ROASTED BEET, CARROT AND SPINACH SALAD
Toss up a beautiful Roasted Beet, Carrot and Spinach Salad using this recipe from My Food and Family. This easy-to-make salad is crisp and refreshing.
Provided by My Food and Family
Categories Vegetable Recipes
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450ºF.
- Toss beets with 2 Tbsp. dressing; place on foil-lined rimmed baking sheet sprayed with cooking spray.
- Bake 20 min. Toss carrots with 2 Tbsp. dressing; add to baking sheet with beets. Bake 20 to 25 min. or until vegetables are tender.
- Arrange spinach and peppers on serving platter. Top with roasted vegetables; drizzle with remaining dressing. Sprinkle with cheese.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 3 g
SPINACH AND BEET SALAD
I love to eat this salad with grilled chicken or BBQ steak. Great summer salad.
Provided by Cooking Brunette
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place beets in a roasting pan; drizzle with 1 teaspoon balsamic creme. Season with salt and black pepper.
- Roast beets in the preheated oven until tender, 30 to 40 minutes. Cut beets into bite-sized pieces; cool to room temperature.
- Combine spinach, walnuts, goat cheese, pickled red onion, and French-fried onions in a bowl.
- Whisk lemon juice, 1/4 cup balsamic creme, olive oil, salt, and black pepper in a bowl; pour over salad. Toss to coat.
Nutrition Facts : Calories 738.1 calories, Carbohydrate 121.7 g, Cholesterol 13.8 mg, Fat 22.4 g, Fiber 9.4 g, Protein 14 g, SaturatedFat 6.6 g, Sodium 20146.8 mg, Sugar 5.5 g
SPINACH, GOAT CHEESE AND ROASTED CARROT SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place a baking sheet in the oven; preheat to 450 degrees F. Toss the carrots with 1 tablespoon olive oil, a big pinch of salt and a few grinds of pepper in a large bowl. Spread the carrots on the hot pan and bake until lightly browned and tender, 20 to 25 minutes.
- Meanwhile, toast the almonds in a small dry skillet over low heat, stirring frequently, about 5 minutes. Let cool.
- Whisk the vinegar, honey, mustard and shallot in a large bowl. Slowly whisk in the remaining 1/4 cup olive oil until combined. Add the spinach, lettuce and almonds and toss to coat. Season with salt and pepper. Transfer the salad and carrots to a platter. Top with the goat cheese and chives.
ROASTED BEETS AND CARROTS
Caramelized and delicious. Use organic whole carrots for better true-carrot flavor. I use turbinado sugar because the crystals are bigger and they dissolve more slowly, which seems to lead to a better caramelized crust. I sometimes do a mix of half golden beets and half red beets -- then when I serve them, I fan the veggies out on the platter in a rainbow: golden beets, carrots, then red beets. Pretty!
Provided by Susiecat too
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Peel carrots and cut diagonally into 1-2 inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end).
- Place in a large bowl and toss with 1/4 cup each of olive oil and balsamic vinegar, 1 tsp kosher salt, and 1 Tablespoon sugar. Set aside.
- Peel beets, slice into cubes approximately 1-2 inches square.
- Spray baking pan with nonstick spray.
- Mix carrots one more time, then empty gently into half of baking pan.
- Move beets to bowl, toss gently with remaining oil, vinegar, salt and sugar.
- Let stand 2-3 minutes, then toss one more time before transferring to other half of baking pan.
- Bake 375-400°F for one hour, uncovered, tossing each vegetable separately once during cooking.
- Serve immediately.
BEET AND CARROT SALAD
You can make this raw, root vegetable slaw up to four days before you plan to eat it.
Provided by Magdalena Wszelaki
Categories HarperCollins Salad Vegetarian Vegetable Carrot Beet Healthy Quick and Healthy Lunch Walnut
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.
ROASTED BEET AND CARROT SALAD
Provided by Loreto
Time 45m
Number Of Ingredients 11
Steps:
- Cut beets and carrots into bite size pieces.
- Toss into a large bowl.
- Throw in onions.
- Drizzle 2 tablespoon olive oil.
- Sprinkle in salt and pepper, onion powder and paprika.
- Add in garlic cloves, oregano, thyme, rosemary, basil.
