Red Leaf Salad With Roasted Beets Oranges And Walnuts Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED BEET SALAD WITH ORANGES AND BEET GREENS



Roasted Beet Salad with Oranges and Beet Greens image

An easy Roasted Beet Salad recipe. The delicate beet greens; which are an excellent source of potassium, folic acid, and magnesium - make this dish even more healthful.

Categories     Salad     Citrus     Onion     Vegetable     Side     Roast     Picnic     Low Fat     Vinegar     Beet     Fall     Winter     Healthy     Bon Appétit     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

6 medium beets with beet greens attached
2 large oranges
1 small sweet onion, cut through root end into thin wedges
1/3 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon grated orange peel

Steps:

  • Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.
  • Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.

BEET SALAD WITH ORANGE-WALNUT DRESSING



Beet Salad with Orange-Walnut Dressing image

Light and refreshing, this salad goes nicely with the heavier dishes of the season. Your family and friends will also appreciate the tasty homemade dressing. -Marian Platt, Sequim, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 12 servings (about 1 cup dressing).

Number Of Ingredients 15

1 pound fresh beets
6 cups torn Bibb or Boston lettuce
3 medium navel oranges, peeled and sectioned
2 cups torn curly endive
2 cups watercress
2/3 cup chopped walnuts, toasted
DRESSING:
1/2 cup canola oil
1/3 cup orange juice
3 tablespoons white wine vinegar
1 green onion, finely chopped
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • Place beets in a 13-in. x 9-in. baking dish; add 1 in. of water. Cover and bake at 400° for 40-45 minutes or until tender. Cool; peel and julienne., In a serving bowl, combine the lettuce, oranges, endive and watercress. Add beets and walnuts. , In a small bowl, whisk the oil, orange juice, vinegar, onion, lemon juice, mustard, salt and pepper. Drizzle over salad; toss gently to coat.

Nutrition Facts : Calories 255 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 274mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 18g fiber), Protein 9g protein.

ROASTED BEET SALAD WITH CANDIED WALNUTS



Roasted Beet Salad with Candied Walnuts image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 1h35m

Yield 4 servings

Number Of Ingredients 15

6 red chiogga beets, tops removed
6 yellow chiogga beets, tops removed
2 tablespoons salt
2 tablespoons cracked black pepper, or to taste
3 tablespoons sherry vinegar
3 tablespoons olive oil
2 cups water
2 cups sugar
1 1/2 cups walnut pieces
2 shallots, diced
3 tablespoons thyme, chopped
2 tablespoons sherry vinegar
2 tablespoons olive oil
Salt and freshly cracked black pepper
4 ounces goat cheese

Steps:

  • Preheat the oven to 425 degrees F.
  • In a roasting pan, toss the beets with the salt, pepper, 3 tablespoons sherry vinegar and 3 tablespoons olive oil. Cover with foil and roast for 1 hour.
  • Remove the beets from the oven and allow to cool slightly. Using several paper towels and with rubber gloves, peel the skins off the beets, keeping the yellow and red beets separate. Cube the red beets on a cutting board lined with parchment paper into 1/2-inch pieces. Put into a bowl and set aside. Repeat with the yellow beets and put into a separate bowl.
  • Lower the oven temperature to 300 degrees F.
  • In a medium-sized saucepan, bring the water, sugar and walnuts to a boil over medium heat. Drain the walnuts and put them on a sheet pan lined with lightly greased parchment. Bake in the oven until well toasted, about 12 to 15 minutes. Remove from the oven and allow to cool.
  • Divide the shallots and thyme between the red and yellow beets.
  • Season each set of beets with sherry vinegar, olive oil, salt and pepper. Arrange the beets on a large serving platter keeping the beets separate for presentation. Top with crumbled goat cheese and candied walnuts.

ROASTED BEET, FENNEL, AND WALNUT SALAD



Roasted Beet, Fennel, and Walnut Salad image

This is a very attractive dish for holiday meals! It goes even faster when you pre-roast the beets, toast the walnuts, and make the dressing in advance to the meal. Adapted from Cooking Light.

