92764 salad roasted beets arugula florence Recipes

beets (3/4 lb without greens or 1 1/4 lb with), trimmed, sliced natural almonds, olive oil, minced shallot, fresh lemon juice, red-wine vinegar, sugar, salt, asian pear, mache or mixed baby greens

beets, carrots, parsnips, garlic bulbs, red onions, spoons olive oil, salt and pepper, honey, balsamic vinegar, oranges, diced mint

beets, stems removed and scrubed (3 or 4 tennis ball size), olive oil spray, a pinch of salt, olive oil, red onion, thinly sliced, serrano chile , seed and thinly chopped, minced ginger, cilantro, chopped, sugar, red wine vinegar, salt and pepper

beets, olive oil, fresh thyme, halved walnuts, salt and pepper, lemon juice, dijon mustard, vegetable oil, heads romaine lettuce, crumbled gorgonzola

beets with, olive oil, divided, garlic, minced, chopped onion (optional), salt and pepper to taste, red wine vinegar (optional)

beet with greens, extra virgin olive oil, onion, finely diced, garlic cloves, minced, salt & freshly ground black pepper, to taste, red wine vinegar (or knob of butter)

beets (roasted and peeled), tahini, lemon juice, olive oil, garlic cloves, ground cumin, salt

frisee lettuce, roasted beets-cubed, firm ripe pear-sliced, shredded green apple-soaked in oj to keep from turning brown, blue cheese-crumbled, sherry vinegar, walnut oil

beets, peeled and sliced, carrots, peeled and quartered, olive oil, sea salt, fresh pink grapefruit juice, fresh lemon juice, red wine vinegar, honey, ground ginger, soy sauce, olive oil, preheat oven to 400 degrees f (200 degrees cup)., aside 1/2 cup each of the beets and carrots for the dressing. place the remaining beets and carrots in a 9x13 inch baking dish, drizzle with 1 tbsp of olive oil, sprinkle with the sea salt, and toss to coat. cover the dish with aluminum foil., bake the vegetables in the preheated oven for 15 minutes., meanwhile , place the reserved beets and carrots into a blender. add the grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce, and remaining 1 tbsp olive oil. blend until smooth. after the vegetables have roasted for 15 minutes, stir in the citrus sauce, then recover, and continue cooking until the vegetables are tender, about 45 minutes more.

beets ,scrubbed, baby beets (about 1-1/2 lbs total,medium and baby ), tb extra-virgin olive oil, coarse salt, ground black pepper, low-fat plain yogurt, tb fresh mint leaves,finely chopped, ground cumin, tb fresh lemon juice

beets (about 3/4 lb), asian pear or ripe pear, cubed, celery, chopped, pistachios, chopped, lemon juice, fresh, honey, brown sugar, black pepper, salt, ground red pepper, curly leaf lettuce leaves (optional)

walnut halves (2 cups), extra-virgin olive oil, fresh lime juice, salt and freshly ground pepper, peeled roasted beets, cut into 1/3-inch cubes (see note ), fuji apple, cut into 1/3-inch cubes, hass avocado, cubed, fennel bulb, cored and thinly sliced, manchego cheese, thinly shaved (1 cup), mesclun greens, tortilla chips, lightly crushed

beets (red and golden) without tops, rinsed, extra virgin olive oil, fresh mint leaves, freshly ground black pepper, garlic , crushed through press, ground allspice, navel orange, thinly sliced , slices cut into small triangles, oil-cured black olives, salt, white balsamic vinegar

beets (about 2 1/2 lb), coarsely chopped red onion, coarsely chopped celery, raspberry vinegar, honey, extravirgin olive oil, salt, freshly ground black pepper

beets, trimmed (about 1 large), bartlett pear, unpeeled, cored, and cut into 1-inch cubes, minced shallots, olive oil, orange juice, white wine vinegar, salt, trimmed watercress, chopped walnuts, toasted

beets (about 3/4 lb), diced asian pear or ripe pear, diced celery, chopped pistachios, fresh lemon juice, honey, brown sugar, black pepper, salt, ground red pepper, curly leaf lettuce leaves (optional)

beets, carrots, olive oil, divided, kosher salt, vinegar, white or 1 tbsp balsamic vinegar, honey, beet leaves (optional)

beets , with greens attached, olive oil, chopped onion, minced garlic, pesto, balsamic wine vinegar, salt and pepper to taste