Roasted Beet And Arugula Salad Wcandied Cashews Recipes

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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

BALSAMIC ROASTED BEET SALAD



Balsamic Roasted Beet Salad image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

8 medium-size beets, tops removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1/3 cup roasted, salted Marcona almonds, toasted
4 ounces soft goat cheese, such as Montrachet, crumbled

Steps:

  • Preheat the oven to 400 degrees.
  • Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
  • Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
  • Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

ROASTED BEET, ARUGULA, AND WALNUT SALAD



Roasted Beet, Arugula, and Walnut Salad image

Yummy fresh, sweet, and crunchy salad that is great for spring and summer. I highly suggest wearing an apron when cutting the beets.

Provided by Adelma Lilliston

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 7

3 large beets, peeled and cut into cubes
2 tablespoons olive oil, divided
½ teaspoon coarse salt, divided
¼ teaspoon ground black pepper, divided
1 bunch arugula, torn
⅓ cup walnuts
¼ cup balsamic vinegar

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.
  • Roast in the preheated oven until beets are tender, about 40 minutes.
  • Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a bowl until well combined.

Nutrition Facts : Calories 230.8 calories, Carbohydrate 23.8 g, Fat 14 g, Fiber 6.9 g, Protein 6.2 g, SaturatedFat 1.6 g, Sodium 406.2 mg, Sugar 16.3 g

ROASTED BEET AND ARUGULA SALAD



Roasted Beet and Arugula Salad image

Make and share this Roasted Beet and Arugula Salad recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 10

6 medium beets, scrubbed (3 lbs.)
3/4 cup chopped walnuts (scant 4 oz.) or 3/4 cup pecans (scant 4 oz.)
4 bunches fresh arugula
1/4 cup cider vinegar
1 tablespoon Dijon mustard
1 tablespoon thawed frozen apple juice concentrate
1/3 cup finely chopped shallot (2 medium)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/3 cup vegetable oil

Steps:

  • Preheat oven to 400°F Line baking sheet with parchment or foil. Pierce beets with a skewer or fork. Place on prepared baking sheet and roast until tender when pierced with tip of sharp knife, 1 1/4 to 1 1/2 hours. Set aside to cool slightly. Keep oven on.
  • Spread nuts in small baking pan and bake until fragrant, 5 to 10 minutes. Let cool; chop coarsely if necessary. Trim, rinse and dry arugula, then tear into bite-size pieces.
  • Make dressing: In medium bowl, whisk together vinegar, mustard, juice concentrate, shallots, salt and pepper. Gradually whisk in oil. Spoon half of dressing (about 1/3 cup) into small jar or bowl and set aside.
  • When beets are cool enough to handle, peel and cut each one into 8 or 12 wedges. Add to dressing in bowl and toss well to coat. (If desired, marinate beets, covered, in the refrigerator up to 2 days.)
  • To serve, in large salad bowl, toss arugula, marinated beets and reserved dressing. Sprinkle with toasted nuts and serve.

Nutrition Facts : Calories 179.7, Fat 16.4, SaturatedFat 1.9, Sodium 197.2, Carbohydrate 7.5, Fiber 1.6, Sugar 4.2, Protein 2.6

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