Chicken Beet Blue Cheese Salad Food

VAMPIRE CHICKEN-BEET SALAD WITH SCALLIONS AND GOAT CHEESE AND ONION TOASTED GHOULS

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Using the Halloween-themed cookie cutters, cut tortillas into fun shapes. Arrange tortillas on prepared baking sheet and spray with cooking spray. Season the tops with onion powder, salt and black pepper. Bake for 6 minutes, until crisp.
• Meanwhile, in a large bowl, combine chicken, beets and scallions. Toss to combine, allowing beets to color chicken. In a small bowl, whisk together vinegar, oil and mustard. Pour mixture over chicken mixture and toss to combine. Season, to taste, with salt and black pepper.
• Serve salad in lettuce leaves and top with goat cheese. Serve tortilla chips (ghouls) on the side.

ROASTED BEET SALAD WITH BLUE CHEESE AND NUTS

Steps:

• Preheat oven to 450 degrees. Individually wrap 4 beets in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes. Let cool. Rub beets with paper towels to remove skins and cut into small wedges.
• Whisk together olive oil, vinegar, and mustard; season with salt and pepper and stir in parsley. Toss beets with dressing. Serve topped with blue cheese and walnut pieces.

BEET SALAD WITH PECANS AND BLUE CHEESE

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.

ROASTED BEET AND CHICKEN SALAD WITH GOAT CHEESE

Steps:

• Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Set aside. (function() { var a="",b=[ "adid=ada-foodhub-3-155860225", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

CHICKEN, BEET & BLUE CHEESE SALAD

Steps:

• Toss lettuce and spinach with chicken, beets and onions in large bowl.
• Sprinkle with cheese and nuts.
• Add dressing just before serving; mix lightly.

SPIRALIZED BEET AND BLUE CHEESE SALAD

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Line a rimmed baking sheet with aluminum foil. Spread spiralized beets out in a single layer on the prepared baking sheet. Pour 1 to 2 tablespoons water over the top and then tightly cover the baking sheet with another sheet of aluminum foil. Roast beets in the preheated oven until tender, 20 to 30 minutes. Remove from oven, drain any accumulated liquid, and cool completely. Combine cooled beet noodles, green onion, blue cheese, and dill in a large bowl. Whisk red wine vinegar, lemon juice, and garlic, together in a small bowl. Slowly whisk oil into dressing until smooth and creamy. Season with salt and black pepper to taste. Pour dressing over beets and toss salad to coat.

SPINACH SALAD WITH CHICKEN, BEETS AND GOAT CHEESE

Steps:

• Add all of the vinaigrette ingredients to a small jar fitted with a lid, and shake to blend. Taste for seasoning and add more sugar to taste.
• Toss the spinach, beets, and chicken with 2 tablespoons of the vinaigrette in two serving bowls, or one bigger bowl. Top with sliced avocado, goat cheese crumbles and pecans. Drizzle with more vinaigrette and sprinkle with more kosher salt and pepper if desired.

26 WAYS TO USE BLUE CHEESE EVERYONE WILL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a blue cheese recipe in 30 minutes or less!

BEET, APPLE AND BLUE CHEESE SALAD

Steps:

• Grate or spiralize the Beet (3).
• Drizzle the Granny Smith Apple (3) with Lemon Juice (to taste).
• Roast Walnut (2 handful) in a pan.
• Add Sesame Seeds (2 tablespoon), Sunflower Seeds (1/2 handful), and Pumpkin Seeds (1/2 handful) to the pan, then set aside.
• For sauce, place Dijon Mustard (1 tablespoon), Red Wine Vinegar (2 tablespoon), Salt (to taste), and Ground Black Pepper (to taste) in a bowl. Drizzle with Extra-Virgin Olive Oil (1/3 cup) while whisking. Alternatively, shake in a jar or mason jar until oil emulsifies.
• Place beets, apples, roasted nuts and seeds, peeled and Carrot (2) and Kale (3) in a large bowl and Blue Cheese (1/2 cup) over it.
• Drizzle with dressing and toss.

