Beet Salad With Honey Lavender Dressing Recipes

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BEET SALAD DRESSING (QUICK & EASY)



Beet Salad Dressing (Quick & Easy) image

Drizzle this beet salad dressing on any of your favorite leafy greens or roasted beet salads! It only takes 5 minutes to make.

Provided by Natalya Drozhzhin

Categories     Dressing

Time 5m

Number Of Ingredients 6

1/3 cup olive oil
2 tbsp balsamic vinegar
2 tbsp dijon mustard
2 tbsp honey
1 tsp salt (adjust to taste)
1/2 tsp ground black pepper (adjust to taste)

Steps:

  • Gather the dressing ingredients.
  • Combine all ingredients in a sealable canning jar. Close the lid and shake vigorously to combine.
  • Keep dressing refrigerated between uses. Enjoy atop your favorite roasted and pickled beet salads!

Nutrition Facts : Calories 102 kcal, Carbohydrate 5 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 335 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 8 g, ServingSize 1 serving

BEET SALAD WITH HONEY-LAVENDER DRESSING



Beet Salad with Honey-Lavender Dressing image

The familiar beet-and-goat-cheese salad gets a fresh, vibrant update with Swiss chard and yellow and candy-striped beets tossed in a sweet, tangy honey-lavender dressing. Use a mandoline or other adjustable-blade slicer (or a sharp chef's knife) to thinly slice the baby beets.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 3h

Number Of Ingredients 15

6 medium beets (2 1/4 pounds total), preferably a mix of yellow and red
Extra-virgin olive oil, for drizzling
Coarse salt
1 tablespoon extra-virgin olive oil
2 medium shallots, thinly sliced (1 cup)
1/3 cup honey
1/2 teaspoon fresh lavender leaves
1 large egg yolk
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1 cup safflower oil
2 bunches baby chard or 1 bunch Swiss chard (about 1 pound), stems removed, leaves torn into 1-inch pieces
1/2 cup pecans (2 ounces), toasted and salted
8 ounces fresh goat cheese, crumbled
2 baby Chioggia beets, scrubbed and thinly sliced

Steps:

  • Beets: Preheat oven to 350 degrees. Drizzle medium beets with olive oil in a baking pan; season with salt. Place in a single layer and add 1 cup water. Cover with parchment, then foil, and roast until knife-tender, about 1 1/2 hours. When cool enough to handle, rub off peels with paper towels (use a paring knife for tough spots); discard. Cut beets into bite-size pieces.
  • Dressing: Meanwhile, heat olive oil in a medium saute pan over low. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Add honey and lavender; simmer until lavender is fragrant, about 5 minutes. Let cool 5 minutes. Puree with yolk, vinegar, and mustard in a blender or food processor until smooth. With machine running, slowly add safflower oil until combined. (If dressing is too thick, add water, 1 teaspoon at a time.)
  • Salad: Combine roasted beets, chard, and pecans in a bowl. Lightly toss with 1/4 cup dressing. Place 1 tablespoon dressing on bottom of each plate, then add salad mixture and goat cheese, dividing evenly. Top with baby beets and serve, with remaining dressing on the side.

BEET SALAD WITH GINGER DRESSING



Beet Salad with Ginger Dressing image

The sweetness of beets is a natural match for ginger's spicier side. Beets can be roasted up to 3 days ahead of time; simply bring them to room temperature before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h10m

Number Of Ingredients 6

6 small beets (about 2 pounds), scrubbed
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar, preferably white
1 tablespoon finely grated peeled fresh ginger
Salt and pepper
1/2 cup shelled pistachios, toasted and chopped

Steps:

  • Preheat oven to 425 degrees. Wrap beets in parchment-lined foil and place on a rimmed baking sheet. Roast until tender, 45 to 60 minutes. Let cool briefly, then rub with a paper towel to remove skins. Cut into 3/4-inch wedges.
  • In a large bowl, whisk together oil, vinegar, and ginger; season with salt and pepper. Toss beets in dressing and sprinkle with pistachios.

Nutrition Facts : Calories 218 g, Fat 14 g, Fiber 6 g, Protein 6 g, SaturatedFat 2 g

LAVENDER AND HONEY SALAD DRESSING



Lavender and Honey Salad Dressing image

Make and share this Lavender and Honey Salad Dressing recipe from Food.com.

