BEET AND FENNEL SALAD WITH GOAT CHEESE
Delicious doesn't have to be hard with this simple salad from Gaby Dalkin of What's Gaby Cooking.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Slice off the beet leaves close to the tip of the beet. Discard the beet greens. Scrub the beets thoroughly, and then loosely wrap each one in foil.
- Transfer the wrapped beets to baking sheet lined with Reynolds Wrap® Aluminum Foil. Roast for 50-60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before rewrapping. Beets are done when a fork or skewer slides easily to the middle of the beet.
- Cool the beets until they can comfortably be handled. Hold one of the beets in a paper towel and use the edges to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Slice the peeled beets into wedges.
- Combine the beet wedges, mache, goat cheese, avocado, and shaved fennel on a large serving platter and drizzle with basil vinaigrette. Sprinkle the pepitas on top and serve immediately.
Nutrition Facts : Calories 106.3 calories, Carbohydrate 8.9 g, Cholesterol 6.9 mg, Fat 6.9 g, Fiber 3.5 g, Protein 3.7 g, SaturatedFat 2.4 g, Sodium 144.8 mg, Sugar 4.3 g
FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE
One of the things I love best about this refreshing salad is that it doesn't wilt, making it a a great choice for a potluck or a buffet. There's a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.
Provided by Martha Rose Shulman
Categories dinner, lunch, vegetables, appetizer, side dish
Time 15m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
- Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 8 grams
ROASTED BEET, GOAT CHEESE AND FENNEL SALAD
Serve this lemony goat cheese salad as a side dish or as a meal with crunchy walnuts and tender butterhead lettuce. Each tangy-fresh salad offers fewer than 200 calories. Wrapping aluminum foil around each beet for roasting creates a small steam chamber to cook each vegetable. In addition to locking in nutrients and flavor, the aluminum foil-wrapped beets cook without getting dry.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 213 calories, Carbohydrate 13.7 g, Cholesterol 11.2 mg, Fat 16 g, Fiber 4.5 g, Protein 6.2 g, SaturatedFat 4.4 g, Sodium 323.9 mg, Sugar 5.8 g
TANGY BEET AND FENNEL SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Trim the beet stems. Put the beets on a large piece of aluminum foil, drizzle with olive oil, and seal the foil to make a tight package. Transfer to small roasting pan. Roast the beets until they can be easily pierced with a knife, about 1 hour. When cool enough to handle, rub or peel off skins.
- Meanwhile, halve and very thinly slice the fennel (we love a mandolin for this). Soak in cold water to crisp. Segment the grapefruits over another bowl, reserving the juice. Cut the segments in half.
- Whisk 2 tablespoons of the reserved grapefruit juice with the mustard, vinegar, honey, and 1/2 teaspoon salt in a medium bowl. Gradually add the oil in a steady stream to make a creamy dressing. Season with pepper to taste.
- Thinly slice the beets with a knife or on a mandolin and toss in a bowl with 3 tablespoons dressing. Season with salt and pepper to taste and arrange on individual plates. Drain the fennel, dry well. Just before serving, toss the fennel, lettuce, grapefruit, and tarragon with dressing. Divide evenly and set on beets. Serve immediately.
ROASTED BEET, FENNEL, AND WALNUT SALAD
This is a very attractive dish for holiday meals! It goes even faster when you pre-roast the beets, toast the walnuts, and make the dressing in advance to the meal. Adapted from Cooking Light.
Provided by Julesong
Categories Spinach
Time 1h
Yield 12 1 cup servings, 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F.
- Trim the beets, leaving the root and about 1 inch of the stem, then scrubbing them with a vegetable brush. Wearing gloves (if you like), peel the beets (the gloves prevent them from staining your hands), and cut them into 1/2-inch thick wedges.
- Pan spray a cooking sheet, then drizzle with the oil, tossing once to coat. Bake in oven at 400 degrees F for 45 minutes, stirring twice, or until the beets are tender.
- While beets are roasting, prepare the other vegetables and dressing.
- Rinse the fennel bulbs to make sure they're thoroughly clean. Remove the tough outer leaves, retaining the feathery fronds. Remove fronds from leaves/stalks and mince them to measure 2 tablespoons. Remove stalks from fennel and discard.
- Cut the cleaned bulbs in half, lengthwise, discarding the cores. Cut the divided bulbs into 1/8 to 1/4-inch slices.
- Slice the Belgian endives into whatever width you prefer, although it's nice if they're thinner than the fennel pieces.
- In a large bowl, combine the fennel, endive, walnuts, spinach, salt, and pepper. Toss gently; set aside.
- In a bowl, whisk together the vinegars, honey, orange rind, orange juice, basil, shallot (if using) olive oil, Dijon, nutmeg, and salt.
- When beets are done roasting, remove from oven and let cool slightly.
- Drizzle the fennel mixture with the whisked dressing, then add the roasted beets. Toss to combine. Tidy up the edges of the serving bowl with a napkin. Garnish the salad with the minced fennel fronds and feta cheese (if using), and serve.
- Makes about 12 servings, 1 cup each.
Nutrition Facts : Calories 78.7, Fat 3.7, SaturatedFat 0.4, Sodium 207.6, Carbohydrate 11.3, Fiber 2.6, Sugar 6.7, Protein 2
BEET, FENNEL, AND CARROT SALAD
A vinaigrette made with citrus and fennel seeds brightens this colorful, crunchy salad made with beets and carrots.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Make the salad: Quarter fennel bulb lengthwise, and cut out core. Very thinly slice fennel lengthwise into strips using a mandoline or sharp knife. Cover with a damp paper towel in a glass dish.
- Grate carrots, then beets, on the large holes of a box grater. Arrange side by side with fennel. Keep covered with damp paper towel, and wrap with plastic wrap. Refrigerate until ready to use.
- Make the vinaigrette: Toast fennel seeds in a small skillet over medium-high heat, shaking skillet occasionally, until fragrant but not browned, about 1 minute. Transfer to a small bowl, and add orange juice, vinegar, lemon juice, shallot, and 1 teaspoon salt. Gradually whisk in oil.
- Toss fennel, beets, and carrots with vinaigrette in a large bowl. Serve immediately.
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- Preheat the oven to 400°. In a medium baking dish, toss the beets with the thyme, the water and 1 tablespoon of the olive oil. Season with salt and pepper. Cover with foil and cook for about 40 minutes, or until tender. Let cool slightly. Discard the thyme.
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- Pour the beet juices into a bowl and whisk in the vinegar. Add the beets, fennel wedges and fronds and season with salt and pepper. Serve warm or at room temperature.
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