Beet Tomato And Strawberry Salad Recipes

GREEN TOMATO AND STRAWBERRY SALAD

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Green Tomato and Strawberry Salad image

Steps:

Slice 4 green heirloom tomatoes into thin wedges and toss with 1 1/2 cups sliced strawberries. Whisk 1/2 cup buttermilk, 2 tablespoons vegetable oil and 1 teaspoon each white wine vinegar and kosher salt in a small bowl. Drizzle over the salad and sprinkle with cilantro; season with pepper.

Ingredients

TOMATO-BEET SALAD

This feta- and cilantro-specked salad is particularly good with poached chicken, grilled steak, or burgers.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Tomato-Beet Salad image

Steps:

Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.

Nutrition Facts : Calories 171 g, Fat 10 g, Fiber 5 g, Protein 5 g, SaturatedFat 3 g

Ingredients

1 pound scrubbed small beets
2 pounds tomatoes, preferably heirloom
1 pint cherry tomatoes
1/4 cup crumbled feta
1/4 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
Salt and pepper

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

Papa's Favorite Beet Salad image

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

Ingredients

3 beets, washed and trimmed, or more to taste
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard, or more to taste
salt and ground black pepper to taste
1 pinch garlic salt, or more to taste
2 tomatoes, cut into bite-size pieces
½ red onion, thinly sliced
1 avocado - peeled, pitted, and cut into bite-size pieces
1 (4 ounce) container crumbled feta cheese
1 (8 ounce) package baby spinach leaves

BEET AND TOMATO SALAD WITH MINT

For this late-summer side dish, beets can be roasted, refrigerated overnight, and then combined at the last minute with heirloom tomatoes, extra-virgin olive oil, coarse salt, lemon juice, and a handful of fragrant mint leaves.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Beet and Tomato Salad with Mint image

Steps:

Preheat oven to 375 degrees. Place beets, cut sides up, on parchment-lined foil on a rimmed baking sheet. Drizzle with oil, and sprinkle with 1/4 teaspoon salt. Fold foil over beets to enclose, and crimp edges to seal. Bake until tender, about 35 minutes. Let cool. Peel, and cut into wedges. (Beets can be refrigerated in an airtight container overnight.)
Arrange beets and tomatoes on a serving platter. Drizzle with oil and lemon juice, and season with remaining 1/4 teaspoon salt and the pepper. Scatter mint over top, and serve.

Ingredients

6 red beets, trimmed, halved lengthwise
Extra-virgin olive oil, for drizzling
1/2 teaspoon coarse salt
4 to 6 ripe tomatoes (about 2 pounds), preferably heirloom, cut into wedges
Juice of 1/2 lemon
1/4 teaspoon freshly ground pepper
1/3 cup small mint leaves

HARRY'S STRAWBERRY AND TOMATO SALAD

Provided by James Boyce

Categories Berry Citrus Fruit Leafy Green Herb Tomato Side No-Cook Strawberry Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Harry's Strawberry and Tomato Salad image

Steps:

In small mixing bowl, toss together tomatoes, strawberries, oil, vinegar, zest, salt, and pepper. Let marinate at room temperature 10 minutes.
To serve, place lettuce-head halves on 4 plates. Top each with tomato-strawberry mixture. Sprinkle with chives.

Ingredients

6 ounces (1 cup) cherry tomatoes, halved
1 cup (about 1/2 pound whole berries) small strawberries, trimmed and halved
1 tablespoon extra-virgin olive oil
1 tablespoon aged balsamic vinegar
1 tablespoon finely grated lemon zest (about 1 lemon)
1/2 teaspoon table salt
1/4 teaspoon freshly ground pepper
2 heads Boston lettuce, halved and cores removed
2 teaspoons fresh chives, minced

STRAWBERRY, MANGO & BEET SALAD

Add a fresh and fruity twist to the classic plate of mixed greens with the Strawberry, Mango & Beet Salad recipe. Mixed greens get a dressing up in the Strawberry, Mango & Beet Salad recipe-and so does your meal!

Provided by My Food and Family

Categories Home

Time 15m

Yield 10 servings, 1 cup each

Number Of Ingredients 7

Strawberry, Mango & Beet Salad image

Steps:

Toss salad greens with all remaining ingredients except dressing in large bowl.
Add dressing just before serving; mix lightly.

Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

Ingredients

1 pkg. (5 oz.) torn mixed salad greens
1 cup sliced strawberries
1 cup sliced cooked red beets
1 cup coarsely chopped pecans, toasted
1 fresh mango, peeled, chopped
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/4 cup KRAFT Raspberry Vinaigrette with Poppyseed Dressing made with Extra Virgin Olive Oil

BEET TOMATO SALAD

This is a super delicious salad for anyone that loves beets, and I certainly do!! The flavor of the beets and tomatoes together is so delicious!!

Provided by Chef mariajane

Categories Low Protein

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Beet Tomato Salad image

Steps:

Preheat oven to 375°F Place beets, cut sides up, on parchment-lined foiled rimmed baking sheet.
Drizzle with oil oil and sprinkle with 1/4 teaspoons salt. Fold foil over beets to enclose and crimp edges to seal. Bake until tender, about 35 minutes. (Beets can be refrigerated in an airtight container overnight.).
Arrange beets and tomatoes on a serving platter. Drizzle with oil and lemon juice, and season with remaining 1/4 teaspoons salt and pepper. Scatter mint over top and serve.

Nutrition Facts : Calories 79, Fat 0.5, SaturatedFat 0.1, Sodium 393.9, Carbohydrate 17.5, Fiber 5.2, Sugar 11.7, Protein 3.2

Ingredients

6 red beets, trimmed, halved lengthwise
extra virgin olive oil
1/2 teaspoon coarse salt
4 -6 ripe tomatoes (about 2 lb.)
1/2 lemon, juice of
1/4 teaspoon pepper
1/2 cup small mint leaf

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