Beet And Green Bean Salad With Scallion Balsamic Vinaigrette Recipes

BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE

Steps:

• Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange lined baking sheet. Bake in preheated oven for 1 hour or until largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins (see Pro Tip Below*) and slice into halves and then wedges.
• Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
• Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
• In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.

BEET AND BALSAMIC VINAIGRETTE SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, toss together the romaine, beets, onion, cheese and dressing until evenly coated. Sprinkle with the crumbled bacon and serve immediately.

GREEN BEAN SALAD WITH BALSAMIC BASIL VINAIGRETTE

Steps:

• BEETS: Preheat oven to 400 degrees F. Cut the top and bottom ends off of the beets then peel using a vegetable peeler. Cut the beets into 1- 1 ½ inch chunks. Place beets on a foil lined baking sheet. Toss with 1 tablespoon olive oil and some freshly cracked salt and pepper. Roast for 35-40 minutes or until the beets are fork tender.
• DRESSING: While the beets are roasting, prepare the rest of the salad. Add all of the Dressing ingredients to a mason jar and shake vigorously or whisk together in a small bowl. Refrigerate dressing until ready to use. If serving salad within the hour, then place dressing in the freezer to quickly chill.
• GREEN BEANS: Bring a large pot of water to a boil and stir in two tablespoon salt. Add the green beans and cook until tender crisp, 1 to 2 minutes. Meanwhile, prepare a large bowl of ice water to transfer the greens to. Using a slotted spoon, transfer beans to ice water to stop cooking. Drain the beans and pat very dry. Transfer to a large salad bowl.
• Combine green beans with tomatoes, beets, red onion, and craisins. Drizzle with some of the dressing, cover and chill one hour (time permitting). When ready to serve, toss with arugula, mozzarella, pine nuts and additional dressing if desired. Season with freshly cracked salt and pepper to taste.

BEET & WHITE BEAN SALAD

Steps:

• Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
• Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
• To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.

BEET AND GREEN BEAN SALAD WITH SCALLION BALSAMIC VINAIGRETTE

Steps:

• Group the beets by size and wrap each group in foil. Bake beets at 400 for 45 minutes for smaller beets and 1 hour for larger beets, or until tender when pierced with knife. Open packets, let beets cool completely, skin and slice thin. Whisk together 1/4 cup vinegar with salt and pepper, add 1/4 cup olice oil, whick until emulsified. Stir in 2Tbsp of scallions, add sliced beets. Toss to combine well. Marinate overnight covered and chilled. Beets may be prepared up to 1 day in advance. Boil the green beans or 4-6 minutes in a kettle of salted water until crisp-tender. Plunge them into ice water. Drain and pat dry. The beans may be prepared to this point up to 1 day in advance and kep covered and chilled. Just before serving, whisk together remaining 1/4 cup vinegar with salt and pepper, add remaining 1/2 cup olive oil. whisking until emulsified. Stir in remaining 3 Tbsp scallion. Arrange beets and beans decoratively on platter, and brush beans with dressing. Sprinkle with remaining 3 Tbsp of scallion, and serve remaining dressing on the side.