ROASTED BEET AND GOAT CHEESE SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Spread the beets on a baking sheet. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Reserve one-quarter of the dressing for the salad and pour the rest over the beets. Roast until the beets are tender, 45 to 50 minutes.
- While the beets are cooking, heat 1/4 inch of vegetable oil in a large skillet over medium heat.
- Put the flour, eggs and breadcrumbs in separate shallow bowls. Coat the goat cheese slices first in the flour, then in the egg, then in the breadcrumbs. Fry the slices until golden brown, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
- Whisk the mustard and sugar into the reserved dressing, then pour over the greens in a large bowl and toss to coat. Divide the greens among 6 plates, add the beets on top and place 2 fried goat cheese slices on top.
FARRO AND KALE SALAD WITH GOAT CHEESE
You're going to love this delicious and nutritious kale and farro salad recipe! It's full of hearty greens and chewy whole grains, plus flavorful toasted almonds, crumbled goat cheese, dried cherries and tangy vinaigrette. Recipe yields 4 large salads or up to 8 side salads.
Provided by Cookie and Kate
Categories Salad
Time 45m
Number Of Ingredients 11
Steps:
- To cook the farro, in a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Add the salt, bring the water to a boil, then reduce the heat to maintain a gentle simmer. Cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and set aside.
- Meanwhile, place the chopped kale in a large serving bowl. Sprinkle it with a few dashes of salt and massage it with your hands by scrunching up large handfuls at a time until it's darker and more fragrant (this makes the kale taste less bitter and makes it easier to eat). Set aside.
- To toast the almonds, pour them into a small skillet. Cook over medium heat, stirring frequently (careful, they can burn), until the almonds are fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Pour the almonds into the bowl of massaged kale.
- To prepare the vinaigrette, simply whisk the ingredients together in a liquid measuring cup or small bowl. Set aside.
- Once the farro has been cooked and drained, stir in the chopped dried cherries (so they have a chance to plump up a bit) and vinaigrette (the heat will temper the garlic a bit).
- Once the farro has cooled down to room temperature or close to it, stir it into the kale mixture. Gently crumble most of the goat cheese into the salad and lightly stir. Taste, and if the salad doesn't taste amazing yet, stir in more vinegar by the teaspoon until it does.
- Crumble the remaining goat cheese on top of the salad. Serve promptly, or refrigerate for later. This salad keeps well for four to five days in the refrigerator, covered.
Nutrition Facts : ServingSize 1 large salad, Calories 565 calories, Sugar 10 g, Sodium 497 mg, Fat 32.2 g, SaturatedFat 7.3 g, TransFat 0 g, Carbohydrate 52.8 g, Fiber 9.7 g, Protein 16 g, Cholesterol 13.1 mg
BEET SALAD WITH GOAT CHEESE
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
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
FARRO, RADICCHIO, AND ROASTED BEET SALAD
Provided by Jeanne Kelley
Categories Salad Side Vegetarian High Fiber Dinner Lunch Feta Beet Healthy Radicchio Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Arrange beets in single layer in 8 x 8 x 2-inch baking dish. Drizzle with vegetable oil. Cover with foil and roast until beets are tender, about 45 minutes. Cool. Trim beets; peel. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- Cook farro in large saucepan of boiling salted water until tender, stirring occasionally, about 20 minutes. Drain. Transfer to large bowl. Stir 2 tablespoons olive oil, 1 tablespoon vinegar, and garlic into hot farro. Cool to room temperature.
- Cut each beet into 6 to 8 wedges. Add beets, radicchio, onion, and parsley to farro; toss to incorporate evenly. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Whisk 2 tablespoons olive oil and 3 tablespoons vinegar in small bowl. Drizzle over salad. Add feta cheese; toss to coat.
- Test-kitchen tip:
- Any type of beet (red, golden, red-and-white-striped Chioggia) would be great in this salad. To avoid stained hands, wear plastic gloves when peeling dark-colored beets.
FARRO SALAD WITH ROASTED SWEET POTATOES, RED ONION, AND GOAT CHEESE
I love me a farro salad! The hearty grain is an amazing base for all sorts of veggie combinations and it's super convenient to work with since you can cook it several days ahead. I tend to follow a loose formula: farro plus roasted veggies, a bright herb, a crunchy nut or seed, some creamy cheese, and a zingy dressing. Here, sweet potatoes and red onions caramelize gorgeously in the oven, while the earthy goat cheese and zippy vinaigrette balance out the sweetness. Feel free to play-roasted beets or winter squash would be lovely, as would hazelnuts, almonds, or feta.
Provided by Athena Calderone
Categories Side Lunch Grains Sweet Potato/Yam Radish Dill Pistachio Goat Cheese Vegetarian
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F (220°C).
- Spread the sweet potato rounds and onion wedges on a baking sheet, drizzle with 3 tablespoons of the oil, and season with salt and pepper. Roast, shaking the baking sheet halfway through, until the sweet potatoes are golden brown and tender, 15 to 20 minutes. Let cool slightly.
