Beetroot Carrot And Blue Cheese Salad By Neil Perry Recipes
ROASTED BEET SALAD WITH BLUE CHEESE AND NUTS
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
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
BEET AND CARROT SALAD
You can make this raw, root vegetable slaw up to four days before you plan to eat it.
Provided by Magdalena Wszelaki
Categories HarperCollins Salad Vegetarian Vegetable Carrot Beet Healthy Quick and Healthy Lunch Walnut
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.
BEETROOT, CARROT AND BLUE CHEESE SALAD BY NEIL PERRY
Entered for ZWT, from Australian chef Neil Perry - "Fresh and Fast". It is customary to leave the skin and 1 1/4" of stem on the beetroot until after cooking, then the skin will come off easily. For large beetroots, it is best to roast. Adjust the amount of salad dressing oil and vinegar to suit, keeping the proportion of 3 parts oil to 1 part vinegar. Serves 2 as an entree and 4 as a side salad.
Provided by KateL
Categories Vegetable
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a pot of boiling salted water to the boil and gently simmer the carrots until just cooked.
- Roast the beetroots with their skin on in a medium oven (400F/200C/Gas Mark 6) or simply boil them with the vinegar, sugar and salt until soft but not shrunken, about 40-45 minutes.
- Allow to cool then peel and cut into wedges. In a bowl, place the parsley, beetroot and carrots.
- Dress the vegetables with extra virgin olive oil and about 1/3 the amount of red wine vinegar (3 parts oil to 1 part vinegar).
- Season with the salt and pepper, then add the blue cheese and grated ginger. Gently mix to ensure the vinegar and oil coat all ingredients.
- Serve in a bowl as a shared salad or on individual plates as an entree.
Nutrition Facts : Calories 1189.7, Fat 95.8, SaturatedFat 20.6, Cholesterol 37.3, Sodium 807.6, Carbohydrate 72.4, Fiber 4.1, Sugar 63.6, Protein 12.8
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