CANDIED BEET SALAD
An incredible salad - the striped candy cane beets are perfect with the savoury toasted seeds
Provided by Georgina Hayden
Categories Mains Jamie Magazine Vegetables Christmas Dinner Party Sides
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Give the beets a good clean, then place them in a large pan and cover with cold water. Bring to the boil over a high heat, then cover, reduce to a simmer and cook for about 1 hour, until they are soft. Drain and set aside to cool. As soon as they are cool enough to handle, peel off the skins and roughly cut into 3cm wedges.
- While the beets are cooking, toss the seeds in a little olive oil with the paprika and a pinch of sea salt and black pepper, then toast them in a dry frying pan until golden. Remove from the pan and set aside.
- Make the dressing by whisking the buttermilk in a jug with the juice of half the lemon and a good lug of olive oil. Season well. Chop the herbs and stir them into the dressing. Leave to one side.
- Melt the butter in the frying pan you toasted the seeds in, and finely grate in the zest of the orange. Add a squeeze of orange juice, the cinnamon and sugar and a good pinch of salt and pepper. Bring to the boil and leave to bubble away for around 10 minutes until caramelised and sticky. Remove from the heat and toss through the cooked beets. Leave them to cool slightly in the pan, then spread out onto a platter.
- Toss the salad leaves with the buttermilk dressing and scatter over the beets. Finish with the toasted seeds.
Nutrition Facts : Calories 465 calories, Fat 21.4 g fat, SaturatedFat 6.9 g saturated fat, Protein 8.1 g protein, Carbohydrate 56.1 g carbohydrate, Sugar 52.7 g sugar, Sodium 0 g salt, Fiber 0 g fibre
ROASTED BEET SALAD WITH CANDIED WALNUTS
Provided by Aaron McCargo Jr.
Categories appetizer
Time 1h35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- In a roasting pan, toss the beets with the salt, pepper, 3 tablespoons sherry vinegar and 3 tablespoons olive oil. Cover with foil and roast for 1 hour.
- Remove the beets from the oven and allow to cool slightly. Using several paper towels and with rubber gloves, peel the skins off the beets, keeping the yellow and red beets separate. Cube the red beets on a cutting board lined with parchment paper into 1/2-inch pieces. Put into a bowl and set aside. Repeat with the yellow beets and put into a separate bowl.
- Lower the oven temperature to 300 degrees F.
- In a medium-sized saucepan, bring the water, sugar and walnuts to a boil over medium heat. Drain the walnuts and put them on a sheet pan lined with lightly greased parchment. Bake in the oven until well toasted, about 12 to 15 minutes. Remove from the oven and allow to cool.
- Divide the shallots and thyme between the red and yellow beets.
- Season each set of beets with sherry vinegar, olive oil, salt and pepper. Arrange the beets on a large serving platter keeping the beets separate for presentation. Top with crumbled goat cheese and candied walnuts.
BEET SALAD WITH PECANS AND BLUE CHEESE
A wonderful salad using my favorite veggie to grow, beets. They are the start of this delicious salad, which has a true summer feel to it.
Provided by Susan Elane Berry
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 2h15m
Yield 4
Number Of Ingredients 10
Steps:
- Place beets into a large saucepan and pour in enough water to cover beets by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until skins begin to loosen, about 20 minutes.
- Preheat the oven to 300 degrees F (150 degrees C) and lightly grease a baking dish.
- Drain beets, remove skins, and cut into halves or quarters, depending on size. Transfer to the prepared baking dish.
- Roast in the preheated oven until beets are dark in color and almost fork tender, but not too soft, 30 to 40 minutes. Cool beets, dice into 1/2-inch cubes, and place in a bowl.
- Combine olive oil, balsamic vinegar, Dijon mustard, and honey in a lidded jar for the honey-mustard vinaigrette. Close jar and shake to combine. Pour vinaigrette over beets and chill in the refrigerator until flavors have melded, 1 to 2 hours.
- Meanwhile, heat butter in a skillet over low heat. Add onions and cook until caramelized, 15 to 25 minutes. Remove from heat, cool, and chop.
- Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad, if desired. Serve chilled.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 24.6 g, Cholesterol 10.8 mg, Fat 42.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 8 g, Sodium 377.6 mg, Sugar 17 g
BEET SALAD WITH GOAT CHEESE
This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.
Provided by Donna
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
- Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g
ROAST BEETROOT SALAD WITH FETA AND CANDIED PECANS
Beetroot salad with feta and candied pecans is a delicious blend of sweet beets and pecans, with savory feta cheese and arugula. Topped with a light balsamic vinegar glaze is all that's needed for a perfect blend of flavors.
Provided by WholeLottaYum
Categories Side Dishes
Time 45m
Number Of Ingredients 11
Steps:
- Roasting the beets
- Toasting the pecans
- Assembling the salad ingredients and drizzling with oil and vinegar
Nutrition Facts : Calories 218 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 12 grams fat, Fiber 5 grams fiber, Protein 6 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 313 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
A YUMMY WINTER SALAD OF BEETS, FENNEL, AND APPLES, WITH STILTON AND MAPLE-CANDIED PECANS
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Pour maple syrup into a small bowl. Toss nuts in syrup, remove with a slotted spoon, and bake on aluminum foil or a cookie sheet for approximately 10 minutes, or until nuts are roasted and syrup solidifies around nuts.
- In a large bowl, add beet, apple, fennel, mint, salt and pepper. Toss. Add oil and vinegar, stilton and nuts. Toss and serve immediately.
BALSAMIC ROASTED BEET SALAD
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
- Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
- Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
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GUSTO TV - CANDIED BEET SALAD
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- Steam the beets until tender, about seventy to eighty minutes. Let cool. Peel and cut into wedges.
- Melt the brown sugar and maple syrup in a skillet. Add beets and stir until coated. Cook until sugars have reduced to a thick syrup, then splash in the vinegar. Stir and cook for about one more minute, then set aside to cool.
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