ROASTED BEET SALAD WITH HORSERADISH CREAM DRESSING
This combination of sweet beets and hot horseradish is a mild, delicious taste treat and a great side dish with grilled meats. A twist on the presentation of the Eastern Europen dish called Tsvikly. From Food and Drink magazine. Hope you enjoy! *Note, please use a very hot, prepared horseradish sauce to offset the mildness of the cream. If you do not have hot horseradish, then please be prepared for a very mild flavoured dressing!
Provided by Leslie
Categories Greens
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Wash and trim beets, but do not peel.
- Place on a large piece of foil and sprinkle with salt and pepper, then fold up in a loose package sealing seams tightly.
- Place foil package on a baking sheet and roast for 1 hour or until beets are tender.
- Let cool, then peel and thinly slice the beets.
- Refrigerate until serving.
- Whip cream until thick but not stiff, fold in sour cream and horseradish and season with salt and pepper.
- Refrigerate until serving.
- To serve, slice onion into thin rings, divide lettuce among serving plates.
- Top with beet slices and onion rings and drizzle with dressing.
- Sprinkle dill on top.
Nutrition Facts : Calories 143.7, Fat 12.6, SaturatedFat 7.7, Cholesterol 44.5, Sodium 60.2, Carbohydrate 6.9, Fiber 1.5, Sugar 4.3, Protein 2.1
10-MINUTE BEEF-AND-BEET SALAD WITH HORSERADISH DRESSING
Make dinner in a flash with this hearty, deli-inspired salad. We love the mixture of crunchy cabbage with tender spinach, and if you have them on hand, you can add a few chopped hard-boiled eggs for extra flavor and protein.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toast the rye bread.
- Meanwhile, whisk together the sour cream, horseradish, mayonnaise, mustard, 3 tablespoons water, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the spinach, coleslaw mix and cheese and toss to combine.
- Cut the toasted bread, crusts and all, into 1/2-inch pieces Divide dressed greens among 4 salad plates and top each with roast beef, beets and rye croutons.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
HORSERADISH BEET SALAD
"The horseradish marinade sparks the flavor of this simple salad," says field editor Doris Heath of Bryson City, North Carolina. "The beets look particularly pretty on a bed of lettuce."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine sugar, vinegar and horseradish. Add beets and toss to coat. Cover and chill for 6 hours or overnight. Serve on lettuce.
Nutrition Facts : Calories 68 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 95mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 2g protein.
BUTTER-LETTUCE SALAD WITH BUTTERMILK AND HERBS
Feeling a bit stuffed after the big holiday meal? Pass around a tangy and refreshing salad like this one; it will reset appetites and get everyone excited for dessert.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together buttermilk, crème fraîche, and lemon juice; generously season with salt and pepper. Slowly whisk in oil. Gently toss lettuce leaves and hearts and sliced fennel with dressing, then add half each of fennel fronds, parsley, and marjoram and toss again.
- Arrange salad on a platter; sprinkle with lemon zest and remaining fennel fronds and herbs. Season to taste. Serve immediately.
LETTUCE AND BEET SALAD WITH SOUR CREAM DRESSING
Categories Salad Leafy Green Side Bake Thanksgiving Vegetarian Beet Chill Sour Cream Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour. Cool; peel beets. Coarsely shred beets.
- Whisk sour cream, onion, vinegar, sugar and mustard in small bowl to blend. Season with salt and pepper. Place lettuces in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Top each with beets, dividing equally.
ROASTED BEET SALAD WITH HORSERADISH CRèME FRAîCHE
Provided by Peter Mcquaid
Categories salads and dressings
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Place beets in a roasting pan and add enough water to come halfway up the sides of the beets. Cover with foil and bake until tender, about 45 minutes. Using a slotted spoon, put beets in a bowl of ice water to cool. Rub with paper towels to remove skins, slice in half and place in a bowl. Set aside.
- Peel the horseradish and cut into 1/2-inch cubes. Place in a food processor or blender and add 1/4 cup each walnut oil and vinegar. Pulse until horseradish is medium fine, not puréed. Pour mixture into a fine-mesh strainer or cheesecloth-lined sieve over a bowl and press out liquid. Add crème fraîche to liquid and mix. Season to taste.
- Place spinach in a bowl. Add 2 tablespoons each walnut oil and vinegar and season to taste. Toss to coat. Repeat the process with beets.
- On each of 4 plates circle the edges with beets and fill in with spinach. Make another circle of beets on top of the spinach and add more spinach. Put 2 beet halves on top with a walnut half. Drizzle the crème fraîche around each salad and serve.
Nutrition Facts : @context http, Calories 769, UnsaturatedFat 38 grams, Carbohydrate 32 grams, Fat 70 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 26 grams, Sodium 1180 milligrams, Sugar 23 grams
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