ROASTED BEET AND ARUGULA SALAD
Make and share this Roasted Beet and Arugula Salad recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F Line baking sheet with parchment or foil. Pierce beets with a skewer or fork. Place on prepared baking sheet and roast until tender when pierced with tip of sharp knife, 1 1/4 to 1 1/2 hours. Set aside to cool slightly. Keep oven on.
- Spread nuts in small baking pan and bake until fragrant, 5 to 10 minutes. Let cool; chop coarsely if necessary. Trim, rinse and dry arugula, then tear into bite-size pieces.
- Make dressing: In medium bowl, whisk together vinegar, mustard, juice concentrate, shallots, salt and pepper. Gradually whisk in oil. Spoon half of dressing (about 1/3 cup) into small jar or bowl and set aside.
- When beets are cool enough to handle, peel and cut each one into 8 or 12 wedges. Add to dressing in bowl and toss well to coat. (If desired, marinate beets, covered, in the refrigerator up to 2 days.)
- To serve, in large salad bowl, toss arugula, marinated beets and reserved dressing. Sprinkle with toasted nuts and serve.
Nutrition Facts : Calories 179.7, Fat 16.4, SaturatedFat 1.9, Sodium 197.2, Carbohydrate 7.5, Fiber 1.6, Sugar 4.2, Protein 2.6
BEET AND GOAT CHEESE ARUGULA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 42m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Line a baking sheet with foil. Preheat the oven to 450 degrees F.
- Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
- Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
ROASTED BEET SALAD WITH ARUGULA, PISTACHIOS AND SHAVED PECORINO
Provided by Anne Burrell
Categories side-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Place all the large beets on a sheet tray and bake for 40 to 45 minutes or until a fork slides in and out of the beets easily. Add the baby beets to the tray for the last 20 minutes of cooking time. When the beets have cooled, peel them. Slice the large beets into 1/2-inch thick slices. Cut the baby beets in half.
- Place the arugula in a bowl and drizzle in about half of the vinegar and olive oil and season generously with salt. Toss the salad gently to incorporate all of the ingredients. TASTE IT! It should taste very flavorful but not soggy. Arrange the arugula on 4 individual salad plates. Toss all of the beets together in the salad bowl and add the remaining oil, vinegar and salt, and toss. Arrange the dressed beets on the arugula and top with the pistachios and shaved pecorino.
- Voila!
ORANGE, ROASTED BEET, AND ARUGULA SALAD
Dress up an arugula salad with colorful oranges and beets, using this simple recipe from "Everyday Food: Fresh Flavor Fast."
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Wrap beet tightly in parchment paper-lined aluminum foil; place on a rimmed baking sheet. Cook until tender when pierced with the tip of a sharp knife, 45 to 50 minutes. When cool enough to handle, rub off skins, using paper towels to keep your hands from staining. Cut into wedges.
- Meanwhile, prepare oranges; Slice off both ends of each with a paring knife. Cut away the peel and white pith, following the curve of the fruit. Holding the fruit over a bowl, cut along membranes to release whole segments. Squeeze juice from membranes into another bowl, and add any accumulated juice from the segments.
- Add oil, vinegar, and mustard to orange juice; season with salt and pepper, and whisk to combine. Add arugula, and toss to coat with dressing. Divide arugula among four plates. Top with beet wedges, orange segments, and goat cheese. Serve immediately.
BEET, ORANGE AND ARUGULA SALAD
The oranges in this sweet and pungent salad will look like blood oranges after they sit for a little while with the beets. This makes a pretty Christmas salad. Try to find the wispy wild arugula, which is more pungent than regular arugula.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, salads and dressings, appetizer
Time 10m
Yield Serves 4
Number Of Ingredients 11
Steps:
- In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
- Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 14 grams
ROASTED BEET AND ARUGULA SALAD WITH GOAT CHEESE
I just discovered this fabulous recipe. It's suggested to roast the beets (hence the name - smile) but on a hot Summer day I chose to boil them using my recipe for Recipe#303917. I think this would also be great with sugared pecans (or whatever sugared nuts you prefer) in place of the toasted pecans.
Provided by dojemi
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Wash the beets and coat with 1 tbsp of the oil.
- Wrap in several layers of foil and bake for 1 hour or until tender.
