Beetroot Salad Recipes

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BEET ROOT SALAD

Provided by Robert Irvine : Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 6



Beet Root Salad image

Steps:

  • Place all ingredients in salad bowl. Toss gently, season with salt and pepper, cover and refrigerate for 1 hour. Serve in a family style bowl.

3 cups canned sliced beets, drained
1 red onion, sliced julienne
1/4 cup chopped fresh parsley leaves
1/4 cup red wine vinegar
1/4 salad or grapeseed oil
Salt and pepper

BEETROOT SALAD

This very simple salad adds a wonderful colour to a buffet table and tastes great (really they do) too. I make this for work functions, and once someone tastes it, it always goes fast!

Provided by JustJanS

Categories     Vegetable

Time 5m

Yield 2 cups

Number Of Ingredients 5



Beetroot Salad image

Steps:

  • Drain, wash and drain the beetroot.
  • Cut each in half.
  • Mix the remaining ingredients together and mix through the beets gently and thouroughly.

Nutrition Facts : Calories 340.3, Fat 17.3, SaturatedFat 9.8, Cholesterol 43.7, Sodium 406.9, Carbohydrate 42, Fiber 11.6, Sugar 30.9, Protein 8.4

1 (810 g) can baby beets, chilled
200 ml sour cream
1 tablespoon prepared horseradish
1 tablespoon water
1 tablespoon chives, snipped

RAW BEET SALAD

I was looking for a way to use raw beets and found a recipe online. I changed it a bit to use ingredients that I grow and use. It's so yummy and is so nutritious because the nutrition isn't cooked out of the beets. Everyone that has tried it, likes it. It's better if let set for a few hours but doesn't have to be. Serve for a cold lunch with boiled eggs on a bed of lettuce.

Provided by cheesemaker

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8



Raw Beet Salad image

Steps:

  • Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.

Nutrition Facts : Calories 89 calories, Carbohydrate 13 g, Fat 3.6 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 8.8 g

1 pound beets, grated
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh parsley
1 large clove garlic, minced
2 teaspoons Dijon mustard
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper

CARROT & BEETROOT SALAD

This easy peasey salad is so colourful and crunchy and what’s more it’s bursting with carotenoids, great for summer skin, with an anti-oxidant effect. Serve it at barbecues with fish or grilled meats. Per serving: 121 calories, 6.2g fat, 0.8g saturates, 12.8g sugars, 0.21g salt For more carrot recipes visit www.britishcarrots.co.uk

Provided by mustardcomms

Time 10m

Yield Serves 4

Number Of Ingredients 7



Carrot & Beetroot Salad image

Steps:

  • Peel and trim the carrots and beetroot, then coarsely grate both on a grater – wear rubber gloves if you don’t want pink hands! Alternatively, use a food processor fitted with a grating plate. Place the grated vegetables in a bowl, add the shallots.
  • Heat the cumin seeds in small pan until they are hot and smell pungent. Remove from the heat and scatter over the vegetables. Add the olive oil, vinegar and parsley, then toss well. Leave to marinate for at least 15mins before serving.

350g/12oz carrots, peeled and trimmed
350g/12oz raw beetroot, peeled and trimmed
2 shallots, peeled and finely chopped
2 tsp cumin seeds
2 tbsp olive oil
1 tbsp sherry or red wine vinegar
1 small bunch flat parsley, roughly chopped

RAW BEETROOT SALAD

This is an unusual way to serve raw beetroot and it is best made a few hours before serving to allow the flavours to meld together

Provided by NinaK-K

Categories     Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8



Raw Beetroot Salad image

Steps:

  • Mix all the ingredients together in a salad bowl.
  • Sprinkle on garnish.

2 large raw beetroots, grated
4 ounces sultanas
1 large red onion, chopped very finely
1 teaspoon fresh basil or 1/2 teaspoon dried basil
2 tablespoons olive oil (not extra virgin)
salt and pepper
1 limes, juice of or 1 lemon, juice of
chopped fresh parsley

FETA & BEETROOT SALAD

Contrasting flavours make a great base for a side salad - team with herbs, spices and a honey mustard dressing

Provided by Good Food team

Categories     Buffet, Side dish

Time 15m

Number Of Ingredients 10



Feta & beetroot salad image

Steps:

  • Scatter the spinach leaves onto a large platter. Slice the beetroot into wedges and arrange on top of the spinach. Scatter over the feta, mint, spring onions and chillies.
  • To make the dressing, put the oil, honey, lemon juice and mustard in a glass jar with a lid. Season and shake well. When ready to serve, pour the dressing over the salad and toss lightly to combine.

Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.9 milligram of sodium

200g bag baby spinach leaves
500g cooked beetroot
2 x 200g packs feta cheese, crumbled
bunch mint leaves, roughly chopped
bunch spring onions, finely sliced
2 long red chillies, halved, deseeded and finely sliced
5 tbsp rapeseed oil
5 tbsp honey
5 tbsp lemon juice
1 tbsp Dijon mustard

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