Beet Soup With Greens Apple Salad And Cilantro Walnut Pesto Recipes

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BEET, ORANGE AND APPLE SALAD



Beet, Orange and Apple Salad image

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

1 ½ pounds beets
2 cups shredded beet greens
1 large orange
2 Granny Smith apples - peeled, cored and sliced
1 tablespoon olive oil
1 tablespoon raspberry vinegar
½ teaspoon white sugar
¼ teaspoon salt
1 clove garlic, minced
2 tablespoons unsalted sunflower seeds, toasted

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

BEET GREENS VEGETABLE SOUP



Beet Greens Vegetable Soup image

This vegan Beet Greens Vegetable Soup makes a refreshing and nutritious lunch idea, perfect to enjoy in spring and summer.

Provided by Monika Dabrowski

Categories     Lunch     Soup

Time 50m

Number Of Ingredients 13

beet greens from 4 beets (leaves and stems, rinsed thoroughly, finely chopped)
1 onion (finely chopped)
1 very small leek (thinly sliced)
1/2 celery stalk (finely chopped)
1 garlic clove (finely chopped)
1 medium carrot (peeled, grated)
4 medium potatoes (peeled, cubed)
2 tbsp each dill and parsley (finely chopped (without the hard stems))
3 tbsp olive oil
1 bay leaf
2 allspice (whole)
2/3 tablespoon coarse sea salt (plenty of pepper)
4-5 cups hot water (or vegetable stock (omit the salt))

Steps:

  • In a large pot heat up the oil, add the bay leaf, allspice, garlic, onion, leek and celery, stir and cook over a medium heat for 2 minutes stirring often.
  • Add the beet greens and carrot and continue cooking for another couple of minutes, stirring occasionally.
  • Add the potatoes, seasoning, about 4 cups water (you can add more later) and stir. Cover, bring to the boil, then lower the heat to a simmer and cook for approximately 25-30 minutes. Add the parsley and dill 20 minutes into the cooking.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 5 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 786 mg, Fiber 1 g, Sugar 2 g, Calories 83 kcal

ROASTED BEET AND APPLE SALAD



Roasted Beet and Apple Salad image

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

3 beets (peeled & quartered)
1/4 cup walnuts (chopped)
1 apple (cored & sliced)
1 tbsp lemon juice
3 tbsp olive oil (extra virgin)
1 tbsp apple cider vinegar
3 tbsp parsley (chopped)
1/4 tsp salt

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 SALAD WITH GOAT CHEESE, GREEN APPLE, AND HONEY



Beet Salad with Goat Cheese, Green Apple, and Honey image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h45m

Number Of Ingredients 10

1 1/2 pounds red beets, tops removed and scrubbed
8 ounces baby Chioggia beets, tops removed and scrubbed
Coarse salt and freshly ground pepper
2 tablespoons grapeseed or safflower oil
3 tablespoons pure honey
5 tablespoons extra-virgin olive oil
1 lemon plus 3 tablespoons fresh lemon juice, divided
1 green apple
4 ounces fresh goat cheese, coarsely crumbled (about 3/4 cup)
2 cups sprouts or microgreens, for garnish

Steps:

  • Preheat oven to 350 degrees. Place red beets in a baking dish just large enough to hold them in a single layer and add enough water to come three quarters of the way up sides of beets. Sprinkle with 1 tablespoon salt and drizzle with grapeseed oil. Cover with foil and bake until tender and easily pierced with a knife, about 1 hour. Transfer beets to a cutting board. When just cool enough to handle, remove skins, cut into 1/4-inch slices, and transfer to a bowl.
  • Meanwhile, place baby beets in small saucepan and cover with 2 inches cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and easily pierced with a knife, about 25 minutes. Drain beets; when just cool enough to handle, remove skins; cut into halves or wedges, depending on size; and transfer to another bowl.
  • Whisk together honey, olive oil, and 3 tablespoons lemon juice; add 1 teaspoon salt and season with pepper. Reserve 1/4 cup dressing; divide remaining dressing between bowls of warm beets; toss beets to coat.
  • Halve lemon and squeeze juice into a bowl of cold water; drop lemon halves in it. Peel apple, cut into small pieces (you should have about 1 cup), and submerge in lemon water. When ready to serve, drain apple and blot dry. Arrange beets on a serving platter and drizzle with reserved dressing. Top with apple, goat cheese, and sprouts and serve immediately.

APPLE BEET SALAD



Apple Beet Salad image

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

1 (15 ounce) can diced beets, drained
2 apples - peeled, cored and chopped
¾ cup walnuts
¾ cup creamy salad dressing, e.g. Miracle Whip ™

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

APPLE, BEET AND WALNUT SALAD



Apple, Beet and Walnut Salad image

This is a nice fall salad, simple and light. It makes a good starter for a special meal. I have made it a few times for Thanksgiving.

