ROASTED BEETS WITH WARM FENNEL VINAIGRETTE
Not only is this ruby red side dish a showstopper. It's also packed with betalains, red and yellow pigments that act as antioxidants that search for and stabilize free radicals (which can cause cell damage).
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Put the fennel in a medium bowl, cover with ice water and set aside.
- Put the beets in a 3-quart casserole dish and toss with the chicken broth, 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Cover the dish with foil and bake for 45 minutes. Remove the foil; if there is 1/4 inch or less of liquid, add 1/2 cup of warm water. Continue baking, uncovered, until the cooking liquid is reduced by half and the beets are fork-tender, 25 to 30 minutes.
- Meanwhile, whisk the vinegar, butter, remaining 2 tablespoons oil and mustard in a measuring cup. Strain the fennel and toss with the vinegar mixture in a large bowl. Add the dressed fennel to the beets, toss with tongs and continue baking until the fennel is crisp-tender, about 15 minutes. Remove the dish from the oven, stir the beets and fennel to coat with the sauce and season with 1/4 teaspoon salt and a few grinds of pepper. Transfer to a serving bowl and garnish with the chives.
Nutrition Facts : Calories 210 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 500 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 3 grams, Sugar 6 grams
GOLDEN AND CRIMSON BEET SALAD WITH ORANGES, FENNEL, AND FETA
Provided by Alfred Portale
Categories Salad Herb Appetizer Roast Vegetarian Feta Orange Fennel Beet Healthy Hazelnut Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Place all beets in 9x9x2-inch metal pan. Drizzle 3 tablespoons oil over; sprinkle with salt and pepper and toss to coat. Cover pan with foil and roast beets until tender, about 1 1/2 hours. Uncover and cool completely. Peel beets, cut into 1/2-inch cubes, and place in large bowl, each color on opposite side; sprinkle with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
- Cut all peel and pith off oranges. Working over medium bowl to catch orange juice, cut between membranes, releasing segments. Add 1 cup orange segments, fennel, mint, parsley, hazelnuts, and shallot to bowl with beets. Transfer 2 teaspoons orange juice to small bowl; whisk in vinegar and remaining 2 tablespoons olive oil. Season dressing to taste with salt and white pepper. Stir into beet mixture.
- Mound salad on large platter. Drain remaining orange segments; arrange on salad. Sprinkle with cheese.
ROASTED BEETS WITH PINE NUTS AND PARMESAN
Provided by Mark Bittman
Time 2h
Number Of Ingredients 5
Steps:
- Heat the oven to 400.
- Wash 2 pounds beets, wrap each in foil and put on a baking sheet.
- Roast until a knife pierces each with little resistance, 45 to 90 minutes.
- When the beets are cool enough to handle, peel, and cut into chunks; toss with pine nuts, shaved Parmesan, lemon juice, olive oil.
- Garnish: Parsley.
FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE
One of the things I love best about this refreshing salad is that it doesn't wilt, making it a a great choice for a potluck or a buffet. There's a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.
Provided by Martha Rose Shulman
Categories dinner, lunch, vegetables, appetizer, side dish
Time 15m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
- Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 8 grams
ROASTED BEET, FENNEL, AND WALNUT SALAD
This is a very attractive dish for holiday meals! It goes even faster when you pre-roast the beets, toast the walnuts, and make the dressing in advance to the meal. Adapted from Cooking Light.
Provided by Julesong
Categories Spinach
Time 1h
Yield 12 1 cup servings, 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F.
- Trim the beets, leaving the root and about 1 inch of the stem, then scrubbing them with a vegetable brush. Wearing gloves (if you like), peel the beets (the gloves prevent them from staining your hands), and cut them into 1/2-inch thick wedges.
- Pan spray a cooking sheet, then drizzle with the oil, tossing once to coat. Bake in oven at 400 degrees F for 45 minutes, stirring twice, or until the beets are tender.
- While beets are roasting, prepare the other vegetables and dressing.
- Rinse the fennel bulbs to make sure they're thoroughly clean. Remove the tough outer leaves, retaining the feathery fronds. Remove fronds from leaves/stalks and mince them to measure 2 tablespoons. Remove stalks from fennel and discard.
- Cut the cleaned bulbs in half, lengthwise, discarding the cores. Cut the divided bulbs into 1/8 to 1/4-inch slices.
- Slice the Belgian endives into whatever width you prefer, although it's nice if they're thinner than the fennel pieces.
- In a large bowl, combine the fennel, endive, walnuts, spinach, salt, and pepper. Toss gently; set aside.
- In a bowl, whisk together the vinegars, honey, orange rind, orange juice, basil, shallot (if using) olive oil, Dijon, nutmeg, and salt.
