Dijon Beets Recipes

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RAW BEET SALAD



Raw Beet Salad image

I was looking for a way to use raw beets and found a recipe online. I changed it a bit to use ingredients that I grow and use. It's so yummy and is so nutritious because the nutrition isn't cooked out of the beets. Everyone that has tried it, likes it. It's better if let set for a few hours but doesn't have to be. Serve for a cold lunch with boiled eggs on a bed of lettuce.

Provided by cheesemaker

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

1 pound beets, grated
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh parsley
1 large clove garlic, minced
2 teaspoons Dijon mustard
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper

Steps:

  • Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.

Nutrition Facts : Calories 89 calories, Carbohydrate 13 g, Fat 3.6 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 8.8 g

ROASTED BEET SALAD WITH HONEY DIJON VINAIGRETTE



Roasted Beet Salad with Honey Dijon Vinaigrette image

YUM-MY!!! This salad may be one of my new favorites. I could not stop munching on this one all day long. I'm putting this on my must-make list for the next time guests stop by.

Provided by Susan Bickta

Categories     Other Salads

Time 1h40m

Number Of Ingredients 15

VINAIGRETTE:
1/3 c vegetable oil
1/4 c apple cider vinegar
3-4 Tbsp honey
1 tsp stone ground dijon mustard
1 clove garlic, smashed and minced
SALAD:
4 medium golden beets, tops removed and scrubbed
2 medium red beets, tops removed and scrubbed
1-2 Tbsp vegetable oil
1/4 c diced red onion
1/2 c sweetened dried cranberries
1 c baby spinach, packed
1/2 c toasted pecans
1/2 c gorgonzola crumbles

Steps:

  • 1. To make vinaigrette: Put oil, vinegar, honey, mustard and garlic in a jar with a tight fitting lid. Shake well to mix. Set aside.
  • 2. Preheat oven to 400 degrees F. Place golden beets on a large piece of aluminum foil and drizzle with oil. Wrap tightly, making a packet. Place on a baking sheet. Do the same with the red beets. Roast for 1 hour to 1 hour 15 minutes or until knife inserted in largest beet meets no resistance. Remove from oven and cool.
  • 3. Remove skins by rubbing off with hands under a stream of cool water.
  • 4. To make salad: Roughly chop beets into bite size chunks. Place in a large bowl. Add the onion, dried cranberries, spinach, pecans and gorgonzola. Give the vinaigrette another shake to mix well then pour over beet mixture in bowl. Toss GENTLY to combine.
  • 5. NOTE: to toast pecans - place in a single layer on a large non-stick baking sheet and bake at 350 degrees F. for 10-12 minutes, stirring often to prevent burning, until toasted and fragrant.

BEET, CUCUMBER, AND SWEET ONION SALAD WITH DIJON-HONEY DRESSING



Beet, Cucumber, and Sweet Onion Salad with Dijon-Honey Dressing image

Categories     Salad     Mustard     Onion     Vegetable     Bake     Quick & Easy     Cucumber     Beet     Summer     Honey     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

6 medium beets, trimmed
1 large English hothouse cucumber, unpeeled, cut into 1/4-inch-thick rounds
1/2 sweet onion (such as Maui or Vidalia), halved lengthwise, thinly sliced
4 teaspoons honey
4 teaspoons apple cider vinegar
1 1/2 teaspoons Dijon mustard
1/3 cup corn oil

Steps:

  • Preheat oven to 400°F. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour 30 minutes. Cool in foil. Peel beets, then cut each into 6 slices.
  • Arrange beets, slightly overlapping, on half of large platter. Arrange cucumber slices on other half. Scatter onion in center. (Can be made 4 hours ahead; chill.)
  • Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.

More about "dijon beets recipes"

RECIPE: TANGY BUTTERED BEETS AND BEET GREENS WITH DIJON ...
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2009-03-17 Add beets and stems, cover and cook until somewhat tender, 5 to 7 minutes. Uncover, sprinkle greens over the top, cover and cook until beets, stems and greens are tender, adding more water if needed, about 5 minutes more. Remove from heat, toss with butter, Dijon…
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Calories 110 per serving
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ROASTED BEET SALAD WITH GOAT CHEESE, WALNUTS & HONEY-DIJON ...
2011-03-03 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 …
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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.


ROASTED BEETS WITH MUSTARD RECIPE | EATINGWELL
2016-06-03 Step 1. Preheat oven to 425 degrees F. Advertisement. Step 2. Discard greens from beets and cut off the stems and root ends. Scrub the beets well and cut in half lengthwise. Toss the beets …
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4/5 (1)
Calories 122 per serving
Total Time 50 mins
  • Discard greens from beets and cut off the stems and root ends. Scrub the beets well and cut in half lengthwise. Toss the beets with oil on a baking sheet with sides. Arrange cut-side down and roast until tender when pierced with a fork, about 30 minutes. Let cool for 5 minutes, then peel off and discard the skins.
  • Cut the beets into matchsticks. Place in a serving bowl and toss with scallions, mustard and lemon juice. Season with salt and pepper.


SALAD WITH BEETS AND FETA WITH DIJON VINAIGRETTE - RACHEL ...
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KALE AND GOLDEN BEET SALAD W/DIJON BALSAMIC VINAIGRETTE ...
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Estimated Reading Time 4 mins
Calories 156 per serving
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EASY BEET SALAD RECIPE - HEALTH DIGEST
2021-06-07 Directions. Preheat the oven to 400 F. Wrap the beets in foil, and roast them for 1 hour, or until they're easily pierced with a fork. Meanwhile, make the dressing by combining the goat cheese, Greek yogurt, water, sherry vinegar, Dijon …
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WINTER SALAD WITH MAPLE DIJON VINAIGRETTE {HEARTY ...
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DIJON PORK CHOPS WITH CABBAGE AND BEETS - THE MOUNTAIN KITCHEN
2018-08-02 The result was this recipe for Dijon pork chops with cabbage and beets. I ... inspiration and decided to roast pork coated in herbs and Dijon mustard on top of a bed of cabbage and this recipe for Dijon pork chops with cabbage and beets was born. Chef Symon’s recipe …
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