Four Beet Salad On Arugula With Sherry Vinaigrette Recipes

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BEET, ORANGE AND ARUGULA SALAD



Beet, Orange and Arugula Salad image

The oranges in this sweet and pungent salad will look like blood oranges after they sit for a little while with the beets. This makes a pretty Christmas salad. Try to find the wispy wild arugula, which is more pungent than regular arugula.

Provided by Martha Rose Shulman

Categories     dinner, lunch, quick, salads and dressings, appetizer

Time 10m

Yield Serves 4

Number Of Ingredients 11

1 tablespoon freshly squeezed orange juice
1 teaspoon balsamic vinegar
1 tablespoon sherry vinegar or red wine vinegar
Salt and freshly ground pepper to taste
3 tablespoons grapeseed oil or sunflower oil
1 tablespoon extra virgin olive oil
2 large or 4 small beets, roasted, peeled and cut in rounds or half-moons (depending on the size)
1 pound oranges, peel and pith removed, cut into slices or half-moons (depending on the size)
4 cups wild or baby arugula
2 tablespoons chopped cilantro
1/4 cup chopped walnuts (1 ounce)

Steps:

  • In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
  • Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 14 grams

ARUGULA SALAD AND ULTIMATE VINAIGRETTE



Arugula Salad and Ultimate Vinaigrette image

Provided by Tyler Florence

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 shallot, finely minced
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon honey
Kosher salt and freshly ground black pepper
6 cups arugula

Steps:

  • Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
  • Toss arugula with vinaigrette, to taste.

ROASTED BEET SALAD WITH ARUGULA, PISTACHIOS, AND GOAT CHEESE



Roasted Beet Salad with Arugula, Pistachios, and Goat Cheese image

Candy-sweet beets are the centerpiece of this healthy, colorful, and flavorful salad.

Categories     vegetarian     beet salad     beets     Pistachios     salad     arugula     goat cheese     nuts     mediterranean

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

4 medium red beets
4 medium yellow beets
Juice from 1/2 lemon
kosher salt
ground black pepper
1/4 c. extra-virgin olive oil
1 package baby arugula
1/2 c. shelled pistachios
4 oz. soft goat cheese

Steps:

  • Preheat oven to 350 degrees F. Wrap each beet tightly in tinfoil and roast on a sheet pan in the oven about an hour. When a sharp knife slides into beets with little resistance, remove them and set aside.
  • When beets are cool enough to handle, trim ends and peel off the skin with your fingers. (If desired, wear rubber gloves to avoid stained fingers.) Slice beets into thick wedges, and sprinkle lightly with salt and pepper. Set aside.
  • In a small bowl, combine lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly pour in olive oil, whisking until vinaigrette comes together. Taste and add more salt, pepper, lemon juice, or olive oil as needed.
  • Fill a large serving bowl with arugula and toss with half the lemon vinaigrette. Arrange beets on top, alternating red and yellow slices and making sure to use an even amount of both colors. Add dollops of goat cheese and sprinkle with pistachios. Drizzle with remaining lemon vinaigrette and serve. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE



Beet Salad with Arugula and Balsamic Vinaigrette image

This beet salad tastes fancy but is SO EASY to make. This is a show-stopping and flavorful salad that is impressive for entertaining or a wonderful meal in. Make-ahead tip: pre-cook beets up to 3 days in advance, cover and refrigerate them until ready to use.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 1h15m

Number Of Ingredients 11

6 medium (2 lbs beets)
5 oz 6 cups baby arugula, rinsed and spun dry
4 oz or 1/2 cup feta cheese (diced or crumbled)
1/2 cup pecans (toasted)
1/2 cup dried cranberries
1/2 cup extra virgin olive oil
3 Tbsp balsamic vinegar
1 Tbsp dijon mustard (we love Grey Poupon brand)
1 garlic clove (pressed or finely minced)
1/4 tsp salt
1/8 tsp black pepper

Steps:

  • Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange lined baking sheet. Bake in preheated oven for 1 hour or until largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins (see Pro Tip Below*) and slice into halves and then wedges.
  • Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
  • Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
  • In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.

Nutrition Facts : Calories 308 kcal, Carbohydrate 20 g, Protein 5 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 409 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving

ARUGULA AND YELLOW BEET SALAD WITH MUSTARD VINAIGRETTE



Arugula and Yellow Beet Salad With Mustard Vinaigrette image

Simple salad with arugula and yellow beets. Add a protein like chicken or bacon to make this a main course dish.

