ROASTED BEET SALAD WITH CHICKPEAS AND RED ONION
Steps:
- Preheat the oven to 350 degrees F.
- Set the beets, garlic and rosemary on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic.
- Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve.
BEET AND SUGAR SNAP PEA SALAD
This is an adaptation from Epicurious. It is a nice change and can be serve with spring greens if desired. We like it just as it is.
Provided by carole in orlando
Categories Vegetable
Time 21m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Drain the beets well, blot with a paper towel.
- Cook the peas in boiling water for 1 minute, and immediately rinse well in cold water and drain.
- Make the dressing with the next five ingredients and mix well.
- It can be done with a whisk or in the food processor.
- In a large bowl place the beets and peas and pour the dressing over the veggies.
- Toss gently until all the veggies are covered well.
- Cover and refrigerate at least 3 hours.
Nutrition Facts : Calories 214, Fat 14, SaturatedFat 1.9, Sodium 112.4, Carbohydrate 19, Fiber 4.8, Sugar 11.7, Protein 4.8
BEET AND PEA SALAD
I got the idea for this recipe from my daughter-in-law who had tried a beet and pea salad at an organic food co-op. She was sure the beets had been pickled and the dressing was made with mayonnaise. She thought the salad included cabbage, but I decided to keep the recipe very simple. It was a major hit with my husband who hates beets.
Provided by Denise Rutledge
Categories Beet Salad
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Dice or julienne pickled beets. Toss with peas and onion in a bowl.
- Combine vegan mayonnaise and onion powder in a separate bowl. Stir into beet mixture.
- Chill to let flavors blend, about 1 hour. Serve.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 17.2 g, Fat 13.7 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 2.2 g, Sodium 266.5 mg, Sugar 8.2 g
BEET AND SUGAR SNAP PEA SALAD
Categories Salad Vegetable Steam Vegetarian Beet Spring Sugar Snap Pea Gourmet
Yield Makes 4 first-course or side-dish servings
Number Of Ingredients 8
Steps:
- Soak onion in cold water in a small bowl 10 minutes, then drain in a sieve.
- Whisk together vinegar, coriander, sugar, and salt in a salad bowl, then add oil in a slow stream, whisking.
- Toss onion and beets with dressing.
- Steam sugar snaps over boiling water, covered, 2 minutes, then transfer to a bowl of ice water to stop cooking. Drain well in sieve and toss with beet mixture.
LAYERED PEA SALAD WITH CREAMY HERB DRESSING
Provided by Katie Lee Biegel
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In the bowl of a food processor, add mayonnaise, sour cream, lemon juice and zest, and herbs. Pulse until smooth. Refrigerate until you are ready to use.
- Layer your salad in a trifle dish. Start with the beets on the bottom in an even layer. Next add a layer of each lettuce, celery, blue cheese, and peas. Spread the dressing over the top of the salad and season with pepper to taste. Top with bacon. Serve immediately or refrigerate until ready to serve.
BABY BEET SALAD WITH SUGAR SNAP PEAS
One measure of a healthy menu is a palette of colors. Salads don't get much more colorful than this one, which features yellow and red baby beets and sugar snap peas lightly tossed in vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 15
Steps:
- Make the salad: Preheat oven to 350 degrees. Wrap red beets in parchment, then in foil. Repeat with yellow beets. Bake until tender, 60 to 65 minutes. Let stand until cool enough to handle. Peel, and halve (or quarter larger beets). Place red and yellow beets in separate bowls.
- Add peas to bowl with yellow beets. Sprinkle red and yellow beets with the thyme, salt, and pepper.
- Make the dressing: Heat 1 teaspoon oil in a medium skillet over medium heat. Add onion, and cook, stirring frequently, until caramelized, about 30 minutes. Stir in thyme and 1 tablespoon vinegar. Cook for 2 minutes. Transfer to a food processor, and puree. Add water, salt, pepper, and remaining 2 teaspoons oil and 1 tablespoon vinegar. Puree until smooth. (Dressing should be thick.)
- Toss 1/2 of the dressing with the red beets and 1/2 with the yellow beet mixture. Combine beets, and gently toss with shoots. Garnish with pea flowers if desired, and serve immediately.
Nutrition Facts : Calories 141 g, Fat 4 g, Fiber 6 g, Protein 4 g, Sodium 515 g
ROASTED BEET AND SUGAR SNAP PEA SALAD
Categories Salad Leafy Green Herb Mustard Vegetable Arugula Pea Beet Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Wrap beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.
- Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.
- Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill. Cover dressing and beets separately and let stand at room temperature.)
- Line platter with arugula. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon atop arugula.
TUNA, CHICKPEA, AND BEET SALAD
This is an easy and tasty twist on tuna salad, using a vinaigrette (no mayo) and adding beets and chickpeas for a more substantial supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together vinegar, mustard, and oil. Reserve 1/4 cup dressing and stir remaining into tuna; season with salt and pepper.
- Toss together romaine, spinach, beets, and chickpeas. Top with tuna and 1/4 cup dressing and serve with bread, if desired.
Nutrition Facts : Calories 425 g, Fat 21 g, Fiber 8 g, Protein 24 g, SaturatedFat 3 g
BEET AND PEAR SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY
Here's what you need: walnuts, pear, mixed greens, beets, red onion, lemon, water, honey, fresh thyme, salt, pepper, oil
Provided by Joey Firoben
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a non-stick skillet, toast the walnuts over medium-high heat for 5 minutes, stirring occasionally. Remove from heat and set aside.
- In a small bowl, mix the lemon juice, water, honey, thyme, salt, and pepper.
- While whisking, slowly add the oil to the bowl to create a vinaigrette.
- In a large salad bowl, add the mixed greens, pears, beets, onions, walnuts, and lemon vinaigrette. Toss to combine all ingredients and serve.
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 16 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, Sugar 10 grams
BEET AND BLACK-EYED PEA SALAD
Make and share this Beet and Black-Eyed Pea Salad recipe from Food.com.
Provided by dicentra
Categories Beans
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sort and wash black-eyed peas; place in a small saucepan. Cover with water to 2 inches above peas; bring to a boil. Cook 2 minutes.
- Remove from heat; cover and let stand for 1 hour. Drain peas, and place in a saucepan.
- Cover with water to 2 inches above peas. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender. Drain.
- Combine vinegar and next 5 ingredients (vinegar through salt) in a small bowl; stir well with a whisk.
- Steam the beets, covered, for 25 minutes or until done. Arrange the beets on a platter, and top with peas. Sprinkle with cheese, pecans, and parsley. Drizzle the vinaigrette over the salad.
Nutrition Facts : Calories 209.4, Fat 7.6, SaturatedFat 1.5, Cholesterol 4.2, Sodium 358.1, Carbohydrate 29.5, Fiber 5.7, Sugar 14.8, Protein 8.6
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