Provided by Julesong

Categories     Spinach

Time 1h

Yield 12 1 cup servings, 12 serving(s)

Number Of Ingredients 21

6 beets
1 1/2 teaspoons vegetable oil or 1 1/2 teaspoons olive oil
2 fennel bulbs, with stalks (1 1/4 pounds)
2 cups sliced Belgian endive (about 2 small heads)
1/3 cup coarsely chopped walnuts, toasted
6 ounces fresh Baby Spinach
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper or 1/4 teaspoon tricolor pepper
3 tablespoons champagne vinegar
1/4 teaspoon balsamic vinegar
3 tablespoons honey
1 teaspoon freshly grated orange rind
2 tablespoons fresh orange juice
2 tablespoons freshly chopped basil
1/2 teaspoon finely minced fresh shallot, to taste (optional)
2 teaspoons extra virgin olive oil
2 teaspoons Dijon mustard
1 pinch nutmeg, to taste
1/2 teaspoon kosher salt
2 tablespoons reserved minced fennel leaves
1 tablespoon finely crumbled feta cheese (optional)

Steps:

  • Preheat oven to 400 degrees F.
  • Trim the beets, leaving the root and about 1 inch of the stem, then scrubbing them with a vegetable brush. Wearing gloves (if you like), peel the beets (the gloves prevent them from staining your hands), and cut them into 1/2-inch thick wedges.
  • Pan spray a cooking sheet, then drizzle with the oil, tossing once to coat. Bake in oven at 400 degrees F for 45 minutes, stirring twice, or until the beets are tender.
  • While beets are roasting, prepare the other vegetables and dressing.
  • Rinse the fennel bulbs to make sure they're thoroughly clean. Remove the tough outer leaves, retaining the feathery fronds. Remove fronds from leaves/stalks and mince them to measure 2 tablespoons. Remove stalks from fennel and discard.
  • Cut the cleaned bulbs in half, lengthwise, discarding the cores. Cut the divided bulbs into 1/8 to 1/4-inch slices.
  • Slice the Belgian endives into whatever width you prefer, although it's nice if they're thinner than the fennel pieces.
  • In a large bowl, combine the fennel, endive, walnuts, spinach, salt, and pepper. Toss gently; set aside.
  • In a bowl, whisk together the vinegars, honey, orange rind, orange juice, basil, shallot (if using) olive oil, Dijon, nutmeg, and salt.
  • When beets are done roasting, remove from oven and let cool slightly.
  • Drizzle the fennel mixture with the whisked dressing, then add the roasted beets. Toss to combine. Tidy up the edges of the serving bowl with a napkin. Garnish the salad with the minced fennel fronds and feta cheese (if using), and serve.
  • Makes about 12 servings, 1 cup each.

Nutrition Facts : Calories 78.7, Fat 3.7, SaturatedFat 0.4, Sodium 207.6, Carbohydrate 11.3, Fiber 2.6, Sugar 6.7, Protein 2

SIMPLE RED LEAF SALAD



Simple Red Leaf Salad image

My daughter loves everything sour (vinegar and lemon in particular) so I made her this tart salad dressing with 2 types of vinegar and lemon juice. It goes great with red leaf lettuce or other mild salads. She will eat the whole bowl by herself.

Provided by barbara

Categories     Salad     Green Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 10

1 head red leaf lettuce
1 red bell pepper, chopped
1 stalk green onion, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
½ teaspoon salt, or to taste
¼ teaspoon Dijon mustard, or more to taste
freshly ground black pepper to taste

Steps:

  • Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
  • Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
  • Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.

Nutrition Facts : Calories 111.3 calories, Carbohydrate 4 g, Fat 10.2 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 312.9 mg, Sugar 2.3 g

RED-LEAF SALAD WITH ROASTED SWEET POTATOES



Red-Leaf Salad with Roasted Sweet Potatoes image

Caramelized sweet potatoes and red onion pair well with green beans and walnuts. Heads of lettuce cost less than bagged pre-prepped varieties -- they have better flavor, too.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 10

2 sweet potatoes, peeled and cut into 1-inch chunks
1 medium red onion, quartered
2 tablespoons olive oil
Coarse salt and ground pepper
1 package (10 ounces) frozen cut green beans, thawed
1/3 cup walnuts
1 cup plain low-fat yogurt
2 tablespoons white-wine vinegar
1 garlic clove, crushed through a garlic press
1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.
  • Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
  • Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper. Top lettuce with roasted vegetable mixture; drizzle with dressing.

