ROASTED BEET SALAD WITH BLUE CHEESE AND NUTS
This side dish pairs well with pan-roasted fish or roasted beef or chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Individually wrap 4 beets in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes. Let cool. Rub beets with paper towels to remove skins and cut into small wedges.
- Whisk together olive oil, vinegar, and mustard; season with salt and pepper and stir in parsley. Toss beets with dressing. Serve topped with blue cheese and walnut pieces.
Nutrition Facts : Calories 269 g, Fat 20 g, Fiber 5 g, Protein 7 g
ROASTED BEET SALAD WITH BLUE CHEESE AND EASY MAPLE-BALSAMIC REDUCTION
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- For the roasted beets, preheat the oven to 425F. Place the beets and water in an 8 by 8-inch oven-safe dish and cover with foil. Roast until a paring knife inserted in the center slides out, about 45 minutes. Cool the beets completely, and then rub off the skin with your fingers (if the beets are fully cooked, the skins should slide right off; to make it even easier, you can do this under running water or in a bowl of cool water). Dry and then thinly slice the beets. While the beets cook, make the vinegar reduction. To do so, add the vinegar and maple syrup to a small saucepan over medium-high heat; bring to a boil, and then turn the heat down to medium-low and simmer until reduced by about 1/3. Cool completely (the syrup will thicken more as it cools). To serve, arrange the salad greens on a large platter. Top with the sliced beets, walnuts, and blue cheese. Drizzle on the reduction to taste and serve immediately.
BEET SALAD WITH PECANS AND BLUE CHEESE
A wonderful salad using my favorite veggie to grow, beets. They are the start of this delicious salad, which has a true summer feel to it.
Provided by Susan Elane Berry
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 2h15m
Yield 4
Number Of Ingredients 10
Steps:
- Place beets into a large saucepan and pour in enough water to cover beets by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until skins begin to loosen, about 20 minutes.
- Preheat the oven to 300 degrees F (150 degrees C) and lightly grease a baking dish.
- Drain beets, remove skins, and cut into halves or quarters, depending on size. Transfer to the prepared baking dish.
- Roast in the preheated oven until beets are dark in color and almost fork tender, but not too soft, 30 to 40 minutes. Cool beets, dice into 1/2-inch cubes, and place in a bowl.
- Combine olive oil, balsamic vinegar, Dijon mustard, and honey in a lidded jar for the honey-mustard vinaigrette. Close jar and shake to combine. Pour vinaigrette over beets and chill in the refrigerator until flavors have melded, 1 to 2 hours.
- Meanwhile, heat butter in a skillet over low heat. Add onions and cook until caramelized, 15 to 25 minutes. Remove from heat, cool, and chop.
- Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad, if desired. Serve chilled.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 24.6 g, Cholesterol 10.8 mg, Fat 42.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 8 g, Sodium 377.6 mg, Sugar 17 g
BEET AND DANISH BLUE CHEESE SALAD
It's hard to imagine an easier salad than one of chopped cooked beets, vinegar-steeped onion and crumbled Danish blue cheese. It must surely become one of your summer stalwarts.
Provided by Nigella Lawson
Categories salads and dressings, side dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a small bowl, combine onion and vinegar. Allow to steep 30 minutes or up to 4 hours.
- Cut beets into French-fry stick shapes, and arrange on a shallow serving dish. Pour onion-vinegar mixture on top, and mix gently. Dot with crumbled blue cheese, and serve.
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.
SLOW ROASTED BEET SALAD WITH BLUE CHEESE
Provided by Michael Symon : Food Network
Time 2h20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Brush beets with 1-ounce of olive oil and sprinkle with half of salt. Place in a preheated 275 degree oven and bake for 2 hours or until beets are tender. Remove skin from beets and slice into 1/4-inch thick discs and set aside. Layer beets on plate alternating colors. Top with watercress and crumbled blue cheese. Drizzle with remaining olive oil, zest and orange juice. Sprinkle with remaining sea salt and serve.
ENDIVE SALAD WITH BEETS AND BLUE CHEESE
Provided by Moira Hodgson
Categories salads and dressings
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Cut the tops off the beets and set them aside. Bake the beets in their skins until tender (about one hour). Remove from the oven, cool and peel.
- Meanwhile, slice the endive leaves longways and arrange them in a fan-like circle on a round platter. Chop the beet leaves and saute them in olive oil until wilted. Season with salt and pepper and mound them in the center when cooled. Chop the beets and place them in a circle around the greens.
