BEET ROOT SALAD
Provided by Robert Irvine : Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 6
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.
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
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
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
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
CARROT & BEETROOT SALAD
This easy peasey salad is so colourful and crunchy and whatâs more itâs 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
Steps:
- Peel and trim the carrots and beetroot, then coarsely grate both on a grater â wear rubber gloves if you donât 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.
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
Steps:
- Mix all the ingredients together in a salad bowl.
- Sprinkle on garnish.
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
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
More about "beetroot salad recipes"
10 BEST BEET SALADS - THE SPRUCE EATS
From thespruceeats.com
Occupation Food Writer And Cookbook AuthorPublished 2011-02-09Estimated Reading Time 4 mins
- Beet Salad. Any type of beet will work nicely for this recipe, including a mixture of different colorful varieties. The balsamic, Dijon, and honey dressing is a lovely compliment to the arugula, goat cheese, and pecans.
- Beet, Shrimp, and Spelt Salad. Cooked, sliced beets are paired with plump shrimp, fresh greens, and nutty, chewy spelt for a salad that can easily serve as the main course.
- Russian Beet and Potato Salad. Cooked potatoes, beets, and carrots are combined with a flavorful dressing of mayonnaise, mustard, relish, and vinegar for a colorful take on the classic potato salad.
- Roasted Beet Salad with Crumbled Feta. This simple but elegant roasted beet salad is lovely as a first course for an autumnal meal. The colorful beets become sweet and earthy in the oven and taste especially good topped with crumbled feta cheese and a light lemon vinaigrette.
- Kale and Golden Beet Salad With Tahini-Lemon Dressing. Golden beats tend to have a milder, slightly sweeter flavor than their dark red counterparts. Tossed with crunchy, hearty kale, golden raisins, walnuts, and a garlic and lemon tahini dressing, they provide a mild sweetness and satisfying texture to the colorful salad.
- Moroccan Cold Beet Salad With Vinaigrette. This simple cold beet salad can be made ahead of time and stashed in the fridge until dinner. Fresh parsley and lemon juice along with sliced raw onion are all it takes to accentuate the naturally colorful and delicious vegetable.
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- Mexican Christmas Eve Fruit Salad (Ensalada de Nochebuena) Festive fruit salads are often enjoyed as a first course for Christmas Eve dinner in Mexico.
- Moroccan Beetroot Salad With Yogurt Dressing. Beets pair wonderfully with creamy sour cream or yogurt, as seen in the classic soup borscht. This beetroot salad is topped with a creamy dressing made with yogurt, garlic, and fresh herbs.
- Warm Beet Salad With Greens. Make this beet salad when you have a perfectly fresh bunch of beets with their greens still attached. The warm roasted beets wilt the greens a bit for a lovely contrast of cooked and raw.
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