Beet Salad With Plums And Goat Cheese Recipes

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BEET SALAD WITH GOAT CHEESE AND WALNUTS



Beet Salad with Goat Cheese and Walnuts image

Cook's Note: The beets can be cooked and dressed up to 24 hours in advance, but wait until serving time to toss the greens.

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

6 medium beets, tops removed, leaving 1/4-inch of stems
2 tablespoons lemon juice
1 garlic clove, pressed or minced
1/4 teaspoon salt
Generous seasoning freshly ground pepper
5 tablespoons olive oil
4 cups mixed greens, such as romaine, Boston, and green leaf lettuces, or mesclun
2 cups arugula, torn into small pieces
1 scallion, very thinly sliced
1/2 cup chilled crumbled goat cheese, such as Montrachet
1/4 cup chopped walnuts, toasted

Steps:

  • Scrub the beets very well. Fill a 3-quart saucepan halfway with water and bring to a boil. Cook the beets until tender when pierced with sharp knife, about 45 to 60 minutes. Drain well and let cool. Slip the skins off the beets. Dice the beets and place in a bowl.
  • To make the dressing: whisk together the lemon juice, garlic, salt, pepper, and oil. Pour a few tablespoons of the dressing on the beets and toss.
  • Just before serving, combine the greens, arugula, and scallion in a large bowl. Pour on most of the remaining dressing and toss. Add more if needed.
  • Place the greens on 4 salad plates. Spoon on a mound of beets. Sprinkle with goat cheese and walnuts. Serve immediately.

BEET SALAD WITH GOAT CHEESE



Beet Salad with Goat Cheese image

Provided by Guy Fieri

Categories     appetizer

Time 2h50m

Yield 6 servings

Number Of Ingredients 17

1/2 pound beets, ends trimmed
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/3 cup pine nuts
4 ounces goat cheese
4 cups baby greens
4 cups baby spinach
Tarragon Dressing, recipe follows
4 very thin slices red onion, separated
1/4 cup rice vinegar
2 teaspoons dried tarragon
2 teaspoons soy sauce
1/2 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
1/4 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash and dry the beets and trim off the ends. Take a large sheet of aluminum foil, 12 by18, and double it over. Put the beets in the middle, drizzle with olive oil and season with the salt and pepper. Bring the sides of the foil up around the beets to make a pouch. Put in the hot oven and bake until the beets are tender, about 1 hour 20 minutes. Remove from the oven and let cool. When cool enough to handle, gently peel off the skin and slice into julienne pieces, about 2 inches long by 1/2-inch thick. Chill until ready to use.
  • Lightly toast the pine nuts in a small saute pan over medium-high heat for 3 to 4 minutes. Remove to a plate or small bowl and cool. Slice the goat cheese into 1/2-inch rounds and press the pine nuts onto both sides. Chill until service.
  • When ready to serve, lightly toss the baby greens and the spinach together in a large bowl and dress the edge of your serving bowl with 1/4 cup of the Tarragon Dressing. Toss the greens and then top with the beets and the goat cheese rounds. Drizzle with additional dressing and serve immediately.
  • In a small bowl or glass jar, combine all the ingredients, except the olive oil. Whisk until well h well combined, then slowly drizzle in the olive oil. This recipe works really well with a stick blender.

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

BEET & GOAT CHEESE SALAD



Beet & Goat Cheese Salad image

This stunning winter salad gets its sweet, earthy flavor from roasted beets and balsamic vinegar. Creamy goat cheese and peppery arugula add color and balance, while toasted walnuts add crunch. A mandoline is the best way to get thin, even slices from the roasted beets.

