**Roasted Beets with Toasted Pine Nuts and Arugula: A Symphony of Sweetness and Nuttiness**
Discover a culinary masterpiece where earthy roasted beets, toasted pine nuts, and peppery arugula come together in perfect harmony. This vibrant dish tantalizes the taste buds with its medley of flavors and textures. The sweetness of the beets is beautifully contrasted by the nutty crunch of the pine nuts, while the arugula adds a refreshing touch of sharpness. Served with a drizzle of tangy vinaigrette, this salad is not only visually stunning but also incredibly nutritious. Its vibrant colors and diverse textures make it an ideal accompaniment to any meal. Whether you're looking for a healthy side dish or a light and flavorful main course, this roasted beet salad is sure to impress. From the roasting of the beets to the toasting of the pine nuts, each step of this recipe is carefully detailed to ensure a delightful culinary experience.
BALSAMIC ROASTED BEET SALAD
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
- Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
- Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
ROASTED BEETS
Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.
Provided by Ina Garten
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
- Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.
ROASTED BEET AND ARUGULA SALAD WITH FETA AND TOASTED PINE NUTS
Caramelized beets, peppery arugula, salty feta, and toasted pine nuts were meant to be together - perfect for a dinner party, but real good for a #notsad desk lunch
Provided by LeAnne
Time 1h5m
Number Of Ingredients 10
Steps:
- Step 1 Preheat oven to 350 degrees F. Rinse the beets. Trim the tough root-end off each beet, and lay them on a large piece of aluminum foil. Drizzle with 1 T olive oil, and sprinkle a pinch of kosher salt over top. Wrap the foil up around the beets in a tight packet, and place on a baking sheet. Roast for at least 1 hour. Carefully check the doneness of the beets by inserting a sharp knife. They may need another 15-20 minutes depending on the size. Remove and let cool. Using your fingers, peel the skin off of the beets, it should slide right off!Step 2 Assemble the salad by layering the arugula, chopped scallions, beets, feta, and pine nuts. Just before serving, drizzle with olive oil and aged balsamic vinegar, and freshly ground black pepper. Enjoy!
BEET AND GOAT CHEESE ARUGULA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 42m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Line a baking sheet with foil. Preheat the oven to 450 degrees F.
- Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
- Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
ROASTED BEET, ARUGULA, AND WALNUT SALAD
Yummy fresh, sweet, and crunchy salad that is great for spring and summer. I highly suggest wearing an apron when cutting the beets.
Provided by Adelma Lilliston
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.
- Roast in the preheated oven until beets are tender, about 40 minutes.
- Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a bowl until well combined.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 23.8 g, Fat 14 g, Fiber 6.9 g, Protein 6.2 g, SaturatedFat 1.6 g, Sodium 406.2 mg, Sugar 16.3 g
ROASTED BEETS WITH PINE NUTS AND PARMESAN
Provided by Mark Bittman
Time 2h
Number Of Ingredients 5
Steps:
- Heat the oven to 400.
- Wash 2 pounds beets, wrap each in foil and put on a baking sheet.
- Roast until a knife pierces each with little resistance, 45 to 90 minutes.
- When the beets are cool enough to handle, peel, and cut into chunks; toss with pine nuts, shaved Parmesan, lemon juice, olive oil.
- Garnish: Parsley.
ROASTED BEETS WITH TOASTED PINE NUTS AND ARUGULA
Make and share this Roasted Beets With Toasted Pine Nuts and Arugula recipe from Food.com.
Provided by ITsyBItsy
Categories Vegetable
Time 1h25m
Yield 3-6 serving(s)
Number Of Ingredients 11
Steps:
- Adjust an oven rack to the middle position and heat the oven to 400 degrees. Toss together the beets, cumin seeds, 1/2 teaspoon salt, and 1/2 tablespoon olive oil in a large bowl. Wrap each beet separately in aluminum foil and place on a rimmed baking sheet. Cook the beets until soft and easily pierced with a paring knife or skewer, about 1 hour. Once the beets are cool enough to handle, peel them by rubbing them with a paper towel-the skin should slide right off. Cut each beet into 6 or 8 wedges.
- Toast the pine nuts in a medium skillet over medium heat, stirring frequently, until light golden, 5 to 6 minutes. Transfer the nuts to a small bowl and set aside.
- Process the remaining olive oil, sherry vinegar, balsamic vinegar, mustard, 1/8 teaspoon salt, and a pinch of pepper in a blender until fully emulsified, 20 to 30 seconds. Stir in shallot and adjust the seasoning with salt and pepper. Toss the beets with 1 tablespoon of the vinaigrette in a medium bowl.
- Toss the arugula with the remaining vinaigrette in a medium bowl. Divide the arugula equally among chilled salad plates and top with the beets. Sprinkle with the pine nuts and serve immediately.
Tips:
- Choose the right beets: Look for beets that are firm and smooth, with no blemishes or bruises. Smaller beets tend to be more tender and have a sweeter flavor.
- Roast the beets properly: To get the best flavor and texture, roast the beets at a high temperature (400°F or higher) until they are tender and slightly caramelized. Don't overcrowd the pan, or the beets will not roast evenly.
- Don't overcook the beets: Overcooked beets will become mushy and lose their flavor. Check the beets for doneness by piercing them with a fork. They should be tender, but still slightly firm.
- Make the dressing ahead of time: The dressing for this recipe can be made ahead of time and stored in the refrigerator for up to 5 days. This makes it a great option for a quick and easy weeknight meal.
- Use fresh herbs: Fresh herbs, such as parsley, cilantro, or basil, add a bright and flavorful touch to this dish. If you don't have fresh herbs on hand, you can use dried herbs, but use only about half the amount.
Conclusion:
Roasted beets are a delicious and versatile side dish that can be enjoyed all year round. They are easy to make and can be roasted in the oven or on the grill. Serve them with a simple vinaigrette dressing, or get creative with different flavor combinations. Roasted beets are also a great addition to salads, sandwiches, and wraps. So next time you're looking for a healthy and flavorful side dish, give roasted beets a try!
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