PEAR, GORGONZOLA & WALNUT SALAD

Steps:

• Whisk together oil, lemon juice, honey, thyme, mustard, pepper and salt in a large bowl. Add lettuce and gently toss to combine. Top with sliced pear, Gorgonzola, walnuts and raisins. Serve immediately.

ROASTED BEET SALAD WITH BLUE CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.
• In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve.
• Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)
• When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.
• Remove the wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the salad. Garnish with toasted almonds.

WARM ROASTED BEET SALAD WITH SPINACH AND BLUE CHEESE

Steps:

• Preheat oven to 425 degrees. In a large bowl, toss the beets with the shallots, 2 tablespoons of the oil, the thyme, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
• Transfer to an 11-by-13-inch pan and cook, tossing beets twice, until they are tender and browned in places (but not burnt), 25 to 35 minutes.
• Let cool for 5 minutes, then transfer to a large serving bowl and toss with the vinegar and the remaining 2 tablespoons olive oil. Sprinkle with salt and pepper to taste.
• Arrange the spinach on four salad plates. Arrange the beets on the spinach and sprinkle with blue cheese and serve immediately.

BEET AND DANISH BLUE CHEESE SALAD

Steps:

• In a small bowl, combine onion and vinegar. Allow to steep 30 minutes or up to 4 hours.
• Cut beets into French-fry stick shapes, and arrange on a shallow serving dish. Pour onion-vinegar mixture on top, and mix gently. Dot with crumbled blue cheese, and serve.

ROASTED BEET SALAD WITH BLUE CHEESE AND EASY MAPLE-BALSAMIC REDUCTION

Steps:

• For the roasted beets, preheat the oven to 425F. Place the beets and water in an 8 by 8-inch oven-safe dish and cover with foil. Roast until a paring knife inserted in the center slides out, about 45 minutes. Cool the beets completely, and then rub off the skin with your fingers (if the beets are fully cooked, the skins should slide right off; to make it even easier, you can do this under running water or in a bowl of cool water). Dry and then thinly slice the beets. While the beets cook, make the vinegar reduction. To do so, add the vinegar and maple syrup to a small saucepan over medium-high heat; bring to a boil, and then turn the heat down to medium-low and simmer until reduced by about 1/3. Cool completely (the syrup will thicken more as it cools). To serve, arrange the salad greens on a large platter. Top with the sliced beets, walnuts, and blue cheese. Drizzle on the reduction to taste and serve immediately.

CHICKEN, BEETS, APPLE AND WALNUT SALAD

Steps:

• Grill chicken breast from frozen, seasoning with salt and pepper to taste.
• Cool and slice each breast into 4 or 5 slices.
• Wash beets and wrap in heavy-duty aluminum foil, Bake on cookie sheets at 350 for 45 minutes or until done.
• Peel beets, cut julienne.
• Mix vinegar, honey, Dijon, salt and pepper.
• Gradually whisk in olive and walnut oil until blended.
• Arrange endive and radicchio on individual plates, top with chicken slices, apple slices and beet slices.
• Sprinkle with cheese.
• Drizzle evenly with dressing.

CHICKPEA SALAD WITH BLUE CHEESE

Steps:

• Heat oil in skillet over medium until it shimmers.
• Add onion and garlic; cook until softened, 3-4 minutes. Remove skillet from heat and allow onion mixture to cool slightly.
• Combine chickpeas, parsley, cheese, olives, scallions, jalapeno and lemon juice in a large bowl.
• Stir in onion mix; toss to coat.
• Makes (8) 1/2 cup servings.

ROASTED BEET & BLUE CHEESE SALAD

Steps:

• Preheat the oven to 425. Peel and cut the beets into slices. Toss with a splash of the olive oil and a pinch of salt. Spread on a baking sheet and roast for 20-30 minutes until tender to the bite. Whisk together the yogurt, orange juice, mustard, pinch of salt and black pepper. Wash and dry the spinach or kale, chop or tear into small pieces. Toss with the dressing and sprinkle on the blue cheese. When the roasted beets are cooked, arrange on the greens and top with the optional nuts. Serve when the beets are hot or cold- either way is tasty.