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.
GREEN APPLE AND BEET SALAD
This is a delicious recipe, ready in 2 minutes (really)! A nice, colourful change from the traditional salad. In the fall, use fresh beets and apples from local produce. I like to use Recipe# 367987 for the vinaigrette.
Provided by Geniale Genie
Categories Apple
Time 2m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Wash, quarter and core the apple. Slice thinly.
- Mix beet and apple slices.
- Add vinaigrette; toss to coat.
APPLE BEET SALAD
From Hattiesburg, Mississippi, field editor Shirley Glaab relays, "Tart apples and pickled beets add zest to this colorful salad."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the first seven ingredients. Gently fold in apples and beets. If desired, serve on a lettuce-lined plate and top with chopped egg.
Nutrition Facts : Calories 99 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 271mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.
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.
BEET SALAD WITH GOAT CHEESE, GREEN APPLE, AND HONEY
Steps:
- Preheat oven to 350 degrees. Place red beets in a baking dish just large enough to hold them in a single layer and add enough water to come three quarters of the way up sides of beets. Sprinkle with 1 tablespoon salt and drizzle with grapeseed oil. Cover with foil and bake until tender and easily pierced with a knife, about 1 hour. Transfer beets to a cutting board. When just cool enough to handle, remove skins, cut into 1/4-inch slices, and transfer to a bowl.
- Meanwhile, place baby beets in small saucepan and cover with 2 inches cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and easily pierced with a knife, about 25 minutes. Drain beets; when just cool enough to handle, remove skins; cut into halves or wedges, depending on size; and transfer to another bowl.
- Whisk together honey, olive oil, and 3 tablespoons lemon juice; add 1 teaspoon salt and season with pepper. Reserve 1/4 cup dressing; divide remaining dressing between bowls of warm beets; toss beets to coat.
- Halve lemon and squeeze juice into a bowl of cold water; drop lemon halves in it. Peel apple, cut into small pieces (you should have about 1 cup), and submerge in lemon water. When ready to serve, drain apple and blot dry. Arrange beets on a serving platter and drizzle with reserved dressing. Top with apple, goat cheese, and sprouts and serve immediately.
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BEET AND APPLE SALAD – A COUPLE COOKS
From acouplecooks.com
Reviews 5Servings 4Cuisine AmericanCategory Side Dish
- To serve, place salad greens on a bowl or plate. Top with beets, apples, dressing, and chopped pistachios.
GREEN APPLE AND BEET SALAD + A DIY COOKBOOK
From brooklynsupper.com
Servings 4Estimated Reading Time 5 minsCategory SaladTotal Time 1 hr 10 mins
- Preheat oven to 425 degrees F. Trim greens from beets and set aside. Set scrubbed beets in a baking dish, fill with water to a 1/2-inch depth, cover tightly with foil, and bake for one hour, or until beets are very easily pierced with a fork. Carefully remove foil (steam plume will be very hot), and set aside to cool.
- While beets cook, slice shallot in half. Cut one of the halves into paper thin slices; mince the other half. Reserve sliced shallot for beets. To make vinaigrette, toss minced shallot with 2 tablespoons red wine vinegar, Dijon, and a generous pinch of sea salt. Whisk in honey and 6 tablespoons olive oil. Set aside.
- When beets are cool enough to handle, slice tops off and use fingertips to remove peel under cold running water. Slice beets into 3/4-inch thick wedges. In a small mixing bowl, toss warm beets with 2 tablespoons red wine vinegar, sliced shallot, a generous pinch sea salt, and several twists of fresh ground pepper. Set in fridge 20 minutes.
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