MARINATED BEET SALAD WITH WHIPPED GOAT CHEESE
It's easy to make a pretty good beet salad, but this one makes the leap into greatness. After decades of kitchen experiments, the chef and beet maven Andrew Carmellini shared how to elevate both elements: marinate the beets, then season and whip the goat cheese. Feel free to cook the beets on a grill instead of in the oven if you've got a fire going. Young beets, juicy and tender enough to bite into, can be used instead of the thick-skinned, mature kind. But do not roast: Steam them just until tender.
Provided by Julia Moskin
Categories salads and dressings, vegetables, appetizer, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Prepare the beets: Place a rack in the center of the oven and heat to 400 degrees. Place a sheet pan underneath to catch any drips from the beets.
- Trim the greens, tops and stems from the beets. Wash thoroughly and wrap in aluminum foil packages, about 4 beets per package. Place the packages directly on the oven rack and bake until beets are easily pierced by a fork or knife, 45 minutes to 1 hour depending on size. (No need to unwrap the beets to test them.)
- Meanwhile, in a large bowl, combine shallots, oil, vinegar and a lavish sprinkling of salt and pepper. Set aside.
- Remove beets from oven and carefully open packages to let the steam escape. Let cool at least 20 minutes, or up to 4 hours.
- Unwrap beets and use a peeler or your fingers to remove any tough skin. Dice beets neatly into bite-size pieces. Add to bowl with shallot mixture, mix well and let marinate in the refrigerator for at least 30 minutes or up to 8 hours. Stir occasionally.
- Meanwhile, in a toaster oven or 350-degree oven, toast nuts until golden, about 5 minutes. If unsalted, sprinkle with salt. Let cool, then coarsely chop.
- Prepare the goat cheese: In a bowl, mix or whisk all ingredients together until smooth. Keep whipping until cheese is fluffy and soft. Taste and season with additional vinegar and salt. Refrigerate until ready to serve.
- To serve, pile beets on a serving platter or individual plates. Spoon remaining dressing over the top. Spoon dollops of goat cheese mixture on and around the beets, then tuck in herbs and/or greens. Sprinkle with nuts and serve immediately.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 369 milligrams, Sugar 10 grams
BEET SALAD WITH GOAT CHEESE
This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.
Provided by Donna
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
- Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g
BEET AND BROWN RICE SALAD WITH GOAT CHEESE
Beets give a dramatic hue to a brown-rice salad, which is sprinkled with goat cheese, pine nuts, and parsley.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Bring 1 1/2 cups water to a boil in a small saucepan. Stir in rice, bay leaf, and 1/2 teaspoon salt; cover. Reduce heat to low; simmer 30 minutes. Remove from heat; let stand, covered.
- Meanwhile, toast pine nuts in oil in a 10-inch skillet over medium heat. Cook, stirring, until nuts are just browned, about 5 minutes. Transfer nuts with a slotted spoon to a small bowl.
- Reduce heat to medium-low; add onions and garlic to skillet. Cook, stirring occasionally, until onions are translucent, about 8 minutes. Add beets and 1 teaspoon salt; season with pepper. Cover; cook, stirring occasionally, until beets are tender, about 25 minutes (if beets stick to skillet, add up to 1/4 cup water).
- Remove bay leaf from rice. Stir rice, half of pine nuts, the lemon zest, and parsley into beet mixture. Transfer to a platter. Top with remaining pine nuts and the goat cheese. Garnish with parsley. Serve warm or at room temperature.
Nutrition Facts : Calories 230 g, Cholesterol 7 g, Fat 8 g, Fiber 4 g, Protein 7 g, Sodium 591 g
ROASTED BEET AND GOAT CHEESE SALAD WITH SUMMER GREENS
Steps:
- Preheat the oven to 425 degrees F.
- Separately wrap the beets tightly in double layers of foil with the vinegar, 2 tablespoons olive oil and thyme leaves, and season well with salt and pepper. Roast in the middle of the oven until tender, 1 to 1 1/2 hours. Unwrap the beets and allow to cool.
