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This beet salad with goat cheese and balsamic vinaigrette is flavor-packed, blending earthy beets, tangy balsamic vinegar and creamy goat cheese. Oranges lend a citrusy brightness, while arugula ...
1 serving Beet Salad with Goat Cheese & Balsamic Vinaigrette. Evening Snack (131 calories) 1 large pear. Daily Totals: 1,797 calories, 76g fat, 115g protein, 177g carbohydrate, 34g fiber, 1,623mg ...
After roasting beets, Makuch recommends cutting them into bite-sized pieces and tossing them with sliced oranges, chopped mint, crumbled feta, toasted walnuts, and a simple balsamic vinaigrette ...
4. In another small bowl, toss the sliced shallots and raspberry vinegar with a pinch of salt and let stand for 5 minutes. Stir in the 1/2 cup of tangerine juice and the remaining 1/4 cup of vegetable oil and season the dressing with salt. 5. Arrange the beets and tangerine sections on plates and drizzle with the dressing.
Let cool, then peel the beets and cut them into 3/4-inch dice. 2. In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve.
From Food & Wine: This gorgeous, colorful salad takes late-winter produce and dresses them up for spring.
Beet salad Quebec, Canada: Vegetable salad Primarily made of beets. May include arugula. One well-known recipe dating back to the 18th century includes beets, capers, and olive oil. [3] Bok l'hong bok lahong: Cambodia: Fruit salad A papaya salad. Herbs added to the salad either as ingredients or garnishes might include kantrop, lime leaves and ...
This roasted cabbage salad combines the sweetness of roasted cabbage with the bright, zesty flavors of lime, orange and cumin. This versatile side dish works well alongside roasted chicken or steak.