BEET AND APPLE SALAD
Steps:
- Toss the apple, celery and shallots in a bowl with the lemon juice.
- Peel the beet, then slice into matchsticks and add to the bowl. Toss in the sugar, walnuts and olive oil. Season with the salt and pepper. Let stand 10 minutes if time allows, then serve on a bed of the sliced endive.
Nutrition Facts : Calories 243 calorie, Fat 14.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 197 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 4 grams, Sugar 16 grams
ROASTED BEET, BUTTERNUT SQUASH & APPLE SALAD
Steps:
- Preheat the oven to 450 degrees F. Arrange two oven racks evenly spaced.
- Place the beets on a sheet pan, toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and spread out in one layer. On a second sheet pan, toss the butternut squash and apples with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and spread out in one layer. Roast both pans of vegetables for 25 to 30 minutes, tossing occasionally, until everything is tender and lightly browned.
- Meanwhile, for the vinaigrette, heat 1/3 cup olive oil in a small saute pan over medium-low heat. Add the shallot and cook for 3 minutes. Add the garlic and cook for 30 seconds. Over low heat, whisk in the balsamic vinegar, orange zest, orange juice, honey, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Keep warm.
- Place the roasted vegetables and fruit in a large bowl. Add the arugula and vinaigrette and toss well. Sprinkle with the almonds and serve warm.
SHREDDED BEET AND APPLE SALAD
Drizzle fresh apple and beets with a shallot vinaigrette and top with candied walnuts.
Provided by Food Network Kitchen
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk the shallots, vinegar, mustard, honey, 1 teaspoon salt and a few grinds of pepper in a large bowl until well combined. Slowly drizzle in the walnut oil, whisking constantly to make a smooth, slightly thick dressing.
- With a mandoline or the julienne blade of a food processor, shred the apples and beet into long thin matchsticks.
- Spread the beets out on a serving platter and top with the apples. Drizzle the vinaigrette over top and sprinkle with the chives, parsley, walnuts, salt and pepper. Toss together right before serving.
BEET & WHITE BEAN SALAD
Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.
Provided by Cans Get You Cooking®
Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
- Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
- To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 26.3 g, Cholesterol 9 mg, Fat 27.4 g, Fiber 7.7 g, Protein 11.6 g, SaturatedFat 5 g, Sodium 800.9 mg, Sugar 6.6 g
BEET AND APPLE SALAD
Provided by Food Network
Number Of Ingredients 11
Steps:
- Cook whole beets covered, in simmering water for 4050 minutes until tender. Drain, and cool slightly, remove skin and cut into thin strips.
- For dressing: combine oil, vinegar, zest, orange juice, green onion, mint and honey in screwtop jar, shake to combine. Toss half of dressing with beets, chill for 2 to 24 hours.
- To serve, combine torn Romaine and diced apple in a serving bowl, toss with the rest of the dressing, and top with beets. Garnish with mint.
- ROASTED BABY BEETS AND Sauteed BEET GREENS
- Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 degrees for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.
BEET AND APPLE SALAD
Provided by Food Network
Time 1h5m
Number Of Ingredients 11
Steps:
- Cook whole beets covered, in simmering water for 40-50 minutes until tender. Drain, and cool slightly, remove skin and cut into thin strips.
- For dressing: combine oil, vinegar, zest, orange juice, green onion, mint and honey in screwtop jar, shake to combine. Toss half of dressing with beets, chill for 2 to 24 hours.
- To serve, combine torn romaine and diced apple in a serving bowl, toss with the rest of the dressing, and top with beets. Garnish with mint.
BEET, ORANGE AND APPLE SALAD
This is a colorful and delicious autumn salad.
Provided by Barrett
Categories Salad Fruit Salad Recipes Apple Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.
- Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
- Trim and peel off skins; cut into 8 wedges.
- Peel and section orange. In a bowl, combine orange sections, beets and apples.
- Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.
- Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 32.4 g, Fat 3.9 g, Fiber 6.3 g, Protein 3.7 g, SaturatedFat 0.5 g, Sodium 306.3 mg, Sugar 24.8 g
BEET AND APPLE SALAD
Provided by Katie Brown
Categories Salad No-Cook Cocktail Party Quick & Easy Blue Cheese Apple Beet Fall Winter Healthy
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- 1. Make dressing: Whisk together honey, vinegar, and olive oil. Season with salt and pepper to taste. Set aside.
- 2. Rinse and drain beets.
- 3. Cut apple into slices.
- 4. Toss beet and apple slices with dressing, coating well. Top with blue cheese and parsley.
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ROASTED BEET AND APPLE SALAD - DELICIOUS MEETS HEALTHY
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Ratings 8Category SaladCuisine AmericanTotal Time 55 mins
- Preheat oven to 425 F. Trim beets leaving 1 inch of the stem. Coat lightly with olive oil. Wrap tightly in aluminum foil and place on a baking sheet in the preheated oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from the oven and let cool for about 10 minutes.
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