GREEN SALAD WITH ROASTED BEETS AND PICKLED RHUBARB
Simple yet gorgeous, this spring salad of roasted beets and tender lettuces really pops thanks to the addition of Pickled Rhubarb.
Provided by Sarah Carey
Categories Food & Cooking Salad Recipes
Time 1h25m
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Scrub beets, then place on a piece of parchment-lined foil. Drizzle with 1 tablespoon oil; season with salt and pepper. Wrap in foil and roast until fork-tender, about 1 hour. Let stand until cool enough to handle. Rub off skins and discard. Halve beets and cut into 1/2-inch wedges (you should have 1 1/2 cups).
- Whisk pickling liquid into mustard, then gradually whisk in remaining 4 tablespoons oil and dill; season to taste. Toss lettuce, beets, and pickled rhubarb with 2 to 3 tablespoons dressing; season to taste. Serve, sprinkled with more herbs and drizzled with more dressing.
PICKLED RHUBARB
Easy-to-make and easy to use, use this super-versatile condiment on cheese plates or mix it with savory ingredients like chopped parsley, olive oil, and red-pepper flakes to make a relish for grilled steak or pork chops. It's also wonderful sliced and added to this green salad with roasted beets,
Provided by Sarah Carey
Categories Food & Cooking Seasonal Recipes Spring Recipes
Time P1D
Yield Makes 1 Quart
Number Of Ingredients 7
Steps:
- Remove rhubarb peel in alternating 1/2-inch strips (creating stripes). Cut rhubarb into 4-by-3/4-inch pieces (if thick, halve or quarter lengthwise, then cut into 4-inch pieces).
- In a saucepan, bring vinegar, sugar, 1/3 cup water, salt, peppercorns, and star anise to a boil. Fill a heatproof quart jar with rhubarb and garlic. Pour boiling liquid in to cover. Let cool completely, then cover and refrigerate at least 24 hours and up to 1 month.
ROASTED BEET SALAD
There's a time and place for pickled beets, but I prefer the effects of roasting them. They turn soft and buttery and form a nice backdrop for a salad. The peppery arugula and creamy goat cheese work well with beets and walnuts add the perfect amount of crunch. I served this salad alongside a grilled steak. It was the perfect, fresh side dish.
Provided by Diet It Up
Categories < 4 Hours
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Wash beets. Drizzle whole beets with 1 tablespoons olive oil, season with salt and pepper and wrap in a tin foil pouch. Roast for 1 hour or until fork tender. Peel beets, cut into slices and set aside.
- Whisk together the reserved juice from segmenting the orange, balsamic vinegar and 1 tablespoons olive oil. Season dressing with salt and pepper.
- Combine sliced beets, orange segments, red onion and dressing in a bowl.
- Spoon the beet salad over a bed of arugula and top with chopped walnuts and crumbled goat cheese.
Nutrition Facts : Calories 363.8, Fat 28.8, SaturatedFat 10.9, Cholesterol 33.6, Sodium 299.4, Carbohydrate 16.8, Fiber 3.3, Sugar 12.8, Protein 12.1
PEAR, BEET & GORGONZOLA GREEN SALAD RECIPE - (4.3/5)
Provided by á-10360
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Wash beets, leaving wet, and wrap individually in foil. Arrange beets in roasting pan or on baking sheet; bake 90 minutes or until tender (poke a thin-bladed knife through foil to test). Cool in foil. (To cook on stovetop, place beets in saucepan and cover with water; bring to a boil and cook over medium heat until tender. Cool. This takes less time than baking--45 minutes to an hour.) Dice beets. Toss pears with lemon juice in a small bowl; cover, and refrigerate up to 2 hours. Place diced roasted beets and cheese in 2 separate bowls; cover, and refrigerate up to 2 hours. Combine oil and next 5 ingredients in a bowl, stirring with whisk. Remove pears, beets, and cheese from refrigerator 15 minutes before serving; bring to room temperature. Place greens in a bowl; top with pears, beets, and cheese, and drizzle with vinaigrette.
GREEN SALAD WITH PICKLED BEETS, EGGS, AND GOAT CHEESE
I made this salad specifically to use some of the wonderful beets I pickled in cumin, coriander, and clove. It was a hit at my family Christmas party, and I hope it will be a hit in your home, too!
Provided by jewelsf
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- combine lettuce mix, beets, cucumber, eggs, and cheese. Serve with vinaigrette dressing on the side.
Nutrition Facts : Calories 106.3, Fat 4.1, SaturatedFat 1.3, Cholesterol 139.9, Sodium 197.8, Carbohydrate 12.4, Fiber 1.9, Sugar 9.4, Protein 5.7
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