Provided by Jenny Sanders

Categories     Apple

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 medium beets
1 tablespoon walnut oil
2 tablespoons apple cider or 2 tablespoons apple juice
1 teaspoon lemon juice
1 tablespoon apple cider vinegar
1 pinch salt
1 pinch pepper
1/8 teaspoon ground aniseed
2 medium tart apples
1/2 cup walnut pieces
1 head boston lettuce or 1 head bibb lettuce

Steps:

  • Wash but do not trim the beets.
  • Boil them until tender and remove them to cold water.
  • (Or roast them, if you prefer.) When they are cool, peel them and cut them into 1 cm cubes or small slices.
  • Mix the apple cider or juice, the walnut oil, the lemon juice, the vinegar and the spices in a small jar and shake well.
  • Core and chop the apples.
  • Wash, dry, and tear up the lettuce.
  • Arrange it on plates with the apples, beets and nuts over it.
  • Drizzle the dressing over the salads.

Nutrition Facts : Calories 190.7, Fat 13.2, SaturatedFat 1.2, Sodium 62.5, Carbohydrate 18.2, Fiber 4.1, Sugar 12.3, Protein 3.5

BEET SOUP WITH CILANTRO PESTO



Beet Soup with Cilantro Pesto image

Provided by Food Network

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 9

6 large fresh beets, scrubbed, tops removed
1 large onion
2 cloves fresh garlic
1 large chunk fresh ginger root, chopped
5 cups cranberry juice or enough juice to cover the beets by 1 inch
Salt and pepper
3 tablespoons freshly chopped cilantro
1/2 cup lowfat sour cream or plain yogurt
Salt and pepper

Steps:

  • Place unpeeled beets in medium soup pot (beets may be halved if they are extra large). Chop onions, garlic, and ginger and add to beets. Pour cranberry juice over beets, cover pot and cook for 45 minutes or until beets are tender (if liquid reduces, add small amount of water). Puree soup in blender or food processor, add salt and pepper, to taste.
  • To prepare pesto, combine all ingredients and chill.
  • To serve: Ladle the heated soup into bowls and gently swirl in a spoonful of chilled cilantro pesto (do not stir in).

BEET SOUP WITH GREENS, APPLE SALAD AND CILANTRO-WALNUT PESTO



Beet Soup With Greens, Apple Salad and Cilantro-Walnut Pesto image

Provided by Molly O'Neill

Categories     lunch, project, soups and stews, main course

Time 2h

Yield 6 servings

Number Of Ingredients 24

15 medium beets, trimmed; greens reserved
10 cups beef broth (see recipe)
1 1/2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
1 1/2 teaspoons fresh lemon juice
1 tablespoon olive oil
Beet greens (see above), stemmed and coarsely chopped
1/2 teaspoon kosher salt
Freshly ground pepper to taste
1 teaspoon fresh lemon juice
1 tablespoon olive oil
2 medium onions, peeled, halved and thinly sliced
1 large Granny Smith apple, peeled, cored and grated
1 1/2 teaspoons walnut oil
1 tablespoon fresh lemon juice
1/4 cup coarsely chopped Italian parsley
1/2 teaspoon kosher salt
Freshly ground pepper to taste
3 cups cilantro leaves
3/4 cup walnuts, toasted
1/2 cup olive oil
3/4 teaspoon kosher salt
1 1/2 teaspoons fresh lemon juice
Sour cream

Steps:

  • To make the soup, place beets and broth in a large pot. Bring to a boil. Reduce heat, cover and simmer until tender, about 1 hour. Drain, reserving broth. When cool enough to handle, slip skins off beets. Set aside 2 beets. Place half of the remaining beets in a food processor. Measure broth and add enough water, if necessary, to make 9 cups. Add half of broth to beets and puree until smooth. Repeat with remaining beets and broth. Combine batches and stir in salt and pepper. Reheat before serving and stir in lemon juice and more salt, if needed.
  • To make the beet greens, heat 1 1/2 teaspoons of olive oil in a large skillet over medium heat. Add the beet greens and saute for 10 minutes. Add 1/3 cup of water, cover and cook until tender, about 10 minutes more. Coarsely grate the reserved beets and stir into the greens with 1 1/2 teaspoons of oil, 1/2 teaspoon of salt, pepper and 1 teaspoon of lemon juice. Set aside.
  • Heat 1 tablespoon of oil in a medium nonstick skillet over medium heat. Add the onions and cook, stirring often, until caramelized, about 15 minutes. Stir in the apple, walnut oil, 1 tablespoon of lemon juice, parsley, 1/2 teaspoon of salt and pepper. Set aside.
  • Place the cilantro, walnuts and 1/2 cup of olive oil in a food processor and process until smooth. Add3/4 teaspoon of salt and 1 1/2 teaspoons of lemon juice.
  • Place the beet green mixture, the apple mixture, the pesto and the sour cream in separate bowls. Ladle the soup into bowls. Serve, passing the condiments separately.

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