Roast Beetroot Salad With Feta And Candied Pecans Food

ROASTED BEET SALAD WITH PECANS AND FETA

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Peel the beets, chop off the stems, and cut into 1/2-inch cubes. Place in a bowl and toss with the oil, balsamic, salt, pepper, and garlic powder. Line a baking sheet with parchment paper, if desired. Transfer the beets to the baking sheet and roast for 30-40 minutes, until fork-tender. Set aside to cool.
• Combine the oil, balsamic, lemon, maple syrup, salt, pepper, dijon, and garlic in a jar. Secure the lid and shake to combine.
• Place the greens in a salad bowl. Top with the cranberries, pecans, feta, and roasted beets. Toss to combine and drizzle the dressing over individual portions. (This prevents the salad from becoming soggy.) If using kale, the method is slightly different because you'll need to massage the kale with the dressing. Chop the kale, place it in a bowl, and pour the dressing over top. Using your hands, "massage" the dressing into the kale until the leaves are bright green and tender. Then proceed with adding the cranberries, pecans, feta, and beets to the kale.

ROASTED BEET SALAD WITH PECANS AND FETA CHEESE

Steps:

• Preheat oven to 300 degrees. Whisk egg white in a small bowl until foamy. Add pecans, sugar, and cinnamon and mix well. Spread out in a single layer on baking sheet. Cook at 300 degrees for about an hour, stirring every 15 minutes. If the pecans start browning too much remove from oven sooner. Allow to cool.
• Increase heat in oven to 400 degrees. Cut stems and leaves from beets. Scrub beetroot well, Cover cutting board with parchment paper then slice off root and stem ends of each beet. Drizzle beets with olive oil, and sprinkle with salt and pepper. Wrap each beet individually in aluminum foil. Place on baking sheet and roast in 400 degree oven for one hour.
• Remove beets from oven and allow to cool for about 30 minutes or until comfortable to the touch. Peel skin off cooked beets, then thinly slice or cube (keeping parchment paper on cutting board to prevent staining).
• In a small bowl, mix olive oil, vinegar, lemon juice, dijon mustard, garlic powder and salt together well.
• Pour half of the vinaigrette into the salad greens, mixing gently with your hands to lightly coat. Plate greens onto four salad plates.
• Mix remaining vinaigrette into roasted beets. Layer beets on top of greens.
• Sprinkle pecans and feta cheese over prepared salads. Top with crispy onions if desired.

ROASTED BEETS WITH FETA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
• Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
• While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
• To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

CHOPPED BEET SALAD WITH FETA AND PECANS

Steps:

• Preheat oven to 350 degrees. Place pecans on a baking sheet, and toast until fragrant, about 10 minutes. Transfer to a bowl to cool. Coarsely chop, and set aside. Raise oven temperature to 450 degrees.
• Trim greens and long roots from beets. Wrap in 2 to 3 aluminum-foil packets, dividing beets according to size. Place in oven, and roast until tender, 45 to 60 minutes, depending on size of beets. Using paper towels to protect your hands, wipe the skins from the beets. Cut into wedges, and transfer to a serving bowl.
• Drizzle vinegar and olive oil over beets; toss to coat (beets can be made ahead). When ready to serve, add feta, parsley, pecans, and salt and pepper to taste; toss to combine. Garnish with parsley sprigs.

BALSAMIC ROASTED BEET SALAD

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.