BALSAMIC ROASTED BEET SALAD
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
- Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
- Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
BALSAMIC GREEN BEAN SALAD
Serve up those green beans in a whole new way-with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. -Megan Spencer, Farmington Hills, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.
Nutrition Facts : Calories 77 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 112mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic exchanges
BEET AND GREEN BEAN SALAD WITH SCALLION BALSAMIC VINAIGRETTE
Steps:
- Group the beets by size and wrap each group in foil. Bake beets at 400 for 45 minutes for smaller beets and 1 hour for larger beets, or until tender when pierced with knife. Open packets, let beets cool completely, skin and slice thin. Whisk together 1/4 cup vinegar with salt and pepper, add 1/4 cup olice oil, whick until emulsified. Stir in 2Tbsp of scallions, add sliced beets. Toss to combine well. Marinate overnight covered and chilled. Beets may be prepared up to 1 day in advance. Boil the green beans or 4-6 minutes in a kettle of salted water until crisp-tender. Plunge them into ice water. Drain and pat dry. The beans may be prepared to this point up to 1 day in advance and kep covered and chilled. Just before serving, whisk together remaining 1/4 cup vinegar with salt and pepper, add remaining 1/2 cup olive oil. whisking until emulsified. Stir in remaining 3 Tbsp scallion. Arrange beets and beans decoratively on platter, and brush beans with dressing. Sprinkle with remaining 3 Tbsp of scallion, and serve remaining dressing on the side.
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- In a small bowl, combine the lemon juice with the mustard and garlic. Whisk in the oil in a thin stream. Season with salt and pepper, then add the parsley.
- In a large saucepan of boiling salted water, cook the beans until just tender, about 4 minutes. Using a slotted spoon, transfer the beans to a colander and refresh under cold running water. Drain and pat dry. Cut the beans into 2-inch lengths. Add the beets to the boiling water and simmer over moderate heat until tender, about 40 minutes; drain. Peel and cut them into 2-inch chunks.
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