ROASTED-BEET-AND-ONION SALAD
If your beets are large, cut them down to size so that they roast more evenly--and more quickly.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Wrap beets in parchment-lined foil. Roast until tender, about 1 hour. Meanwhile, drizzle onions with oil, tossing to coat. Season with salt and pepper. Spread evenly in a single layer on a baking sheet. Roast, turning once, until golden brown and tender, about 45 minutes.
- Remove skins from beets; cut beets in half if large and leave whole if small. Toss beets with 1/2 cup vinaigrette and the herbs. Arrange onions on a platter. Drizzle with remaining vinaigrette. Top with beets; garnish with oregano flowers.
ROASTED BEET, ONION, AND ORANGE SALAD
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Cut the stems and tails off the beets. Do not peel. Line the bottom of a baking pan with foil. Place the beets in the pan and toss them with half of the olive oil, salt and pepper. Roast for 25 minutes.
- Trim both ends off the pearl onions. Then toss them with remaining olive oil and salt and pepper. Add pearl onions to the beets and roast an additional 15 minutes, until beets and onions are tender.
- Peel and remove the membranes from the oranges with a sharp paring knife. Cut the oranges in half lengthwise and then crosswise into thin slices. Seed the slices, if necessary.
- Peel and quarter the beets. Lay the beets on a large platter. Top the beets with the orange pieces. Scatter the roasted onions around the beats.
- In a medium bowl, combine the hazelnut oil, coriander, and orange juice. Whisk until well combined and season with salt and pepper.
- Drizzle the dressing on top and sprinkle with coriander, toasted hazelnuts and grated cheese. Serve immediately.
BEET AND ONION SALAD
I got this recipe for a cookbook "Greek Cooking for the Gods". I'm a beet lover and really enjoy this. The time does not include the chill time.
Provided by Marlitt
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Trim stems from beets leaving 1/4 inch stem attached.
- Place beets in pan with enough water to cover.
- Boil , cover, reduce heat and simmer until tender about 25 minutes.(I have used whole canned beets and sliced them, works well.).
- Drain and cool. peel and slice in 1/4 inch slices.
- Arrange beets on a platter.
- Top with onions and sprinkle with garlic.
- Sprinkle with salt and pepper.
- Mix vinegar and oil and pour over beets.
- Refrigerate until well chilled.
Nutrition Facts : Calories 248.3, Fat 18.3, SaturatedFat 2.5, Sodium 118.8, Carbohydrate 20.5, Fiber 3.8, Sugar 14.2, Protein 3.1
ROASTED BEET SALAD WITH CHICKPEAS AND RED ONION
Steps:
- Preheat the oven to 350 degrees F.
- Set the beets, garlic and rosemary on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic.
- Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve.
ROASTED BEET SALSA (OR SALAD)
Oh goodness, this is a super way to eat beets! Beets, roasted, diced with ginger, jalapeno, garlic, mint and cilantro. Throw in a little lime juice and mmmmm..mmmmm! Adapted from Chef2Chef!
Provided by Sharon123
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To roast beets:.
- Preheat the oven to 375 degrees F.
- Trim the tops off the beets and drizzle with the olive oil. Season the beets with salt and pepper, wrap them in aluminum foil individually and roast until tender, about 40-60 minutes(depending on how large they are). When cool enough to handle, peel the beets.
- While the beets are roasting, place the shallot, jalapeno, ginger, garlic, mint, cilantro, lime juice and 6 tablespoons of olive oil in a small bowl and stir to combine.
- When the beets are done, carefully remove the foil. Let cool, and then peel the beets by slipping the skins off with your fingers. Dice the beets and add salsa mixture, stirring to combine. Taste for seasoning.
- Great served with fish or eaten alone as a salad!
Nutrition Facts : Calories 147.4, Fat 13.7, SaturatedFat 1.9, Sodium 41.4, Carbohydrate 6.3, Fiber 1.5, Sugar 4.1, Protein 1.1
ROASTED BEET AND VIDALIA ONION SALAD
A great mix of crisp and tender, and sweet and spicy. Cook time includes both grill time as well as the 1 hour refrigeration time needed.
Provided by Julie Tremmel
Categories Onions
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat gas grill on high heat. Turn one burner off, then reduce the other burner(s) to medium.
- Individually wrap each beet in foil. Place beets over the off area and cover. Cook, turning the beets occasionally, until just tender, 45-60 minutes. Cool completely. Peel and slice beets into 1/2 inch thick rounds.
- In a medium bowl, whisk balsamic vinegar, tarragon, brown sugar, salt and pepper until combined. Gradually whisk in oil until dressing thickens. Add beets and onions and toss well.
- Cover and refrigerate until chilled, at least one hour. Serve chilled.
