Beet Salad With Pistachios And Feta Cheese Recipes

ROASTED BEETS WITH FETA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
• Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
• While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
• To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

BEET SALAD WITH 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.

BEET SALAD WITH WALNUTS AND GOAT CHEESE

Steps:

• Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
• Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
• Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
• Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.
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BEET AND GOAT CHEESE SALAD WITH PISTACHIOS

Steps:

• Preheat oven to 425°F.
• Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.
• While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.
• When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.
• Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.
• Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.

BEET SALAD WITH PISTACHIOS AND FETA CHEESE

Steps:

• In a small mixing bowl, whisk together orange juice, vinegar, honey and olive oil until well blended.
• Place beets through the shredding disc of a food processor, then toss with half the dressing mixture.
• Toss romaine lettuce with remaining dressing and divide among four salad plates.
• Top each plate with beets and sprinkle with pistachios and feta cheese.

ROASTED BEET SALAD WITH PECANS AND FETA

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Peel the beets, chop off the stems, and cut into 1/2-inch cubes. Place in a bowl and toss with the oil, balsamic, salt, pepper, and garlic powder. Line a baking sheet with parchment paper, if desired. Transfer the beets to the baking sheet and roast for 30-40 minutes, until fork-tender. Set aside to cool.
• Combine the oil, balsamic, lemon, maple syrup, salt, pepper, dijon, and garlic in a jar. Secure the lid and shake to combine.
• Place the greens in a salad bowl. Top with the cranberries, pecans, feta, and roasted beets. Toss to combine and drizzle the dressing over individual portions. (This prevents the salad from becoming soggy.) If using kale, the method is slightly different because you'll need to massage the kale with the dressing. Chop the kale, place it in a bowl, and pour the dressing over top. Using your hands, "massage" the dressing into the kale until the leaves are bright green and tender. Then proceed with adding the cranberries, pecans, feta, and beets to the kale.

HEALTHY ARUGULA BEET SALAD WITH FETA CHEESE

Steps:

• First step is prepping beetroot. You can choose to make any kind - steamed in instant pot, roasted in oven or boiled.
• I personally love the texture of instant pot beets. It works great for salads.
• Oven roasted is not bad either.
• Once beetroot is cooked, remove it and let it rest for few seconds. Peel off the skin and slice it up.
• We are now ready to get that healthy arugula beet salad made.
• This recipe uses walnuts. You can use any other nuts of your choice like pine nuts, almonds.
• Spread nuts onto a baking tray. Toast it in oven at 350 degree Fahrenheit for about 3 to 4 minutes. Nuts will burn pretty fast. Keep a close eye and remove it promptly.
• It's always best to buy block or cubed fresh goat/feta cheese. It tastes better and has great fresh flavor to it. Use your hands to crumble feta cheese and add it to the salad. If you find it hard to crumbled feta with fingers, use a fork and break it up roughly and add it to the salad.
• In a bowl whisk together olive oil, honey or maple syrup, balsamic vinegar, Dijon mustard, garlic powder, crushed pepper.
• In a large plate or salad bowl start arranging the salad. Spread fresh arugula or any other salad greens.
• Spread sliced beetroot over arugula.
• Crumble and throw in the toasted walnuts.
• Crumbled feta cheese and pile it up on the salad.
• When you are ready to serve the salad, drizzle the dressing on top and serve immediately.