drain.
- 3. In a medium hot skillet, add walnut pieces. Stir to roast them slightly. Do not leave them alone, there is a short window between being roasted and being burnt! Set aside.
- 4. Remove skins from beets when cool enough to handle. Cut into slices or chunks. Place in serving bowl.
- 5. Wash well the green tops, or other greens, and chop coarsely. Heat a few sprays of pan spray or a little of the oil in a skillet and sauté greens until slightly wilted but bright green. Add to beets.
- 6. In a small bowl, whisk remaining oil, vinegar, thyme, agave syrup, mustard, salt and pepper. Add minced onion.
- 7. Toss dressing on beets and greens. Sprinkle on cheese and walnuts. Serve warm, or chilled
- 8. NOTE- if you don't like greens, just eliminate them!
BEET SALAD WITH WALNUT DRESSING & CRUMBLED BLEU CHEESE
Uncooked beets have a texture that is very similar to that of raw carrots. This is an easy and delicious salad that takes very little time. Grated fresh beets are tossed with walnuts and a simple vinaigrette, and arranged on a plate of tender salad greens. The bleu cheese pairs nicely with the beets. For a main dish salad, add chicken. Give it a try, you're sure to agree that THE 'BEET' GOES ON!!
Provided by Feast Your Eyes
Categories Salad Dressings
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel and grate the beets. Place in a medium bowl and set aside.
- Place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast (BE CAREFUL NOT TO BURN). Set aside.
- In a small bowl, whisk together the vinegar, Worcestershire sauce, salt, pepper, lemon juice and grated lemon peel until the salt dissolves. Add the oil and continue whisking. Toss beets with 3/4 of the vinaigrette and walnuts; refrigerate for 30 minutes or so.
- Meanwhile, rinse endive and tear off whole leaves; pat dry with paper towels. Arrange three (3) leaves on each plate. Wash lettuce and pat dry; tear into bite-size pieces.
- When ready to serve, add lettuce to the remaining vinaigrette; toss well. (DO NOT OVER-DRESS OR LEAVES WILL GET SOGGY.) Divide dressed lettuce and arrange on endive leaves. Top with grated beets, remaining walnuts, bleu cheese and parsley.
Nutrition Facts : Calories 284.1, Fat 23, SaturatedFat 4.4, Cholesterol 10.6, Sodium 765.5, Carbohydrate 15.6, Fiber 6.8, Sugar 7.6, Protein 7.7
BLUE CHEESE, BEET & BACON SALAD
Make and share this Blue Cheese, Beet & Bacon Salad recipe from Food.com.
Provided by Chabear01
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Layer lettuce (or spinach), beets, cheese, onion, and bacon on serving platter.
- Drizzle with dressing and toss with croutons.
Nutrition Facts : Calories 185.2, Fat 14.1, SaturatedFat 3.5, Cholesterol 12.9, Sodium 543.7, Carbohydrate 10, Fiber 2.4, Sugar 6.4, Protein 6.6
BABY BEET SALAD WITH WALNUTS
Whip up a healthy side in no time using this baby beet salad recipe.
Provided by Allrecipes Magazine
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
- Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
- Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
- Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 20.9 g, Cholesterol 11.1 mg, Fat 14.8 g, Fiber 6.2 g, Protein 7.8 g, SaturatedFat 3.8 g, Sodium 463 mg, Sugar 13.8 g
ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE
This is a terrific salad. Everything can be prepped ahead easily, then just putting everything together at the last minute. I always have this at Thanksgiving.
Provided by P48422
Categories Vegetable
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 F.
- Combine the walnuts with the olive oil, salt and pepper, mixing well to coat the nuts.
- Spread on a baking sheet and bake until toasted, about 7-10 minutes.
- Set aside to cool.
- Wrap the beets individually in foil and place on a rimmed baking sheet.
- Bake at 350 degrees until tender, about 1 1/2 hours.
- Let cool for 20 minutes, then peel the beets by holding them under cold running water and rubbing off the skins.
- Cut into 1/2-inch wedges, and place in a large mixing bowl with the walnuts and onion.
- Combine all the dressing ingredients, taste and adjust the seasonings.
- Pour over the beets and toss well.
- Let sit at room temperature at least 1 hour.
- Just before serving, arrange the spinach leaves in individual bowls or on a large platter.
- Arrange the beets on top and crumble the goat cheese over.
Nutrition Facts : Calories 284.4, Fat 25.9, SaturatedFat 5.6, Cholesterol 11.2, Sodium 481.9, Carbohydrate 9.2, Fiber 2.7, Sugar 5.3, Protein 6.6
APPLE, BEET AND WALNUT SALAD
This is a nice fall salad, simple and light. It makes a good starter for a special meal. I have made it a few times for Thanksgiving.
Provided by Jenny Sanders
Categories Apple
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash but do not trim the beets.
- Boil them until tender and remove them to cold water.
- (Or roast them, if you prefer.) When they are cool, peel them and cut them into 1 cm cubes or small slices.
- Mix the apple cider or juice, the walnut oil, the lemon juice, the vinegar and the spices in a small jar and shake well.
- Core and chop the apples.
- Wash, dry, and tear up the lettuce.
- Arrange it on plates with the apples, beets and nuts over it.
- Drizzle the dressing over the salads.
Nutrition Facts : Calories 190.7, Fat 13.2, SaturatedFat 1.2, Sodium 62.5, Carbohydrate 18.2, Fiber 4.1, Sugar 12.3, Protein 3.5
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