Green Salad With Roasted Beets And Pickled Rhubarb Recipes

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GREEN SALAD WITH ROASTED BEETS AND PICKLED RHUBARB



Green Salad with Roasted Beets and Pickled Rhubarb image

Simple yet gorgeous, this spring salad of roasted beets and tender lettuces really pops thanks to the addition of Pickled Rhubarb.

Provided by Sarah Carey

Categories     Food & Cooking     Salad Recipes

Time 1h25m

Number Of Ingredients 7

3 medium golden beets (1 pound total)
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3 to 4 pieces Pickled Rhubarb, thinly sliced on the bias (1/2 cup), plus 2 tablespoons pickling liquid
2 teaspoons Dijon mustard
2 tablespoons chopped fresh dill or mint, plus more sprigs or leaves for serving
2 to 3 heads Little Gem lettuce, or 1 to 2 small heads Boston or Bibb lettuce, torn into bite-size pieces (8 cups)

Steps:

  • Preheat oven to 400°F. Scrub beets, then place on a piece of parchment-lined foil. Drizzle with 1 tablespoon oil; season with salt and pepper. Wrap in foil and roast until fork-tender, about 1 hour. Let stand until cool enough to handle. Rub off skins and discard. Halve beets and cut into 1/2-inch wedges (you should have 1 1/2 cups).
  • Whisk pickling liquid into mustard, then gradually whisk in remaining 4 tablespoons oil and dill; season to taste. Toss lettuce, beets, and pickled rhubarb with 2 to 3 tablespoons dressing; season to taste. Serve, sprinkled with more herbs and drizzled with more dressing.

BEETS & GREENS SALAD



Beets & Greens Salad image

Take some greens, add some beets and cheese, then complete with a little crunch! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 5

12 cups spring mix salad greens
2/3 cup champagne vinaigrette
3 cooked red or golden beets, sliced
2/3 cup crumbled goat cheese
1/4 cup salted pumpkin seeds or pepitas

Steps:

  • Place greens in a large bowl. Drizzle with vinaigrette; toss to coat. Top with beets, cheese and pumpkin seeds. Serve immediately.

Nutrition Facts : Calories 86 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 284mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

PEAR, BEET & GORGONZOLA GREEN SALAD RECIPE - (4.3/5)



Pear, Beet & Gorgonzola Green Salad Recipe - (4.3/5) image

Provided by á-10360

Number Of Ingredients 11

2 peeled beets
4 cups firm Bosc pears, thinly sliced
1 tablespoon lemon juice
4 ounces Gorgonzola or blue cheese, crumbled
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons Dijon mustard
1 large shallot, peeled and chopped
1 (5-ounce) bag spring-greens mix

Steps:

  • Preheat oven to 350°F. Wash beets, leaving wet, and wrap individually in foil. Arrange beets in roasting pan or on baking sheet; bake 90 minutes or until tender (poke a thin-bladed knife through foil to test). Cool in foil. (To cook on stovetop, place beets in saucepan and cover with water; bring to a boil and cook over medium heat until tender. Cool. This takes less time than baking--45 minutes to an hour.) Dice beets. Toss pears with lemon juice in a small bowl; cover, and refrigerate up to 2 hours. Place diced roasted beets and cheese in 2 separate bowls; cover, and refrigerate up to 2 hours. Combine oil and next 5 ingredients in a bowl, stirring with whisk. Remove pears, beets, and cheese from refrigerator 15 minutes before serving; bring to room temperature. Place greens in a bowl; top with pears, beets, and cheese, and drizzle with vinaigrette.

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