Nutrition Facts : Calories 257 g, Fat 13 g, Fiber 5 g, Protein 8 g

More about "red leaf salad with roasted beets oranges and walnuts food"

BEET AND ORANGE SALAD WITH WALNUTS | MIDWEST LIVING
beet-and-orange-salad-with-walnuts-midwest-living image
Web Mar 31, 2021 Step 1 Preheat oven to 400°. Trim ends of beets. Divide beets between two 10-inch pieces of heavy foil. Drizzle each with 1 …
From midwestliving.com
Servings 5
Calories 272 per serving
Total Time 1 hr 20 mins
  • Preheat oven to 400°. Trim ends of beets. Divide beets between two 10-inch pieces of heavy foil. Drizzle each with 1 tablespoon water. Fold foil over beets; fold ends to seal. Place packets on a large baking sheet. Roast until beets are tender and easily pierced with a knife, 50 to 60 minutes. Carefully open packets to avoid the steam that escapes. When cool enough to handle, peel beets by rubbing them with a paper towel. Chop into cubes.
  • Cut tops and bottoms off oranges. Cutting from top to bottom, use a small knife to cut off peel and pith from the sides. Working over a bowl to catch juice, cut between orange segments and membranes to release segments into the bowl. Squeeze the membranes over the bowl to extract any remaining juice.
  • For dressing, carefully pour juice from the bowl with orange segments into a separate bowl. (You should have about 3 tablespoons juice.) Whisk in vinegar, honey, salt and pepper. While whisking, slowly pour in olive oil and continue whisking until emulsified.
See details


ORANGE BEET SALAD RECIPE - BELLY FULL
orange-beet-salad-recipe-belly-full image
Web Jun 17, 2020 Instructions. Arrange sliced beets and oranges on individual plates. Top with the onion, cheese, nuts, and whichever greens you're …
From bellyfull.net
Ratings 2
Category Salad
Cuisine American
Total Time 15 mins
  • Arrange sliced beets and oranges on individual plates. Top with the onion, cheese, nuts, and whichever greens you're using.
See details


RED LEAF SALAD WITH ROASTED BEETS, ORANGES AND …
red-leaf-salad-with-roasted-beets-oranges-and image
Web Jul 6, 2009 olive oil 1/2 teaspoon kosher salt, plus more for seasoning 2 navel oranges, peel zested and fruit sectioned 1 tablespoon minced …
From food52.com
Reviews 4
Servings 4-6
Cuisine American
Category Appetizer
See details


BEET SALAD - TWO PEAS & THEIR POD
beet-salad-two-peas-their-pod image
Web Nov 7, 2022 Let the beets cool. You can put them in the fridge, if desired. When cool, slice the beets into thin rounds or wedges and season with salt and pepper. To assemble the salad, place the greens on a large platter …
From twopeasandtheirpod.com
See details


BEET SALAD WITH ROASTED FENNEL, BLOOD ORANGE AND …
beet-salad-with-roasted-fennel-blood-orange-and image
Web Roast the beets and fennel.Preheat the oven to 400°F and rub the beets with olive oil and salt. Wrap the beets in foil and roast until tender, about 45 minutes.
From parsnipsandpastries.com
See details


ROASTED BEET SALAD WITH FETA & WALNUTS - KYLEE COOKS
roasted-beet-salad-with-feta-walnuts-kylee-cooks image
Web Jun 16, 2020 Jump to Recipe Prep: 15 mins Cook: 30 mins This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy. A healthy roasted beet salad with …
From kyleecooks.com
See details


ROASTED BEETROOT SALAD WITH FETA AND WALNUTS - THE …
roasted-beetroot-salad-with-feta-and-walnuts-the image
Web Oct 18, 2018 Once cooked leave the beets and red onion to cool slightly before adding to the salad. To assemble the salad, place the leaves in a large serving bowl, add the mint and onion and toss. Then add the …
From thelastfoodblog.com
See details


