Fennel Roasted Beet Salad With Bleu Vinaigrette Recipes
ROASTED BEET, GOAT CHEESE AND FENNEL SALAD
Serve this lemony goat cheese salad as a side dish or as a meal with crunchy walnuts and tender butterhead lettuce. Each tangy-fresh salad offers fewer than 200 calories. Wrapping aluminum foil around each beet for roasting creates a small steam chamber to cook each vegetable. In addition to locking in nutrients and flavor, the aluminum foil-wrapped beets cook without getting dry.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F. Prepare Lemon Vinaigrette; cover and set aside.
- Lemon Vinaigrette: In a medium bowl whisk together lemon juice, shallot, mustard, lemon zest, and honey. In a steady stream, slowly whisk in 1/3 cup olive oil. Makes 2/3 cup.
- Scrub beets. Wrap each beet in Reynolds Wrap® Aluminum Foil and place on a baking sheet. Bake 1-1/2 hours or until a knife can be easily inserted into beets. Cool 20 minutes or until able to handle. Remove and discard foil. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.
- In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.
- In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.
- Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnuts, fennel, goat cheese, and chives.
Nutrition Facts : Calories 213 calories, Carbohydrate 13.7 g, Cholesterol 11.2 mg, Fat 16 g, Fiber 4.5 g, Protein 6.2 g, SaturatedFat 4.4 g, Sodium 323.9 mg, Sugar 5.8 g
ROASTED BEETS WITH WARM FENNEL VINAIGRETTE
Not only is this ruby red side dish a showstopper. It's also packed with betalains, red and yellow pigments that act as antioxidants that search for and stabilize free radicals (which can cause cell damage).
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Put the fennel in a medium bowl, cover with ice water and set aside.
- Put the beets in a 3-quart casserole dish and toss with the chicken broth, 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Cover the dish with foil and bake for 45 minutes. Remove the foil; if there is 1/4 inch or less of liquid, add 1/2 cup of warm water. Continue baking, uncovered, until the cooking liquid is reduced by half and the beets are fork-tender, 25 to 30 minutes.
- Meanwhile, whisk the vinegar, butter, remaining 2 tablespoons oil and mustard in a measuring cup. Strain the fennel and toss with the vinegar mixture in a large bowl. Add the dressed fennel to the beets, toss with tongs and continue baking until the fennel is crisp-tender, about 15 minutes. Remove the dish from the oven, stir the beets and fennel to coat with the sauce and season with 1/4 teaspoon salt and a few grinds of pepper. Transfer to a serving bowl and garnish with the chives.
Nutrition Facts : Calories 210 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 500 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 3 grams, Sugar 6 grams
FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE
One of the things I love best about this refreshing salad is that it doesn't wilt, making it a a great choice for a potluck or a buffet. There's a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.
Provided by Martha Rose Shulman
Categories dinner, lunch, vegetables, appetizer, side dish
Time 15m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
- Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 8 grams
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- Preheat the oven to 400°. In a medium baking dish, toss the beets with the thyme, the water and 1 tablespoon of the olive oil. Season with salt and pepper. Cover with foil and cook for about 40 minutes, or until tender. Let cool slightly. Discard the thyme.
- In a small baking dish, drizzle the fennel wedges with the remaining 1 tablespoon of olive oil and season with salt and pepper. Cover with foil and bake for 15 minutes. Uncover and bake for 15 minutes longer, or until tender and lightly browned.
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