- Mix well making sure to coat the beets and carrots well.
- Let sit for about 1/2 an hour in the fridge.
- Pre heat oven to 375 degrees F.
- Take out of fridge and place beets and carrots on a parchment lined baking sheet.
- Place in oven and cook till veggies are soft or a fork can pierce easily. Approx 30 minutes.
- Take out of oven and place beets and carrot mixture in a bowl.
- Add in broken up goat cheese, remaining olive oil, lemon juice.
- Finish with a sprinkling of parsley, and a drizzle of the white truffle oil.
- Toss well.
- Ready to serve.
- Enjoy!
Nutrition Facts : ServingSize 4 servings
ROASTED BEET AND CARROT SALAD
This delicious fall salad is full of dramatic colors, bright flavors, and contrasting textures.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss beets and carrots with 1 1/2 tablespoons oil; season with salt and pepper. Roast until tender, 25 to 30 minutes, tossing halfway through. Let cool 5 minutes.
- Meanwhile, in a small bowl, whisk together orange juice, vinegar, tarragon, and 1 1/2 tablespoons oil; season with salt and pepper. In a large bowl, toss endives with half the dressing, then transfer to a serving platter. Toss beets and carrots with remaining dressing and add to platter. Top with goat cheese and pecans before serving.
Nutrition Facts : Calories 378 g, Fat 23 g, Fiber 12 g, Protein 12 g, SaturatedFat 6 g
ROASTED CARROT, BEET & ARUGULA SALAD
This colorful roasted carrot, beet & arugula salad is topped with goat cheese, walnuts & radishes, then drizzled with a lemon Dijon maple dressing. It's a beautiful vegetarian side dish that's perfect for spring!
Provided by Wine a Little Cook A Lot
Categories Healthy
Time 45m
Number Of Ingredients 17
Steps:
- Preheat oven to 425 F.
- Evenly spread carrots and beets onto a baking pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently to combine (see recipe notes).
- Bake for 25-30 minutes or until tender. Remove and set aside to cool.
- Make the dressing: combine all dressing ingredients in a small bowl or mason jar. Whisk (or shake) until well combined. Set aside.
- Place arugula on a large serving bowl. Top with roasted carrots and beets, sliced radishes, walnuts and goat cheese.
- Serve with the lemon Dijon maple dressing.
Nutrition Facts : Calories 238 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 382 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
OVEN-ROASTED BEETS WITH WILTED SPINACH
The balsamic glaze adds a nice kick and this is a very healthy and lovely way to enjoy these oven-roasted beets.
Provided by GhostEXE
Time 1h50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Trim and wash beets. Set leaves aside and discard stems. Wrap beets in foil packages (3 per package) and place in a deep baking dish.
- Roast in the preheated oven until tender, about 45 minutes.
- Remove from the oven. Divide onions, herbes de Provence, 1/2 of the olive oil, salt, and pepper between the packages. Reseal and roast for another 45 minutes.
- Remove from the oven. Drizzle 1/2 of the balsamic vinegar into each package. Reseal and roast for 5 more minutes.
- Meanwhile, melt butter and remaining olive oil in a pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Throw in spinach and reserved beet leaves. Cook, stirring often, until wilted, about 5 minutes.
- Remove beets from the oven. Transfer beets, onions, and all drippings to a serving dish. Stir in wilted greens and season to taste.
Nutrition Facts : Calories 196.4 calories, Carbohydrate 19.2 g, Cholesterol 15.3 mg, Fat 12.9 g, Fiber 4.8 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 593.1 mg, Sugar 11.8 g
ARTICHOKE, BEET, AND CARROT SALAD
Make and share this Artichoke, Beet, and Carrot Salad recipe from Food.com.
Provided by alisha.mills
Categories Spinach
Time 10m
Yield 1 salad, 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix first 4 ingrediets.
- Serve on spinach leaves.
- top with vinaigrette.
Nutrition Facts : Calories 326.8, Fat 9.5, SaturatedFat 5.9, Cholesterol 33.4, Sodium 711.2, Carbohydrate 52.5, Fiber 33.6, Sugar 9.4, Protein 17.5
ROASTED BEETS & CARROT SPINACH SALAD
The jewel colors of roasted beets and carrots on a bed of baby spinach leaves make this bistro-style salad as beautiful as it is delicious.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 425ºF.
