BEET AND BURRATA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the beets: Preheat the oven to 375 degrees F.
- Put the beets in an 8-inch square baking dish. Add the vinegar, salt, thyme sprigs and 3 tablespoons water to the baking dish. Toss well to coat. Cover the dish with aluminum foil and roast until the beets are tender all the way through, about 50 minutes. Allow the beets to cool slightly, then use a paper towel to rub off the skins. Cut the beets into quarters or sixths depending on the size. Toss with any of the remaining liquid from roasting. Set aside to cool slightly.
- For the dressing: Heat a small skillet over low heat. Add the oil, shallots and 1/4 teaspoon of the salt and cook until the shallots are soft but not brown, about 5 minutes. Remove from the heat and cool for 5 minutes. Meanwhile, in a large bowl, whisk together the vinegar, Dijon mustard and remaining 1/4 teaspoon salt. Add the cooled oil mixture and whisk to combine.
- For the salad: Add the arugula and beets to the dressing and toss gently to coat. Place the salad on a large platter and tear the burrata around the sides. Sprinkle with the pine nuts.
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.
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
BELGIAN SALAD
A refreshingly sweet side dish of green beans, peas, corn, and pimentos.
Provided by Lisa Hazlett Johnson
Categories Salad Vegetable Salad Recipes
Time 8h20m
Yield 10
Number Of Ingredients 10
Steps:
- In a saucepan over medium-high heat, bring oil, vinegar, and sugar to a boil. Reduce to a simmer, and stir until sugar is completely dissolved. Refrigerate 1 hour.
- In a medium bowl, mix together the green beans, peas, corn, pimentos, celery, and onion. Pour in dressing, and toss to coat. Cover and refrigerate 8 hours, or overnight. Season with salt and pepper, and serve chilled.
Nutrition Facts : Calories 239.5 calories, Carbohydrate 34 g, Fat 11.3 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 298.7 mg, Sugar 23 g
BELGIAN ENDIVE AND BEETROOT SALAD
My mother used to make endive salad (witlof salade) in different ways; I thought I share them with you. She used to use mayonnaise but I usually use the sour cream. I would think you can use your own favorite dressing on this but I would suggest you make it a creamy one. Use as much dressing on this as you like, the 3 tablespoons are just a guide line. I sometimes cheat and buy the beets in a jar! The amount of this salad depends on the size of the endive and the beets.
Provided by PetsRus
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix the sour cream with the mustard and add salt and pepper.
- Combine with the rest of the ingredients.
- Variations: use (as many as you like) chopped hard-boiled eggs instead of the beets, then leave out the mustard and use some curry powder in the sour cream.
- Add some chopped green onion.
- Use 4-6 oz cubed or chopped cheese of your choice instead of the beets.
BELGIAN ENDIVE SALAD
This salad is so attractive sitting by each place. You can vary the filling to suit your taste - make it hotter, add a dressing, salt & pepper it etc.
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Arrange 8 endive leaves artistically on two salad plates.
- Mix remaining ingredients and divide evenly between the 8 leaves.
- Make the filling ahead of time, cover and refrigerate until serving time then fill the leaves and serve.
Nutrition Facts : Calories 74.2, Fat 0.8, SaturatedFat 0.2, Sodium 62.5, Carbohydrate 15.5, Fiber 9.8, Sugar 4.5, Protein 4.4
BEET AND ENDIVE SALAD WITH GARLIC AND HERB VINAIGRETTE
Provided by Amy Finley
Categories appetizer
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Place a large sheet of aluminum foil on a baking sheet. Place the beets on top, drizzle with the olive oil and sprinkle with salt, then fold the long and short edges of the aluminum foil up to the middle and roll together, making a packet with the beets inside. Put in the oven and roast until fork-tender, about 1 1/2 hours. (Can be done a day or two ahead of time.) Allow to cool, then slip the skins from the beets, trim the ends, and cut into 1/2-inch cubes. Set aside.
- Quarter the endives lengthwise, then slice crosswise into 1/2-inch thick moons. Combine the beets and endive in a salad bowl and toss with the vinaigrette. Season with additional salt and pepper, if necessary. Serve immediately.
- In a small glass bowl, melt the salt in the vinegar, then add the pepper, shallot, garlic, mustard, and herbs and combine well. Whisk in the olive oil in slow, steady stream until the dressing is thickened. Alternately, place all ingredients in a glass jar, close the lid, and shake vigorously.
