BEET-ORANGE SALAD
Steps:
- Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.
Nutrition Facts : Calories 211 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 96 milligrams, Carbohydrate 20 grams, Fiber 5 grams, Protein 3 grams, Sugar 14 grams
BLOOD ORANGE, BEET, AND FENNEL SALAD
Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.
Provided by Bon Appétit Test Kitchen
Categories Salad Citrus Fruit Appetizer Roast Low Fat Vegetarian Low Cal Low Sodium Lunch Orange Fennel Root Vegetable Beet Winter Healthy Low Cholesterol Vegan Bon Appétit Fat Free Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.
- Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.
- Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.
ARUGULA BEET SALAD
This Arugula Beet Salad is made with golden beets, juicy orange, goat cheese and pomegranate, then it's tossed in a white balsamic orange vinaigrette. Healthy never tasted so good!
Provided by Marcie
Categories Salads
Time 1h20m
Number Of Ingredients 15
Steps:
- Place the greens, beets, oranges, pomegranate, goat cheese, walnuts, onion, and pumpkin seeds in a large bowl.
- Place the orange juice, vinegar, honey, dijon, and lemon juice in a small bowl and whisk till combined. Whisk in the extra virgin olive oil, and salt and pepper, to taste.
- Toss the salad gently with enough dressing to coat, and serve immediately. Enjoy!
Nutrition Facts : Calories 326 kcal, Carbohydrate 21 g, Protein 7 g, Fat 26 g, SaturatedFat 5 g, Cholesterol 11 mg, Sodium 278 mg, Fiber 3 g, Sugar 14 g, UnsaturatedFat 20 g, ServingSize 1 serving
BEET AND BLOOD ORANGE SALAD
Provided by Food Network
Time 2h10m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet pan with aluminum foil. Put the beets in a bowl with the olive oil, brown sugar and some salt and pepper and toss to coat. Spread the beets on the baking sheet, scatter the lemon peel and thyme around them and roast until a toothpick inserted into the beets meets just a little resistance in the middle, about 1 hour. Cool, peel and slice the beets 1/4-inch thick.
- Meanwhile, drain the ricotta in a colander for about 10 minutes, then add it to a food processor along with the buttermilk, parsley, chives and some salt and pepper. Whip until fluffy; taste and re-season if necessary.
- Toss the sliced beets, lime juice, extra-virgin olive oil and some Maldon in a medium bowl. Lay the beets on a platter. Scatter the fennels seeds and black olives on top. Then lay the blood oranges over the beets and sprinkle with the pistachios. Drizzle a little balsamic vinegar over the top. Dollop the ricotta mixture around the beets. Top with the micro basil and arugula flowers and serve.
POMEGRANATE, BEET, AND BLOOD ORANGE SALAD
If blood oranges are unavailable, simply use the sweetest oranges you can find.
Yield Makes 4 first-course servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Place beets in roasting pan and toss with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add 1/4 cup water. Cover pan with foil; roast beets until knife easily pierces center, about 50 minutes. Cool. Peel beets and cut into 1/3-inch-thick wedges.
- Whisk orange juice, pomegranate molasses, vinegar, and remaining 2 tablespoons oil in large bowl to blend. Season vinaigrette with salt and pepper.
- Place onion in small bowl; cover with cold water. Soak onion 1 minute, drain, and squeeze dry in kitchen towel. Add beets, onion, orange slices, and pomegranate seeds to vinaigrette in bowl; toss. Season salad with salt and pepper.
- *A thick pomegranate syrup available at Middle Eastern markets, some supermarkets, and by mail from Adriana's Caravan (adrianascaravan.com).
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BEET-AND-BLOOD-ORANGE SALAD WITH MINT RECIPE - FOOD & …
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5/5 Category Vegetable SaladServings 10Total Time 45 mins
- Spread the beets in a large steamer basket and steam until tender, about 15 minutes. Transfer the beets to a bowl and let cool completely.
- Using a sharp knife, peel the oranges, removing all of the bitter white pith. Quarter the oranges lengthwise, then slice crosswise 1/3 inch thick. Add the oranges to the beets along with the parsley and mint.
- In a small bowl, whisk the lemon juice with the vinegar, shallot, honey and 1/8 teaspoon of sumac. Whisk in the olive oil and season with salt and black pepper. Pour the dressing over the salad and toss gently to coat. Add the feta and toss again. Sprinkle the salad with sumac and serve.
QUINOA SALAD WITH ORANGES, BEETS & POMEGRANATE RECIPE ...
From eatingwell.com
Ratings 6Calories 302 per servingCategory Vegan Thanksgiving Side Dish Recipes
- Trim the root end of the beets and remove any greens (reserving for another use); rinse and pat dry. Wrap individually in foil. Roast until tender, 1 to 1 1/4 hours, depending on size. (Alternatively, place beets in a microwave-safe dish, add 1/4 cup water, cover loosely and microwave on High until the beets are tender, about 10 minutes, depending on size.)
- Meanwhile, bring broth, water, quinoa and salt to a boil in a large saucepan. Reduce heat, cover and simmer until the liquid is absorbed, about 20 minutes. Transfer the quinoa to a large serving bowl.
- Zest and juice 1 orange. Place the juice in a medium bowl. Working over another bowl, cut the remaining 2 oranges into segments (see Tips) and set aside. Measure the juice from the first orange--if it isn't quite 1/3 cup, squeeze the juice from the membranes until you get 1/3 cup. Add the zest, vinegar (or lemon juice), salt and pepper to the juice; gradually whisk in oil in a thin stream until well combined. Stir in 1/4 cup parsley.
