Beet Citrus Salad With Pistachios Recipe 435
BEET-CITRUS SALAD WITH PISTACHIOS RECIPE - (4.3/5)
Provided by á-1968
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients; stir with a whisk. Add citrus and beets; toss gently. Sprinkle with pistachios. Enjoy!
ROASTED BEET AND ORANGE SALAD WITH CITRUS VINAIGRETTE
This delicious Roasted Beet and Orange Salad with Citrus Vinaigrette makes a wonderful fall or winter salad. Serve this salad on special occasions for the perfect starter.
Provided by Fida | Sweet and Savoury Pursuits
Categories Salad
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Wash beets very well, drizzle with a bit of olive oil, rub them with the oil and wrap them in foil. Roast the beet package on a baking sheet in the oven until you can easily pierce the beets with a knife, about 45 minutes. Carefully open the foil package and let the beets cool. Once the beets are cool, remove the skins and cut the beets into small wedges. Set aside.
- Segment the oranges by slicing a bit off the top and bottom of the orange with a sharp pairing knife. Remove the skin and the pith of the oranges and then working over a bowl, cut between the membranes of the orange.
Nutrition Facts : Calories 263 kcal, Carbohydrate 20 g, Protein 6 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 159 mg, Fiber 4 g, Sugar 13 g, ServingSize 1 serving
ROASTED BEET SALAD WITH ARUGULA, PISTACHIOS AND SHAVED PECORINO
Provided by Anne Burrell
Categories side-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Place all the large beets on a sheet tray and bake for 40 to 45 minutes or until a fork slides in and out of the beets easily. Add the baby beets to the tray for the last 20 minutes of cooking time. When the beets have cooled, peel them. Slice the large beets into 1/2-inch thick slices. Cut the baby beets in half.
- Place the arugula in a bowl and drizzle in about half of the vinegar and olive oil and season generously with salt. Toss the salad gently to incorporate all of the ingredients. TASTE IT! It should taste very flavorful but not soggy. Arrange the arugula on 4 individual salad plates. Toss all of the beets together in the salad bowl and add the remaining oil, vinegar and salt, and toss. Arrange the dressed beets on the arugula and top with the pistachios and shaved pecorino.
- Voila!
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BEET SALAD RECIPE WITH FETA AND PISTACHIOS - FEASTING AT HOME
From feastingathome.com
4.9/5 (26)Calories 214 per servingCategory Salad
- Boil or steam beets until fork tender (See notes-you can do this ahead and refrigerate, or purchase steamed beets). Trim and rub under cool running water to remove skin. Dice into small, 1/2 inch cubes. Place in a large bowl.
- Add diced onion, garlic, olive oil, vinegar, orange zest and orange juice, craisins, salt and pepper and mix to combine well. Add pistachios and feta. Gently toss.
- Taste, add more pistachios, craisins or feta to taste. Adjust salt and pepper. Sometimes I’ll add another squeeze of orange juice.
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5/5 (24)Total Time 1 hrCategory SaladCalories 290 per serving
- Allow beets to cool enough to handle, then use the foil to rub off the skins. Cut beets into wedges. Set aside to cool completely.
- In a large bowl, whisk oil, vinegar, thyme, and salt. Add beets, shallots, and orange segments, tossing to coat.
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- Slice the beets into 1/4" rounds and arrange them nicely on a serving platter, using the beet greens as a bed, if desired.
ROASTED BEET SALAD RECIPE | HEALTHY. DELICIOUS.
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- Heat the oven to 450ºF. Wrap the beets in foil and place on the middle rack. Roast for 1 hour and 15 minutes, or until soft and fragrant. Remove from oven and let cool. Gently rub away the peels. Cut into a small dice and refrigerate until chilled. (This step can be done several days in advance.)
- Combine the farro and 3/4 cup water in a saucepan. Bring to a boil; reduce heat and cover. Cook for 15 minutes, or until the farro and soft and the water is absorbed. Let cool.
- Peel the lemon and remove the seeds. Add the lemon, shallot and olive oil to a blender. Blend on high until smooth. Thin with 1 tablespoon water.
- In a large bowl, combine the cooled beets and cooked farro. Toss with the dressing, blue cheese crumbles, and pistachios.
CITRUS, BEET AND AVOCADO SALAD RECIPE - SALT PEPPER SKILLET
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- In a medium bowl; whisk together the lemon juice, lime juice, zest, chopped shallot, honey, dijon and a little salt & pepper. Let this sit while you prepare the rest of the salad ingredients.
- Layer the various sliced citrus with the beets and avocados. Drizzle on the vinaigrette and top with the toasted hazelnuts and sliced shallot.
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- Scrub beets well; wrap in foil while still wet and place in a small baking pan. Bake until the tip of a knife slips into a beet easily, 1 to 1 1/4 hours. Let cool, still wrapped, for 15 minutes. Unwrap and let cool for 10 minutes more so they're cool enough to handle. Use a paper towel to rub the skins off. Trim off the ends. Cut the beets into wedges or slices. Rinse and drain beet greens (or chard), leaving a little water still clinging to them; set aside.
- Grate 1/2 teaspoon zest from 1 tangerine (or clementine). Slice the ends off all the fruit, then slice off the peel and white pith, following the curve of the fruit. Cut the fruit into segments or slices and set aside. Combine the zest with vinegar, mustard, 1/4 teaspoon salt and a generous grinding of pepper in a medium bowl. Whisk in 4 teaspoons oil. Add the beets and toss to coat; let stand for 15 minutes.
- Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add the greens and remaining 1/4 teaspoon salt; cook, gently stirring, until just wilted, 2 to 3 minutes.
BEET-AND-CITRUS SALAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Author BonpapaServings 8-10Total Time 2 hrs 10 mins
- Preheat oven to 350°. Trim beet stems to 1 inch; gently wash beets, and place in an 8-inch square pan. Add 1/4 cup water, and cover with aluminum foil. Bake 1 hour and 10 minutes or until tender. Uncover and cool completely (about 30 minutes).
- Cut a 1/4-inch-thick slice from each end of grapefruit using a sharp, thin-bladed knife. Place, flat ends down, on a cutting board, and remove peel in strips, cutting from top to bottom following the curvature of fruit. Remove any remaining bitter white pith. Holding peeled grapefruit over a bowl, slice between membranes, and gently remove whole segments. Reserve 1/4 cup juice.
- Peel beets, and slice into wedges. Arrange arugula on a large platter; top with grapefruit and beets. Drizzle with vinaigrette; sprinkle with pistachios. Add salt and pepper to taste.
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- Scrub beets well, dry, and coat with a little olive oil. Place beets in an ovenproof pan, cover with foil, and roast for 40-45 minutes, or until knife tender.
- When beets are cool enough to handle, remove the skin, and cut into slices. Place beets on a serving platter, sprinkle with goat cheese, chopped apricots, and pistachios.
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