ROASTED BEET SALAD WITH WALNUTS, GOAT CHEESE & HONEY-DIJON VINAIGRETTE
This pretty roasted beet salad makes the perfect starter for a dinner party.
Provided by Jennifer Segal
Categories Salads
Time 20m
Yield 6 to 8
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all the ingredients to a jar, cover with the lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.
- Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Arrange the greens on a large platter or divide onto plates, then top with beets, walnuts and goat cheese. Serve immediately.
- Note: If you'd like to roast your own beets, you'll need 1 bunch of medium beets (about 3). Preheat oven to 425°F and set an oven rack to the middle position. Wipe or scrub the beets clean, then trim stems down to one-inch (leave "tails" on). Place the beets on a large piece of aluminum foil, drizzle with 1 tablespoon olive oil, then wrap foil around the beets to form a neat packet. Roast directly on a rack in the middle of the oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap the beets and let sit until cool enough to handle. Use your hands or a paring knife to peel the skin, then cut into wedges.
- Make-Ahead Instructions: The vinaigrette can be made up to 4 days ahead and stored in the refrigerator. Before serving, let sit out at room temperature for about 30 minutes, and then shake to re-emulsify.
Nutrition Facts : Calories 242, Fat 21g, Carbohydrate 11g, Protein 4g, SaturatedFat 3g, Sugar 9g, Fiber 2g, Sodium 322mg, Cholesterol 7mg
BEET SALAD WITH GOAT CHEESE
This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.
Provided by Donna
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
- Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g
ROASTED BABY BEET AND BABY CARROT SALAD WITH A SHERRY WALNUT VINAIGRETTE
Provided by Emeril Lagasse
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- In a small ovenproof casserole or roasting pan place the beets with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat well and push to 1 side of the pan. In a piece of foil, place the carrots with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat well. Wrap the foil tightly and place alongside the beets in the roasting pan. Transfer to the oven and bake, stirring occasionally, until the beets are crisp-tender, about 45 minutes. The carrots may be done earlier, so check occasionally. Remove the beets from the oven and allow to cool slightly. Toss with the tarragon and chives and set aside to cool to room temperature.
- In a mixing bowl combine the sherry vinegar, honey, remaining salt, and remaining pepper and whisk to combine. While continuing to whisk, add the remaining 1/4 cup of olive oil and the walnut oil in a thin, steady stream, until smooth and emulsified.
- Place the lettuce in a salad bowl and add the beets, walnuts, and crumbled goat cheese. Drizzle some of the vinaigrette over the salad, to taste, and toss to thoroughly combine. Serve immediately, drizzled with additional vinaigrette, if desired.
BEET AND WALNUT SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 14m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them cool.
- Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl. Place the preserves into a small bowl and whisk vinegar into it. Add poppy seeds to dressing if you are using them. Whisk extra-virgin olive oil into the dressing and season it with salt and pepper. Dress salad and toss to coat evenly then adjust salt and pepper to your taste.
WALNUT VINAIGRETTE OVER BABY GREENS WITH ROASTED BEETS
The salad incorporates roasted beets, fennel and shallots, tossed with baby greens (I used a bag of baby greens which is available at more grocers these days) but you can use your favorites, and then topped with this unique vinaigrette and crumbled goat cheese for a classic taste. This is an excellent salad, but I am also a big fan of salads and always trying to come up with something a bit different. Warm salads I am very fond of and are usually a huge hit at dinner parties. Everyone is always expecting a traditional salad ... so I like to come up with unique ideas that my guests won't expect but really enjoy!
Provided by SarasotaCook
Categories Vegetable
Time 1h15m
Yield 4-6 Individual Salads, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Vinaigrette -- In a small measuring cup or jar, baggie, whatever is easiest for you, mix all the ingredients, mix well and set to the side. I like to serve this dressing room temperature. I also don't like to over dress my salad and with the walnut oil it is a stronger dressing, so go lite and dress it according to how you like it.
- Beets and Vegetables -- In a large foil pouch, add the beets (I trim the ends) and drizzle with olive oil, salt and pepper. Also I do the red in one pouch and yellow in another so the colors don't bleed. I do the shallots right on the baking sheet next to the shallots, also drizzled with olive oil, salt and pepper. Now the beets will take about 45-60 minutes depending on the size and the fennel about 20 and the shallots about 15, so I just remove them as they get done.
- After each of the vegetables cool, I then slice the shallots, fennel, cool the beets and remove the skin and slice. Place all the vegetables on a small plate so I can reheat in the microwave for just 1 minute in order to serve them warm over the salad.
- Plate -- Add salt and pepper to the vegetables if needed and reheat on medium heat 1 minute in the microwave - Just to warm up. For the salad, in a medium bowl, add the greens, and the dressing and toss well. Plate a bed of the greens for each person and then top with the warmed roasted beets, fennel and shallots. Top and garnish with the cheese and a few walnuts.
Nutrition Facts : Calories 555.8, Fat 49.4, SaturatedFat 14.8, Cholesterol 42.5, Sodium 1292.2, Carbohydrate 16.1, Fiber 3.5, Sugar 6.2, Protein 15
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.
WALNUT VINAIGRETTE
Provided by Food Network
Categories side-dish
Time 20m
Yield about 2 1/2 cups
Number Of Ingredients 8
Steps:
- Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)
- Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely.
WALNUT VINAIGRETTE
Alfred Portale makes this walnut vinaigrette to dress his pear salad at Gotham Bar and Grill in New York City.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together vinegar and mustard. Gradually whisk in the walnut oil until emulsified. Season with salt and pepper. Cover, and refrigerate until ready to use. Before using, whisk well. Store in an airtight container, refrigerated, up to 1 day.
ROASTED BEETS WITH WALNUT GORGONZOLA DRESSING
Provided by Todd English
Categories Salad Cheese Nut Vegetable Appetizer Roast Vegetarian Wheat/Gluten-Free Basil Walnut Arugula Beet Fall Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees.
- To roast the beets: Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets.
- Place the beets in a medium-sized mixing bowl and toss with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- To make the Walnut Gorgonzola Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil. Add the walnuts and cook until they are browned, about 2 to 3 minutes. Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.
- Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth. Transfer to the bowl with the walnuts and mix to combine.
- Divide the arugula between 4 to 6 plates and top with equal amounts of beets. Serve immediately with a large dollop of Walnut Gorgonzola Dressing.
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