HORSERADISH BEET SALAD
"The horseradish marinade sparks the flavor of this simple salad," says field editor Doris Heath of Bryson City, North Carolina. "The beets look particularly pretty on a bed of lettuce."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine sugar, vinegar and horseradish. Add beets and toss to coat. Cover and chill for 6 hours or overnight. Serve on lettuce.
Nutrition Facts : Calories 68 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 95mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 2g protein.
ROASTED BEET SALAD
Make and share this Roasted Beet Salad recipe from Food.com.
Provided by Food.com
Categories Salad Dressings
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place a rack in the center of the oven and preheat the oven to 425 degrees 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.
Nutrition Facts : Calories 274.1, Fat 22.9, SaturatedFat 4.6, Cholesterol 7.5, Sodium 307.2, Carbohydrate 14.8, Fiber 3.2, Sugar 10.4, Protein 4.3
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 SALAD WITH HORSERADISH CREAM DRESSING
This combination of sweet beets and hot horseradish is a mild, delicious taste treat and a great side dish with grilled meats. A twist on the presentation of the Eastern Europen dish called Tsvikly. From Food and Drink magazine. Hope you enjoy! *Note, please use a very hot, prepared horseradish sauce to offset the mildness of the cream. If you do not have hot horseradish, then please be prepared for a very mild flavoured dressing!
Provided by Leslie
Categories Greens
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Wash and trim beets, but do not peel.
- Place on a large piece of foil and sprinkle with salt and pepper, then fold up in a loose package sealing seams tightly.
- Place foil package on a baking sheet and roast for 1 hour or until beets are tender.
- Let cool, then peel and thinly slice the beets.
- Refrigerate until serving.
- Whip cream until thick but not stiff, fold in sour cream and horseradish and season with salt and pepper.
- Refrigerate until serving.
- To serve, slice onion into thin rings, divide lettuce among serving plates.
- Top with beet slices and onion rings and drizzle with dressing.
- Sprinkle dill on top.
Nutrition Facts : Calories 143.7, Fat 12.6, SaturatedFat 7.7, Cholesterol 44.5, Sodium 60.2, Carbohydrate 6.9, Fiber 1.5, Sugar 4.3, Protein 2.1
BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE
This beet salad tastes fancy but is SO EASY to make. This is a show-stopping and flavorful salad that is impressive for entertaining or a wonderful meal in. Make-ahead tip: pre-cook beets up to 3 days in advance, cover and refrigerate them until ready to use.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange lined baking sheet. Bake in preheated oven for 1 hour or until largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins (see Pro Tip Below*) and slice into halves and then wedges.
- Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
- Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
- In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.
Nutrition Facts : Calories 308 kcal, Carbohydrate 20 g, Protein 5 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 409 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
ROASTED BEET SALAD WITH ORANGE VINAIGRETTE
Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.
Nutrition Facts : Calories 125 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED BEET SALAD WITH TARRAGON VINAIGRETTE
Make and share this Roasted Beet Salad With Tarragon Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Leave root and 1-inch stem on beets; scrub with a brush.
- Place beets, 2 tablespoons olive oil, 1 tablespoon garlic, 1 teaspoon thyme, and 1 teaspoon tarragon in a large bowl; toss gently.
- Place beet mixture on a jelly-roll pan. Bake at 350° for 1 hour or until beets are tender. Drain and cool slightly.
- Trim off beet roots; rub off skins.
- Cut in half. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Combine vinegar, sugar, shallots, 2 tablespoons oil, 1 tablespoon garlic, 1/2 teaspoon thyme, 1/2 teaspoon tarragon, 1/2 teaspoon salt, 1/2 teaspoon pepper, and oregano in a small bowl, stirring with a whisk.
- Add vinegar mixture and onion to beet mixture; toss gently.
Nutrition Facts : Calories 180.9, Fat 7.1, SaturatedFat 1, Sodium 425.8, Carbohydrate 28.1, Fiber 5.5, Sugar 19.5, Protein 3.4
ROASTED BEET SALAD
There's a time and place for pickled beets, but I prefer the effects of roasting them. They turn soft and buttery and form a nice backdrop for a salad. The peppery arugula and creamy goat cheese work well with beets and walnuts add the perfect amount of crunch. I served this salad alongside a grilled steak. It was the perfect, fresh side dish.
Provided by Diet It Up
Categories < 4 Hours
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 363.8, Fat 28.8, SaturatedFat 10.9, Cholesterol 33.6, Sodium 299.4, Carbohydrate 16.8, Fiber 3.3, Sugar 12.8, Protein 12.1
ROASTED BEET SALAD WITH BLUE CHEESE
Provided by Michael Chiarello : Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.
- In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve.
- Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)
- When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.
- Remove the wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the salad. Garnish with toasted almonds.
ROASTED BEET SALAD
You can roast the beets in advance. This is a very popular potluck dish and a real time saver for dinner parties since you can prepare this beforehand. This is appetizing as well as impressive.
Provided by Izzy Knight
Categories Canadian
Time 3h
Yield 10 serving(s)
Number Of Ingredients 7
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 WITH HORSERADISH CRèME FRAîCHE AND PISTACHIOS RECIPE
Steps:
- For the Beets: Preheat oven to 375°F (190°C). Fold a 12- by 24-inch sheet of aluminum foil in half to form a square. Crimp together foil on 2 sides of square to form a pouch with an opening on one side. In a medium bowl, toss together beets, 1 tablespoon (15ml) olive oil, and salt and pepper to taste until beets are coated. Add to pouch and crimp remaining side to seal. (If using beets of multiple colors, roast in separate pouches.) Transfer to a rimmed baking sheet and place in oven. Roast until beets are completely tender and a toothpick or cake tester inserted into a beet through foil meets little to no resistance, about 1 1/2 hours. Remove from oven and allow to cool. When beets are cool enough to handle, peel by gently rubbing skin under cold running water. Cut beets into 1 1/2-inch chunks. Beets can be cooked and stored in the refrigerator for up to 5 days.
- For the Dressing: In a small bowl, combine lemon juice, tarragon, chives, shallot, and honey. Slowly drizzle in olive oil while stirring vigorously with a fork. Season dressing to taste with salt and pepper.
- To Serve: In a large bowl, toss beets with dressing. Spoon half of crème fraîche mixture on the bottom of a serving plate. Place beets on top and drizzle with remaining crème fraîche mixture. Sprinkle with pistachios and serve.
Nutrition Facts : Calories 496 kcal, Carbohydrate 35 g, Cholesterol 31 mg, Fiber 8 g, Protein 11 g, SaturatedFat 10 g, Sodium 684 mg, Sugar 23 g, Fat 38 g, ServingSize Serves 4, UnsaturatedFat 0 g
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