Beet Salad With Gorgonzola Cheese Recipes

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ROASTED BEET SALAD WITH ORANGES & GORGONZOLA



Roasted Beet Salad with Oranges & Gorgonzola image

Enjoy the variety of flavors in this beet salad with oranges! Our Roasted Beet Salad with Oranges & Gorgonzola features a white balsamic reduction for an unparalleled flavor experience. Zip up your menu with this sweet and savory springtime salad today.

Provided by My Food and Family

Categories     Recipes

Time 1h35m

Yield Makes 4 servings.

Number Of Ingredients 10

2 fresh golden beets, trimmed
2 fresh red beets, trimmed
1 Tbsp. olive oil
2/3 cup white HEINZ Balsamic Vinegar
6 fresh thyme sprigs
2 heads Belgian endive, trimmed, leaves separated
2 oranges, peeled, sliced
2 shallots, thinly sliced
1/2 cup ATHENOS Crumbled Gorgonzola Cheese
1/4 tsp. freshly ground black pepper

Steps:

  • Heat oven to 425°F.
  • Place beets in roasting pan or on baking sheet; drizzle with oil. Bake 45 min. to 1 hour or until tender. Remove from oven; cool 20 min. Remove skins. Slice beets; cut slices into strips.
  • Meanwhile, bring vinegar and thyme to boil in small saucepan. Simmer on low heat 10 min. or until reduced to about 3 Tbsp. liquid, stirring occasionally. Strain and cool.
  • Arrange endive, oranges, shallots and beets on serving platter. Drizzle with balsamic reduction; top with cheese and pepper.

Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 23 g, Fiber 5 g, Sugar 11 g, Protein 7 g

ARUGULA BEET SALAD WITH CANDIED PECANS & GORGONZOLA CHEESE



Arugula Beet Salad with Candied Pecans & Gorgonzola Cheese image

This Arugula Beet Salad with Candied Pecans and Gorgonzola Cheese is not only simple to make and minutes to prepare, but it's also delicious with a beautiful presentation.

Provided by Lauren Kelly

Categories     Appetizer     brunch     dinner     lunch     Salad

Time 30m

Number Of Ingredients 12

5 ounces baby arugula
1 pound beets, (about 3-4 medium sized beets or a 15 ounce jar)
3 tablespoons Candied Pecans
1/4 cup Gorgonzola cheese, crumbled
For the dressing:
1 tablespoon Dijon mustard
5 tablespoons Balsamic vinegar
1 tablespoon olive oil, or oil of choice
1 tablespoon ground chia seed
1 large garlic clove, (finely chopped)
1 tablespoon fresh basil
salt and pepper to taste

Steps:

  • Place arugula in large bowl.
  • Scrub beets clean and place in steamer basket. Cook about 30 minutes until cooked through. Allow to cool, then rub skins off and cut into 1 inch slices. Place on top of arugula.
  • Take a clean, empty mason jar or tupperware with a lid and add the mustard, balsamic vinegar, oil, salt, chia seed and freshly ground black pepper.
  • Add the chopped garlic along with the fresh basil.
  • Cover the jar and shake well to blend. Set aside.
  • Put candied pecans and Gorgonzola cheese on top of arugula. Top with dressing. Serve immediately.

Nutrition Facts : ServingSize 2 cups, Calories 209 kcal, Carbohydrate 22 g, Protein 5 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 5 mg, Sodium 288 mg, Fiber 5 g, Sugar 15 g, UnsaturatedFat 9 g

BEET SALAD WITH GOAT CHEESE



Beet Salad with Goat Cheese image

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

4 medium beets - scrubbed, trimmed and cut in half
⅓ cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
½ cup frozen orange juice concentrate
¼ cup balsamic vinegar
½ cup extra-virgin olive oil
2 ounces goat cheese

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

WARM BEET SALAD WITH PISTACHIOS AND GORGONZOLA



Warm Beet Salad with Pistachios and Gorgonzola image

If you have rubber gloves, I would definitely recommend wearing them to peel your beets, unless you enjoy explaining your pink fingers to everyone you encounter for the next 24 hours. Also, if you have access to baby beet greens, by all means substitute them for the spinach in this salad.