ENDIVE, BEET AND ROQUEFORT SALAD
Categories Salad Vegetarian Quick & Easy Blue Cheese Beet Winter Endive Bon Appétit
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat over to 350°F. Wrap beets in foil. Bake until tender, about 1 hour. Cool slightly. Peel beets. Halve lengthwise, then slice. Transfer to medium bowl and set aside.
- Combine lemon juice, mustard and celery seeds in bowl. Gradually whisk in oil. Season with salt and pepper. Add half of dressing to beets and mix to coat. (Can be prepared 1 day ahead. Cover beets and chill. Cover remaining dressing and let stand at room temperature.)
- Place endive in another medium bowl. Add remaining dressing and toss to coat. Mound endive in center of large platter. Surround with beets. Sprinkle Roquefort and chives over and serve.
BELGIAN ENDIVE WITH EGG SALAD
Categories Egg Cocktail Party Low Carb Quick & Easy Buffet Shrimp Endive Bon Appétit
Yield Serves 12 to 14
Number Of Ingredients 7
Steps:
- Mix chopped eggs, mayonnaise, mustard and celery salt in medium bowl. (Can be made 1 day ahead. Cover and refrigerate.)
- Cut off and discard root ends of endive. Separate leaves. Place 1 generous teaspoon egg mixture at wide end of each leaf. Place 1 shrimp atop each; sprinkle with paprika.
- On large platter, arrange leaves in concentric circles resembling flower. (Can be made 4 hours ahead. Cover; chill.)
BELGIAN ENDIVE SALAD
This recipe made my taste buds happy. It's so easy. I got this recipe from one of those recipe cards in the produce section at Walmart!
Provided by Starlita
Categories Apple
Time 10m
Yield 1 salad, 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix apple, endives and almondds together in a bowl.
- Mix the dressing and pour on salad.
- Toss thoroughly and serve.
Nutrition Facts : Calories 165.5, Fat 11.1, SaturatedFat 1.4, Sodium 163.2, Carbohydrate 15.8, Fiber 9.4, Sugar 5.6, Protein 4
BELGIAN ENDIVE, BLUE CHEESE AND PEAR SALAD
My best friend is on a low-carb diet. I made this for her birthday dinner and everyone (including the kids) loved it. Very easy to do.
Provided by mary winecoff
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Core and thinly slice pear and sprinkle with lemon juice to prevent browning.
- Toss endive and blue cheese together.
- Add oil and vinegar dressing.
- Mix.
- Arrange pear slices around the edges of a salad plate and mound salad in the center.
- Season with freshly ground black pepper.
Nutrition Facts : Calories 173.7, Fat 9.9, SaturatedFat 6.3, Cholesterol 25.3, Sodium 479.9, Carbohydrate 14.9, Fiber 3.7, Sugar 8.4, Protein 8
BELGIAN ENDIVE WITH GOLD COAST SHRIMP SALAD
Steps:
- To poach the shrimp, combine the water, carrot, celery, lemon, onion, bay leaves, and 1 tablespoon of the salt in a large pot. Bring to a boil over high heat, then decrease the heat to low. Simmer gently for about 10 minutes to make a flavorful court-bouillon.
- Have ready a frozen freezer pack sealed in a heavy-duty plastic bag or a large heavy-duty sealable plastic bag filled with ice cubes. Make an ice bath to cool the shrimp: transfer several cups (or more, depending on the quantity of shrimp) of the broth to a large heatproof bowl. Place the ice pack in the bowl of broth; move the pack around until the broth is well chilled (drain and add more ice to the bag as needed). Return the heat to high and bring the remaining mixture to a rolling boil. Add the shrimp and boil until the shells are pink and the meat is white, 1 to 2 minutes. Do not overcook.
- Drain the shrimp in a colander or remove with a slotted spoon, then immediately transfer to the chilled liquid to stop the cooking process. Set aside.
- To prepare the endive, cut off and discard the root ends. Pull the heads apart one leaf at a time. Arrange the leaves in concentric circles like a flower on a large platter.
- To prepare the salad, peel, devein, and coarsely chop the shrimp. Place in a bowl with the chopped tarragon and mayonnaise; stir to combine. Taste and adjust for seasoning with salt and pepper.
- To assemble, place 1 generous teaspoon of shrimp salad near the trimmed bottom edge of each endive leaf. Garnish each with a tarragon leaf. Serve immediately.
