Beet And Baby Greens Salad Recipes

Steps:

• In a saucepan simmer beets in water to cover by 1 inch, covered, 40 minutes or until tender. Drain beets and cool. Beets may be prepared up to this point 1 day ahead and chilled, covered.
• Peel beets and cut into 3/4-inch wedges. Peel and core pear and cut into 1/2-inch wedges. In a small saucepan heat jelly, lemon juice, and mustard over low heat, stirring, until blended and jelly is melted. In a bowl combine beets and pear with warm dressing, tossing to coat.
• Divide greens among 4 salad plates and spoon beet mixture over them. Sprinkle salads with chives.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
• Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
• Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
• Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.

Steps:

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

Steps:

• Set a steamer in a large saucepan over 1/2 inch of water and bring it to a boil. add the beets, cover and cook over medium heat until tender, about 20 minutes. Check the water level about halfway through, and add more water if needed. Move the beets to a plate.
• Steam the edamame in the same steamer until tender, about 5 minutes. Rinse the edamame in cold water, then pat dry with paper towels. Peel and cut the beets into wedges.
• Stir the rice vinegar with the soy sauce, sesame oil, sugar and grated ginger. Add the edamame, beets, scallions and beet greens and toss to coat. Sprinkle the basil on top and serve. Enjoy!