Roasted Beet Apple And White Bean Salad Recipes

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BEET & WHITE BEAN SALAD



Beet & White Bean Salad image

Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.

Provided by Cans Get You Cooking®

Categories     Trusted Brands: Recipes and Tips     Cans Get You Cooking®

Time 10m

Yield 4

Number Of Ingredients 10

2 tablespoons cider vinegar
1 tablespoon Dijon mustard
½ teaspoon sugar
¼ cup extra-virgin olive oil
Salt and ground black pepper to taste
1 (16 ounce) can whole beets, well drained, halved
1 (15 ounce) can white kidney beans (cannellini), drained
½ cup reduced-fat crumbled blue cheese
½ cup coarsely chopped walnuts, toasted
Baby arugula leaves

Steps:

  • Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
  • Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
  • To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 26.3 g, Cholesterol 9 mg, Fat 27.4 g, Fiber 7.7 g, Protein 11.6 g, SaturatedFat 5 g, Sodium 800.9 mg, Sugar 6.6 g

ROASTED BEET AND APPLE SALAD



Roasted Beet and Apple Salad image

Roasted Beet and Apple Salad - Simple and elegant roasted beet salad with apples, walnuts, feta cheese and maple vinaigrette. Beautiful dish for your table.

Provided by Neli Howard | Delicious Meets Healthy

Categories     Salad

Time 55m

Number Of Ingredients 9

2 beets (peeled and cut into 1 inch pieces)
1 apple (cut in 1" cubes)
1 Tablespoon extra virgin olive oil
salt and pepper to taste
walnuts (coarsely chopped)
feta cheese (crumbled)
1 Tablespoon dijon mustard
2 Tablespoon maple syrup
2 Tablespoon Champagne vinegar

Steps:

  • Preheat oven to 425 F. Trim beets leaving 1 inch of the stem. Coat lightly with olive oil. Wrap tightly in aluminum foil and place on a baking sheet in the preheated oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from the oven and let cool for about 10 minutes.
  • Slip off the skins with a paring knife and cut the stem. Dice beets in 1" cubes.
  • Mix beets, chopped apple and olive oil in a mixing bowl. Season with salt and freshly ground black pepper to taste. Transfer to a salad plate, top with chopped walnuts, crumbled feta cheese and a little bit of maple vinaigrette.
  • Mix all ingredients and stir until well combined.
  • Enjoy!

Nutrition Facts : ServingSize 97 g, Calories 152 kcal, Carbohydrate 13.5 g, Protein 4.2 g, Fat 10 g, SaturatedFat 1.6 g, Cholesterol 6 mg, Sodium 126 mg, Fiber 2.2 g, Sugar 10.2 g, UnsaturatedFat 8.4 g

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 BEETS WITH APPLES



Roasted Beets With Apples image

Make and share this Roasted Beets With Apples recipe from Food.com.

Provided by katii

Categories     Apple

Time 1h5m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 7

2 beets, peeled and thinly sliced
1 apple, cut into 1/2-inch wedges
1/4-1/2 onion, thinly sliced
2 teaspoons cinnamon honey
1 teaspoon lemon juice
1 teaspoon Dijon mustard (optional)
salt & fresh ground pepper, to taste

Steps:

  • In a bowl, whisk together honey, mustard (if using), lemon juice, salt, and pepper. Set aside.
  • Toss beets, apple, and onion with honey mixture.
  • Place beets in a casserole dish and bake in a preheated 375* oven for 15 minutes.
  • Add onion and bake for an additional 20 minutes.
  • Add apple and bake for 10-15 minutes longer (depending on how soft they are).
  • Enjoy!

Nutrition Facts : Calories 85.4, Fat 0.2, Sodium 39.9, Carbohydrate 21.8, Fiber 2.9, Sugar 17.5, Protein 1.2

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