Spinach Salad With Beets And Walnuts Food

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.

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.

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.

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 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.

BEET, MANDARIN ORANGE AND SPINACH SALAD

Steps:

• CANNED BEET RECIPE:.
• Place spinach in a salad bowl.
• Add remaining ingredients; toss and serve.
• 5 minutes prep time; no cooking time.
• FRESH BEET RECIPE:.
• Preheat oven to 450°F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
• 5 minutes prep time; 1 hour cooking time; 1 hour cooling time.

BEET AND SPINACH SALAD

Steps:

• In small bowl mash egg yolk add olive oil, water and lemon juice Beat with a wire whisk til creamy, Season with oregano, salt, and pepper.
• Tear spinach salad bowl, add celery, chopped walnuts and crumbled feta cheese.
• Pour dressing over and toss lightly.
• Put on salad plates, mound with Julienne pickled beets. Garnish with chopped egg white.