BABY BEETS SALAD RECIPES

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BABY BEET SALAD WITH WALNUTS | ALLRECIPES



Baby Beet Salad with Walnuts | Allrecipes image

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

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 6

2 pounds assorted baby beets
1 tablespoon olive oil
¼ cup vinaigrette dressing, or to taste
5 cups baby lettuce mix
? cup crumbled Gorgonzola cheese
? cup coarsely chopped toasted walnuts

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, CarbohydrateContent 20.9 g, CholesterolContent 11.1 mg, FatContent 14.8 g, FiberContent 6.2 g, ProteinContent 7.8 g, SaturatedFatContent 3.8 g, SodiumContent 463 mg, SugarContent 13.8 g

ROASTED BABY BEET SALAD RECIPE | MYRECIPES



Roasted Baby Beet Salad Recipe | MyRecipes image

Trim the tops, but leave part of the stems to ensure the colorful pigment remains inside the beet during roasting.

Provided by MyRecipes

Total Time 1 hours 35 minutes

Yield Makes 6 servings

Number Of Ingredients 6

2 pounds assorted baby beets with tops
1 tablespoon olive oil
Brown Sugar Vinaigrette
5 cups loosely packed baby lettuces
1 cup crumbled Gorgonzola cheese
1 cup lightly salted roasted pecan halves

Steps:

  • Preheat oven to 400°. Trim beet tops to 1/2 inch; gently wash beets. Place beets in a single layer in a shallow baking pan; drizzle with oil, tossing gently to coat. Cover pan tightly with aluminum foil.
  • Bake at 400° for 40 minutes or until tender. Transfer to a wire rack, and let cool 30 minutes.
  • Peel beets, and cut in half. Gently toss beets with 1/3 cup Brown Sugar Vinaigrette. Arrange lettuces on a serving platter. Top with beet mixture, Gorgonzola cheese, and pecans; serve with remaining Brown Sugar Vinaigrette.

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