- Crumble the blue cheese and sprinkle it over the endive leaves. Sprinkle on the walnuts and the parsley.
- Combine the ingredients for the salad dressing in a small bowl. Season to taste, remove the garlic, pour the dressing over the vegetables and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 25 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 311 milligrams, Sugar 4 grams, TransFat 0 grams
SPIRALIZED ROASTED BEET SALAD WITH QUINCE VINAIGRETTE
Great salad for lunch or dinner! Spiralizing the beets makes for a quicker cooking time. Use any flavored vinegar of your choice - dark berry or fig vinegar make great options!
Provided by Arizona Desert Flower
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.
- Cut beets into spirals using a spiralizer.
- Place beet spirals in a bowl; add 1/4 teaspoon salt and 1/8 teaspoon black pepper and toss to combine. Spread out on the prepared baking sheet.
- Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.
- Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.
- Divide spring salad mix between 2 plates. Top with cooled beet spirals. Scatter blue cheese, chopped walnuts, and chives over the beets. Drizzle dressing on top.
Nutrition Facts : Calories 635.1 calories, Carbohydrate 28.1 g, Cholesterol 21.3 mg, Fat 54.4 g, Fiber 8 g, Protein 14.6 g, SaturatedFat 10.9 g, Sodium 894.6 mg, Sugar 18.2 g
BEET SALAD WITH BLUE CHEESE AND WALNUTS
Some of my favorite foods are beets and blue cheese. My friend sent me the idea for this recipe which she calls "red and stinky"! LOL To each their own!
Provided by Carolyn Haas
Categories Other Salads
Time 55m
Number Of Ingredients 10
Steps:
- 1. Trim roots and tops from beets, leaving 1/2 inch or so. Save the green tops, if they are nice and fresh. OR if not, use fresh spinach, kale or other greens.
- 2. Place beets in pot, cover with water. Bring to boil, reduce heat and simmer for 1/2 hour or longer until fork inserts easily. Drain.
- 3. In a medium hot skillet, add walnut pieces. Stir to roast them slightly. Do not leave them alone, there is a short window between being roasted and being burnt! Set aside.
- 4. Remove skins from beets when cool enough to handle. Cut into slices or chunks. Place in serving bowl.
- 5. Wash well the green tops, or other greens, and chop coarsely. Heat a few sprays of pan spray or a little of the oil in a skillet and sauté greens until slightly wilted but bright green. Add to beets.
- 6. In a small bowl, whisk remaining oil, vinegar, thyme, agave syrup, mustard, salt and pepper. Add minced onion.
- 7. Toss dressing on beets and greens. Sprinkle on cheese and walnuts. Serve warm, or chilled
- 8. NOTE- if you don't like greens, just eliminate them!
More about "spiralized beet and blue cheese salad food"
BEET & BLUE CHEESE SALAD RECIPE - NICOLAUS BALLA - FOOD …
From foodandwine.com
5/5 Total Time 2 hrs 30 mins
GREEN SALAD WITH ROASTED BEETS - SAVOR THE BEST
From savorthebest.com
BEET + BLUE CHEESE ZOODLE SALAD - THE TOASTED PINE NUT
From thetoastedpinenut.com
SPIRALIZED SESAME BEET SALAD RECIPE - REAL SIMPLE
From realsimple.com
BEET, APPLE AND BLUE CHEESE SALAD - SIDECHEF
From sidechef.com
BEET AND BLUE CHEESE SALAD WITH PISTACHIO | CHEW OUT …
From chewoutloud.com
SPIRALIZED BEET SALAD - EATINGWELL
From eatingwell.com
BEET & BLUE CHEESE SALAD – A COUPLE COOKS
BEET & BLUE CHEESE SALAD | CASTELLO
From castellocheese.com
BEST GOLDEN BEET & BLUE CHEESE SALAD - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
SPIRALIZED BEET SALAD WITH SQUASH - SIMPLE AND SAVORY
From simpleandsavory.com
SPIRALIZED BEET SALAD WITH WALNUTS & CHEESE • LAURA GEE
From lauracgee.com
SPIRALIZED BEET SALAD - FASHIONABLE FOODS
From fashionablefoods.com
BEET AND BLUE CHEESE SALAD - MACROS REGISTERED DIETITIAN
From therealisticdietitian.com
DELICIOUS (AND HEALTHY!) BEET SALAD RECIPE - FOOD FAITH FITNESS
From foodfaithfitness.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