- Mix oil and ginger until blended. Add to combined beets and carrots in medium bowl; mix lightly.
- Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
- Bake 40 to 45 min. or until vegetables are tender. Cool.
- Cover platter with spinach; top with cooked vegetables and remaining ingredients.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 290 mg, Carbohydrate 12 g, Fiber 3 g, Sugar 8 g, Protein 3 g
CARROT AND BEET SALAD WITH GINGER VINAIGRETTE
Categories Salad Ginger Appetizer Side Vegetarian Quick & Easy Dinner Lunch Vinegar Beet Carrot Spring Shallot Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.
- In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves.
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4.5/5 (2)Total Time 30 minsServings 6-8Calories 277 per serving
- Toss carrots and beets with maple syrup and olive oil until coated. Spread in a single layer on a greased baking sheet. Roast at 400F 20-25 minutes or until vegetables are tender. Remove from oven and cool.
- Once vegetables are cooled, toss in a large bowl with spinach, almonds, and goat cheese. Set aside for a moment to make the dressing.
- In a mason jar with a tight-fitting lid, combine all dressing ingredients and shake several times until smooth. Season with salt and pepper to taste.
- Just before serving, drizzle dressing over spinach salad and gently toss to coat. Serve immediately.
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- Preheat the oven to 350°. Put the beets in a medium baking dish. Drizzle lightly with olive oil and rub to coat the beets. Cover with foil and bake for about 1 hour and 15 minutes, until the beets are tender. When the beets are cool enough to handle, peel and quarter them.
- Meanwhile, in a small bowl, cover the onion slices with the vinegar. Add a large pinch of salt and mix well. Let stand for about 1 hour.
- Using a sharp knife, peel the tangerines and grapefruit, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections.
- In a small bowl, whisk the mustard with 3 tablespoons of the vinegar from the onion slices. Whisk in the 1/4 cup of olive oil and season with salt and pepper.
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- Preheat the oven to 415 degrees F. Spread the carrots on a baking sheet, drizzle with avocado oil, and sprinkle with sea salt. Use your hands to toss everything together so that the carrots are fully covered in oil. Roast 25 to 35 minutes, until golden-brown and somewhat wrinkly. Remove from the oven and allow carrots to cool.
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- While the carrots are roasting, add the ingredients for the dressing to a blender and blend until creamy and well-combined. Set aside until ready to use. Note: You will end up with more dressing than you need - you can store it in a jar in the refrigerator and use it for future salads or as a marinade.
- Add spinach and feta to a large serving bowl. Toss in desired amount of dressing. Serve salad with roasted carrots and pumpkin seeds.
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5/5 (31)Total Time 35 minsCategory Side DishCalories 263 per serving
- Cut the beets and carrots into pieces that are roughly the same size, and place the pieces on a large baking sheet.
- Drizzle the olive oil onto the beets and carrots and add salt & pepper. Toss until they're coated. Spread them out in an even layer.
- Roast for about 15 minutes, or until they veggies are tender-crisp (this will vary depending how big the pieces are).
QUINOA SALAD WITH ROASTED BEETS AND CARROTS | DESSARTS
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Estimated Reading Time 3 mins
- Whisk together the olive oil, vinegar, salt andhoney. Add the dried cranberries and set aside the dressing.
- On a large sheet pan, toss the beets andcarrots with 2 TBS olive oil, 1/4 teaspoons salt, and a pinch of pepper. Mix until all the vegetables are coated.
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- To make the dressing, whisk together the vinegar, honey, sugar, salt, pepper, cinnamon and ginger. While whisking constantly, drizzle in the olive oil and mix well.
- In a large bowl, combine beets, carrots, apricots, almonds, pumpkin seeds, sunflower seeds, mint and parsley.
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4.9/5 (139)Calories 344 per servingCategory Salad
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- To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.
- To toast the almonds or pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.
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- Using the fine shredding blade, make "noodles" with the apple. Immediately submerge apple rings into the lemon water. This will keep the apple from turning brown.
- Next, run the yellow beet through the spiralizer and set aside. Repeat with the carrots and finally the red beets.
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