**Roasted Beet and Walnut Salad with Blue Cheese: A Symphony of Sweet, Earthy, and Nutty Flavors**
Indulge in a culinary masterpiece that tantalizes your taste buds with its harmonious blend of flavors and textures. Roasted Beet and Walnut Salad with Blue Cheese is a delightful symphony of sweet, earthy, and nutty notes, offering a refreshing and vibrant twist to your salad repertoire. This delectable dish features tender roasted beets, crunchy walnuts, creamy blue cheese, and a tangy dressing that brings all the elements together in perfect harmony. Whether you're looking for a wholesome lunch, a vibrant side dish, or a light and healthy dinner, this salad is sure to impress with its vibrant colors and irresistible flavors. Its nutritional value makes it a guilt-free indulgence, providing an array of vitamins, minerals, and antioxidants. With its easy-to-follow recipe and minimal preparation time, Roasted Beet and Walnut Salad with Blue Cheese is an absolute delight for both novice and experienced home cooks.
ROASTED BEET SALAD WITH BLUE CHEESE AND NUTS
This side dish pairs well with pan-roasted fish or roasted beef or chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Individually wrap 4 beets in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes. Let cool. Rub beets with paper towels to remove skins and cut into small wedges.
- Whisk together olive oil, vinegar, and mustard; season with salt and pepper and stir in parsley. Toss beets with dressing. Serve topped with blue cheese and walnut pieces.
Nutrition Facts : Calories 269 g, Fat 20 g, Fiber 5 g, Protein 7 g
BEET, WALNUT AND BLUE CHEESE SALAD
Provided by melissa2
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- In a shallow bowl, place beets; set aside. In a small mixing bowl, blend together vinegar, olive oil, sugar, mustard, salt and pepper; pour over beets and toss gently; cover and refrigerate for an hour. Line individual salad plates with romaine leaves, top with layer of beets. Sprinkle each salad plate with 1 tablespoon walnuts and 1 tablespoon blue cheese.
Nutrition Facts :
BABY BEET SALAD WITH WALNUTS
Whip up a healthy side in no time using this baby beet salad recipe.
Provided by Allrecipes Magazine
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
- Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
- Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
- Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 20.9 g, Cholesterol 11.1 mg, Fat 14.8 g, Fiber 6.2 g, Protein 7.8 g, SaturatedFat 3.8 g, Sodium 463 mg, Sugar 13.8 g
ROASTED BEET SALAD WITH BLUE CHEESE
Provided by Michael Chiarello : Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.
- In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve.
- Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)
- When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.
- Remove the wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the salad. Garnish with toasted almonds.
ROASTED BEET, SPINACH & WALNUT SALAD
Make and share this Roasted Beet, Spinach & Walnut Salad recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400F degrees.
- Lightly brush a roasting pan or cookie sheet with 1/2 tablespoon of the olive oil.
- Place the beets and onion in the pan and roast in the oven for about 30 minutes, or until the beets are tender.
- Add the walnuts to the roasting pan for the last 5 minutes.
- In a mixing bowl, whisk the remaining 4 1/2 tablespoons of olive oil with the balsamic vinegar, garlic, salt and pepper until well blended.
- Peel the beets and onion, slice and add to the bowl with the toasted walnuts.
- Add the spinach and toss together.
- Transfer the salad to serving plates and sprinkle with the blue cheese.
BEET, WALNUT AND GORGONZOLA SALAD
Categories Salad Cheese Leafy Green Nut Vegetarian Quick & Easy Blue Cheese Walnut Beet Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Whisk olive oil, Sherry wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper.
- Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.
Tips:
- Choose the best beets: Look for beets that are about 2 inches in diameter, firm, and have smooth skin. Avoid beets that are bruised or have blemishes.
- Roast the beets properly: To get the best flavor and texture, roast the beets at a high temperature (425 degrees Fahrenheit) for about 45 minutes, or until they are tender when pierced with a fork.
- Let the beets cool: Before you peel and slice the beets, let them cool slightly so that you don't burn your hands.
- Use a variety of toppings: This salad is very versatile, so you can use a variety of toppings to customize it to your taste. Some popular options include walnuts, blue cheese, goat cheese, feta cheese, crumbled bacon, dried cranberries, and chopped fresh herbs.
- Make it a meal: You can easily turn this salad into a meal by adding grilled chicken, salmon, or tofu. You can also serve it with a side of bread or quinoa.
Conclusion:
Roasted beet and walnut salad with blue cheese is a delicious, healthy, and versatile dish that is perfect for any occasion. It is easy to make and can be customized to your taste. So next time you are looking for a new salad recipe, give this one a try!
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