Nutrition Facts : Calories 151.3, Fat 12.2, SaturatedFat 1.7, Sodium 246.9, Carbohydrate 10.4, Fiber 1.8, Sugar 7.1, Protein 1.5
ROASTED GREEN BEAN, RED ONION, AND BEET SALAD
Categories Salad Bean Onion Vegetable Side Roast Vinegar Green Bean Beet Summer Thyme Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Wrap beets tightly in foil. Place directly on oven rack. Roast until tender when pierced with knife, about 1 hour. Cool beets. Peel and quarter beets. Transfer to large bowl. Add 2 tablespoons olive oil, 2 teaspoons thyme, salt, and pepper; toss to coat.
- Spray 2 large rimmed baking sheets with nonstick spray. Divide onion wedges between prepared baking sheets. Brush onions on both sides with 2 tablespoons oil; sprinkle with 4 teaspoons thyme, salt, and pepper. Arrange onions cut side down and roast until golden brown on bottom, about 10 minutes. Turn onions over. Roast until golden brown and tender, about 10 minutes longer. Transfer to another large bowl.
- Divide green beans between same baking sheets. Drizzle beans with remaining 2 tablespoons olive oil, 1/4 cup water, and 2 teaspoons thyme. Sprinkle with salt and pepper. Cover tightly with foil and roast until almost crisp-tender, about 14 minutes. Uncover and continue to roast until water evaporates and beans are crisp-tender, about 5 minutes. Transfer to bowl with onions. (Beets, onions, and green beans can be prepared 2 hours ahead. Let stand at room temperature.)
- Drizzle onions and green beans with balsamic vinegar; toss to coat. Season to taste with salt and pepper. Top with beets and serve warm or at room temperature.
ONION BEET SALAD
Everyone loves the tangy dressing on these mouthwatering baked beets. I'm always asked to bring this pretty dish to family gatherings.-Barbara Van Lanen, Salinas, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Place beets in a large resealable plastic bag; add 2 tablespoons oil. Seal bag and shake to coat. Place an 18x12-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Arrange beets on foil; fold foil over beets and seal tightly. Bake at 400° for 1 to 1-1/4 hours or until tender. , Cool to room temperature. Cut beets into cubes; place in a large bowl. Add onion. In a small bowl, whisk the vinegars, sugar, salt, basil, pepper and remaining oil. , Pour over beet mixture; gently toss to coat. Cover and refrigerate for at least 1 hour, stirring several times. Serve with a slotted spoon.
Nutrition Facts : Calories 135 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein.
ROASTED BEETS WITH CARAMELIZED ONIONS AND FETA
This is an amazing recipe for fresh beets, if you don't have any fresh beets you can substitute two 15-ounce cans drained small whole beets, halved or if they are large then quarter them, but I have to say that fresh beets are better! --- for the fresh beets you can boil them or I prefer to roast them in the oven in foil in a 400°F oven for about 30 minutes or until just fork-tender --- this is just as delicious cold as it is served hot! --- prep time does not include roasting the beets and cooking the onions.
Provided by Kittencalrecipezazz
Categories Onions
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Quarter the beets if they are large, if they are small then just cut in half.
- In a large bowl whisk together cider vinegar, Dijon mustard, black pepper and salt.
- In a slow steady stream whisk in 3 tablespoons olive oil whisking continuously until well combined.
- In a large skillet cook the sweet onions in about 3-4 tablespoons olive oil with 1-2 teaspoons sugar until golden brown (about 15-18 minutes) season with salt and pepper to taste.
- Add the cooked beets, browned onions and feta cheese; to the dressing in the bowl; stir gently to combine.
- Sprinkle with toasted walnuts if desired.
- Delicious!
Nutrition Facts : Calories 304.2, Fat 17.1, SaturatedFat 6, Cholesterol 26.8, Sodium 1095.2, Carbohydrate 31.8, Fiber 5.8, Sugar 22.1, Protein 8.8
ROASTED BEET SALAD WITH OLIVES AND FETA
This recipe originates from Ms. Paula H. Deen, a true-blue southern Steel Magnolia. Isn't she the absolute best? What a great recipe for a picnic or potluck!
Provided by Mercy
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Spray a broiler pan with non-stick cooking spray.
- Toss the beets with the garlic and 1 teaspoon olive oil and arrange in a single layer on the broiler pan.
- Broil on high for approximately 10 to 15 minutes, turning every 2 or 3 minutes until the edges of the beets start to brown.
- Remove the beets from the oven and cool to room temperature.
- Toss the beets with the remaining ingredients and serve.
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BEET-AND-ONION SALAD RECIPE - ÁLVARO PALACIOS - FOOD
From foodandwine.com
Author Álvaro PalaciosTotal Time 1 hr
- In a saucepan, cover the beets with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain well and let cool, then cut into bite-size pieces.
- In a bowl, cover the onion with ice water. Add a generous pinch of salt and let stand until crisp, 20 minutes. Drain well; pat dry.
- In a bowl, toss the beets and onion with the olive oil and vinegar. Season with salt and pepper and toss again. Serve.
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