SPINACH SALAD WITH GOAT CHEESE AND BEETS
Here's a super easy salad that looks and tastes festive for the wonderful Christmas season, but is also wonderful all year round. Vinaigrette dressing coats the greens nicely. -Nancy Latulippe, Simcoe, Ontario
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 30-60 minutes. Remove from the water; cool. Peel beets and cut into 1-in. pieces., In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended. , Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.
Nutrition Facts : Calories 113 calories, Fat 10g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 128mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
BEET PIZZA WITH GOAT CHEESE, SPINACH AND WALNUTS
Provided by Katie Lee Biegel
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place a pizza stone or inverted baking sheet in the oven and preheat oven to 425 degrees F.
- Brush frozen pizza crust with oil. Top with spinach, goat cheese, Parmesan, walnuts and lemon zest. Bake directly on the pizza stone or baking sheet according to package directions, about 8 minutes.
- Top with basil leaves, drizzle with honey and olive oil and season generously with freshly ground black pepper.
ROASTED BEET, SPINACH & GOAT CHEESE MIX
This came from LCBO's Food and Drink magazine (Winter 2005). It's bright and colourful and very good. You could substitute canned beets in a pinch, but the roasted beets have a better taste and texture.
Provided by Just Call Me Martha
Categories Spinach
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Cut off beet stems and place beets in baking dish with water then season with the salt and pepper.
- Cover with foil and bake for about 45 minutes to 1 hour, then cool in pan.
- Peel beets and cut into halves or quarters, depending on size.
- In large skillet, heat oil and saute garlic for 1 minute.
- Add spinach and toss until the spinach wilts, then add beets and balsamic vinegar and mix, cooking until the beets are warm.
- Season with salt and pepper.
- Remove from heat and sprinkle with goat cheese and torn basil leaves.
- This can be served warm as a side dish or at room temperature.
Nutrition Facts : Calories 118.7, Fat 4.9, SaturatedFat 0.7, Sodium 160.7, Carbohydrate 17.3, Fiber 3.6, Sugar 13, Protein 3.4
BEET, SPINACH AND GOAT CHEESE COUSCOUS
Make and share this Beet, Spinach and Goat Cheese Couscous recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 10m
Yield 2 lunches
Number Of Ingredients 10
Steps:
- Put the orange zest, juice and 7tbs water in a small pan and bring to the boil,.
- Place the couscous in a medium bowl and pour the hot liquid over it. Mix well, then cover and leave to absorb for 5 minutes.
- Fluff up the grains with a fork, then add the walnuts, cheese, apricots, beets and seasoning.
- Mix the oil and lemon juice (or use your favourite bought vinaigrette) then toss well.
- Pack into sealed containers with the spinach sat on top so it does not go soggy.
- When ready to eat, toss spinach through the rest of the salad.
Nutrition Facts : Calories 690.4, Fat 27.2, SaturatedFat 10.8, Cholesterol 33.6, Sodium 328.7, Carbohydrate 93.8, Fiber 11.2, Sugar 29, Protein 22.6
BABY SPINACH WITH BEETS AND GOAT CHEESE
Steps:
- Place the baby spinach in a salad bowl. Add the balsamic vinaigrette and toss gently until well coated.
- Divide the spinach among 4 shallow bowls or salad plates. Top with the beet slices and sprinkle over the crumbled goat cheese. Serve.
- Cooking Beets
- To prepare the beets, trim all but about 1 inch of the stems. Rinse thoroughly under cold, running water.
- To boil beets, bring a large saucepan of water to a boil. Add the beets and return the water to a boil. Reduce the heat and simmer, covered, until the beets are tender when pierced with a thin, sharp knife, about 20 minutes for small beets, about 30 minutes for medium beets, and 45 minutes to 1 hour for large beets. Drain the beets and transfer them to a bowl of ice water until cool enough to handle.
- To bake beets, preheat the oven to 400°F. Place the beets in a small roasting pan and add 1/2 cup of water. Seal the pan tightly with foil and bake until the beets are tender when pierced with a thin, sharp knife, about 45 minutes for small beets, about 1 hour for medium beets, and about 1 1/4 hours for large beets (be careful when lifting the foil; don't get burned by the escaping hot steam). Remove the beets from the pan and let stand. When the beets are cool enough to handle, use a paring knife to trim the ends and slip off their skins. Serve warm, at room temperature, or cold.
- from aunt elsa's kitchen
- Beets retain better flavor when they are boiled or baked with their skins on, but peeling them after cooking can transfer all that beautiful color right to your hands, where it doesn't look so nice. Wear kitchen gloves when peeling and chopping beets.
SPINACH AND GOAT CHEESE SALAD WITH BEETROOT VINAIGRETTE
I tried this salad in Rehoboth Beach, DE and vowed to duplicate it! It is so addicting with the crunchy sugared walnuts and creamy goat cheese. The vinaigrette is to die for. I don't even care for beets! Great for holiday dinners. A must try!
