Roasted Beet Spinach Walnut Salad Food

ROASTED BEET, WALNUT AND BABY SPINACH SALAD

Steps:

• Preheat the oven to 375°F. Lay a sheet of heavy-duty aluminum foil on a baking sheet and coat it thoroughly with nonstick spray.
• Trim the green tops from the beets and reserve them for another use. Remove any long roots, then peel them just like you would a potato.
• Cut into 1/2-inch cubes and arrange the beets in a single layer on half of the foil. Drizzle them with the walnut oil and season with salt and pepper.
• Fold the foil in half to form a sealed packet and place in the oven to roast for about 45 minutes, or until the pieces are tender when pierced with a knife.
• Remove from the oven, open the foil and set aside to cool to room temperature.

SPINACH, BEET AND WALNUT SALAD

Steps:

• Preheat oven to 400°F. Wrap beets in foil and bake until tender when pierced with knife, about 1 hour 30 minutes. Cool slightly, then peel. Cut each beet into 8 wedges. Place in medium bowl. Cover.
• Whisk oil and vinegar in small bowl. Mix in minced shallots. Pour 3 tablespoons dressing over warm beets; toss. Cool. (Can be prepared 1 day ahead. Cover beets and remaining dressing separately; refrigerate. Bring dressing to room temperature before continuing.)
• Combine spinach, endive and 3/4 cup nuts in large bowl. Pour remaining dressing over; toss. Season with salt and pepper. Divide among plates. Sprinkle cheese over. Top with beets and 1/4 cup nuts.

ROASTED BEET SALAD WITH CANDIED WALNUTS

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.

SPINACH SALAD WITH BEETS AND WALNUTS RECIPE

Steps:

• Preheat oven to 425°F. Place beets on a baking sheet. Roast until fork tender, about 1 hour depending on size of the beets. When cool enough to handle, peel beets and roughly chop.
• Place spinach, beets, goat cheese, and walnuts in a large bowl.
• In a small bowl, whisk together olive oil and vinegar. Whisk in salt and pepper. Pour dressing over salad and toss to combine. This Recipe Appears In Serious Entertaining: A Family Valentine's Day

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.

OVEN-ROASTED BEETS WITH WILTED SPINACH

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.

ROASTED BEET, FENNEL, AND WALNUT SALAD

Steps:

• Preheat oven to 400 degrees F.
• Trim the beets, leaving the root and about 1 inch of the stem, then scrubbing them with a vegetable brush. Wearing gloves (if you like), peel the beets (the gloves prevent them from staining your hands), and cut them into 1/2-inch thick wedges.
• Pan spray a cooking sheet, then drizzle with the oil, tossing once to coat. Bake in oven at 400 degrees F for 45 minutes, stirring twice, or until the beets are tender.
• While beets are roasting, prepare the other vegetables and dressing.
• Rinse the fennel bulbs to make sure they're thoroughly clean. Remove the tough outer leaves, retaining the feathery fronds. Remove fronds from leaves/stalks and mince them to measure 2 tablespoons. Remove stalks from fennel and discard.
• Cut the cleaned bulbs in half, lengthwise, discarding the cores. Cut the divided bulbs into 1/8 to 1/4-inch slices.
• Slice the Belgian endives into whatever width you prefer, although it's nice if they're thinner than the fennel pieces.
• In a large bowl, combine the fennel, endive, walnuts, spinach, salt, and pepper. Toss gently; set aside.
• In a bowl, whisk together the vinegars, honey, orange rind, orange juice, basil, shallot (if using) olive oil, Dijon, nutmeg, and salt.
• When beets are done roasting, remove from oven and let cool slightly.
• Drizzle the fennel mixture with the whisked dressing, then add the roasted beets. Toss to combine. Tidy up the edges of the serving bowl with a napkin. Garnish the salad with the minced fennel fronds and feta cheese (if using), and serve.
• Makes about 12 servings, 1 cup each.

ROASTED BEET, CARROT AND SPINACH SALAD

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.

BEET SPINACH SALAD

Steps:

• Place beets in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Cool; peel and cut into 1/4-in. strips., In a small bowl, whisk vinegar and mustard until blended; gradually whisk in oil. Add the sugar, salt and pepper. In a large bowl, combine the beets, onions, mint and 2 tablespoons vinaigrette. Cover and refrigerate for 30 minutes., In a large salad bowl, combine the spinach, orange sections, beet mixture and remaining vinaigrette; toss. Top with raspberries. Serve immediately.

SPINACH SALAD WITH GOAT CHEESE AND BEETS

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 30-60 minutes. Remove from the water; cool. Peel beets and cut into 1-in. pieces., In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended. , Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.

BABY BEET SALAD WITH WALNUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
• Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
• Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
• Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.

SPINACH SALAD WITH RED AND CHIOGGIA BEETS, QUINOA AND WALNUTS

Steps:

• Make the dressing. Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil(s). Set aside.
• In a large bowl, combine the beets, quinoa, endive, walnuts, basil or tarragon, and all but 2 tablespoons of the crumbled blue cheese
• Place the spinach in another bowl and toss with 3 tablespoons of the dressing. Line a platter or a wide bowl with the spinach. Toss the remaining dressing with the beets and quinoa mixture and arrange on top of the spinach. Grind on some pepper and sprinkle the remaining blue cheese on top. Once everyone has gotten a good look at the salad, toss it all together and serve.

ROASTED BEET, SPINACH & WALNUT SALAD

Steps:

• Preheat the oven to 400F degrees.
• Lightly brush a roasting pan or cookie sheet with 1/2 tablespoon of the olive oil.
• Place the beets and onion in the pan and roast in the oven for about 30 minutes, or until the beets are tender.
• Add the walnuts to the roasting pan for the last 5 minutes.
• In a mixing bowl, whisk the remaining 4 1/2 tablespoons of olive oil with the balsamic vinegar, garlic, salt and pepper until well blended.
• Peel the beets and onion, slice and add to the bowl with the toasted walnuts.
• Add the spinach and toss together.
• Transfer the salad to serving plates and sprinkle with the blue cheese.

ROASTED BEETROOT (BEET), SWEET POTATO AND SPINACH SALAD

Steps:

• Place beetroot and sweet potato in baking dish, drizzle over the butter and sprinkle with sugar.
• Bake at 200°C for 45 minutes, turning occasionally.
• Combine yogurt, juice, rind and garlic.
• Arrange the spinach, beans and roasted vegetables on serving plates.
• Drizzle over the dressing and sprinkle with pistachio nuts and pepper.

ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE

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.

WARM ROASTED BEET SALAD WITH SPINACH AND BLUE CHEESE

Steps:

• Preheat oven to 425 degrees. In a large bowl, toss the beets with the shallots, 2 tablespoons of the oil, the thyme, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
• Transfer to an 11-by-13-inch pan and cook, tossing beets twice, until they are tender and browned in places (but not burnt), 25 to 35 minutes.
• Let cool for 5 minutes, then transfer to a large serving bowl and toss with the vinegar and the remaining 2 tablespoons olive oil. Sprinkle with salt and pepper to taste.
• Arrange the spinach on four salad plates. Arrange the beets on the spinach and sprinkle with blue cheese and serve immediately.