Beet Salad With Apples And Oranges Recipes
BEET, ORANGE AND APPLE SALAD
This is a colorful and delicious autumn salad.
Provided by Barrett
Categories Salad Fruit Salad Recipes Apple Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.
- Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
- Trim and peel off skins; cut into 8 wedges.
- Peel and section orange. In a bowl, combine orange sections, beets and apples.
- Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.
- Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 32.4 g, Fat 3.9 g, Fiber 6.3 g, Protein 3.7 g, SaturatedFat 0.5 g, Sodium 306.3 mg, Sugar 24.8 g
ORANGE AND BEET SALAD
This jewel-colored orange and beet salad is one where I just kept adding touches until I got it just the way I want it. -Jessie Apfe, Berkeley, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Scrub beets and trim tops to 1 in. Place beets on a double thickness of heavy-duty foil (about 24x12-in.); drizzle with oil. Fold foil around beets, sealing tightly. Place on a baking sheet. Roast 55-65 minutes or until tender. Open foil carefully to allow steam to escape., When cool enough to handle, peel and slice beets. Divide salad greens, beets and oranges among six salad plates. Sprinkle with cheese. In a small bowl, whisk dressing ingredients; serve with salads.
Nutrition Facts :
WARM BEET-ORANGE SALAD
Steps:
- Place 1 pound beets on a large piece of foil. Drizzle with 1 tablespoon olive oil and 3 tablespoons water; close into a packet. Roast at 400 degrees F until tender, 50 minutes. Peel the beets and cut into wedges. Whisk 1/3 cup orange juice, 2 tablespoons olive oil, and salt to taste in a bowl. Add 2 segmented oranges, the beets and 1/4 cup chopped toasted walnuts and toss.
ROASTED BEET AND APPLE SALAD
Roasted Beets combined with crisp apples and walnuts in a simple cider and lemon vinaigrette. A delicious, healthy and satisfying salad.
Provided by Colleen Milne
Categories Salad
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 400°
- With cooking spray, lightly spray a piece of foil large enough to loosely wrap quartered beets.
- Place beets on the oiled side of the foil, and loosely wrap to make a sealed package.
- Put foil-wrapped beets on a baking sheet in the center of the oven and roast 30-45 minutes until tender.
- In the last 5 minutes of roasting time, spread walnuts on the baking sheet alongside the roasting beets to toast.
- Remove beets and walnuts from the oven, remove beets from foil, and allow to cool.
- When beets are cool, slice the quarters into thinner wedges.
- Make the dressing, by whisking lemon juice, olive oil, vinegar, parsley, and salt together in a bowl.
- Add apple slices, beet slices, and walnuts to the bowl and toss with the dressing.
- Serve immediately, or refrigerate and serve chilled
Nutrition Facts : Calories 386 kcal, Carbohydrate 27 g, Protein 4 g, Fat 30 g, SaturatedFat 3 g, Sodium 391 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving
BEET-ORANGE SALAD
Steps:
- Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.
Nutrition Facts : Calories 211 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 96 milligrams, Carbohydrate 20 grams, Fiber 5 grams, Protein 3 grams, Sugar 14 grams
APPLE BEET SALAD
Try serving this chilled salad for a light dish on Thanksgiving.
Provided by Mary Lou Gabbard
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h30m
Yield 6
Number Of Ingredients 4
Steps:
- In a large mixing bowl, combine the beets, apples, walnuts and salad dressing. Mix together and chill before serving.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 17.1 g, Cholesterol 10 mg, Fat 16.3 g, Fiber 2.7 g, Protein 2.5 g, SaturatedFat 1.8 g, Sodium 350.8 mg, Sugar 13.3 g
BEET SALAD WITH APPLES AND ORANGES
We ended up with a bunch of beets from our CSA and I combined features from a couple of recipes to come up with this one. Crumbled bacon and chopped walnuts are possible additions. Preparation time includes time to roast beets.
Provided by Sonata
Categories Oranges
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Roast unpeeled beets in a covered casserole at 400F for one hour.
- Let beets cool, remove skins and chop.
- In a medium bowl combine chopped beets, apple, orange and feta cheese.
- Whisk remaining ingredients together in a small bowl and add to salad.
Nutrition Facts : Calories 267.8, Fat 17.9, SaturatedFat 4.7, Cholesterol 16.7, Sodium 315.6, Carbohydrate 24.9, Fiber 4.4, Sugar 19.4, Protein 4.9
ROASTED BEET SALAD WITH ORANGES AND BEET GREENS
An easy Roasted Beet Salad recipe. The delicate beet greens; which are an excellent source of potassium, folic acid, and magnesium - make this dish even more healthful.
Categories Salad Citrus Onion Vegetable Side Roast Picnic Low Fat Vinegar Beet Fall Winter Healthy Bon Appétit Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.
- Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.
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- Combine all of the Vinaigrette ingredients in a bowls or jar with a tight-fitting lid. Either whisk or shake vigorously until combined. Store in the fridge until ready to serve (up to 5 days). Shake/whisk before serving.
- Heat oven to 400 degrees F. Spread a large piece of foil on a baking sheet with foil. Add beets and rub all over with l tablespoon olive oil. Fold the foil up around the beets to create a tightly closed package. Roast the beets in the packet on the baking sheet until tender, 60-80 minutes, checking for doneness at 60 minutes. Beets are done when they are fork tender.
- Prepare according to recipe directions. Chop once cool. Can be made 1 week ahead of time and stored in an airtight container.
- When ready to serve, toss all of the salad ingredients together in a large bowl. If serving right away and you don't expect leftovers then you can drizzle with desired amount of dressing and toss to combine. If you expect leftovers, serve dressing on the side.
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- In a covered large saucepan, cook medium beets in boiling salted water for 35 to 45 minutes or until tender; drain. Cool; slip off skins. Using an apple corer, cut a hole through the center of each medium beet. If necessary, cut a thin slice off the bottom of each beet so it sits upright. Cover and chill for 1 to 24 hours.
- Meanwhile, in a covered medium saucepan, cook baby beets in boiling salted water for 8 to 10 minutes or until tender; drain. Cool; slip off skins and halve the beets. Cover and chill for 1 to 24 hours.
- For dressing, in a screw-top jar, combine orange juice, olive oil, balsamic vinegar, shallot, Dijon mustard, and salt. Cover and shake well.
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- Preheat oven to 400 degrees F. Peel the beets with a vegetable peeler and slice into two inch pieces. Line a baking pan with two pieces of aluminum foil. Place the red beets in the middle of one sheet of foil and the yellow beets on the other. Drizzle one tablespoon olive oil over each sheet of beets. Fold up edges and pinch to close and form two pouches. I don't want colors to bleed so I make two separate pouches. Place on baking pan. Bake for 30 minutes or until tender.
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