Provided by Karen Rankin

Categories     Healthy Salad Recipes

Time 1h35m

Number Of Ingredients 8

1 pound red beets, trimmed
1 cup balsamic vinegar, divided
2 cups loosely packed arugula
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground pepper
2 ounces goat cheese, crumbled (about 1/2 cup)
¼ cup chopped toasted walnuts

Steps:

  • Preheat oven to 400 degrees F. Place a large piece of foil on a rimmed baking sheet; place beets in the center of the foil. Gather the sides of the foil up to make a packet; pour in 1/2 cup vinegar and seal the packet. Roast until the beets are very tender when pierced with a knife, about 45 minutes. Open the foil packet; let cool for 30 minutes.
  • Meanwhile, bring the remaining 1/2 cup vinegar to a boil in a small saucepan over medium-high heat. Cook, without stirring, until reduced to about 3 tablespoons, about 10 minutes. Remove from heat (the mixture will thicken as it cools).
  • When the beets are cool enough to handle, peel them, then slice very thinly with a knife or a mandoline. Arrange the sliced beets, overlapping slightly, on a platter.
  • Toss arugula with oil, salt and pepper in a medium bowl; arrange on top of the beets. Sprinkle with goat cheese and walnuts; drizzle with the balsamic reduction.

Nutrition Facts : Calories 225.1 calories, Carbohydrate 23.3 g, Cholesterol 3.9 mg, Fat 11.5 g, Fiber 3.9 g, Protein 6.2 g, SaturatedFat 3 g, Sodium 316.9 mg, Sugar 17.7 g

ROASTED BEET SALAD WITH GOAT CHEESE



Roasted Beet Salad with Goat Cheese image

This delicious roasted beet salad is just the right combination of flavors and textures, and more than once someone has told me that it is the best salad they have ever had!

Provided by hannahclevenger

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 11

5 medium beets
1 drizzle olive oil
salt and ground black pepper to taste
2 eggs, beaten
½ cup all-purpose flour
½ cup dry bread crumbs
1 (4 ounce) log goat cheese, cut into small medallions
1 cup canola oil
1 (8 ounce) package mixed salad greens
2 tablespoons roasted sunflower seeds, or to taste
2 tablespoons balsamic vinaigrette dressing, or to taste

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Drizzle beets with olive oil and season with salt and pepper. Wrap beets in aluminum foil and place in a large baking dish.
  • Roast in the preheated oven until beets are easily pierced with a knife, 45 minutes to 2 hours, depending on size.
  • Remove beets from the oven and let cool slightly. Unwrap, reserving any juice that is in the aluminum foil. Peel beets under warm water, cut into cubes, and place in a bowl.
  • Place egg, flour, and bread crumbs into 3 separate dishes. Season all 3 with salt and pepper.
  • Toss each goat cheese medallion in egg to coat, move to flour and coat then toss in bread crumbs, coating both sides evenly. Transfer medallions to a plate and place in the refrigerator to firm up, about 5 minutes.
  • Heat canola oil over medium heat in a frying pan until it sizzles. Place goat cheese medallions in hot oil and fry until golden, about 1 minute per side. Remove from oil and transfer to a plate lined with paper towels.
  • Place a bed of mixed greens on a serving platter and top with beets and goat cheese medallions. Sprinkle with sunflower seeds. Drizzle with balsamic dressing and reserved beet juice.

Nutrition Facts : Calories 853.2 calories, Carbohydrate 35.6 g, Cholesterol 104.3 mg, Fat 73.6 g, Fiber 5.5 g, Protein 15.8 g, SaturatedFat 11.5 g, Sodium 496.9 mg, Sugar 9.5 g

BEET, AVOCADO AND GOAT CHEESE SALAD



Beet, Avocado and Goat Cheese Salad image

My new favorite salad. For those of you who are afraid of beets (like I was until just recently!) this is the salad for you to experiment with.... The earthiness of the beets is balanced soooo nicely by the goat cheese, balsamic and honey. Throw in the avocado and dried fruit and what you have is ridiculous deliciousness!!!! So, so, so darn good. *Original recipe adapted from a recipe found on recipegirl. AND....**Cooking time includes time to roast and cool beets.