- To make the vinaigrette, whisk the lemon juice and shallots in a small bowl. Add the remaining olive oil in a steady stream. Season with salt and pepper.
- When the beets are cool enough to handle, slip off the skins and discard. Separately cut the golden and red beets into 1/2-inch dice and put in separate bowls. Drizzle with the vinaigrette and season with salt and pepper.
- Divide the beets onto 6 salad plates. Toss the arugula with the vinaigrette to coat and gently mound on top of the beets. Crumble the goat cheese on top. Serve immediately.
ROASTED BEET SALAD WITH GOAT CHEESE
This delicious roasted beet salad is just the right combination of flavors and textures, and more than once someone has told me that it is the best salad they have ever had!
Provided by hannahclevenger
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Drizzle beets with olive oil and season with salt and pepper. Wrap beets in aluminum foil and place in a large baking dish.
- Roast in the preheated oven until beets are easily pierced with a knife, 45 minutes to 2 hours, depending on size.
- Remove beets from the oven and let cool slightly. Unwrap, reserving any juice that is in the aluminum foil. Peel beets under warm water, cut into cubes, and place in a bowl.
- Place egg, flour, and bread crumbs into 3 separate dishes. Season all 3 with salt and pepper.
- Toss each goat cheese medallion in egg to coat, move to flour and coat then toss in bread crumbs, coating both sides evenly. Transfer medallions to a plate and place in the refrigerator to firm up, about 5 minutes.
- Heat canola oil over medium heat in a frying pan until it sizzles. Place goat cheese medallions in hot oil and fry until golden, about 1 minute per side. Remove from oil and transfer to a plate lined with paper towels.
- Place a bed of mixed greens on a serving platter and top with beets and goat cheese medallions. Sprinkle with sunflower seeds. Drizzle with balsamic dressing and reserved beet juice.
Nutrition Facts : Calories 853.2 calories, Carbohydrate 35.6 g, Cholesterol 104.3 mg, Fat 73.6 g, Fiber 5.5 g, Protein 15.8 g, SaturatedFat 11.5 g, Sodium 496.9 mg, Sugar 9.5 g
BEET AND BROWN RICE SALAD WITH GOAT CHEESE
For those who taste buds are beet challenged, this is a nutty, refreshing take on beets. Shared with me by a friend (thanks, Chuff!)
Provided by crowmama
Categories Vegetable
Time 55m
Yield 2 1/2 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Boil the water, add rice, bay leaf and 1/2 teaspoon salt. Reduce heat and simmer 30 minutes or until water is absorbed. Remove from heat.
- Saute onions and garlic in olive oil until transluscent. Add beets, 1/2 teaspoon salt (or to taste) and pepper (to taste), and cover. Cook until beets are tender.
- Remove bay leaf from rice. Add the rice, pine nuts, parsley, and zest to the beets. Toss and transfer to serving plate. Top with crumbled goat cheese. Serve warm or at room temperature.
Nutrition Facts : Calories 236.2, Fat 9.2, SaturatedFat 2.6, Cholesterol 7.5, Sodium 678.5, Carbohydrate 33.1, Fiber 3.3, Sugar 5.5, Protein 6.5
BEET AND GOAT CHEESE SALAD
Provided by Christine Muhlke
Categories easy, salads and dressings
Time 1h45m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Rinse the beets and pat dry. Brush with olive oil, sprinkle with salt and wrap individually in aluminum foil. Place on a rimmed baking sheet and cook until fork-tender, 75 to 90 minutes. While still warm, cool, peel the beets and cut into wedges. In a large bowl, toss them with extra-virgin olive oil and vinegar.
- Scoop the goat cheese into the middle of a large serving platter. Arrange the beets and their dressing on top and around the cheese. Sprinkle with fleur de sel and four-pepper mix to taste. If you choose, garnish with nasturtium leaves.
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