BEET SALAD WITH SKORDALIA DRESSING (GARLIC-POTATO PUREE)
This is a great 'salad' that may be best served as an appetizer. Crusty bread to accompany (and to spread extra skordalia on).
Provided by evelynathens
Categories Greek
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Select fresh tender beets and cut off the tops and roots. Wash the beets, without removing the skins, and boil in a large pot with ample water.
- Meanwhile, clean the beet greens with the stems; add to the pot after the beets have cooked 30 minutes. When beets are tender, remove and strain off the liquid.
- Peel the beets and cut them into round slices; chop up the greens. Mound greens in center of a platter and surround them with the beet slices.
- Dress with olive oil, lemon juice and salt and pepper to taste. Serve with the skordalia (the skordalia is served as a 'meze' - in it's own bowl, and dibs and dabs of the skordalia are enjoyed with forkfuls of the beet slices and/or greens). Make sure you have a good quality, artisanal loaf of bread to enjoy with this.
- To make Skordalia: Clean garlic and mash it completely (you may use food processor or blender). Mash in potatoes, one by one, until you have a thick puree. Alternately, add the oil and vinegar, beating constantly getting rid of all lumps (you want it very smooth). Many people like to add almonds or walnuts to skordalia, but this is optional.
Nutrition Facts : Calories 752.5, Fat 72.3, SaturatedFat 10, Sodium 103.1, Carbohydrate 25.7, Fiber 4, Sugar 10.5, Protein 3.9
POTATO AND BEET SALAD
Every Easter my Mom would make this potato salad. This is not exactly hers but my version. Don't wait for Easter make it for your next picnic! Do use new potatoes if you like them firm but I myself like my potatoes soft so I find myself using russets, and if you don't want a precise cut salad with firm potatoes use russet. I find myself rough cutting the russets potatoes because they do fall apart and add to the creaminess of the dressing. FYI-You can toss the cubed, cooked, still warm, potatoes with the vinegar or beet juice and let set till cool even up to over night. Then add remaining ingredients.
Provided by Rita1652
Categories Onions
Time 45m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Mix all salad dressing ingredients in a large bowl.
- Toss remaining ingredients into the large bowl with dressing, toss to coat.
- Chill for at least 1 hour overnight is best.
- Top with sliced egg and sprinkle paprika.
GODDESS BEET SALAD
This has got to be one of my favorite creations. It's a simple beet salad with the wonderful taste of garlic and onion and Feta cheese crumbles. I served this to a group of 20 and 19 of them wanted the recipe.
Provided by ADAMGODES
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the olive oil in a skillet over medium heat; cook and stir the garlic and onion in the oil until translucent; scrape the mixture onto a plate, and place in the refrigerator to cooled to room temperature. Once cooled, stir the feta cheese into the garlic and onion mixture.
- Arrange the beets on a serving plate; top with garlic, onion, and feta cheese mixture; season with salt and pepper.
Nutrition Facts : Calories 187.7 calories, Carbohydrate 13.5 g, Cholesterol 25.1 mg, Fat 13 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 5.2 g, Sodium 537.6 mg, Sugar 8 g
PAPA'S FAVORITE BEET SALAD
The deep, satisfying flavor of beets adds sweetness to a pretty salad of baby spinach, tomato, and avocado, drizzled with a light dressing. This salad has been a huge hit with everyone, even my 8-year-old grandson.
Provided by Dick Panzica
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h45m
Yield 4
Number Of Ingredients 12
Steps:
- Place beets into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender when pierced with a fork, about 1 hour. Drain and cool until beets can be easily handled. Peel beets, cut into cubes, and place in a bowl; refrigerate until chilled, about 15 minutes.
- Whisk lemon juice, olive oil, balsamic vinegar, mustard, salt, pepper, and garlic salt together in a large bowl until smooth. Add beets, tomatoes, onion, avocado, and feta cheese; toss. Top salad with spinach and toss.
Nutrition Facts : Calories 280.9 calories, Carbohydrate 19.4 g, Cholesterol 25.1 mg, Fat 20.6 g, Fiber 7.3 g, Protein 8.4 g, SaturatedFat 6.3 g, Sodium 591.8 mg, Sugar 8.9 g
BEET AND POTATO SALAD
Humble potatoes and beets create a robust entree when combined with garlicky wilted greens and blue cheese.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Bring a large saucepan of water to a boil. Add beets, reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool. Peel and quarter beets.
- Meanwhile, put potatoes into another pan, and cover with water by about 1 inch. Add salt, bring to a boil, reduce heat, and simmer until tender, about 10 minutes. Drain, and let cool. Halve lengthwise.
- Coarsely chop beet greens (you will need about 4 cups). Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic, and cook, stirring, until golden, 2 to 3 minutes. Add beet greens, and cook until wilted, about 3 minutes. Transfer greens to paper towels to drain.
- Toss together beets, potatoes, beet greens, blue cheese, pepper, and remaining oil. Serve immediately.
BEET AND POTATO SALAD
This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for mayonnaise here.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
- Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
- In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 321 milligrams, Sugar 4 grams, TransFat 0 grams
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