Provided by hollyfrolly

Categories     Vegetable

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/4 cup balsamic vinegar
3 tablespoons shallots, minced
1 tablespoon honey
1/3 cup extra virgin olive oil
salt & freshly ground black pepper, to taste
6 medium beets, roasted and quartered
6 cups arugula (baby spinach or salad greens work well too)
1/2 cup walnuts, toasted and coarsely chopped
1/4 cup dried cherries or 1/4 cup dried blueberries
1/2 avocado, large, peeled, pitted and sliced thinly
3 ounces goat cheese, fresh, soft, and crumbled

Steps:

  • Scrub beets to remove all excess dirt and dry with clean cloth. Moderately coat the beets in extra virgin olive oil and wrap individually in foil.
  • Roast beets in 350 degree oven for approximately 1 hour.
  • While beets are roasting, prepare dressing by combining all ingredients, whisking and setting aside for flavors to meld.
  • Toast walnuts in a small pan over medium heat. Remove from heat once toasted (approx. 5 minutes) and set aside to cool.
  • Remove beets from oven, remove foil and place in bowl to cool~ approximately 30-45 minutes.
  • Rub olive oil into hands and with a pairing knife, peel beets. The juice will stain your hands if you do not continue to rub hands down with oil, or wear gloves.
  • Quarter the beets- or if they are large, slice into 1 inch chunks and reserve.
  • Prepare salad by combining salad greens of choice, beets and avocado with a small amount of dressing. Continue to add dressing to your liking.
  • Plate salads and top with dried fruit (cranberries, cherries or blueberries) and crumble goat cheese on top.
  • Savor every single bit of this heavenly bit of delicious-ness. Mmmm-mmm-mmmm!

BERRY-BEET SALAD



Berry-Beet Salad image

Here's a delightfully different salad that balances the earthy flavor of beets with the natural sweetness of berries. If you prefer, substitute crumbled feta for the goat cheese. -Amy Lyons, Mounds View, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 14

1 each fresh red and golden beets
1/4 cup balsamic vinegar
2 tablespoons walnut oil
1 teaspoon honey
Dash salt
Dash pepper
1/2 cup sliced fresh strawberries
1/2 cup fresh raspberries
1/2 cup fresh blackberries
3 tablespoons chopped walnuts, toasted
1 shallot, thinly sliced
4 cups torn mixed salad greens
1 ounce fresh goat cheese, crumbled
1 tablespoon fresh basil, thinly sliced

Steps:

  • Place beets in an 8-in. square baking dish; add 1 in. of water. Cover and bake at 400° for 30-40 minutes or until tender., Meanwhile, in a small bowl, whisk the vinegar, oil, honey, salt and pepper; set aside. Cool beets; peel and cut into thin slices., In a large bowl, combine the beets, berries, walnuts and shallot. Pour dressing over beet mixture and toss gently to coat. Divide salad greens among 4 serving plates. Top with beet mixture; sprinkle with cheese and basil.

Nutrition Facts : Calories 183 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 124mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic exchanges

BEET SALAD WITH PLUMS AND GOAT CHEESE



Beet Salad with Plums and Goat Cheese image

Categories     Salad     Cheese     Fruit     Vegetable     Appetizer     Roast     Picnic     Vegetarian     Dinner     Lunch     Goat Cheese     Plum     Spinach     Beet     Summer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 9

12 2-inch-diameter beets, tops trimmed
1/2 cup white wine vinegar
1 teaspoon sugar
1/2 cup vegetable oil
1/4 cup walnut oil or olive oil
1 1/2 pounds firm but ripe plums, pitted, cut into 1/2-inch pieces
1 medium-size red onion, sliced into rings
1 1/2 6-ounce bags fresh baby spinach leaves
8 ounces soft fresh goat cheese (such as Montrachet), crumbled

Steps:

  • Preheat oven to 375°F. Wrap beets tightly in foil packages (3 beets in each). Place on baking sheet. Roast beets until tender, turning packages occasionally, about 1 hour 45 minutes. Unwrap beets; cool completely. Peel beets and cut into 1/4-inch-thick rounds. Place in large bowl.
  • Combine vinegar and sugar in blender. Gradually blend in vegetable oil, then walnut oil. Season vinaigrette to taste with salt and pepper. (Beets and vinaigrette can be prepared 2 days ahead. Cover separately; refrigerate. Let beets stand 2 hours at room temperature before continuing. Rewhisk vinaigrette before using.)
  • Toss beets with 1/4 cup vinaigrette. Toss plums and onion with § cup vinaigrette in another large bowl. Season with salt and pepper.
  • Overlap beets around edge of platter. Mound spinach in center of platter; drizzle with some vinaigrette. Spoon plums and onion over salad. Sprinkle with goat cheese and serve.

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