BEET SALAD WITH GOAT CHEESE
This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.
Provided by Donna
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
- Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g
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.
ROASTED BEET SALAD WITH WALNUTS, GOAT CHEESE & HONEY-DIJON VINAIGRETTE
This pretty roasted beet salad makes the perfect starter for a dinner party.
Provided by Jennifer Segal
Categories Salads
Time 20m
Yield 6 to 8
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all the ingredients to a jar, cover with the lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.
- Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Arrange the greens on a large platter or divide onto plates, then top with beets, walnuts and goat cheese. Serve immediately.
- Note: If you'd like to roast your own beets, you'll need 1 bunch of medium beets (about 3). Preheat oven to 425°F and set an oven rack to the middle position. Wipe or scrub the beets clean, then trim stems down to one-inch (leave "tails" on). Place the beets on a large piece of aluminum foil, drizzle with 1 tablespoon olive oil, then wrap foil around the beets to form a neat packet. Roast directly on a rack in the middle of the oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap the beets and let sit until cool enough to handle. Use your hands or a paring knife to peel the skin, then cut into wedges.
- Make-Ahead Instructions: The vinaigrette can be made up to 4 days ahead and stored in the refrigerator. Before serving, let sit out at room temperature for about 30 minutes, and then shake to re-emulsify.
Nutrition Facts : Calories 242, Fat 21g, Carbohydrate 11g, Protein 4g, SaturatedFat 3g, Sugar 9g, Fiber 2g, Sodium 322mg, Cholesterol 7mg
ROASTED BEET, ARUGULA, AND WALNUT SALAD
Yummy fresh, sweet, and crunchy salad that is great for spring and summer. I highly suggest wearing an apron when cutting the beets.
Provided by Adelma Lilliston
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.
- Roast in the preheated oven until beets are tender, about 40 minutes.
- Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a bowl until well combined.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 23.8 g, Fat 14 g, Fiber 6.9 g, Protein 6.2 g, SaturatedFat 1.6 g, Sodium 406.2 mg, Sugar 16.3 g
SHREDDED BEET AND CARROT SALAD
Beets, which are rich in folic acid and vitamin C, are the primary ingredient of this simple salad.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 teaspoon salt.
- In a food processor fitted with the shredding disk, shred beets then carrots. Add to bowl along with parsley, and toss to combine.
Nutrition Facts : Calories 8 g, Fiber 3 g, Protein 1 g, SaturatedFat 2 g
ROASTED AND PICKLED BEETS
A sweet and sour salad perfect for summer evenings. This dish is even better the next day!
Provided by vmu60
Categories Salad Vegetable Salad Recipes
Time 2h30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place beets in a shallow pan.
- Roast beets in the preheated oven until tender, about 1 hour. Remove pan from oven and cool beets until easily handled, at least 15 minutes.
- Peel beets and cut into 1/4-inch-thick slices.
- Beat balsamic vinegar, honey, and red wine vinegar together with a whisk in a bowl until dressing is smooth.
- Mix beets and onion in a bowl. Drizzle dressing over beet mixture and toss to coat; refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 88.3 calories, Carbohydrate 20.8 g, Fat 0.2 g, Fiber 3.9 g, Protein 2.3 g, Sodium 104.2 mg, Sugar 16.2 g
ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE
This is a terrific salad. Everything can be prepped ahead easily, then just putting everything together at the last minute. I always have this at Thanksgiving.
Provided by P48422
Categories Vegetable
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 F.
- Combine the walnuts with the olive oil, salt and pepper, mixing well to coat the nuts.
- Spread on a baking sheet and bake until toasted, about 7-10 minutes.
- Set aside to cool.
- Wrap the beets individually in foil and place on a rimmed baking sheet.
- Bake at 350 degrees until tender, about 1 1/2 hours.
- Let cool for 20 minutes, then peel the beets by holding them under cold running water and rubbing off the skins.
- Cut into 1/2-inch wedges, and place in a large mixing bowl with the walnuts and onion.
- Combine all the dressing ingredients, taste and adjust the seasonings.
- Pour over the beets and toss well.
- Let sit at room temperature at least 1 hour.
- Just before serving, arrange the spinach leaves in individual bowls or on a large platter.
- Arrange the beets on top and crumble the goat cheese over.
Nutrition Facts : Calories 284.4, Fat 25.9, SaturatedFat 5.6, Cholesterol 11.2, Sodium 481.9, Carbohydrate 9.2, Fiber 2.7, Sugar 5.3, Protein 6.6
ROASTED BEETROOT & GOAT'S CHEESE SALAD
Tangy balsamic vinegar, sweet beetroot and creamy goat's cheese combine beautifully in this easy vegetarian salad that's sure to impress, containing four of your five-a-day
Provided by Chelsie Collins
Categories Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6 and put the beetroot in a roasting tin with 1 tbsp oil, 1 tbsp vinegar and plenty of seasoning. Roast for 8-10 mins until sticky. Meanwhile, bring a pan of salted water to the boil, add the green beans, cook for 1 min, then drain. Toss in with the beetroot and roast for a further 5 mins.