Provided by Jen's Primal Health

Categories     Appetizer     Dinner     Lunch     Main Dish     Side Dish

Time 1h10m

Number Of Ingredients 7

1 yellow beet (roasted)
3 cups arugula
1/2 cup chopped walnuts
4 Tbsp extra virgin olive oil (USA)
2 Tbsp balsamic vinegar
1 tsp dijon mustard
4-5 turns fresh ground black pepper mill (about 1/4 tsp)

Steps:

  • Preheat the oven to 400 F
  • Cut the tail and top off of the yellow beets and wrap them together in foil. Place them on a baking tray and put them in the oven for a hour or until fork tender.
  • Remove the beets from the oven and unwrap them and allow them to cool to room temperature.
  • Using a paper towel or your bare hands peel the skin off of the beets.
  • Slice the beets into ¼ inch slices.
  • In a bowl toss the arugula with 2 tbsp of dressing and chopped walnuts.
  • Transfer the dressed arugula to a serving plate and top with the sliced beets.

ARUGULA BEET AND GOAT CHEESE SALAD



Arugula Beet and Goat Cheese Salad image

Arugula Beet and Goat Cheese Salad is a delicious, festive, and colorful salad for the holidays! It's sweet, tangy, juicy, and savory all at the same time. Best of all, loaded with nutrient-dense properties.

Provided by 2 sisters recipes

Categories     Salads

Time 40m

Number Of Ingredients 6

1 package (4-ounces) goat cheese
1 package (5-ounces) of fresh pre-washed arugula
one bunch of fresh beets (3 or 4 beets)
2 to 3 Tbsp. extra virgin olive oil
2 to 3 Tbsp. apple cider vinegar
salt to taste

Steps:

  • Cut off any greens of beets, rinse any debris and discard them.
  • On STOVE-TOP: Transfer your beets to a medium-size saucepan. Fill it with water, leveled with the beets. Cover with a lid.
  • Boil the beets on medium-low heat for about 25 to 30 minutes. Turn off the heat and leave them alone for an additional 20 minutes or more, or until a fork or knife can easily slide through them.
  • Drain and allow them to cool. Peel or lightly scrape the skins under running cold water, this will help the skins to fall off easily. Then chop and transfer to a bowl. Cover with clear wrap and chill.
  • With SLOW COOKER: Place the beets into a large slow cooker. Add 2 cups of water ( or more to cover the beets) and a 1/4 teaspoon of salt. Cover and cook on low for 8 hours, or on high for 4 hours, until they are tender. Remove, peel, chop, and chill.
  • In a small mixing bowl, whisk together olive oil and apple cider vinegar. Then season with Kosher salt to taste.
  • NEXT, grab a serving platter and scatter fresh arugula in a single layer. Scatter on top with chopped beets Then scatter chunks of goat cheese on top ( about half the package, 2-ounces).
  • Finally, drizzle over the entire platter with the apple cider vinaigrette and serve.
  • Best served chilled.

Nutrition Facts : Calories 162 calories, Carbohydrate 8 grams carbohydrates, Fat 11.7 grams fat, Fiber 1.7 grams fiber, Protein 7.5 grams protein, ServingSize 1 serving, Sugar 6.2 grams sugar

COLORFUL BEET SALAD ON ARUGULA WITH SHERRY VINAIGRETTE



Colorful Beet Salad on Arugula With Sherry Vinaigrette image

Make and share this Colorful Beet Salad on Arugula With Sherry Vinaigrette recipe from Food.com.

Provided by waterbaby09

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb beet
1/2 teaspoon grainy mustard
2 tablespoons sherry wine vinegar
1 pinch sugar
6 tablespoons extra virgin olive oil
salt
fresh ground pepper, to taste
1 bunch arugula

Steps:

  • Heat (toaster) oven to 400 degrees.
  • Wash beets and cut the stalks. Put beets on a sheet of aluminum foil and form a pouch, sealing tightly. Place on a baking sheet and bake for 35 minutes.
  • Remove from oven and allow beets to steam in pouch 10 minutes longer. Take beets out of pouch; place in refrigerator. When cool, slip beets out of their skins and slice. Set aside.
  • To make vinaigrette, whisk together mustard, vinegar, and sugar in a small bowl. Slowly whisk in the oil, and season with salt and pepper.
  • Toss beets with the vinaigrette and serve on a bed of arugula.

Nutrition Facts : Calories 229.4, Fat 20.5, SaturatedFat 2.8, Sodium 95, Carbohydrate 11.4, Fiber 2.3, Sugar 9.1, Protein 1.9

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