Roasted Beet Pear And Feta Salad Recipes

ROASTED BEETS WITH FETA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
• Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
• While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
• To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

ROASTED BEET SALAD WITH PEARS AND MARCONA ALMONDS

Steps:

• Preheat the oven to 375 degrees F.
• Place the beets on a sheet tray and roast until fork tender, about an hour. Remove and let cool.
• Using a paring knife, peel the beets. Grate the beets and the pears on the largest holes of a box grater. Toss them with the balsamic, olive oil and salt.
• Divide the arugula between 4 salad plates, spoon some of the beet-pear mixture onto the arugula and top with the chopped almonds and chives. Serve immediately.

CRANBERRY AND ROASTED BEET SALAD

Steps:

• Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake until tender, 45-50 minutes. Remove foil; cool completely. Peel beets and cut into 1/2-in. cubes; transfer to a large bowl. Add pear and cranberries., In a small bowl, whisk oil, vinegar, cranberry and orange juices, and salt; drizzle over beet mixture. Refrigerate, covered, overnight. Remove from refrigerator 20 minutes before serving. Toss to coat. Top with goat cheese, almonds and parsley. If desired, serve with arugula.

ROASTED BEET, PEAR AND FETA SALAD

Steps:

• Prepare dressing and set aside.
• Preheat oven to 400 degrees. Individually wrap the beets in aluminum foil and roast for about 1 hour, or until tender when pricked with fork. Allow cooked beets to cool then cut into 1/4" slices.
• Gently toss the beets in a large salad bowl with the mache, red leaf lettuce, pears and feta. Garnish top with the toasted almonds.
• Serve dressing on side.
• NOTE: I guessed the yield.

ROASTED BEET, GOAT CHEESE AND FENNEL SALAD

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.

ROASTED BEET AND PEACH SALAD

Steps:

• Preheat oven to 400 degrees F.
• Wash and scrub the beets well.
• Place beets on a long piece of tin foil then fold the foil into a packet. Place the foil on a cookie sheet and roast 45 minutes or until tender when poked with a fork. Allow beets to cool 20 minutes. Once cool, peel the skins off using your fingers or a paring knife (they should come off in strips easily).
• Chop the beets and set them aside.
• In a small bowl, whisk together the balsamic vinegar, walnut (or olive) oil, mustard, and honey until completely combined.
• In a large salad bowl, add the mixed greens and toss with desired amount of dressing.
• Add the peach and pluot slices, roasted beets and toss again.
• Serve salad with roasted walnuts and crumbled blue cheese on top!

ROASTED BEET, PEAR & FETA SALAD

Steps:

• Directions: 1 Prepare dressing and set aside. 2 Preheat oven to 400 degrees. Individually wrap the beets in aluminum foil and roast for about 1 hour, or until tender when pricked with fork. Allow cooked beets to cool then cut into 1/4" slices. 3 Gently toss the beets in a large salad bowl with the mache, red leaf lettuce, pears and feta. Garnish top with the toasted almonds. 4 Serve dressing on side.