BALSAMIC ROASTED BEET SALAD
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
- Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
- Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
ROASTED BEET, PISTACHIO AND PEAR SALAD
Canned beets can be used in a pinch, but fresh roasted are best. Can be made early and spooned onto lettuce at dinner time. adaapted from Cooking light.
Provided by Derf2440
Categories Lunch/Snacks
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425f degrees.
- Leave root and 1 inch of stem on beets, scrub with a brush.
- Place beets in a small baking dish.
- Bake at 425f degrees for 50 minutes or until tender.
- Cool, trim off beet roots, rub off skins, dice beets.
- Combine beets, pear, celery, and pistachios in a medium bowl.
- Combine juice and next 5 ingredients (juice through red pepper), stirring well with a whisk.
- Drizzle over beet mixture, tossing gently to coat.
- Serve at room temperature or chilled on lettuce leaves, if desired.
Nutrition Facts : Calories 109.3, Fat 3.7, SaturatedFat 0.5, Sodium 127.2, Carbohydrate 19, Fiber 2.2, Sugar 15.1, Protein 2.6
ROASTED BEET SALAD WITH PEARS AND MARCONA ALMONDS
Steps:
- Preheat the oven to 375 degrees F.
- Place the beets on a sheet tray and roast until fork tender, about an hour. Remove and let cool.
- Using a paring knife, peel the beets. Grate the beets and the pears on the largest holes of a box grater. Toss them with the balsamic, olive oil and salt.
- Divide the arugula between 4 salad plates, spoon some of the beet-pear mixture onto the arugula and top with the chopped almonds and chives. Serve immediately.
ROASTED BEET SALAD
Provided by Kelsey Nixon
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
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 PEAR AND BEET SALAD
This salad is great served with warm pears. Roast the pears immediately after the beets and toss them into the salad while still warm. Also the flavors of watercress and blue cheese just set the deal!
Provided by Chef mariajane
Categories Salad Dressings
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to lower-middle position; heat oven to 350°F Wrap each beet in foil and roast until fork can be inserted and removed eith little resistence, 1 to 1 1/2 hours; unwrap beets. When cool enough to handle, peel and cut beets lengthwise into quarters; cut each quarter n half into wedges.
- Peel and core pears. Wrap in foil. Roast in oven for 1/2 - 3/4 hour, or until fork tender. When cool enough to handle, cut in slices.
- Whisk togehter oil, vinegar, salt and pepper ot taste in small bowl.
- Conbine beets, blue cheese, and watercress in large serving bowl. Add pears and vinaigrette; toss gently to combine. Serve immediately.
Nutrition Facts : Calories 259, Fat 13.5, SaturatedFat 6, Cholesterol 21.3, Sodium 721.9, Carbohydrate 30.2, Fiber 6, Sugar 19.4, Protein 7.6
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.
EASY BEET, PEAR, AND GOAT-CHEESE SALAD
This salad is a rich blend of sweet and tangy flavors.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h35m
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together juice, vinegar, oil, and mustard; season with salt and pepper.
- Arrange beets and pears on four serving plates. Drizzle with dressing. Scatter cheese and nuts over, and season with more pepper, if desired. Serve immediately.
ROASTED BEET, PEAR AND FETA SALAD
I cut this salad recipe out of a weekly local newspaper the other day and haven't had the chance to test it. I would like to try golden beets for the red beets. If you cannot find mache (lamb's lettuce), substitute butter lettuce or fresh mixed greens. Serve with crusty French bread!
Provided by COOKGIRl
Categories Greens
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare dressing and set aside.
- Preheat oven to 400 degrees. Individually wrap the beets in aluminum foil and roast for about 1 hour, or until tender when pricked with fork. Allow cooked beets to cool then cut into 1/4" slices.
- Gently toss the beets in a large salad bowl with the mache, red leaf lettuce, pears and feta. Garnish top with the toasted almonds.
- Serve dressing on side.
- NOTE: I guessed the yield.
BEET AND PEAR SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY
Here's what you need: walnuts, pear, mixed greens, beets, red onion, lemon, water, honey, fresh thyme, salt, pepper, oil
Provided by Joey Firoben
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a non-stick skillet, toast the walnuts over medium-high heat for 5 minutes, stirring occasionally. Remove from heat and set aside.
- In a small bowl, mix the lemon juice, water, honey, thyme, salt, and pepper.
- While whisking, slowly add the oil to the bowl to create a vinaigrette.
- In a large salad bowl, add the mixed greens, pears, beets, onions, walnuts, and lemon vinaigrette. Toss to combine all ingredients and serve.
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 16 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, Sugar 10 grams
More about "roasted pear and beet salad food"
THE MOST DELICIOUS ROASTED BEET AND PEAR SALAD - THE …
From therecipecritic.com
5/5 (1)Total Time 15 minsCategory Salad, Side DishCalories 173 per serving
- To make the Honey Vinaigrette dressing: In a small bowl whisk together the olive oil, apple cider vinegar, honey and salt and pepper.
ROASTED BEET AND PEAR SALAD - AT ELIZABETH'S TABLE
From atelizabethstable.com
Cuisine AmericanCategory SaladsServings 4Total Time 50 mins
ROASTED BEET SALAD WITH PEARS AND WALNUTS - LOVE …
From loveandlemons.com
5/5 (20)Category SaladServings 4Total Time 50 mins
ROASTED PEAR & BEET SALAD - LILLY'S TABLE
From lillystable.com
BEET AND PEAR SALAD - FOOD & WINE
From foodandwine.com
Servings 4Category Dinner, Lunch, Side DishAuthor Shota NakajimaTotal Time 1 hr 10 mins
ROASTED BEET SALAD RECIPE | EPICURIOUS
From epicurious.com
PEAR AND BEET SALAD - EATING BIRD FOOD
From eatingbirdfood.com
PEAR & ROASTED BEET SALAD WITH HONEY VINAIGRETTE: GORGEOUS …
From gfreefoodie.com
ROASTED BEET SALAD - THE PIONEER WOMAN
From thepioneerwoman.com
ROASTED BEET AND PEAR SALAD – HONESTLYYUM
From honestlyyum.com
ROASTED APPLE, PEAR AND BEET SALAD | GLUTEN-FREE RECIPES | SBS …
From sbs.com.au
ROASTED BEETS WITH PEARS AND TOMATO SALAD - INSPIRED TASTE
From inspiredtaste.net
ROASTED BEET AND PEAR SALAD - FOOD FOOD
From foodfood.com
ROASTED BEET SALAD WITH GOAT CHEESE & PISTACHIOS
From cookieandkate.com
THIS DELICIOUS ROASTED BEET SALAD WITH ARUGULA, APPLE, …
From pinterest.ca
PEAR AND BEET SALAD
From thepaleodiet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love