- When beets are done roasting, remove from oven and let cool slightly.
- Drizzle the fennel mixture with the whisked dressing, then add the roasted beets. Toss to combine. Tidy up the edges of the serving bowl with a napkin. Garnish the salad with the minced fennel fronds and feta cheese (if using), and serve.
- Makes about 12 servings, 1 cup each.
Nutrition Facts : Calories 78.7, Fat 3.7, SaturatedFat 0.4, Sodium 207.6, Carbohydrate 11.3, Fiber 2.6, Sugar 6.7, Protein 2
People also searched
More about "roasted beet and fennel salad with black olives pine nuts food"
ROASTED BEET AND FENNEL SALAD - LIVING WELL SPENDING …
From livingwellspendingless.com
Reviews 5Estimated Reading Time 3 minsCategory SaladTotal Time 2 hrs 10 mins
- Preheat oven to 375 degrees. Wash beets, remove stems and place on baking sheets covered in foil and then rub a little olive oil on each beet. Cook for 45-60 minutes depending on size of beets.
- Coat fennel sections with some olive oil and place on baking sheet lined with foil. Roast for 20 minutes covered and 20 minutes uncovered.
ROASTED FENNEL BEET SALAD - FORK IN THE ROAD
From forkintheroad.co
5/5 (3)Total Time 50 minsCategory Salads + Side DishesCalories 166 per serving
- To roast beets: wash beets and place in a large glass baking dish filled with a small layer of water. Cover with aluminum foil and bake until soft and a fork can easily spear through, about 40 minutes. Let cool and sliced into cubes.
- To roast fennel: toss trimmed and cored fennel with olive oil and sea salt, then bake in a glass baking dish until soft and golden brown, about 30 minutes. Let cool.
- To build salad: arrange mixed greens, cooled beets and fennel, and shallot slices on a plate. Toss with Homemade Honey Mustard Vinaigrette (see recipe below).
ROASTED BEET AND FENNEL SALAD - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr
- Preheat the oven to 400°. In a medium baking dish, toss the beets with the thyme, the water and 1 tablespoon of the olive oil. Season with salt and pepper. Cover with foil and cook for about 40 minutes, or until tender. Let cool slightly. Discard the thyme.
- In a small baking dish, drizzle the fennel wedges with the remaining 1 tablespoon of olive oil and season with salt and pepper. Cover with foil and bake for 15 minutes. Uncover and bake for 15 minutes longer, or until tender and lightly browned.
- Pour the beet juices into a bowl and whisk in the vinegar. Add the beets, fennel wedges and fronds and season with salt and pepper. Serve warm or at room temperature.
MEDITERRANEAN FENNEL SALAD - LIVING THE GOURMET
From livingthegourmet.com
5/5 (14)Total Time 15 mins
ROASTED BEETROOT SALAD WITH FETA CHEESE - ALWAYS USE …
From alwaysusebutter.com
5/5 (12)Uploaded Jan 5, 2020Category SaladPublished Oct 5, 2020
ROASTED FENNEL SALAD - COOKING CHANNEL RECIPE
From cookingchanneltv.com
WARM FENNEL SALAD WITH OLIVES, PINE NUTS AND ORANGE
From stltoday.com
ROASTED FENNEL AND FARRO SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
APPLE, BEET & FENNEL SALAD - THE SIMPLE VEGANISTA
From simple-veganista.com
BEET SALAD WITH GOAT CHEESE & PINE NUTS - WELL …
From wellseasonedstudio.com
ROASTED BEET AND FENNEL SALAD WITH BLACK OLIVES PINE NUTS …
From tfrecipes.com
ROASTED BEET SALAD WITH FENNEL - FROM MY BOWL
From frommybowl.com
FENNEL SALAD | THE MEDITERRANEAN DISH
From themediterraneandish.com
21 FOODS HIGH IN VITAMIN K - CLEVELAND CLINIC HEALTH ESSENTIALS
From health.clevelandclinic.org
ROASTED BEET & FENNEL SALAD WITH GOAT CHEESE
From thewheatlesskitchen.com
BEET AND FENNEL SALAD WITH CITRUS DRESSING - IT'S A …
From itsavegworldafterall.com
ROASTED FENNEL BEETROOT SALAD - TASTY SIMPLY VEGAN
From tastysimplyvegan.com
ROASTED FENNEL-AND-BEET SALAD - COUNTRY LIVING
From countryliving.com
19+ EASY, DELICIOUS COLD SALADS THAT DON'T USE GREENS - MSN
From msn.com
ROASTED BEET SALAD WITH GOAT CHEESE AND PINE NUTS - A FOOD …
From afoodloversdelight.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love