CRANBERRY AND ROASTED BEET SALAD
I created this as a healthy, tasty side dish to complement Christmas dinner. This enticing substitute for cranberry relish is excellent with turkey. Even the children loved it! Serve the beet blend alone or on a bed of salad greens. -Brianna St. Clair, Worland, Wyoming
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake until tender, 45-50 minutes. Remove foil; cool completely. Peel beets and cut into 1/2-in. cubes; transfer to a large bowl. Add pear and cranberries., In a small bowl, whisk oil, vinegar, cranberry and orange juices, and salt; drizzle over beet mixture. Refrigerate, covered, overnight. Remove from refrigerator 20 minutes before serving. Toss to coat. Top with goat cheese, almonds and parsley. If desired, serve with arugula.
Nutrition Facts : Calories 212 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 278mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic exchanges
ROASTED BEET SALAD WITH CRANBERRY VINAIGRETTE AND
Roasting beets improves their flavor immensely. You won't be disappointed if you give this recipe a try. From Blanchard's Table
Provided by Lynnda Cloutier
Categories Vegetables
Time 1h45m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400. Cut off beet greens, leaving on 1 inch of stem and wrap each beet individually in foil. Roast them on a sheet pan til tender. They'll feel soft when squeezed gently. Should take about 1 to 1 1/2 hours. Unwrap and cool to room temperature. Peel and cut into 1/4 inch thick slices
- 2. In small bowl, whisk together vinegar, oil, mustard, cranberry sauce and salt and pepper. Toss beets with enough dressing to coat and mound on a serving platter or individual plates.Sprinkle with blue cheese and serve at room temperature. Serves 6 to 8
ROASTED BEET SALAD WITH CHICKPEAS AND RED ONION
Steps:
- Preheat the oven to 350 degrees F.
- Set the beets, garlic and rosemary on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic.
- Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve.
CRANBERRY SALAD
Provided by Kelsey Nixon
Categories side-dish
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Pulse the cranberries in a food processor until fine and no large pieces remain. Transfer to a large mixing bowl and stir in the sugar. Cover and refrigerate for at least 2 hours or up to overnight.
- Drain any accumulated juices from the cranberries and reserve for another use, and then stir in the marshmallows and drained pineapple and set aside.
- Whip the heavy cream in a large mixing bowl until it begins to thicken, about 1 minute, and then beat in the powdered sugar and vanilla until soft peaks form, 3 to 5 minutes. Fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. Transfer to an 8-by-8-inch baking dish.
- Refrigerate or freeze for about 2 hours. Right before serving, garnish with the pomegranate seeds.
ROASTED BEET SALAD
Provided by Kelsey Nixon
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place a rack in the center of the oven and preheat the oven to 425 degree F.
- For the roasted beets: Place the beets in a sheet of foil and place another sheet on top and create a seal around the beet. Roast the beets on a baking sheet until tender, 45 minutes to 1 hour. Cool the beets in their foil packet for a few minutes, and then rub off the skins using a paring knife if needed. The beets need to still be a little warm to be able to remove the skins easily.
- While the beets are roasting, toast the almonds in a small skillet over moderate heat, stirring occasionally, until golden brown. Remove and cool.
- For the vinaigrette: Make the vinaigrette by stirring together the vinegar, mustard, salt and sugar, and then slowly whisk in the olive oil until emulsified.
- Slice the cooled and peeled beets into 1/4-inch thick slices and add half the vinaigrette, tossing to coat completely. Toss the remaining vinaigrette with the salad greens.
- Quarter and core the pear and slice it into julienne strips, about 1/8-inch thick.
- Arrange the dressed greens, and beets on a platter and top with the pear, toasted nuts, and goat cheese.
ROASTED BEET AND GOAT CHEESE SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Spread the beets on a baking sheet. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Reserve one-quarter of the dressing for the salad and pour the rest over the beets. Roast until the beets are tender, 45 to 50 minutes.
- While the beets are cooking, heat 1/4 inch of vegetable oil in a large skillet over medium heat.
- Put the flour, eggs and breadcrumbs in separate shallow bowls. Coat the goat cheese slices first in the flour, then in the egg, then in the breadcrumbs. Fry the slices until golden brown, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
- Whisk the mustard and sugar into the reserved dressing, then pour over the greens in a large bowl and toss to coat. Divide the greens among 6 plates, add the beets on top and place 2 fried goat cheese slices on top.
