Time 5h15m Yield 4 Number Of Ingredients 7 Steps:
Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours. When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.
Time 1h45m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 450°F Wrap beets in foil. Roast until beets are tender when pierced with skewer, about 1 hour 15 minutes. Cool beets slightly. Peel beets; cut into wedges. Place in medium bowl. Whisk vinegar, oil, soy sauce and ginger in small bowl to blend well. Season vinaigrette to taste with salt and pepper. Add red onion and half of vinaigrette to beets and toss to blend. Place spinach in large bowl. Drizzle remaining vinaigrette over; toss to coat. Arrange beet mixture atop spinach.
Yield Makes 12 servings Number Of Ingredients 8 Steps:
Preheat oven to 400°F. Wrap beets in foil and bake until tender when pierced with knife, about 1 hour 30 minutes. Cool slightly, then peel. Cut each beet into 8 wedges. Place in medium bowl. Cover. Whisk oil and vinegar in small bowl. Mix in minced shallots. Pour 3 tablespoons dressing over warm beets; toss. Cool. (Can be prepared 1 day ahead. Cover beets and remaining dressing separately; refrigerate. Bring dressing to room temperature before continuing.) Combine spinach, endive and 3/4 cup nuts in large bowl. Pour remaining dressing over; toss. Season with salt and pepper. Divide among plates. Sprinkle cheese over. Top with beets and 1/4 cup nuts.
Time 5h15m Yield 4 Number Of Ingredients 7 Steps:
Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours. When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.
Time 5h15m Yield 4 Number Of Ingredients 7 Steps:
Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours. When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.
Time 5h15m Yield 4 Number Of Ingredients 7 Steps:
Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours. When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.
Time 5h15m Yield 4 Number Of Ingredients 7 Steps:
Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours. When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.
Time 1h30m Yield 6 Number Of Ingredients 11 Steps:
Preheat an outdoor grill for medium-high heat. Grill corn for 15 minutes, turning every few minutes. Transfer to a cutting board and let cool for 5 minutes. Cut corn from the cob and place in a large bowl. Add cucumber, cherry tomatoes, cilantro, olive oil, red onion, lime juice, cumin, garlic powder, salt, and pepper; stir to combine. Cover and refrigerate for at least 1 hour before serving.
