Roasted Beet Salad Food

ROASTED BEET SALAD

Steps:

• Toss 4 beets in a baking dish with olive oil, salt and pepper. Cover and roast at 425 degrees F until tender, about 40 minutes; let cool, then rub off the skins. Cut into wedges; toss with any juices from the baking dish, capers, chopped pickles, a dash each of Worcestershire and hot sauce, and chopped parsley.

ROASTED BEET SALAD

Steps:

• Trim 6 medium beets; reserve the greens. Rub the beets with olive oil; season with salt and pepper. Wrap individually in foil and roast at 350 degrees F until tender, 1 to 1 1/2 hours; let cool. Peel and cut into wedges. Cook the beet greens in boiling water, 3 minutes; drain, squeeze out the excess water and chop. Toss the beets and greens with 1/2 cup sliced red onion, 1/4 cup chopped chives, 5 tablespoons olive oil and 3 tablespoons red wine vinegar. Season with salt and pepper.

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.

ROASTED BEET SALAD

Steps:

• For the beets: Preheat the oven to 400 degrees F.
• Toss together the beets, oil, orange juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a baking dish. Roast until the beets are easily pierced with a fork, 45 minutes to 1 hour. Let cool. Once cool, the skin should easily peel off. Cut the beets in quarters and set aside.
• For the dressing: Combine the shallots, orange juice, honey, mustard, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Mix well. Slowly add the olive oil and hazelnut oil, while whisking. Set aside.
• For the salad: On a large platter, assemble the salad. Dress the kale with 2 tablespoons of the dressing and add to the platter. Separately dress the beets with 2 tablespoons of the dressing; the beets will stain the other ingredients so keep them separate until ready to toss. Add the beets to the platter on top of the dressed kale. Top the beets with the avocado slices, tangerine segments, goat cheese crumbles and hazelnuts. Drizzle the platter with the remaining dressing and gently toss.

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:

• Preheat the oven to 450 degrees F.
• Set the beets on a baking sheet lined with a two layers of aluminum foil. Drizzle with 2 tablespoons of the olive oil, sprinkle with salt and pepper, and then wrap the beets in the first layer of foil. Transfer the baking sheet to the oven and roast until the beets are fork tender, about 1 hour.
• Meanwhile, place shallots in a small bowl, drizzle with another 2 tablespoons of the olive oil, and sprinkle with salt and pepper; toss well. After the beets have roasted for 45 minutes, remove the baking sheet from the oven and carefully place the shallots directly on the second layer of aluminum foil. Return to the oven for another 15 minutes, until the shallots are caramelized and soft and the beets are fully cooked.
• Let the beets cool in the foil for at least 5 minutes. Transfer the shallots to a large bowl and set aside. When the beets are cool enough to handle, use a paper towel to rub off the skins. Cut the beets into wedges and add them to the bowl with the shallots.
• Trim the tops and bottoms off the oranges with a paring knife or a small serrated knife. Set the oranges on one of the cut ends and carefully cut away the skins, beginning at the top and following the curve of the fruit down to the bottom. Slice the oranges crosswise into thin slices. Set aside.
• In a small bowl, whisk together the vinegar, sugar, mustard, some salt and pepper, and the remaining 3 tablespoons olive oil. Pour the dressing over the beets and shallots; toss to combine. Add the mixed greens and the orange slices; toss again. Sprinkle with sunflower seeds.

ROASTED BEET SALAD

Steps:

• For the dressing: Mix the oil, red wine vinegar, Dijon mustard and shallot in a small bowl; set aside.
• For the roasted beet salad: Preheat the oven to 350 degrees F.
• Wash the beet on and roast it on a rimmed baking sheet until tender, about 1 hour. Cool and peel; set aside.
• Cook the quinoa according to the package instructions. Cool and set aside.
• Slice the beet about 1/8-inch thick. Mix together the quinoa, chicken and spinach in a large bowl. Season lightly with salt and pepper and then add enough dressing to lightly coat. Add the sliced beets and place on a plate. Top with the goat cheese.

ROASTED BEET SALAD

Steps:

• Place the beets, shallots and cumin seeds on a double thickness of heavy-duty foil (about 24x12 in.). Drizzle with oil; sprinkle with salt and pepper. Fold foil around beet mixture and seal tightly. Place on a baking sheet. Bake at 400° for 45-55 minutes or until tender. Open foil carefully to allow steam to escape., In a small bowl, combine the lemon juice, parsley, orange zest, honey, salt and pepper. Gradually whisk in oil., Transfer beet mixture to a large bowl. Drizzle with vinaigrette; toss to coat. Sprinkle with almonds, goat cheese and parsley.

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.

ROASTED BEET SALAD

Steps:

• Preheat oven to 375.
• Wash beets. Drizzle whole beets with 1 tablespoons olive oil, season with salt and pepper and wrap in a tin foil pouch. Roast for 1 hour or until fork tender. Peel beets, cut into slices and set aside.
• Whisk together the reserved juice from segmenting the orange, balsamic vinegar and 1 tablespoons olive oil. Season dressing with salt and pepper.
• Combine sliced beets, orange segments, red onion and dressing in a bowl.
• Spoon the beet salad over a bed of arugula and top with chopped walnuts and crumbled goat cheese.

ROASTED BEET SALAD WITH RASPBERRY BALSAMIC VINAIGRETTE

Steps:

• To Roast the Beets: Adjust the oven rack to the center position and preheat the oven to 400°F Rub the beets with the olive oil and wrap them together in a large piece of aluminum foil. Put the beets in a small roasting pan or baking dish and roast them for 50 minutes to an hour, until they are tender when a knife is inserted in the center.
• Remove the foil packet from the pan and let the beets cool on the foil before unwrapping. Using your fingers, peel the beets over the foil. The skins should slip off easily; if not, use a paring knife. Cut the beets into 1/4-inch matchstick slices and reserve.
• To make the Vinaigrette: Put the olive oil, balsamic vinegar, red wine vinegar, onion, jam, mustard, and sugar in the container of a blender or food processor. Process until well blended and emulsified. (You should have 1 cup.) Season to taste with salt and pepper.
• To Assemble the salad: In a large salad bowl, toss the greens, beets, and walnuts with half of the dressing. Season to taste with pepper. Top each serving with some of the cheese. Pass the remaining dressing at the table.