ROASTED BEET SALAD WITH GOAT CHEESE, WALNUTS & HONEY …
roasted-beet-salad-with-goat-cheese-walnuts-honey image
Web Apr 5, 2022 Jump to Recipe 241 Comments Add a Comment Save Recipe This post may contain affiliate links. Read my full disclosure policy. This pretty roasted beet salad makes the perfect starter for a dinner party. …
From onceuponachef.com
See details


RETRO RECIPE: RED LEAF SALAD WITH ROASTED BEETS, ORANGES
Web Jul 14, 2011 So instead, we dug up this never-released, surprisingly seasonal video of A&M making Red Leaf Salad with Roasted Beets, Oranges and Walnutsfrom 2009 …
From food52.com
Estimated Reading Time 4 mins
See details


FOODCOMBO
Web total -> aaaa2021
From foodcombo.com
See details


BEETS AND BERRIES MINGLE WITH GOAT CHEESE IN A STUNNING SPRING …
Web May 25, 2023 Beets and berries mingle with goat cheese in a stunning spring salad. By Ellie Krieger. May 25, 2023 at 12:00 p.m. EDT. (Tom McCorkle for The Washington …
From washingtonpost.com
See details


RED LEAF SALAD WITH ROASTED BEETS, ORANGES AND WALNUTS RECIPE …
Web Jul 20, 2011 - Seems to me beets and oranges are a classic winter salad combination. Beets and walnuts are too. This red leaf and green leaf salad recipe has both.
From pinterest.com
See details


BEST SEASONAL PRODUCE RECIPES FOR FALL - WEIGHTWATCHERS.COM
Web Aug 29, 2022 Beets. Whether you prefer red, golden, striped, or sugar beets, September and October are the best time of year to get super-sweet varieties in Canada. Try to …
From weightwatchers.com
See details


ROASTED BEET SALAD RECIPE | RECIPES.NET
Web Jun 4, 2023 Roast the beets in the preheated oven for 45 minutes or until tender. In a small bowl, whisk together balsamic vinegar, honey, and 1 tbsp of olive oil. In a large …
From recipes.net
See details


ROASTED BEET AND ORANGE SALAD | BAKED BREE
Web Mar 8, 2023 Step 6: Add 3 tablespoons orange juice, Dijon, vinegar, salt and pepper to a mason jar. Screw the top on and shake. Step 7: Add the olive oil and shake to combine. …
From bakedbree.com
See details


HOW TO INCORPORATE WINTER INGREDIENTS IN SALADS | WW CANADA
Web Jan 23, 2023 Whole grains add a pleasant chewiness and nutty flavour to hearty winter salads. With an impressive range of grains to choose from, some of our favourites …
From weightwatchers.com
See details


RED LEAF SALAD WITH ROASTED BEETS ORANGES AND WALNUTS RECIPES …
Web RED LEAF SALAD WITH ROASTED BEETS, ORANGES, AND WALNUTS Provided by Teresa Parker. Categories Salad Appetizer Side Roast Vegetarian Orange Walnut Beet …
From alicerecipes.com
See details


RED LEAF SALAD WITH ROASTED BEETS, ORANGES AND WALNUTS RECIPE | EAT ...
Web Red leaf salad with roasted beets, oranges and walnuts fromFood52 Bookshelf Shopping List View complete recipe Ingredients Notes (1) Reviews (0) shallots fennel …
From eatyourbooks.com
See details


RED LEAF SALAD WITH ORANGES RECIPE | BON APPéTIT
Web Feb 29, 2008 Using small sharp knife, cut off peel and white pith from oranges. Cut oranges crosswise into round slices, then cut slices in half. Toss red leaf lettuce, …
From bonappetit.com
See details


ORANGE BEET SALAD WITH FETA AND ARUGULA | THE MEDITERRANEAN DISH
Web Mar 7, 2022 In a mixing bowl, add the arugula and shallots. Drizzle about 2 to 3 tablespoons of the dressing and toss to combine. Transfer the arugula mixture to a …
From themediterraneandish.com
See details


Related Search