Roasted Beet And Plum Salad Food

ROASTED BEETS, PLUM & PECAN SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6.Toss the spiralized beetroot in the olive oil and some seasoning in a roasting tin then spread out into an even layer. Roast for 15 mins until tender.
• While the beetroot is roasting, combine the dressing ingredients together in a jug with a little seasoning.
• To assemble the salad, toss the rest of the ingredients in the roasting tin with the cooked beetroot and dressing. Serve on a sharing platter, garnished with a few reserved mint leaves.

ROASTED BEET AND PLUM SALAD

Steps:

• Cook the beets. Pre-heat your oven to 425 degrees. Wash the beets and wrap them in aluminum foil. Place them in your pre-heated oven and roast for 60-75 minutes, or until they are tender and you can easily pierce them with a knife. Set aside to cool slight. Once they are cool enough to handle, peel the beets. You should be able to rub/peel the skins off with your fingers, but a small pairing knife can also be helpful. Slice the beets into wedges.
• In a small dry skillet over medium heat, lightly toast the walnuts until they are just starting to become fragrant, about 2 minutes. Remove from the heat and set aside to cool.
• In a medium bowl, whisk together the vinegar, olive oil, salt and pepper. Add the sliced beets and plums, tossing gently to combine. Transfer to a serving platter and garnish with basil, cheese and the toasted walnuts. Serve immediately.
• Leftovers can be stored in an airtight container in the refrigerator for 1-2 days.

ROASTED BEET SALAD

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.

ROASTED BEET SALAD

Steps:

• Place a rack in the center of the oven and preheat the oven to 425 degree F.
• For the roasted beets: Place the beets in a sheet of foil and place another sheet on top and create a seal around the beet. Roast the beets on a baking sheet until tender, 45 minutes to 1 hour. Cool the beets in their foil packet for a few minutes, and then rub off the skins using a paring knife if needed. The beets need to still be a little warm to be able to remove the skins easily.
• While the beets are roasting, toast the almonds in a small skillet over moderate heat, stirring occasionally, until golden brown. Remove and cool.
• For the vinaigrette: Make the vinaigrette by stirring together the vinegar, mustard, salt and sugar, and then slowly whisk in the olive oil until emulsified.
• Slice the cooled and peeled beets into 1/4-inch thick slices and add half the vinaigrette, tossing to coat completely. Toss the remaining vinaigrette with the salad greens.
• Quarter and core the pear and slice it into julienne strips, about 1/8-inch thick.
• Arrange the dressed greens, and beets on a platter and top with the pear, toasted nuts, and goat cheese.

BEET SALAD WITH PLUMS AND GOAT CHEESE

Steps:

• Preheat oven to 375°F. Wrap beets tightly in foil packages (3 beets in each). Place on baking sheet. Roast beets until tender, turning packages occasionally, about 1 hour 45 minutes. Unwrap beets; cool completely. Peel beets and cut into 1/4-inch-thick rounds. Place in large bowl.
• Combine vinegar and sugar in blender. Gradually blend in vegetable oil, then walnut oil. Season vinaigrette to taste with salt and pepper. (Beets and vinaigrette can be prepared 2 days ahead. Cover separately; refrigerate. Let beets stand 2 hours at room temperature before continuing. Rewhisk vinaigrette before using.)
• Toss beets with 1/4 cup vinaigrette. Toss plums and onion with § cup vinaigrette in another large bowl. Season with salt and pepper.
• Overlap beets around edge of platter. Mound spinach in center of platter; drizzle with some vinaigrette. Spoon plums and onion over salad. Sprinkle with goat cheese and serve.

BEET, PLUM, AND RICOTTA SALAD

Steps:

• Place beets in a steamer basket or colander set in a saucepan filled with 2 inches of simmering water. Cover and steam until beets are tender when pierced with a sharp knife, about 20 minutes. Let cool, then remove skins. Slice beets into small pieces.
• Arrange beets, plums, and ricotta on a platter. Drizzle with vinegar and oil, and season with salt and pepper. Top with basil leaves, and serve immediately.

ROASTED BEET SALAD

Steps:

• Preheat oven to 350°F.
• Wash beets and trim, but don't peel.
• Place in a large bowl and toss with oil, salt and pepper.
• Place beets in a large pan in single layer and cover with foil.
• Roast for 1- 11/2 hours.
• Let cool and then peel and slice beets (don't wear any whites!) then arrange on large platter.
• Whisk together dressing ingredients and pour over sliced beets.
• Allow to marinate at room temp for 1- 2 hours.