BEET AND GOAT CHEESE ARUGULA SALAD RECIPE | GIADA DE ...
Provided by Giada De Laurentiis
Categories appetizer
Total Time 42 minutes
Prep Time 20 minutes
Cook Time 12 minutes
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, BUTTERNUT SQUASH & APPLE SALAD RECIPE | INA ...
Provided by Ina Garten
Categories side-dish
Total Time 55 minutes
Cook Time 30 minutes
Yield 4 to 6 servings
Number Of Ingredients 14
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.
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