ROASTED ASPARAGUS WITH HERB GOAT CHEESE
Roasting veggies always needs revamping every now and then, and I like to experiment by pairing them with different dressings or cheeses. I happened to love goat cheese and had extra on hand. I paired it with asparagus, and they lived happily ever after.
Provided by Raquel Teixeira
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.
- Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 minutes.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 4.8 g, Cholesterol 11.2 mg, Fat 7.7 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 75.3 mg, Sugar 2.4 g
ROASTED BEET AND GOAT CHEESE SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Spread the beets on a baking sheet. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Reserve one-quarter of the dressing for the salad and pour the rest over the beets. Roast until the beets are tender, 45 to 50 minutes.
- While the beets are cooking, heat 1/4 inch of vegetable oil in a large skillet over medium heat.
- Put the flour, eggs and breadcrumbs in separate shallow bowls. Coat the goat cheese slices first in the flour, then in the egg, then in the breadcrumbs. Fry the slices until golden brown, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
- Whisk the mustard and sugar into the reserved dressing, then pour over the greens in a large bowl and toss to coat. Divide the greens among 6 plates, add the beets on top and place 2 fried goat cheese slices on top.
ROASTED FRESH ASPARAGUS, BEETS, AND GOAT CHEESE MEDLEY
Nothing is as scrumptious as fresh asparagus nor roasted veggies. Full article by Cat Rooney/Epoch Times at http://www.theepochtimes.com/n3/99474-roasted-fresh-asparagus-beets-and-goat-cheese-medley/
Provided by CatsCooking
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425º F. Wash asparagus and cut off the tougher bottom parts of the stems. (Don't snap the ends as you lose too much of the asparagus). If sizes vary dramatically, slice the largest asparagus stems lengthwise. The asparagus can be chopped uniformly into halves or thirds or left whole.
- Wash and peel beets and slice into small cubes. Place asparagus and beets in a large bowl. Add olive oil, seasoning, and thyme and toss until completely coated.Cover baking sheet with parchment paper and arrange asparagus and beets on the sheet so they are spread out and not overlapping. Use a spatula to gather any remaining oil and seasonings to drizzle over the arranged vegetables. Bake for 15-20 minutes until beets are tender then remove them from the oven. Pile the asparagus and beets into the middle of the baking pan. Add cheese, fruit, and almonds. Bake another 10 minutes.
Nutrition Facts : Calories 153, Fat 9.6, SaturatedFat 3.6, Cholesterol 11.2, Sodium 109.5, Carbohydrate 12.4, Fiber 3.7, Sugar 4, Protein 7.1
THE BEST ROASTED ASPARAGUS
The perfect roasted asparagus should be lightly browned and tender, yet bright green and crisp. Roasting the spears at a high temperature helps achieve this. We also browned grated Parmesan to make a nutty, crumbly frico topping. Wait until ready to serve to top the vegetables so the crisped cheese stays crunchy.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack.
- Put the asparagus, olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a medium bowl. Toss to coat evenly. Spread the asparagus in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until lightly browned and tender, but still bright green.
- Meanwhile, spread the Parmesan evenly in the bottom of a medium nonstick skillet over medium heat. Cook undisturbed until the cheese melts, sticks together and turns golden brown, about 2 minutes, then flip with a rubber spatula and cook until golden on the second side, about 2 minutes more. Transfer the frico to a wire rack-lined baking sheet to cool completely, about 2 minutes. Break the frico into small crumbles and put in a small bowl. Add the lemon zest and 1/2 teaspoon black pepper and toss to combine.
- Transfer the roasted asparagus to a serving platter and squeeze the fresh lemon juice over the top. Top with the crumbled frico mixture.
BROILED ASPARAGUS WITH GOAT CHEESE
An easy and unbelievable yummy recipe for oven-broiled asparagus finished with crumbled goat cheese.
Provided by Natalie Titanov
Categories Side Dish Vegetables Asparagus Baked
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine asparagus, olive oil, basil, salt, and pepper on a sheet pan and mix well.
