Best 7 Roasted Beets With Toasted Pine Nuts And Arugula Recipes

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**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.

Check out the recipes below so you can choose the best recipe for yourself!

BALSAMIC ROASTED BEET SALAD



Balsamic Roasted Beet Salad image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

8 medium-size beets, tops removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1/3 cup roasted, salted Marcona almonds, toasted
4 ounces soft goat cheese, such as Montrachet, crumbled

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



Roasted Beets image

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

12 beets
3 tablespoons good olive oil
1 1/2 teaspoons fresh thyme leaves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons raspberry vinegar
Juice of 1 large orange

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



Roasted Beet and Arugula Salad with Feta and Toasted Pine Nuts image

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

4 medium size red beets
1 T olive oil
pinch of kosher salt
4-5 c baby arugula
1/2 c crumbled feta
2 scallions, sliced on the diagonal
1/2 c pine nuts, toasted in a pan until golden brown about 3 minutes
3 T good extra virgin olive oil
2 T aged balsamic vinegar
freshly ground black pepper

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



Beet and Goat Cheese Arugula Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 42m

Yield 4 servings

Number Of Ingredients 11

1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled

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



Roasted Beet, Arugula, and Walnut Salad image

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

3 large beets, peeled and cut into cubes
2 tablespoons olive oil, divided
½ teaspoon coarse salt, divided
¼ teaspoon ground black pepper, divided
1 bunch arugula, torn
⅓ cup walnuts
¼ cup balsamic vinegar

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



Roasted Beets With Pine Nuts and Parmesan image

Provided by Mark Bittman

Time 2h

Number Of Ingredients 5

2 pounds beets
pine nuts
shaved Parmesan
lemon juice
olive oil

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



Roasted Beets With Toasted Pine Nuts and Arugula image

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

1 lb medium beet, tops and bottoms trimmed
1/2 teaspoon cumin seed
salt
3 1/2 tablespoons olive oil (not extra-virgin)
1/4 cup pine nuts
1/2 tablespoon sherry wine vinegar
3/4 teaspoon balsamic vinegar
1/2 teaspoon Dijon mustard
ground black pepper
1/2 tablespoon minced shallot
1 1/2 quarts loosely packed arugula, stems trimmed (about 5 ounces)

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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