- Let cool to room temp or refrigerate.
- This may be done in advance.
- With a knife, scrap off the beet skin, and cut in 1-inch cubes.
- Add to a mixing bowl, and add the rest of the ingredients, except the goat cheese.
- Toss well to combine, and divide on to 4 plates.
- Crumble over the cheese, and serve.
Nutrition Facts : Calories 242.3, Fat 24.4, SaturatedFat 5.2, Cholesterol 11.2, Sodium 80.9, Carbohydrate 3.3, Fiber 1.8, Sugar 1.5, Protein 5
QUINOA, BEET, AND ARUGULA SALAD
Quinoa has a light, fluffy texture when cooked, and can be used as an alternative to white rice or couscous in most dishes. The arugula has a rich peppery taste, and has an exceptionally strong flavor for a leafy green which goes well with the slightly nutty flavor of the quinoa.
Provided by slmcm
Categories Salad Grains Quinoa Salad Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
- Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
- While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
- Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
- Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 25.6 g, Cholesterol 18.7 mg, Fat 26.9 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 7.4 g, Sodium 552.1 mg, Sugar 4.6 g
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ROASTED BEET AND ARUGULA SALAD | COOK FOR YOUR LIFE
From cookforyourlife.org
4/5 (1)Estimated Reading Time 3 minsCategory SaladsCalories 732 per serving
- Top and tail the beets and cut them in half lengthwise. If the beets are large, you may want to quarter them. When you’re done they should all be about the same size. Toss the pieces in the 2 teaspoons olive oil and wrap them in foil. Put them on a cookie sheet. Bake them until they are tender, about 40 minutes depending on their size.
- While the beets are baking, dry roast the sunflower seeds in a heavy frying pan until they are a golden brown. As soon as they are ready, tip them into a bowl to stop the cooking and set aside. Do not let them burn.
- For the salad dressing, whisk the olive oil, water, balsamic vinegar, and a generous pinch of sea salt together in a bowl. Check for taste. If it is too sharp, add a little more water or olive oil. Set aside until you are ready to assemble the salad.
ROASTED BEET AND ARUGULA SALAD - THE FOODIE PHYSICIAN
From thefoodiephysician.com
5/5 (1)Total Time 1 hr 15 minsCategory SaladCalories 142 per serving
- Trim the tops off the beets and drizzle them with some olive oil. Line a baking sheet with foil and place the beets on it. Cover the beets with a second piece of foil, folding the edges to seal them. Roast in the oven until beets are fork tender, about 1 hour. Let cool slightly and then peel off the beet skins with a knife (do this under running water to minimize staining).
- While the beets are cooking, make the vinaigrette. Whisk the Natalie’s Orange Beet Juice, vinegar, and mustard together in a bowl. Slowly drizzle in the olive oil, whisking continuously until incorporated. Season the vinaigrette with salt and pepper to taste.
- Cut the beets into wedges and toss them with about 2 tablespoons of the vinaigrette (the warm beets will absorb the vinaigrette better).
ROASTED BEET AND ARUGULA SALAD - THE CRAVEABLE KITCHEN
From thecraveablekitchen.com
5/5 (2)Total Time 50 minsCategory VegetablesCalories 147 per serving
- Preheat oven to 400 degrees. Place beets in a heatproof baking dish. Add about 1/2-1 inch of water to the dish, then cover tightly with foil. Once oven is preheated, place beets in the oven and bake until they pierce easily with a fork. This can take anywhere from 40 minutes to 1 hour depending on the size and firmness of your beets. Start checking after 40 minutes.
- Once beets are fork-tender, remove from oven, uncover and set somewhere to cool. I like to place them on a baking rack away from the stove.
- After beets have cooled enough to handle, cut off the root end and use your hands to peel or push off the skin. If skin is being stubborn, you can also use a vegetable peeler. Although once beets have roasted long enough the skin usually comes off pretty easily. Wear gloves to prevent staining skin.
- Cut beets into a 1” dice and place in a large mixing bowl. Drizzle with olive oil and white balsamic. Season with salt and pepper to taste.
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- In a large bowl combine the oil, vinegar, orange zest and minced thyme. Add the beats, season with salt and pepper and toss with the dressing. Toss the beets with the arugula, transfer to a platter and sprinkle the ricotta salata on top.
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