Categories     Expert Chef     Salads     Vegetarian

Yield 6 (241 g)

Number Of Ingredients 9

½ tsp. salt
1½ Tbsp. olive oil
1 small onion, minced
½ tsp. Dijon mustard
2 Tbsp. balsamic vinegar
4 cups baby spinach
3 Tbsp. pistachios, chopped
1 oz. Gorgonzola cheese
1 scallion, chopped

Steps:

  • Preheat oven to 400ºF. Wash the beets and sprinkle with the salt. Wrap each beet tightly in a foil. Place beets onto the center of the middle rack of the oven and roast until tender (60-90 minutes). Unwrap beets and allow cool enough to handle safely (15-20 minutes). While the beets are cooling, heat the olive oil in a small skillet over medium-high heat until shimmering. Sauté the minced onion until soft and starting to brown (5-6 minutes). Remove onions from heat and whisk in the mustard and vinegar. Using paper towels, wipe away the skins of the beets. Divide spinach, beets, onions, and vinegar mix evenly. Top each plate with pistachios, cheese, and scallions.

Nutrition Facts :

ROASTED BEET SALAD WITH BLUE CHEESE



Roasted Beet Salad with Blue Cheese image

Provided by Michael Chiarello : Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 11

3 medium yellow beets (about 1 pound), stems trimmed off
3 medium red beets (about 1 pound), stems trimmed off
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 cups baby leaf spinach
1/4 pound whole piece blue cheese (frozen)
Toasted almonds
3 cups tangerine juice, or orange juice
1 tablespoon lemon juice
Pinch salt and pepper
3/4 cup extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees F.
  • Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.
  • In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve.
  • Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)
  • When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.
  • Remove the wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the salad. Garnish with toasted almonds.

ROASTED BEET SALAD WITH BLUE CHEESE AND NUTS



Roasted Beet Salad with Blue Cheese and Nuts image

This side dish pairs well with pan-roasted fish or roasted beef or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

4 medium beets (1 1/2 pounds total), trimmed and unpeeled
3 tablespoons extra-virgin olive oil
1 tablespoon white vinegar
1/2 teaspoon Dijon mustard
Coarse salt and ground pepper
2 tablespoons finely chopped fresh parsley
1/2 cup crumbled blue cheese
1/4 cup toasted walnut pieces

Steps:

  • Preheat oven to 450 degrees. Individually wrap 4 beets in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes. Let cool. Rub beets with paper towels to remove skins and cut into small wedges.
  • Whisk together olive oil, vinegar, and mustard; season with salt and pepper and stir in parsley. Toss beets with dressing. Serve topped with blue cheese and walnut pieces.

Nutrition Facts : Calories 269 g, Fat 20 g, Fiber 5 g, Protein 7 g

BABY ARUGULA,BEET AND GORGONZOLA SALAD WITH BALSAMIC DRESSING



Baby Arugula,Beet and Gorgonzola Salad with Balsamic Dressing image

Number Of Ingredients 8

Baby Arugula-2 cups
Steamed Beets-3 sliced into rounds
Gorgonzola cheese-crumbled
Good quality Balsamic Vinegar-1/4 cup
Chopped Garlic-1 tbsp
Freshly Ground Black Pepper-1/2 tsp
Extra Virgin Olive Oil-3/4 cup
Salt-1/2 tsp

Steps:

  • Place all the ingredients for the balsamic dressing in a screw-top jar and shake to combine.Taste and adjust the seasonings.
  • Arrange the salad on a platter and drizzle some of the dressing all over.Serve immediately. Refrigerate the remaining and use it as required.

BEET, WALNUT AND GORGONZOLA SALAD



Beet, Walnut and Gorgonzola Salad image

Categories     Salad     Cheese     Leafy Green     Nut     Vegetarian     Quick & Easy     Blue Cheese     Walnut     Beet     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

6 small beets, trimmed (about 18 ounces)
6 tablespoons olive oil (preferably extra-virgin)
3 tablespoons Sherry wine vinegar
1 large garlic clove, pressed
Pinch of sugar
12 cups mixed baby greens
2 green onions, sliced
1/2 cup crumbled Gorgonzola cheese (about 2 1/2 ounces)
1/3 cup chopped walnuts, toasted (about 2 ounces)

Steps:

  • Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Whisk olive oil, Sherry wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper.
  • Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.

ROASTED BEETS WITH WALNUT GORGONZOLA DRESSING



Roasted Beets with Walnut Gorgonzola Dressing image

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

1 1/2 to 1 3/4 pounds beets, trimmed and halved
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
1 bunch arugula, well washed and torn apart
For the Walnut Gorgonzola Dressing:
2 tablespoons extra-virgin olive oil
1/4 cup chopped walnuts
1/4 red onion, thinly sliced
2 tablespoons chopped fresh basil leaves
1 tablespoon balsamic vinegar
1/4 teaspoon coarse salt
3 ounces Gorgonzola cheese
1/4 cup light or heavy cream

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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