Let the beets shine by making this healthy salad that is gorgeous on a plate, for simple lunch recipes. Use hazelnut oil instead of the olive oil if you can find it, otherwise, olive oil works equally well. This salad pairs well with a American Black Ale.
RecipeSavants.comLet the beets shine by making this healthy salad that is gorgeous on a plate, for simple lunch recipes. Use hazelnut oil instead of the olive oil if you can find it, otherwise, olive oil works equally well. This salad pairs well with a American Black Ale. Smart Recipes, American Recipes, Vegetables Recipes, RecipesVegetablesAmericanRoasted Beet SaladPT1H10MServes 6
Ingredients:
8 Fresh Beets3 Tablespoons Goat Cheese3 Tablespoons Hazelnuts1.5 Cups Orange Juice1 Shallot2 Tablespoons Extra-Virgin Olive Oil2 Tablespoons Balsamic Vinegar1 Teaspoon Fresh Thyme0.5 Teaspoon Orange Peel0.125 Teaspoon Salt & Freshly Ground Black Pepper6 Cups Fresh ArugulaPreheat the oven to 350 degrees. Grease a baking sheet with cooking spray.Arrange beet wedges onto a prepared baking sheet and spray with cooking spray to coat completely. Bake for 40-50 minutes or until tender, flipping occasionally.Meanwhile, for dressing: In a small pan, add orange juice over medium heat and bring to a boil. Reduce heat to low and simmer, uncovered until juice reduces to about 1/3 cup. Remove from heat and stir in shallot, oil, vinegar, thyme, orange peel, salt and black pepper until well combined. Keep aside to cool.In a large bowl, place arugula and 1/4 cup of dressing and toss to coat well. In another bowl, add beets and remaining dressing and toss to coat well.Divide arugula into salad plates and top with beet wedges. Serve with the garnishing of goat cheese and hazelnuts.
This simple salad recipe is a virtual kaleidoscope of colorful fruits and veggies. It is a healthy combination of beets, red onions, blood orange, pomegranate seeds and arugula in a tangy pomegranate vinaigrette. Add walnuts for a satisfying crunch. Serve as a side or a quick and tasty lunch.
Whet your family’s and dinner guests’ appetite with this quick and easy beet salad. It is a colorful plate of red and golden beets, beet greens and red onion in a delicate vinaigrette. Sprinkle the top with crushed pistachios for an appealing crunch.
Originally considered French “peasant food”, there is nothing paltry about the flavors of this dish! It is a mixture of sweet, tender beet slices, sautéed greens, and Swiss chard. Season it with salt, freshly-ground pepper, and a splash of white wine. It is marvelous when served with a mild cheese and warm baguettes.