Broccoli Beet Salad With Raspberry Vinaigrette Food

BROCCOLI BEET SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Mix broccoli, red onion, kidney beans, and beets in a large bowl.
• Whisk raspberry jam, vinegar, olive oil, and salt in a small bowl; pour over vegetable mixture. Toss broccoli salad with pecans and goat cheese.

ROASTED BEET SALAD WITH RASPBERRY BALSAMIC VINAIGRETTE

Steps:

• To Roast the Beets: Adjust the oven rack to the center position and preheat the oven to 400°F Rub the beets with the olive oil and wrap them together in a large piece of aluminum foil. Put the beets in a small roasting pan or baking dish and roast them for 50 minutes to an hour, until they are tender when a knife is inserted in the center.
• Remove the foil packet from the pan and let the beets cool on the foil before unwrapping. Using your fingers, peel the beets over the foil. The skins should slip off easily; if not, use a paring knife. Cut the beets into 1/4-inch matchstick slices and reserve.
• To make the Vinaigrette: Put the olive oil, balsamic vinegar, red wine vinegar, onion, jam, mustard, and sugar in the container of a blender or food processor. Process until well blended and emulsified. (You should have 1 cup.) Season to taste with salt and pepper.
• To Assemble the salad: In a large salad bowl, toss the greens, beets, and walnuts with half of the dressing. Season to taste with pepper. Top each serving with some of the cheese. Pass the remaining dressing at the table.

BROCCOLI RABE SALAD WITH ROASTED-GARLIC VINAIGRETTE

Steps:

• Bring a large pot of water to a boil. Salt the water, add the broccoli rabe and blanch until just tender, about 8 minutes. Drain and refresh under cold running water. Drain well.
• In a large bowl, whisk together garlic and lemon juice. Slowly whisk in olive oil. Whisk in salt, pepper and cayenne. Add broccoli rabe and toss to coat with dressing. Taste and adjust seasoning. Serve at room temperature.

BEET SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Place beets and onion in a large bowl.
• In a cup, combine oil, raspberry vinegar, balsamic vinegar, and garlic.
• Season with the salt and pepper.
• Whisk to combine.
• Pour over the beet mixture and toss well.
• Sprinkle with the chives (if using).
• Cover and refrigerate for at least 15 minutes or up to 3 days.

BROCCOLI BEET SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Mix broccoli, red onion, kidney beans, and beets in a large bowl.
• Whisk raspberry jam, vinegar, olive oil, and salt in a small bowl; pour over vegetable mixture. Toss broccoli salad with pecans and goat cheese.

BABY BEET SALAD WITH FETA AND RASPBERRY VINAIGRETTE

Steps:

• Preheat oven to 350°F.
• Boil beets for 30 minutes with skin on. Drain and place on baking sheet and roast for 20 minutes at 350. Cool for 10 minutes. Peel and slice.
• Puree dressing ingredients in blender and add chives at the end.
• Place greens in center of plate, surround with beets, crumble feta and drizzle with dressing.

FRUIT SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• In a blender, process raspberries until pureed. Strain to remove seeds. Return puree to the blender. Add the jam, vinegar and lemon juice; cover and process until smooth. Add the oil, salt, pepper and nutmeg; cover and process until blended. Serve with fruit.

BEET - ORANGE SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Drain beets well and cut each in half, cut larger beets into quarters.
• Place in a small salad bowl.
• Zest as much as possible of the orange peel, right into the bowl with the beets.
• Cut the ends off the orange and slice the remaining peel off being careful not to leave any pith.
• Section the orange, over the bowl, dropping the supremes into bowl with the beets, taking care to let any juice run into the bowl.
• Squeeze the juice out of the remains into the bowl.
• Discard remains.
• Vinaigrette: Whisk together all vinaigrette ingredients and pour over beets and orange.
• Carefully mix to coat, cover and refrigerate for at least one hour.
• Just before serving sprinkle fresh raspberries on top.
• (Will keep in refrigerator for at least a week.).

BEET SALAD WITH ORANGE VINAIGRETTE

Steps:

• For vinaigrette, place the first 8 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate 1 hour., Preheat oven to 400°. Place beets in a 13x9-in. baking dish; add 1 in. of water. Bake, covered, until tender, 40-45 minutes. Cool; peel and cut beets into thin slices., Just before serving, arrange watercress on a platter or individual plates; top with beets. Sprinkle with walnuts and cheese. Shake dressing again; drizzle over salad.