Warm Cant Beet That Salad Recipes

WARM ROASTED BEET SALAD

Warm Roasted Beet Salad image

This recipe lets beets shine. It's a hearty main dish salad that is beautiful on the plate, too. If I have it, I like to use hazelnut oil in this salad.-Jill Anderson, Sleepy Eye, Minnesota

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

8 fresh beets
Cooking spray
1-1/2 cups orange juice
1 shallot, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon grated orange zest
1/8 teaspoon salt
1/8 teaspoon pepper
6 cups fresh arugula or baby spinach
3 tablespoons crumbled blue cheese
3 tablespoons chopped hazelnuts, toasted

Steps:

Scrub and peel beets. Cut into wedges; place on a baking sheet coated with cooking spray. Spritz beets with additional cooking spray until coated. Bake at 350° for 40-50 minutes or until tender, turning occasionally., Meanwhile, for dressing, heat orange juice over medium heat in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is syrupy and reduced to about 1/3 cup. Remove from heat. Whisk in next 7 ingredients. Set aside to cool., Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing; toss to coat. Divide mixture among 6 salad plates. Place beets in the same bowl; add remaining dressing and toss to coat. Arrange on plates. Sprinkle salads with blue cheese and hazelnuts.

Nutrition Facts : Calories 147 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 167mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

WARM CAN'T BEET THAT SALAD

Warm Can't Beet That Salad image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 pounds small or baby beets
1/2 cup sugar
1/4 cup red wine vinegar
1 rounded teaspoon prepared horseradish
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
A handful fresh parsley, finely chopped

Steps:

Place the beets in a saucepan with water, bring to a boil over medium-high heat, and cook until tender, 10 to 15 minutes. Drain the beets, peel, and halve or quarter.
Place the sugar in a skillet and add a little water so that it looks like wet sand. Bring to a boil, and then simmer to evaporate the water out. When the sugar begins to color, remove it from the heat so that the sugar will not spatter and gently whisk in the vinegar. Return to the heat and thicken to coat the back of a spoon. Remove from the stove and stir in the horseradish. Whisk in the extra-virgin olive oil and season with salt and pepper. Toss the beets with the sauce and the parsley and serve.

More about "warm cant beet that salad recipes"

Warm Can’t Beet That Salad. Rating: (1 rated) Ingredients. 2 pounds small or baby beets; 1/2 cup sugar; 1/4 cup red wine vinegar; 1 rounded teaspoon prepared horseradish ; 2 tablespoons extra virgin olive oil (EVOO) Kosher salt and freshly ground black pepper; A handful fresh flat leaf parsley, finely chopped; Preparation. Place the beets …
From recipes-list.com

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Warm Can't Beet That Salad requires roughly 25 minutes from start to finish. This recipe makes 6 servings with 173 calories, 2g of protein, and 5g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. It works well as a very budget friendly side dish. Head to the store and pick up baby beets…
From fooddiez.com

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