- Meanwhile, make the dressing by combining the remaining oil and vinegar in a small bowl, and season well. Put the mixed leaves and cucumber in a bowl and toss together with a little dressing.
- Dip both cheese halves in the chopped walnuts so the tops are covered, then pop in the roasting tin with the beetroot and green beans for a few mins, to soften and toast the nuts.
- Pile the salad onto plates and serve with the remaining dressing drizzled over the top.
Nutrition Facts : Calories 672 calories, Fat 53 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 20 grams sugar, Fiber 10 grams fiber, Protein 21 grams protein, Sodium 1.1 milligram of sodium
ROASTED BEET SALAD WITH CANDIED WALNUTS
Provided by Aaron McCargo Jr.
Categories appetizer
Time 1h35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- In a roasting pan, toss the beets with the salt, pepper, 3 tablespoons sherry vinegar and 3 tablespoons olive oil. Cover with foil and roast for 1 hour.
- Remove the beets from the oven and allow to cool slightly. Using several paper towels and with rubber gloves, peel the skins off the beets, keeping the yellow and red beets separate. Cube the red beets on a cutting board lined with parchment paper into 1/2-inch pieces. Put into a bowl and set aside. Repeat with the yellow beets and put into a separate bowl.
- Lower the oven temperature to 300 degrees F.
- In a medium-sized saucepan, bring the water, sugar and walnuts to a boil over medium heat. Drain the walnuts and put them on a sheet pan lined with lightly greased parchment. Bake in the oven until well toasted, about 12 to 15 minutes. Remove from the oven and allow to cool.
- Divide the shallots and thyme between the red and yellow beets.
- Season each set of beets with sherry vinegar, olive oil, salt and pepper. Arrange the beets on a large serving platter keeping the beets separate for presentation. Top with crumbled goat cheese and candied walnuts.
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- Place the beets on the prepared baking sheet and drizzle the oil over top. Use your hands to toss them in the oil. Cover the baking sheet with aluminum foil and bake in the oven for 30-40 minutes, or until they can be priced using some pressure with a fork.
- Add the walnut halves to a small frying pan over medium-high heat. Let them cook until they are fragrant and start to brown in places, shaking the pan frequently. Pour over the maple syrup and sprinkle with sea salt and fresh cracked pepper. Let them cook, stirring constantly, until the maple syrup has almost evaporated, about 1 minute. Remove the walnuts from the pan and place them on a piece of parchment paper, separating them from each other as much as possible.
- Combine all the ingredients EXCEPT the oil in a medium-sized bowl. Slowly add the oil in a thin steady stream while whisking the dressing constantly. If the oil starts to build up at all stop pouring it and whisk the dressing vigorously. It will take you about 1 minute to whisk in the oil. Taste the dressing and season it with extra salt, to taste.
ROASTED BEET SALAD WITH CANDIED WALNUTS AND GOAT CHEESE
From domesticdreamboat.com
5/5 (1)Total Time 1 hrCategory SaladCalories 234 per serving
- Heat oven to 400°F. If your beets are large, cut them in half or quarters to reduce roasting time. Place the beets onto a large piece of aluminum foil. Fold the foil into a sealed packet, ensuring to crimp the edges closed. Place foil packet onto a baking sheet. Roast until the tip of a paring knife can be easily inserted into a beet, about 35-40 minutes. Cool slightly until you are able to handle them.
- Rub beets with a clean paper towel to remove the skin. Cut into slices, wedges or cubes and set aside.
- While beets are cooking, roast walnuts in a small, dry non-stick skillet over medium heat. When nuts become fragrant, pour 1 Tablespoons of the maple syrup over the walnuts. Remove from heat and stir walnuts to coat completely with syrup. Allow to cool in the skillet. Break up any clumps of nuts with fingers or wooden spoon.
- Whisk balsamic vinegar, remaining teaspoon of maple syrup, salt and pepper together. Continue whisking vigorously while slowly drizzling in the olive oil. Toss this dressing together with the greens to evenly coat.
BEET AND FETA CHEESE SALAD - SIMPLY LEBANESE
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5/5 (4)Category SaladCuisine AmericanTotal Time 1 hr
- Boil the beets skin on, on medium-high heat for 45min to 1 hour. They are ready once they be can easily pierced with a knife.
- Once they have cooled, cut the stems off and peel the beets; the skin should easily come off. Slice the beets into thin ¼ inch slices. Place them in the serving dish.
- In a non-stick pan, combine walnuts, butter and sugar. Toss together until the butter has fully melted and the sugar has dissolved, about 5 minutes. Empty the walnuts on to parchment paper and separate them so they don’t stick together once they dry.
ROASTED BEET AND GOAT CHEESE SALAD WITH CANDIED WALNUTS
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5/5 (2)Estimated Reading Time 2 minsServings 4
- Place a small saute pan over medium heat and add walnuts to toast for about 5 minutes. Once they begin to brown and become fragrant, add maple syrup and coconut sugar and continuously stir to help coat the walnuts in the sugar. Stir and cook for about 3 minutes then remove from heat and let cool.
