Welcome to a culinary journey that combines the vibrant flavors of roasted beets, poached apples, and a tantalizing curry vinaigrette. This roasted beet and poached apple salad offer a unique blend of sweet, earthy, and tangy notes that will delight your taste buds. The tender beets and apples are roasted and poached to perfection, retaining their natural sweetness and vibrant colors. The addition of a creamy goat cheese adds a touch of richness and tanginess, while the crunchy walnuts provide a satisfying textural contrast. Drizzled with a flavorful curry vinaigrette, this salad becomes an explosion of flavors and textures that will leave you craving for more.
Indulge in the culinary delights of our roasted beet and poached apple salad with goat cheese and walnuts. This vibrant and flavorful dish is not only a feast for the eyes but also a symphony of flavors. Savor the earthy sweetness of roasted beets, the delicate tartness of poached apples, and the creamy tanginess of goat cheese. The crunchy walnuts add a delightful textural contrast, while the curry vinaigrette ties all the elements together with its aromatic and slightly spicy notes. Prepare to embark on a culinary adventure with this tantalizing salad that promises to leave a lasting impression.
ROASTED BEET AND APPLE SALAD
Roasted Beet and Apple Salad - Simple and elegant roasted beet salad with apples, walnuts, feta cheese and maple vinaigrette. Beautiful dish for your table.
Provided by Neli Howard | Delicious Meets Healthy
Categories Salad
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 F. Trim beets leaving 1 inch of the stem. Coat lightly with olive oil. Wrap tightly in aluminum foil and place on a baking sheet in the preheated oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from the oven and let cool for about 10 minutes.
- Slip off the skins with a paring knife and cut the stem. Dice beets in 1" cubes.
- Mix beets, chopped apple and olive oil in a mixing bowl. Season with salt and freshly ground black pepper to taste. Transfer to a salad plate, top with chopped walnuts, crumbled feta cheese and a little bit of maple vinaigrette.
- Mix all ingredients and stir until well combined.
- Enjoy!
Nutrition Facts : ServingSize 97 g, Calories 152 kcal, Carbohydrate 13.5 g, Protein 4.2 g, Fat 10 g, SaturatedFat 1.6 g, Cholesterol 6 mg, Sodium 126 mg, Fiber 2.2 g, Sugar 10.2 g, UnsaturatedFat 8.4 g
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.
ROASTED APPLE SALAD WITH SPICY MAPLE-CIDER VINAIGRETTE
We bought loads of apples and needed to use them. To help the flavors come alive, I roasted the apples and tossed them with a sweet dressing. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 20-30 minutes or until tender, stirring occasionally. Cool completely., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine salad greens and dates. Drizzle dressing over salad and toss to coat., Divide mixture among 8 plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately.
Nutrition Facts : Calories 191 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED BEET AND POACHED APPLE SALAD WITH CURRY VINAIGRETTE
Categories Salad Bake Vegetarian Kid-Friendly Dinner Apple Healthy
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°. Put the beets in a small roasting pan, cover with foil and bake for about 1 hour, or until tender. Peel the beets, then slice them 1/4 inch thick. Meanwhile, in a large saucepan, combine the apple juice and wine with the sugar, saffron and a pinch of salt. Bring to a boil. Strain in a fine strainer and return to the saucepan. Bring back to a boil and add the apples. Simmer over moderate heat for 3 minutes, or until the apples are crisp-tender. Drain the apples and discard the liquid. In a small skillet, heat 3 tablespoons of the vegetable oil. Add the curry powder, remove the skillet from the heat and let stand for 10 minutes. Stir in the remaining 1-3 tablespoons of vegetable oil, along with the vinegar, pine nuts and raisins; season the dressing with salt. In a medium bowl, toss the apples with half of the dressing and arrange on a serving platter. Put the beets in the bowl and toss with the remaining dressing. Arrange the beets on the platter, garnish with the parsley and serve. Make Ahead The whole roasted beets can be refrigerated for up to 2 days.
SPIRALIZED ROASTED BEET SALAD WITH QUINCE VINAIGRETTE
Great salad for lunch or dinner! Spiralizing the beets makes for a quicker cooking time. Use any flavored vinegar of your choice - dark berry or fig vinegar make great options!
Provided by Arizona Desert Flower
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.
- Cut beets into spirals using a spiralizer.
- Place beet spirals in a bowl; add 1/4 teaspoon salt and 1/8 teaspoon black pepper and toss to combine. Spread out on the prepared baking sheet.
- Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.
- Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.
- Divide spring salad mix between 2 plates. Top with cooled beet spirals. Scatter blue cheese, chopped walnuts, and chives over the beets. Drizzle dressing on top.
Nutrition Facts : Calories 635.1 calories, Carbohydrate 28.1 g, Cholesterol 21.3 mg, Fat 54.4 g, Fiber 8 g, Protein 14.6 g, SaturatedFat 10.9 g, Sodium 894.6 mg, Sugar 18.2 g
MIXED-BEET SALAD WITH CURRY VINAIGRETTE
Red, yellow, and Chiogga beets combine in this fantastic salad from chef Daniel Humm of Eleven Madison Park.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Place beets in a large bowl; add olive oil, vinegar, salt, and sugar. Season with pepper and toss to combine. Wrap each beet individually in parchment paper-lined aluminum foil, with some of the olive oil mixture and a sprig of thyme. Transfer to oven and roast until tender, about 2 1/2 hours.
- Remove foil and let cool slightly before peeling. Using an apple corer, cut each beet into as many cylinder shapes as possible. Alternatively, cut beets into quarters. Place each variety of beet in individual bowls and toss each with some of the vinaigrette.
- Using the julienne blade on a mandoline, carefully julienne apple.
- Divide beets evenly between 4 serving plates. If beets are cylindrical, stand beets up on plate. Garnish with apple slices and drizzle with remaining vinaigrette. Serve immediately.
Tips:
- Choose the Right Beets: Select beets that are small to medium in size and have smooth, unblemished skin. Avoid beets that are too large or have signs of bruising or decay.
- Roast the Beets Perfectly: To ensure evenly roasted beets, toss them with olive oil, salt, and pepper before roasting. Roast at a high temperature (425°F) for about 45 minutes or until tender when pierced with a fork.
- Use Fresh Herbs: Fresh herbs like thyme, rosemary, or sage can elevate the flavor of the roasted beets. Add them to the roasting pan along with the beets for a flavorful infusion.
- Make a Creamy Feta Dressing: Combine feta cheese, Greek yogurt, lemon juice, honey, and olive oil to create a creamy and tangy dressing that perfectly complements the roasted beets.
- Add a Touch of Sweetness: Roasted beets pair well with sweet ingredients like honey, maple syrup, or balsamic vinegar. Drizzle a small amount of your preferred sweetener over the roasted beets before serving.
- Serve Warm or Cold: Roasted beets can be enjoyed warm or cold. If serving warm, top them with the creamy feta dressing and garnish with fresh herbs. For a refreshing cold salad, chill the roasted beets and dressing separately and assemble just before serving.
Conclusion:
Roasted beets are a versatile and delicious vegetable that can be enjoyed in various ways. From warm and comforting salads to refreshing cold sides, the possibilities are endless. With their vibrant color, earthy flavor, and nutritional benefits, roasted beets are a welcome addition to any meal. Experiment with different roasting techniques, dressings, and toppings to create your own unique roasted beet dishes that will impress your taste buds and nourish your body.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love