SIMPLE ROASTED BEETS
Wrap beets in foil before roasting for perfectly tender results.
Provided by Food Network Kitchen
Time 55m
Yield 4-6
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F.
- Cut off the leafy tops of the beets, leaving about 1/2 inch of stem, and reserve them for another use. Wash the beets well to remove all of the sand.
- Toss the beets with the oil, 1 tablespoon water, 1 teaspoon salt and a few grinds of pepper in a large bowl. Transfer the beets to a large piece of foil, add the herb sprig if using and wrap the foil up into a packet. Put the packet on a baking sheet and roast until fork-tender, 40 to 50 minutes depending on the size of the beets. Carefully open the packet, watching out for steam. Let the beets cool for 5 minutes, then peel while still warm by rubbing off the skins with paper towels.
- Slice and dress the beets as desired and serve.
ROASTED BEET SALAD
Roasted beets with balsamic vinegar dressing.
Provided by JP4012K
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 2h10m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Wrap beets loosely in aluminum foil and place on a rimmed baking sheet.
- Roast in the preheated oven until easily pierced with a knife or skewer, 50 to 60 minutes. Unwrap and cool until easily handled, about 10 minutes. Peel beets and cut into chunks.
- Mix vinegar and maple syrup together; season with salt and pepper. Pour over beets. Refrigerate until beets absorb the flavors, at least 1 hour. Serve cold.
Nutrition Facts : Calories 66.4 calories, Carbohydrate 15.1 g, Fat 0.2 g, Fiber 3.4 g, Protein 2 g, Sodium 136.9 mg, Sugar 11.4 g
CRANBERRY, FETA AND WALNUT SALAD
Make and share this Cranberry, Feta and Walnut Salad recipe from Food.com.
Provided by Graybert
Categories Greens
Time 5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toss greens, cranberries, cheese and walnuts in large bowl.
- Mix vinegar, honey, mustard and pepper with wire whisk until well blended.
- Gradually add oil, whisking constantly until well blended.
- Pour over salad; toss to coat.
- Serve immediately.
ROASTED BEET, RED ONION AND CRANBERRY RELISH
Categories Condiment/Spread Food Processor Fruit Onion Vegetable Side Roast Thanksgiving Vegetarian Horseradish Vinegar Cranberry Beet Fall Honey Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Wrap beets in double thickness of aluminum foil. Cut onions through root end into 3/4-inch-thick wedges. Place onion wedges in medium bowl; toss with oil. Arrange onion wedges, cut side down, on baking sheet. Place beets directly on oven rack. Roast beets until tender, about 1 hour 45 minutes and onions until brown and tender, turning once, about 1 hour. Peel beets; cut into 1/2-inch pieces. Chop onions coarsely.
- Using on/off turns, coarsely chop cranberries in processor. Add beets and onions; blend briefly to chunky consistency. Transfer to bowl; mix in honey, horseradish, vinegar, salt and pepper. Cover and refrigerate at least 1 day. (Can be made 4 days ahead. Keep refrigerated.)
ROASTED BEET SALAD WITH RASPBERRY BALSAMIC VINAIGRETTE
Make and share this Roasted Beet Salad With Raspberry Balsamic Vinaigrette recipe from Food.com.
Provided by cookiedog
Categories Salad Dressings
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 539.2, Fat 50.4, SaturatedFat 10.6, Cholesterol 21.3, Sodium 503.8, Carbohydrate 15.2, Fiber 3.1, Sugar 8.9, Protein 10.7
More about "cranberry and roasted beet salad food"
CRANBERRY BEET SALAD - FOOD HOME FLAVOR
From foodhomeflavor.com
- Place dried cranberries, cranberry juice, shallot, and clove in a small sauce pan. Bring to simmer on low heat, cover and set aside to cool. Once cooled to room temperature place in blender with vinegar, honey, lemon juice and salt and pepper. Puree until smooth. While running on medium speed slowly pour oil into mixture to emulsify. Adjust thickness with a splash of red wine vinegar or cranberry juice. Adjust seasoning if necessary. Set dressing aside until you are ready to assemble salad.
- Melt butter on medium heat in a small saute' pan. Add walnuts and cayenne and continue heating until walnuts are lightly toasted. Add honey and salt and toss. Remove from heat. (remove nuts from pan immediately so they do not burn)
- Season chicken breasts with a drizzle of olive oil and salt and pepper. Roast on grill until chicken reaches an internal temperature of 165 degrees, remove from heat and allow to rest. Remove chicken breast from bone. If using boneless breasts, season and grill, and set aside until ready to serve.
