Best 5 Cranberry And Roasted Beet Salad Recipes
**Cranberry and Roasted Beet Salad: A Symphony of Sweet, Earthy, and Tangy Flavors**
Indulge in a culinary masterpiece that marries the vibrant hues and delectable flavors of cranberries and roasted beets. This tantalizing salad offers a harmonious blend of sweet, earthy, and tangy notes, making it a delightful accompaniment to any meal. With the addition of creamy goat cheese, crunchy walnuts, and a zesty citrus dressing, this salad transforms into a symphony of textures and flavors that will leave your taste buds dancing. Whether you're a seasoned chef or a novice cook, this easy-to-follow recipe will guide you through the process of creating this delightful dish. So, gather your ingredients, prepare your kitchen, and embark on a culinary journey that promises to delight your senses.
**Additional Recipes to Explore:**
1. **Roasted Beet and Goat Cheese Tart:** Discover a delightful combination of roasted beets, creamy goat cheese, and flaky puff pastry in this savory tart. Perfect for a light lunch or as an elegant appetizer.
2. **Cranberry Orange Muffins:** Wake up to the sweet and tangy aroma of these cranberry orange muffins. Filled with juicy cranberries and infused with citrusy orange zest, these muffins are a delightful treat for breakfast or brunch.
3. **Beet and Citrus Salad:** Experience the refreshing interplay of roasted beets, citrus fruits, and peppery arugula in this vibrant salad. Drizzled with a tangy citrus vinaigrette, this salad is a symphony of flavors and textures.
4. **Cranberry Relish:** Elevate your holiday meals with this classic cranberry relish. Made with fresh cranberries, sugar, and spices, this relish is the perfect accompaniment to turkey, ham, or roasted meats.
5. **Beetroot Soup:** Warm up on a chilly day with this comforting beetroot soup. Roasted beets, vegetable broth, and creamy coconut milk come together to create a velvety smooth and flavorful soup that is both nutritious and delicious.
CRANBERRY AND ROASTED BEET SALAD
I created this as a healthy, tasty side dish to complement Christmas dinner. This enticing substitute for cranberry relish is excellent with turkey. Even the children loved it! Serve the beet blend alone or on a bed of salad greens. -Brianna St. Clair, Worland, Wyoming
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake until tender, 45-50 minutes. Remove foil; cool completely. Peel beets and cut into 1/2-in. cubes; transfer to a large bowl. Add pear and cranberries., In a small bowl, whisk oil, vinegar, cranberry and orange juices, and salt; drizzle over beet mixture. Refrigerate, covered, overnight. Remove from refrigerator 20 minutes before serving. Toss to coat. Top with goat cheese, almonds and parsley. If desired, serve with arugula.
Nutrition Facts : Calories 212 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 278mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic exchanges
ROASTED BEET SALAD
Roasted beets with balsamic vinegar dressing.
Provided by JP4012K
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 2h10m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Wrap beets loosely in aluminum foil and place on a rimmed baking sheet.
- Roast in the preheated oven until easily pierced with a knife or skewer, 50 to 60 minutes. Unwrap and cool until easily handled, about 10 minutes. Peel beets and cut into chunks.
- Mix vinegar and maple syrup together; season with salt and pepper. Pour over beets. Refrigerate until beets absorb the flavors, at least 1 hour. Serve cold.
Nutrition Facts : Calories 66.4 calories, Carbohydrate 15.1 g, Fat 0.2 g, Fiber 3.4 g, Protein 2 g, Sodium 136.9 mg, Sugar 11.4 g
ROASTED BEET SALAD
Dress up salad greens with earthy roasted beets, tangy oranges, creamy goat cheese and a homemade vinaigrette.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Wash beets well; leave whole with root ends attached. Place beets in ungreased 13x9-înch pan; drizzle with oil. Bake uncovered about 40 minutes or until tender.
- Remove skins from beets under running water. Let beets cool until easy to handle, about 30 minutes. Peel beets and cut off root ends; cut beets into slices. Cut each slice in half.
- On 4 salad plates, arrange salad greens. Top with beets, orange slices, walnuts and cheese. Serve with dressing.
Nutrition Facts : Calories 410, Carbohydrate 19 g, Cholesterol 5 mg, Fat 6 1/2, Fiber 6 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 11 g, TransFat 0 g
ROASTED BEET SALAD WITH CRANBERRY VINAIGRETTE AND
Roasting beets improves their flavor immensely. You won't be disappointed if you give this recipe a try. From Blanchard's Table
Provided by Lynnda Cloutier
Categories Vegetables
Time 1h45m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400. Cut off beet greens, leaving on 1 inch of stem and wrap each beet individually in foil. Roast them on a sheet pan til tender. They'll feel soft when squeezed gently. Should take about 1 to 1 1/2 hours. Unwrap and cool to room temperature. Peel and cut into 1/4 inch thick slices
- 2. In small bowl, whisk together vinegar, oil, mustard, cranberry sauce and salt and pepper. Toss beets with enough dressing to coat and mound on a serving platter or individual plates.Sprinkle with blue cheese and serve at room temperature. Serves 6 to 8
ROASTED BEET, RED ONION AND CRANBERRY RELISH
Categories Condiment/Spread Food Processor Fruit Onion Vegetable Side Roast Thanksgiving Vegetarian Horseradish Vinegar Cranberry Beet Fall Honey Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Wrap beets in double thickness of aluminum foil. Cut onions through root end into 3/4-inch-thick wedges. Place onion wedges in medium bowl; toss with oil. Arrange onion wedges, cut side down, on baking sheet. Place beets directly on oven rack. Roast beets until tender, about 1 hour 45 minutes and onions until brown and tender, turning once, about 1 hour. Peel beets; cut into 1/2-inch pieces. Chop onions coarsely.
- Using on/off turns, coarsely chop cranberries in processor. Add beets and onions; blend briefly to chunky consistency. Transfer to bowl; mix in honey, horseradish, vinegar, salt and pepper. Cover and refrigerate at least 1 day. (Can be made 4 days ahead. Keep refrigerated.)
Tips:
- Choose the right beets. Look for small to medium beets that are firm and smooth, with no blemishes.
- Roast the beets ahead of time. Roasted beets can be stored in the refrigerator for up to 3 days, so you can make them ahead of time and save time on busy weeknights.
- Use a variety of greens. This salad is a great way to use up leftover greens from your CSA box or garden. Arugula, spinach, kale, and chard are all good choices.
- Make the dressing ahead of time. The dressing for this salad can be made up to 2 days ahead of time and stored in the refrigerator.
- Add some nuts or seeds for extra crunch. Walnuts, pecans, almonds, and sunflower seeds are all good choices.
- Serve the salad immediately. This salad is best served fresh, so don't make it too far ahead of time.
Conclusion:
This cranberry and roasted beet salad is a delicious and healthy way to enjoy the flavors of fall. It's packed with nutrients, including vitamins A, C, and K, and fiber. It's also a good source of antioxidants, which can help protect your cells from damage.
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