Best 4 Mixed Beet Salad With Maple Dijon Dressing Recipes

Maple-Dijon Vinaigrette image

Provided by Food Network

Time 10m

Yield 8 servings

Number Of Ingredients 6

2 tablespoons maple syrup
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1/3 cup extra-virgin olive oil
Salt and freshly cracked black pepper
10 cups mixed salad greens

Steps:

Whisk together the maple syrup, mustard and cider vinegar in a large bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens.
Toss the mixed greens with the vinaigrette and serve.

Mixed Beet Salad With Maple Dijon Dressing image

Provided by PaulaG

Categories Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

3 red beets with tops
3 yellow beets with tops
6 cups mixed spring greens
1/2 medium red onion, thinly sliced, separated into rings
1/3 cup crumbled feta cheese
1/4 cup walnuts, toasted
2 tablespoons maple syrup
2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
1 teaspoon lemon juice
1/4 cup olive oil

Steps:

Preheat oven to 425 degrees. Cut the tops off the beets leaving about 2 inches of the stalk. Scrub beets well and wrap in foil with 2 beets of equal size in each packet.
Place on a baking sheet and bake in preheated oven until beets yield to gentle pressure; approximately 1 hour. Remove from oven, unwrap and allow to cool. When cool enough to handle, slip the skins off of the beets; set aside.
While the beets are roasting, place the maple syrup through lemon juice in a blender container. Blend until well combined. With blender running, drizzle in the olive oil and continue to blend until thickened.
To assemble the salad, place the greens in a large bowl and drizzle with a small amount of dressing, toss to coat. Divide the greens among 6 chilled plates. Quarter beets or if large cut in eights and divide among the plates, top with onion rings, sprinkle feta and walnuts over all.
Serve with addition dressing on the side.

Nutrition Facts : Calories 155.7, Fat 14, SaturatedFat 2.8, Cholesterol 7.4, Sodium 113.3, Carbohydrate 6.5, Fiber 0.5, Sugar 4.9, Protein 2.1

Maple-Dijon Brussels Leaf Salad image

Provided by Nicholio

Time 30m

Yield 12

Number Of Ingredients 7

2 pounds Brussels sprouts, trimmed
¼ cup maple syrup
2 tablespoons extra-virgin olive oil
4 teaspoons Dijon mustard
4 teaspoons apple cider vinegar
1 cup sweetened dried cranberries
1 cup cinnamon-roasted almonds

Steps:

Cut cores out of Brussels sprouts using a paring knife. Peel layers apart to separate individual leaves; place leaves in a large bowl.
Whisk maple syrup, olive oil, Dijon mustard, and apple cider vinegar together in a small bowl. Drizzle over Brussels sprout leaves; add cranberries and toss to coat. Add almonds and toss again before serving.

Nutrition Facts : Calories 173.5 calories, Carbohydrate 22.1 g, Fat 8.6 g, Fiber 4.7 g, Protein 5.1 g, SaturatedFat 0.8 g, Sodium 61.4 mg, Sugar 14 g