Provided by Nikki Miller
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- In small saucepan over medium heat, cook and stir the walnuts and sugar until walnuts are lightly browned and sugar is caramelized. Thoroughly coat the walnuts with the sugar.
- In a blender or food processor, blend the beets with cider vinegar, bouillon granules, garlic powder, sugar, salt, and pepper. Gradually blend in the oil.
- In a large bowl, toss together the sugar-coated walnuts and spinach. Before serving, drizzle with the blended beat mixture, toss, and sprinkle with goat cheese.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 6.8 g, Cholesterol 7.5 mg, Fat 14 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 3.3 g, Sodium 222.8 mg, Sugar 3.1 g
BEET, SPINACH & GOAT'S CHEESE COUSCOUS
Perfect for packed lunches, this colourful, filling salad transports really well
Provided by Jennifer Joyce
Categories Lunch, Starter
Time 10m
Yield Makes 2 lunches
Number Of Ingredients 9
Steps:
- Put the orange zest, juice and 100ml water in a small pan and bring to the boil. Place the couscous in a medium bowl and pour the hot liquid over. Mix well, then cover and leave to absorb for 5 mins. Fluff up the grains with a fork, then add the walnuts, cheese, apricots, beetroot and seasoning. Mix the oil and lemon juice (or use your favourite bought vinaigrette), then toss well. Pack in two sealed containers, with the spinach sat on top (it won't go soggy when layered up this way). When ready to eat, toss the spinach through.
Nutrition Facts : Calories 601 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 22 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.13 milligram of sodium
More about "beets and goat cheese on a bed of spinach recipes"
ROASTED BEET, SPINACH, AND GOAT CHEESE SALAD
From thekittchen.com
Servings 4Calories 1121 per servingEstimated Reading Time 2 mins
- In a small sauce pan over low heat, combine the maple syrup and pecans. Stir together to coat the pecans. Let cook for 1-2 minutes, stirring frequently to prevent burning. Once the syrup has covered the nuts, and they have become fragrant, remove from the heat and set aside to cool.
- Plate the salads by scooping spinach onto a plate. Then top with beets, goat cheese, and the pecans. Serve immediately. If you are packing this for lunch, pack the dressing separately.
SPINACH SALAD WITH BEETS, CHICKEN AND GOAT CHEESE
From foodiecrush.com
4.5/5 (17)Total Time 10 minsCategory SaladCalories 674 per serving
- Add all of the vinaigrette ingredients to a small jar fitted with a lid and shake to blend. Taste for seasoning and all more sugar if you'd like.
- Toss the spinach, beets, and chicken with 2 tablespoons of the vinaigrette in two serving bowls or one bigger bowl. Top with sliced avocado, goat cheese crumbles and pecans and drizzle with more vinaigrette and sprinkle with more kosher salt and pepper if desired.
ROASTED BEET, SPINACH AND GOAT CHEESE SALAD - RECIPE …
From reciperunner.com
ROASTED BEETS WITH GOAT CHEESE – A COUPLE COOKS
From acouplecooks.com
SIMPLE BEET SALAD WITH GOAT CHEESE - JULIA'S ALBUM
BEETS AND BERRIES MINGLE WITH GOAT CHEESE IN A STUNNING SPRING …
From washingtonpost.com
ROASTED BEET, BABY SPINACH, AND GOAT CHEESE QUICHE
From food52.com
BEET AND SPINACH SALAD WITH GOAT CHEESE, CANDIED …
From dishofftheblock.com
SPINACH AND ROASTED BEET SALAD WITH GOAT CHEESE
From neveranythyme.com
BEET AND GOAT CHEESE DIP RECIPE
From realsimple.com
10+ BEET & GOAT CHEESE RECIPES
From eatingwell.com
BEET AND SPINACH PASTA RECIPE RECIPE
From recipes.net
BEET GOAT CHEESE SALTED W. SALTED PISTACHIOS | RECIPE | BEET AND …
From pinterest.ca
BEET SALAD WITH SPINACH, CASHEWS, AND GOAT CHEESE
From juliasalbum.com
BEETS AND GOAT CHEESE ON A BED OF SPINACH - DINING AND COOKING
From diningandcooking.com
9 HOMEMADE SALAD DRESSING RECIPES - EDIBLE COMMUNITIES
From ediblecommunities.com
ROASTED BEET, SPINACH, AND GOAT CHEESE QUICHE - BAKED AMBROSIA
From bakedambrosia.com
ROASTED BEET SPINACH SALAD WITH PEAR & GOAT CHEESE
From nourishmintkitchen.ca
ROASTED BEET AND GOAT CHEESE SANDWICHES | LOVE AND OLIVE OIL
From loveandoliveoil.com
WOLFGANG PUCK ROASTED BEET SALAD RECIPE RECIPE
From recipes.net
SPINACH SALAD WITH BEETS, CHICKPEAS, AND GOAT CHEESE
From mealplans.cooksmarts.com
You'll also love