BEET & ORANGE SALAD WITH POMEGRANATE | FOOD & STYLE
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4/5 (4)Calories 229 per servingServings 4
- Wrap beets in parchment paper. Microwave at HIGH until tender (about 7 minutes). Let stand 5 minutes. Cut into 1-inch pieces.
- Section orange over a bowl; squeeze to juice. Place sections in a bowl. Add toasted walnut oil, minced shallots, Dijon mustard, pepper, and salt to juice; stir. Add beets, greens, and orange sections; toss. Top with pistachios and goat cheese.
WINTER SALAD WITH BEETS, ORANGE, AND POMEGRANATE ...
From occasionallyeggs.com
Cuisine VeganEstimated Reading Time 4 minsServings 4Total Time 40 mins
- Preheat the oven to 200C / 400F. Cut the beets into wedges and place onto a baking sheet with the chickpeas, oil, and salt. Use your hands to mix until fully coated, then bake for 30-35 minutes, or until golden.
- To make the vinaigrette, add all of the ingredients to a jar or container with a tight fitting lid. Shake until combined.
- To assemble the salad, place the spinach into a large bowl. Add the sprouts, hemp hearts, pomegranate, and oranges, then the roasted beets and chickpeas once they're ready. Top with the dressing and serve warm. Leftovers will keep in the fridge for a day.
BEET AND POMEGRANATE SALAD - SHARON PALMER, THE PLANT ...
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5/5 (2)Estimated Reading Time 1 minServings 4Calories 152 per serving
- Arrange the beets on top of the micro-greens and sprinkle with pomegranate seeds and walnuts.
- Whisk together the orange juice, olive oil, black pepper, and garlic in a small bowl. Drizzle the vinaigrette over the salad and serve immediately.
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Cuisine MediterraneanCategory Salad, Side DishServings 4Total Time 10 mins
- Add pomegranate syrup, most of the orange peel pieces and most of the pistachios (hold back some of each for garnish)
QUINOA SALAD WITH ROASTED BEETS, BLOOD ORANGE AND FETA
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5/5 (1)Total Time 2 hrs 15 minsCategory Main Course, SaladCalories 465 per serving
- Pre-heat oven to 400 degrees Fahrenheit and wrap beets in foil tightly. If any are very large, cut in half before wrapping in foil.
- Place beets on a baking sheet and roast for 45 minutes to 1 hours until cooked through. You can test this by inserting a knife all the way through. Once done, remove and let cool for about an hour.
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CARA AND CARA, BLOOD ORANGE AND BEET SALAD WITH HOMEMADE ...
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- Trim greens and scrub beets. Arrange in small, oven-proof containers, fill with water to 1/2-inch depth, and cover tightly with foil. Roast 45 minutes, or until beets are very tender. Use care when removing foil, since the steam will be very hot.
- When beets are cool enough to handle, trim top, and remove peel until cold running water. If needed, a peeler will make quick work of the skins as well. Cut beets into sixths. Keeping colors separate, toss each beet color with 1 tablespoon rice wine vinegar and a generous sprinkle of sea salt (1/4 teaspoon in total). Set aside.
- Trim top and bottom from oranges, then slice peel and pith off with vertical strokes. Slice oranges into 1/4-inch thick rounds.
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3.2/5 (12)Calories 238 per servingTotal Time 50 mins
- Score an "X" into the top of the pomegranate. Break apart into quarters. Working in a bowl of cool water, immerse each quarter; use your fingers to loosen the seeds from the white membrane. Discard peel and membrane. Drain the seeds; set aside.
- In a large bowl combine mesclun and green onions. Drizzle 1/2 cup of the Pine Nut-Persimmon Vinaigrette over musclun; toss to coat.
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5/5 (5)Total Time 10 minsCategory SaladCalories 331 per serving
- If you can roast the beet, I'd recommend you do - peel, dice in approx 3/4in/2cm pieces and roast the pieces tossed in a little olive oil until tender, around 45-60mins, at 400F/200C (a little lower is fine). Allow to cool. I would do this if I was already using the oven for other things, and fine to do a day or two ahead, but it's probably not worth the effort otherwise.
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- In a blender add all ingredients for the vinaigrette. Blend together 20-30 seconds, until mixture is smooth. Before serving, pour vinaigrette over salad and toss to coat. Enjoy!
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- Cut the peel and pith from the orange, then, holding it over a bowl to catch any juice, cut between the membranes to release the segments. Once all the segments have been cut out, squeeze any remaining juice from the membranes. Cut each orange segment into halves. Add the orange slices and juice to the beetroot wedges.
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- Drizzle red and golden beets with olive oil, salt and pepper and tightly wrap, a few together at a time, but dividing by color, in foil with a few thyme sprigs. Place foil packets on a rimmed baking sheet and roast until the beets are tender when pierced with a knife, 45 minutes to 1 hour, depending on the size of your beets. Unwrap the beets and let them cool slightly. When beets are cool enough to handle, peel by gently rubbing skin under cold running water or gently peel off with your fingers.
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- Combine all of the Vinaigrette ingredients in a bowls or jar with a tight-fitting lid. Either whisk or shake vigorously until combined. Store in the fridge until ready to serve (up to 5 days). Shake/whisk before serving.
- Heat oven to 400 degrees F. Spread a large piece of foil on a baking sheet with foil. Add beets and rub all over with l tablespoon olive oil. Fold the foil up around the beets to create a tightly closed package. Roast the beets in the packet on the baking sheet until tender, 60-80 minutes, checking for doneness at 60 minutes. Beets are done when they are fork tender.
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