Provided by Rita1652

Categories     Salad Dressings

Time 5m

Yield 10 serving(s)

Number Of Ingredients 10

1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon minced sweet onion
1 garlic, minced
1 teaspoon coarse grain mustard
1/4 cup honey
1 teaspoon dried lavender (1 tablespoon fresh)
1/2 teaspoon poppy seed
salt & pepper

Steps:

  • Blend all ingredients together.
  • Stand for 30 mins to allow flavors to infuse.
  • Stir and adjust salt and pepper again and serve.

Nutrition Facts : Calories 131.7, Fat 10.9, SaturatedFat 1.5, Sodium 1.6, Carbohydrate 9.2, Fiber 0.2, Sugar 7.1, Protein 0.5

HONEY BEET SALAD



Honey Beet Salad image

A sweet and savory concoction bound to please!

Provided by byrnesette

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 9h15m

Yield 4

Number Of Ingredients 11

4 large beets
¼ cup water
3 tablespoons balsamic vinegar
1 tablespoon honey
1 ½ teaspoons red wine vinegar
¼ teaspoon ground black pepper
¼ cup chopped sweet onion
¼ cup chopped walnuts
⅓ cup crumbled blue cheese
2 tablespoons chopped fresh parsley
salt to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Arrange beets in a baking dish and pour in water; cover with aluminum foil.
  • Bake in the preheated oven until beets are tender, about 1 hour. Allow beets to cool overnight; remove outer skin and chop beets into bite size pieces.
  • Whisk balsamic vinegar, honey, red wine vinegar, and black pepper together in a bowl. Stir beets, onion, and walnuts into vinegar dressing. Sprinkle with blue cheese, parsley, and salt to serve.

Nutrition Facts : Calories 223 calories, Carbohydrate 32.3 g, Cholesterol 8.4 mg, Fat 8.5 g, Fiber 7.7 g, Protein 7.8 g, SaturatedFat 2.6 g, Sodium 355.6 mg, Sugar 23.4 g

BEET SALAD WITH GOAT CHEESE



Beet Salad with Goat Cheese image

This beet salad recipe with goat cheese is perfection! Serve the roasted root veggie over greens with a tangy balsamic dressing.

Provided by Sonja Overhiser

Categories     Salad

Time 30m

Yield 4

Number Of Ingredients 6

4 medium beets
1 recipe Best Balsamic Vinaigrette
1 shallot
5 ounces (8 cups) baby greens
2 ounces soft goat cheese
1/4 cup roasted salted pistachios, roughly chopped

Steps:

  • Use our Oven Roasted Beets or Instant Pot Beets method.
  • Slice the beets into wedges. Take proper precautions as beet juice stains easily).
  • In a medium bowl, make the Best Balsamic Vinaigrette.
  • (optional): Place the beets in the bowl with the dressing and stir. The beets will change the color of the dressing to a bright pink color and infuse a little sweetness. If you'd rather keep the balsamic vinaigrette color, you can skip this step.
  • Thinly slice the shallot. Place the greens on a plate. Remove the beets from the dressing bowl and place them on top. Add crumbles of goat cheese, shallot, and chopped pistachios. Drizzle with dressing and serve.

Nutrition Facts : Calories 168 calories, Sugar 10.7 g, Sodium 350.3 mg, Fat 8 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 16.4 g, Fiber 4 g, Protein 7.1 g, Cholesterol 11.2 mg

LAVENDER AND HONEY SALAD DRESSING



Lavender and Honey Salad Dressing image

Provided by yikes_edoc

Time 45m

Yield 6

Number Of Ingredients 7

6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 clove garlic crushed
1 teaspoon coarse grain mustard
2 tablespoons honey
1 teaspoon dried lavender flowers

Steps:

  • Whisk all ingredients together. Let stand for 30 minutes to allow flavors to infuse. Whisk again and serve. NOTE: This dressing will store in a screw lid jar in the fridge for up to 1 week.

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  • Preheat oven to 425°F. Wipe or scrub beets clean then trim stems down to one-inch (leave "tails" on). Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into ½-inch dice (I usually do this right on the aluminum foil but you can also use a stain-proof cutting board or plate). Set aside.
  • In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.
  • Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide greens onto plates, then sprinkle with beets, walnuts and goat cheese. (The reason you don't just mix it all together in a salad bowl is that the beets would cause the whole salad to turn pink.) Serve immediately.


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  • To prepare the beets, peel them (if desired) and then cut them into 1-inch chunks for fast cooking. Fill a saucepan with an inch of water, then add a steam basket over that. Place the chopped beets in the steam basket and bring the water to a boil over high heat. Once boiling, cover the pan with a lid, lower the heat to a simmer, and steam the beets until they are easily pierced with a fork, about 15 to 20 minutes. The smaller you cut the beets, the faster they will cook.
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