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.
ROASTED BEETS AND FENNEL W/BALSAMIC VINAIGRETTE
I love beets and had fresh ones I wanted to do something different. I also had a bulb of fresh fennel, which we usually just eat raw. So...I cooked up the beets to almost done and then oven roasted them with the fennel. With the addition of the vinaigrette and a little crumbled Gorgonzola...well it was heaven on a plate. The prep...
Provided by Pat DiMercurio
Categories Vegetables
Time 1h45m
Number Of Ingredients 10
Steps:
- 1. Scrub beets and boil in water until nearly cooked through. Drain and cool in cold water until you can peel the beets. Cut in half and then wedges.
- 2. Trim the stalks and the very edge of the bottom from the bulb of fennel. Save a few of the fronds to use as garnish. Cut the bulb into about 8 wedges.
- 3. Preheat oven to 425°. Cover a sheet pan with foil or parchment. Spritz the pan with a little pan spray. Place the beets and fennel on the pan.
- 4. Mince the clove of garlic. Whisk in a small bowl the olive oil, vinegar, garlic, Dijon mustard, honey, salt and pepper until emulsified (gets thickened). Drizzle over the beets and fennel.
- 5. Place in a 425° oven for 10-15 minutes, enough to finish cooking, yet crisp and caramelized.
- 6. Put the roasted veggies into a serving bowl. sprinkle the crumbled cheese over the top and add the saved and chopped fennel fronds.
- 7. NOTE: This may serve more than 3 persons, depending on how big the beets and fennel are and how big your portions happen to be.
ROASTED BEETS WITH WARM FENNEL VINAIGRETTE
Not only is this ruby red side dish a showstopper. It's also packed with betalains, red and yellow pigments that act as antioxidants that search for and stabilize free radicals (which can cause cell damage).
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Put the fennel in a medium bowl, cover with ice water and set aside.
- Put the beets in a 3-quart casserole dish and toss with the chicken broth, 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Cover the dish with foil and bake for 45 minutes. Remove the foil; if there is 1/4 inch or less of liquid, add 1/2 cup of warm water. Continue baking, uncovered, until the cooking liquid is reduced by half and the beets are fork-tender, 25 to 30 minutes.
- Meanwhile, whisk the vinegar, butter, remaining 2 tablespoons oil and mustard in a measuring cup. Strain the fennel and toss with the vinegar mixture in a large bowl. Add the dressed fennel to the beets, toss with tongs and continue baking until the fennel is crisp-tender, about 15 minutes. Remove the dish from the oven, stir the beets and fennel to coat with the sauce and season with 1/4 teaspoon salt and a few grinds of pepper. Transfer to a serving bowl and garnish with the chives.
Nutrition Facts : Calories 210 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 500 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 3 grams, Sugar 6 grams
ROASTED BALSAMIC BEETS
Make and share this Roasted Balsamic Beets recipe from Food.com.
Provided by ewilli
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees. Wash and peel the beets. Slice each beet in quarters lengthwise, and then slice each quarter into three chunks.
- Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and vinegar, and then add salt and pepper. Gently stir to coat the beets.
- Cover with more foil and roll the edges of the two layers to create a pouch for the beets. Cook for 20 minutes.
- Remove the beets from the oven, and raise the temperature to 400 degrees. Take off the top layer of foil (watch out for steam!), and stir to mix the juices. Return to the oven and continue to cook for 35 minutes, stirring occasionally.
- Serve warm or cold, or add to a salad.
Nutrition Facts : Calories 65.1, Fat 3.5, SaturatedFat 0.5, Sodium 64, Carbohydrate 7.8, Fiber 2.3, Sugar 5.5, Protein 1.3
More about "roasted beets and fennel wbalsamic vinaigrette recipes"
ROASTED BEET & FENNEL WITH ORANGE VINAIGRETTE - WALDER …
From walderwellness.com
5/5 (6)Category Side DishCuisine MediterraneanTotal Time 50 mins
- Remove the stalks, fronds, and any dirty outer peel of the fennel. Cut into 8 similarly-sized chunks, like the beetroot.
- Place the chopped beet and fennel chunks onto a baking sheet and toss with olive oil and salt, using your hands. Spread the vegetables out evenly, allowing some room between each piece. Transfer the baking sheet to the oven for about 40 minutes, or until fork-tender and lightly browned.
ROASTED BEET, ORANGE, AND FENNEL SALAD WITH BALSAMIC …
From beergirlcooks.com
Reviews 36Estimated Reading Time 2 mins
EASY BEET AND FENNEL SALAD WITH BALSAMIC VINAIGRETTE
From robustrecipes.com
Cuisine VegetarianTotal Time 45 minsCategory SideCalories 170 per serving
APPLE, BEET & FENNEL SALAD + BALSAMIC MAPLE …
From simple-veganista.com
ROASTED FENNEL & BEETS - DISHING UP THE DIRT
From dishingupthedirt.com
ROASTED BEET AND FENNEL SALAD - FOOD & WINE
From foodandwine.com
ROASTED BEET AND FENNEL VINAIGRETTE | EDIBLE OZARKANSAS
From edibleozarkansas.ediblecommunities.com
BALSAMIC ROASTED BEETS RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
ROASTED BEETS WITH BALSAMIC GLAZE RECIPE - SIMPLY …
From simplyrecipes.com
ROASTED FENNEL | THE MEDITERRANEAN DISH
From themediterraneandish.com
ROASTED BEETS RECIPE - LOVE AND LEMONS
From loveandlemons.com
25+ WINTER SALAD RECIPES - FLAVOR THE MOMENTS
From flavorthemoments.com
ROASTED FENNEL RECIPE - SIMPLY RECIPES
From simplyrecipes.com
10+ BEET SALAD RECIPES TO MAKE FOREVER | EATINGWELL
From eatingwell.com
BALSAMIC ROASTED FENNEL AND CARROTS - HEALTHY WORLD CUISINE
From hwcmagazine.com
BALSAMIC VINAIGRETTE RECIPE - LOVE AND LEMONS
From loveandlemons.com
ROASTED BEET AND POTATO SALAD - RECIPES-FROM-NATURE.COM
From recipes-from-nature.com
ROASTED BEET SALAD WITH WALNUTS, GOAT CHEESE & HONEY-DIJON …
From tfrecipes.net
TOP 45 ROASTED BEETS AND FENNEL RECIPES - DMAX.YOURAMYS.COM
From dmax.youramys.com
14 ROASTED BEET RECIPES THAT EVERYONE WILL LOVE
From allrecipes.com
ROASTED BEETS ONIONS WITH BALSAMIC VINEGAR RECIPES
From dmax.youramys.com
PERFECT ROASTED BEETS RECIPE - COOKIE AND KATE
From cookieandkate.com
You'll also love