- Cook the farro according to the package directions. Drain.
- In a medium bowl, season the warm farro with the vinegar, remaining 1 tablespoon oil, salt, and pepper. Add the sweet potato, onion, radish, dill, pistachios, and goat cheese. To finish, drizzle the salad with the lemon juice and sprinkle with smoked paprika, flaky sea salt, and pepper. If the dish seems a little dry, drizzle it with extra oil.
FARRO SALAD WITH BEETS, GREENS AND FETA
Farro is a sturdy grain that stands up well to formidable ingredients like beets, their greens and salty feta cheese. That hardiness and versatility, as well as its sweet, nutty flavor, have made farro a popular option for filling out a salad in order to create a main dish. If you're in doubt, sliced or shredded poached or roasted chicken would make a nice addition. Either way the farro absorbs color from the red beets, giving the dish a pinkish tint that only deepens as hours pass. (In fact, you can make the dish up to a day ahead. And it travels well, making it fine picnic fare.) Soak the grains for an hour before cooking, and be sure to cook until tender, or else the salad will be chewy.
Provided by Martha Rose Shulman
Categories weekday, main course, side dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.
- Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.
- While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 141 milligrams, Sugar 3 grams, TransFat 0 grams
FARRO, ROASTED BEET AND GOAT CHEESE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Cut the greens off the beets and slice them into 1/2-inch pieces; reserve. Trim and discard the beet stems. Combine the beets, 2 tablespoons of the oil, 1 teaspoon salt, some pepper, 5 of the thyme sprigs and the garlic cloves on a baking sheet. Cover with foil and roast for 30 to 35 minutes, until easily pierced with a paring knife. Set aside to cool completely.
- Meanwhile, toast the pistachios in the oven for 5 minutes. Let cool.
- Melt the butter in a medium saucepan or lidded deep skillet over medium heat. Add the farro and toast for 2 minutes--the color will darken slightly and the farro will acquire a nutty fragrance. Add 2 cups water, 1 teaspoon salt and the remaining 5 thyme sprigs. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, or until al dente (cooked but still firm to the bite). Drain the farro well and pour into a serving bowl.
- While the farro is still hot, add the beet greens, tossing to allow the heat to wilt the greens. Set aside to cool completely.
- With a paper towel, remove the skins from the beets. Quarter the beets and add them to the bowl with the farro. Fold in the toasted pistachios.
- Squeeze the roasted garlic into a small bowl. Mash with a fork and season with salt and pepper. Add the vinegar and then whisk in the remaining 2 tablespoons olive oil. Adjust the seasoning as desired.
- Pour the dressing over the salad and toss gently to combine. Top with the crumbled goat cheese.
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- Preheat oven to 400F. Cut off the leafy tops of the beets, leaving about 1 inch of stem. Scrub the beets and wrap them individually in aluminum foil. Place on a rimmed baking sheet to catch any leaks.
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- Slice off the beet leaves close to the tip of the beet. Discard the beet greens. Scrub the beets thoroughly, then wrap them loosely in aluminum foil.
- Transfer the wrapped beets to a baking sheet. Roast for 50-60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping. Beets are done when a fork or skewer slides easily to the middle of the beet. Small beets will cook more quickly than large beets.
- Let the beets cool enough to handle. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Peel the remaining beets and then slice them into wedges.
ROASTED BEET SALAD WITH GOAT CHEESE ... - COOKIE AND KATE
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4.8/5 (34)Total Time 1 hrCategory SaladCalories 390 per serving
- To roast the beets: Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).
- Using a sharp chef’s knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness, about 1/2 to 3/4-inch thick on the widest edge.
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- Roast for 35 to 40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure.
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- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Lay out the carrots, drizzle with olive oil, toss to coat, and season with salt and pepper. Roast for 30-40 minutes or until fork tender, shaking the pan halfway through. 10 minutes before the carrots are done, add the beets and let cook alongside the carrots, just to warm up.
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- Once farro is done cooking, add the farro to the bowl with the lettuce, toss, and divide evenly into bowls or plates. Top with the beets and carrots, pecans, goat cheese, and cranberries. Give a little toss and serve with extra pepper.
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- Preheat oven to 415F. Line a large baking sheet with parchment paper. Toss the cauliflower and carrots with olive oil, lemon zest, spices, and a generous shake of salt and pepper. Roast for 20-25 minutes until fork tender and starting to get browned and crispy.
- While the vegetables roast, prepare the farro. Bring a large pot of salted water to a boil, add the farro, and reduce heat to a simmer. Stir occasionally, cooking until the farro is tender yet still maintains a chewy “al dente” texture. Drain the farro to get rid of excess water.
- Whisk together all the ingredients for the herby dressing in a small bowl. Add salt and pepper to taste.
- Put roasted vegetables, farro, feta cheese, and pine nuts (if using) in a large mixing bowl. Add the dressing and toss to combine.
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