- Broil in the preheated oven until asparagus is cooked through and easily pierced with a knife, about 10 minutes. Remove from the oven and sprinkle with goat cheese.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 5.4 g, Cholesterol 28 mg, Fat 17.5 g, Fiber 2.4 g, Protein 10.2 g, SaturatedFat 8.3 g, Sodium 223.7 mg, Sugar 3 g
ROASTED BEETS WITH ORANGE GREMOLATA AND GOAT CHEESE
My grandma always grew beets then pickled or canned them, but I prefer to prepare them differently. I like these roasted beets in the winter but they can be enjoyed all year with the addition of fresh herbs and tangy goat cheese. -Courtney Archibeque, Portland, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Scrub beets and trim tops by 1 in. Place beets on a double thickness of heavy-duty foil (about 24x12 in.). Fold foil around beets, sealing tightly. Place on a baking sheet. Roast until tender, 55-65 minutes. Open foil carefully to allow steam to escape., When cool enough to handle, peel, halve and slice beets; place in a serving bowl. Add lime juice, orange juice and salt; toss to coat. Combine parsley, sage, garlic and orange zest; sprinkle over beets. Top with goat cheese and sunflower kernels. Serve warm or chilled.
Nutrition Facts : Calories 49 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 157mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SPRING GREENS WITH BEETS AND GOAT CHEESE
This is a winning recipe that was printed in the April/May 2009 Taste of Home. It is credited to Kristin Lossak of Bozzman, MT. I have not used the goat cheese but have made this several times using crumbled feta. When adding the cheese, I don't measure but give a nice sprinkling. The dressing makes it all come together.
Provided by PaulaG
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl toss together the pecans, 1 tablespoon balsamic vinegar and water; add to a warmed heavy skillet and heat until nuts are toasted, about 4 minutes.
- Sprinkle the toasted pecans with sugar and continue to cook and stir for 2 to 4 minutes or until sugar melts; spread on foil lined pan to cool.
- In a medium size bowl combine the syrup, mustard, salt and remaining 1 tablespoon vinegar; whisk in the olive oil until thoroughly incorporated.
- In a large salad bowl add the salad greens, beets and goat cheese, sprinkle with cooled pecans, drizzle with salad dressing, toss lightly and serve on chilled salad plates.
- Any remaining dressing keeps well for a few days in the refirgerator.
Nutrition Facts : Calories 155, Fat 11, SaturatedFat 3.8, Cholesterol 16.7, Sodium 298, Carbohydrate 11.4, Fiber 1.3, Sugar 9.6, Protein 3.8
ROASTED ASPARAGUS WITH LEMON AND GOAT CHEESE
After you try this recipe, it will be difficult to make asparagus any other way. You'll see how roasting the asparagus brings out exquisite flavors that are enhanced by just the right amount of goat cheese and lemon.
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Set the oven to 425 degrees F. Spray a roasting pan with vegetable cooking spray.
- Stir the asparagus and oil in the pan. Season the asparagus as desired. Add the broth.
- Roast the asparagus for 20 minutes or until tender, stirring once during cooking. Top with the cheese, lemon juice and lemon zest.
Nutrition Facts : Calories 103.8 calories, Carbohydrate 6.8 g, Cholesterol 11.2 mg, Fat 6.7 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 3.3 g, Sodium 154.5 mg, Sugar 3.4 g
BEET SALAD WITH GOAT CHEESE
This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.
Provided by Donna
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
- Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g
ROASTED BEETS WITH GOAT CHEESE AND WALNUTS
Beautiful, sweet, twice-roasted beets and baked goat cheese with crunchy nuts and slightly bitter greens is my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch. Serve with toasted walnut bread.
Provided by Chef John
Categories Salad Vegetable Salad Recipes
Time 1h45m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
- Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
- Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
- Turn oven temperature up to 400 degrees F (205 degrees C).
- Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
- Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
- Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
- Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 19 g, Cholesterol 22.4 mg, Fat 35.1 g, Fiber 6.2 g, Protein 13.1 g, SaturatedFat 8.3 g, Sodium 487.2 mg, Sugar 10.1 g
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ROASTED BEETS WITH GOAT CHEESE – A COUPLE COOKS
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5/5 (2)Total Time 1 hr 15 minsCategory Side DishCalories 110 per serving
- Wash the beets. Trim off all but about 1 inch of the beet greens (you can save them for later and use them in salads). Leaving on the stem helps keep the beets from “bleeding” out red juice in the oven.
- Rub the beets lightly with olive oil. Place the beets in a covered oven proof dish. (You also can wrap each beet individually in aluminum foil and place them on the oven grates).
- Roast the beets for 45 minutes to 1 1/2 hours, depending on the size and freshness, until tender when pierced with a fork. Check every 10 minutes until tender; we’ve found medium sized beets take about 1 hour.
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