- Once walnuts are cool, add them to the bowl with the beets along with the cheese, sherry vinegar, parsley and coarse salt and mix to combine.
ROASTED BEET SALAD WITH FETA & WALNUTS - KYLEE COOKS
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5/5 (9)Total Time 2 hrs 45 minsCategory SaladCalories 279 per serving
- Preheat oven to 450 degrees F and line a small baking dish or baking sheet (with a lip) with heavy foil – this will make cleanup easier!
- Meanwhile, in small bowl, combine white wine vinegar, dijon mustard, garlic, thyme, salt and pepper and whisk to combine - while continually whisking, slowly drizzle in olive oil to combine and emulsify.
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Servings 2Estimated Reading Time 6 minsCategory SaladTotal Time 45 mins
- In a bowl, toss the diced beets with the olive oil and season with salt and pepper as desired. Place evenly on a baking sheet lined with aluminum foil and roast for 25-30 minutes, until fork tender. Remove from oven and allow to cool.
- In a medium saute pan, heat with olive oil on medium-high heat, season the beef strips with salt and pepper, saute the beef strips to medium well, about 5-7 minutes. Remove from pan once cooked.
- In a large salad bowl, add the salad mix, roasted beets, walnuts, steak strips, tomatoes, cucumbers, cherry tomatoes, radishes, asparagus, and dried cranberries, and toss. In a mason jar, add the olive oil, vinegar, honey, dijon mustard, italian seasoning, salt and pepper to taste. Shake vigorously and drizzle on top of salad and toss. Serve in two large salad bowls or plates. Top with crumbled Boursin cheese.
KALE BEET SALAD WITH CANDIED WALNUTS - WENDY POLISI
From wendypolisi.com
5/5 (1)Total Time 1 hr 50 minsCategory SaladCalories 399 per serving
- Preheat oven to 375 degrees. Trim and wash beets. Place in a large baking dish and cover with foil. Bake for 1 1/2 hours, or until tender. Cool. Peel and julienne or chop.
- Meanwhile, place a skillet over medium high heat. Add walnuts, maple syrup, and sea salt. Cook, stirring constantly for about four minutes.
- (If you are easing a thin pan, you may need to cut the cooking time short to avoid burning.) Remove walnuts from pan and allow to cool on parchment paper.
- Place kale in a large bowl. Cover clean hands with a teaspoon of olive oil. Sprinkle kale with a little salt and massage until tender. (Optional- read about massaging kale here.)
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- Preheat oven to 425F and line a large baking sheet with parchment paper. Place the beets and carrots in separate bowls. Divide the vinegar, oil and seasonings between the two bowls and toss to combine. Spread the beets and carrots out on the prepared baking sheet and bake for 30-35 minutes, or until fork tender. Flip them once or twice to ensure they brown evenly and don’t burn.
- In a small bowl, add the walnuts, maple syrup and oil. Stir until walnuts are coated. Grease a skillet and add the walnuts. Cook over medium-low heat for 10-12 minutes, stirring constantly, until a sugary coating forms around the walnuts. Transfer the walnuts to a baking sheet lined with parchment paper and separate the walnuts before they cool and clump together. Once cooled, store in an airtight container at room temperature.
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ROASTED BEETROOT SALAD WITH FETA AND WALNUTS - THE LAST ...
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5/5 (31)Total Time 50 minsCategory LunchCalories 354 per serving
- Preheat the oven to 200 degrees C/392 F, please note I use a fan assisted electric oven. Please adjust to the oven you have.
- Place the beetroot on a large baking tray, add the salt and pepper then pour over the olive oil. Make sure all the beetroot is covered in oil.Roast in the oven for 30 - 40 minutes, depending on how chunky your wedges are. After 10 minutes add the onion to the tray and cover in some of the oil. Return the tray to the oven and cook until the beets are cooked. The beets are done when you can easily pierce the beets with a sharp knife.Once cooked leave the beets and red onion to cool slightly before adding to the salad.
- To assemble the salad, place the leaves in a large serving bowl, add the mint and onion and toss. Then add the beetroot, crumble over the walnuts and feta. Add the orange segments and scatter over the pumpkin seeds.
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- Trim the endive ends and separate the leaves, leaving them whole. Cut cooked red beet into small cubes. Peel mixed beets and cut into thin slices. Thinly slice the chives. Peel garlic and grate into a large bowl. Add Dijon mustard, sherry vinegar, balsamic vinegar, and some sugar to the bowl. Season with flaky sea salt and pepper. Whisk together until well combined. Then, whisk in the olive oil and walnut oil. Toss the beets with the dressing and set aside.
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- Arrange the endive and mixed beets on a large plate. Add cubed red beet and place burrata cheese in the center. Top with candied walnuts and chives. Sprinkle with flaky sea salt and pepper. Enjoy!
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