RAINBOW BEET & ROASTED CAULIFLOWER SALAD
Add a pop of color to winter with this colorful rainbow Beet and Roasted Cauliflower Salad recipe. It's healthy, hearty and absolutely beautiful!
Provided by Kelly Egan - A Side of Sweet
Categories Salads
Time 1h45m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 425° Fahrenheit.
- Cut cauliflower head into florets and slice thinly.
- Arrange on a parchment paper lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 35-45 minutes until golden brown.
- Combine all ingredients in a large serving bowl. Toss and serve with lemon mint dressing.
- Blend all ingredients on high in blender until smooth.
Nutrition Facts : Calories 409 calories, Sugar 16 g, Sodium 346.1 mg, Fat 32.9 g, SaturatedFat 9 g, TransFat 0 g, Carbohydrate 23.4 g, Fiber 5 g, Protein 11 g, Cholesterol 17.4 mg
ROASTED CAULIFLOWER SALAD
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 35m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Toss together the cauliflower florets, olive oil, salt and pepper and divide between 2 baking sheets. Roast until the cauliflower is deep golden, 18 to 20 minutes. Allow to cool.
- Meanwhile, in a dry saute pan over medium heat, toast the pine nuts until lightly toasted, 4 to 5 minutes. Transfer to the baking sheets with the cauliflower.
- Next, place the pesto and champagne vinegar in a small mason jar. Screw on the lid and shake until well combined.
- Place the baby greens onto a large platter, top with the cooled cauliflower and pine nuts and then scatter the olives and parsley over the top. Just before serving, drizzle over the dressing and toss.
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.
ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE
Steps:
- Preheat the oven to 400 degrees F.
- Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
- In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.
GRILLED BEET SALAD WITH BURRATA AND CHERRIES
Roasting whole beets on the grill (or on hot coals) until they're completely blackened imparts an intense smoky flavor, and the charred skins slip off easily. Tossed in oil and vinegar and topped with burrata, cherries, and olives, this recipe is an exciting new take on beet salad.
Provided by Anna Stockwell
Categories Beet Grill/Barbecue Vinegar Mozzarella Cheese Cherry Olive Soy Free Peanut Free Summer Side Appetizer Vegetarian Wheat/Gluten-Free
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
- Grill beets directly on coals, turning occasionally, until skins are blackened and flesh is fork-tender, 35-45 minutes. (Alternatively, grill, covered, on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 45-55 minutes.) Transfer to a large bowl and cover tightly with plastic wrap. Let steam until cool enough to handle.
- Wearing gloves if you don't want pink hands, pull charred skins off beets (they should slip off easily), then slice each beet into 6 wedges. Transfer to a large bowl, add vinegar, kosher salt, and 3 Tbsp. oil, and toss to combine.
- Arrange beet mixture on a platter. Top with burrata, cherries, and olives. Drizzle with oil; season with sea salt and pepper.
- Do Ahead: Beets can be grilled 2 days ahead. Let cool (do not peel); cover and chill.
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
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