- Toss beets with olive oil and salt and pepper. Wrap in foil and roast on grill until tender. Open foil packet and allow beets to cool enough that they can be handled easily and quarter each beet half.
CRANBERRY AND ROASTED BEET SALAD RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
Servings 6Total Time 1 hrCategory Lunch, Side DishesCalories 212 per serving
COOK THIS: CRANBERRY BEAN SALAD WITH ROASTED CARROTS AND ...
From msn.com
BEET-CRANBERRY SALAD - GLUTEN FREE RECIPES
From fooddiez.com
CRANBERRY AND ROASTED BEET SALAD | RECIPE | ROASTED BEET ...
From pinterest.com
ANGELINI BEET SALAD RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
GARLIC ROASTED ROOT VEGETABLE SALAD WITH CRANBERRY AND ...
From more.ctv.ca
ROASTED BEET AND CARROT QUINOA SALAD RECIPE - FOOD FANATIC
From foodfanatic.com
ROASTED BEET SALAD WITH FRESH GOAT CHEESE AND TOASTED ...
From ncoliveoil.com
BEET AND APPLE SALAD WITH APPLE CIDER VINAIGRETTE ...
From vanillaandbean.com
ROASTED BEET SALAD - AROME
From aromekitchen.com
CRANBERRY & ROASTED BEET HUMMUS » CRANBERRY MARKETING ...
From uscranberries.com
MEATLESS MONDAY: BEET SALAD WITH CRANBERRY, WALNUTS AND ...
From ketchupwiththat.com
BEET, APPLE AND CRANBERRY SALAD | RICARDO
From ricardocuisine.com
CRANBERRY & ROASTED BEET SALAD WITH GOAT CHEESE & PECANS
From driftlessorganics.com
CRANBERRY AND BEET RECIPES (39) - SUPERCOOK
From supercook.com
KALE, BEET, ORANGE & CRANBERRY SALAD - RECIPES, NEWS AND ...
From blog.farmboxdirect.com
BEET AND ORANGE SALAD INA GARTEN - ALL INFORMATION ABOUT ...
From therecipes.info
BEETROOT AND CRANBERRY SALAD WITH GOAT'S CHEESE - JAMIE GELLER
From jamiegeller.com
CRANBERRY RECIPES - FARM FRESH FEASTS
From farmfreshfeasts.com
ROASTED BEETS AND CARROTS KALE SALAD | HAUTE & HEALTHY LIVING
From hauteandhealthyliving.com
ROASTED BEET SALAD WITH CRANBERRY & SOUR CREAM DRESSING
From stonewallkitchen.com
AUTUMN SALAD W/ ROASTED SWEET POTATOES, BEET CHIPS ...
From taoofspice.com
ROASTED BEET SALAD WITH GOAT CHEESE AND ORANGE VINAIGRETTE
From thebusybaker.ca
BEET, CARROT & CRANBERRY SALAD – BIJOUXS | LITTLE JEWELS ...
From bijouxs.com
ORGANIC POMEGRANATE CRANBERRY KIT WITH ROASTED BEETS ...
From freshexpress.com
RECIPE: ROASTED BEET SALAD WITH GOAT CHEESE & TOASTED ...
From foodnewsnews.com
FARM FRESH FEASTS: CRANBERRY, ORANGE AND BEET SALAD (MAKE ...
From farmfreshfeasts.com
CRANBERRY BEETS RECIPES
From tfrecipes.com
ROASTED BEET SALAD WITH MARINATED ... - RUNNING ON REAL FOOD
From runningonrealfood.com
ROASTED BROCCOLI, FETA AND CRANBERRY SALAD • TAMARIND & THYME
From tamarindnthyme.com
20 BEST BEET SALADS - INSANELY GOOD
From insanelygoodrecipes.com
ROASTED BEET AND CARROT SALAD WITH ... - CRUMB TOP BAKING
From crumbtopbaking.com
ROASTED BEET SALAD WITH CRANBERRY VINAIGRETTE AND RECIPES
From tfrecipes.com
GRATED BEET & CHICKEN SALAD WITH CRANBERRY VINAIGRETTE ...
From chicken.ca
ROASTED COLD BEET AND CARROT SALAD - GRANDMOTHERS KITCHEN
From grandmotherskitchen.net
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