Search results for
recipes 2006 04 roasted baby beets and arugula salad with lemon gorgonzola vinaigre tte
Filter Results
Sort By:
Recipes
(33)
Recipes
Granted, this is a bit of work for a salad, but that’s how to transform vegetables into brag-worthy ingredients. To simplify, you could char the beets and greens in a dry cast-iron skillet. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.
4.0
(4)
Quick
Recipes
Must love lemon.
4.0
(3.91)
Quick
Recipes
Name a more iconic trio than beets, quinoa, and goat cheese!
3.3
(3.3)
Easy
Recipes
Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.
5.0
(5)
Quick
Recipes
Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads.
3.0
(3.02)
Quick
4.0
(4.2)
Quick
Recipes
Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.
3.3
(3.25)
Recipes
The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
4.5
(4.5)
Quick
Quick
Recipes
3.0
(3)
Quick
Recipes
To prep this salad ahead, hold beets and scallions in a bowl of cold water with a splash of vinegar, which both seasons them and maintains crunch.
5.0
(5)
Easy
Recipes
The color-coded salad is one of Babylonstoren’s signature dishes and always features a mix of fruits and vegetables on the same plate. Chef Maranda Engelbrecht says produce that looks good together tastes great together, too, and she’s developed specific vinaigrettes to complement the red, yellow, and green options.
5.0
(5)
Easy
Recipes
Rinsing the onions in cold water tames some of their bite.
3.0
(3.2)
Recipes
This recipe balances the earthy sweetness of roasted beets with tangy citrus for a salad worthy of hot-weather consumption.
3.4
(3.4)
Easy
5.0
(5)
Quick
4.0
(4.06)
Quick
Recipes
Herbs in the dressing beg for herbs in the salad, too. We like to toss this vibrant, green vinaigrette with Bibb lettuce and lots of the tender herbs—like mint, chervil, and parsley. This recipe will dress about 8 cups of mixed greens, and you’ll want to use it all up at once—and close to when you start chopping (the garlic and chives won’t let this last longer than a few hours). Freshness is key here!
3.4
(3.36)
Easy
4.0
(4.23)
Quick
Recipes
This refreshing, sweet-tart salad brightens up chicken liver pâté; it’s also delicious tossed with mixed greens or spooned over grilled chicken or pork.
Quick