- making ahead
- The shrimp salad can be prepared completely ahead and stored in an airtight container in the refrigerator for up to 2 days. The leaves can be prepared and wrapped in damp paper towels in a sealable plastic bag overnight. Finally, up to 2 hours ahead, the filled endive leaves can be arranged on the platter, covered with a damp paper towel, and refrigerated. Serve chilled.
BEETROOT, BEAN & FETA SALAD
Tony Tobin's winter salad tastes as good as it looks - full of seasonal colour and a fabulous combination of textures
Provided by Tony Tobin
Categories Dinner, Lunch, Side dish, Snack, Starter
Time 40m
Number Of Ingredients 9
Steps:
- Cook the broad beans according to packet instructions, then drain and refresh them in cold water. If you've got the time, peel the skins off the beans with your fingers - this is a fiddly job, but it's worth the effort because the skins can be quite tough.
- Heat 2 tablespoons of the olive oil in a frying pan. Add the chopped shallot and sliced garlic and fry for a minute or two over a medium heat until pale golden. Stir in the chopped rosemary, then tip in the beetroot quarters and stir gently for 3-4 minutes, so the flavours mingle in the heat. Remove from the heat and leave to cool.
- Lift out the beetroot quarters and put them into a bowl together with the salad leaves. Stir the vinegar and the remaining olive oil into the pan juices, then pour over the beetroot and salad leaves. Toss gently to mix through. Finally, just before serving, toss in the broad beans and cubes of feta cheese and taste for seasoning.
Nutrition Facts : Calories 339 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.87 milligram of sodium
BELGIAN ENDIVE SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim off the bottom of endive, and cut the leaves into 1-inch lengths or cut them lengthwise. Drop into cold water; this will keep them from turning dark. Drain and pat dry.
- Combine lemon juice, vinegar, mustard, oil and salt and pepper in small bowl. Beat rapidly with a wire whisk or a fork.
- Place endive in salad bowl. Add dressing and chives. Toss and serve.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 0 grams, TransFat 0 grams
BELGIAN ENDIVE WITH EGG SALAD
I was so very lucky in that I was able to go to Italy, and I went to wonderful dinners where various stuffed endives were served. Egg salad was a nice, rich, savory favorite every time. :)
Provided by Julesong
Categories Lunch/Snacks
Time 20m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the chopped eggs, mayo, mustard, celery salt, and minced dried onion.
- You can make the filling 1 day ahead- at this point, you'd need to cover and refrigerate it.
- Cut off and discard the root ends of endive, and separate leaves.
- Rinse leaves under cool running water, then shake dry.
- On the wide end of each leaf, place a generous teaspoon the egg mixture, and then place 1 shrimp atop each.
- Sprinkle each filled leaf with paprika.
- And now for the artistic portion of the program: for serving: on a large platter, arrange the filled leaves in concentric circles, resembling a flower. If you like, you can place colorful edible flowers in the middle and arrange the leaves around them, for a little color and artistry! You can arrange them on the platter 4 hours ahead, then cover and chill until serving.
Nutrition Facts : Calories 78.4, Fat 2.5, SaturatedFat 0.7, Cholesterol 74.2, Sodium 159.4, Carbohydrate 9.1, Fiber 8.1, Sugar 0.9, Protein 6.7
TANGY BEETROOT & BEAN SALAD
This zesty summer salad makes an unusual addition to a buffet spread
Provided by Emma Lewis
Categories Buffet, Dinner, Lunch, Side dish
Time 1h20m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4. Wearing kitchen gloves, peel and trim the beets and cut into 2cm wedges. Place them on a large sheet of tin foil, then toss with 1 tbsp oil, half the orange zest and seasoning. Cook for 45 mins-1 hr until they can be easily pierced with a fork. Leave to cool.
- Cook soya beans for 3 mins in boiling water until softened. Drain, cool under the cold tap, then drain again. Strip leaves from the thyme and whisk with the vinegar, remaining olive oil and shallot. When you're ready to serve, toss everything together and scatter over the remaining zest.
Nutrition Facts : Calories 172 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.04 milligram of sodium
BELGIAN ENDIVE AND WALNUT SALAD (INSALATA BELGA E NOCI)
Provided by Lidia Matticchio Bastianich
Categories Salad Leafy Green Nut Appetizer Quick & Easy Apple Tree Nut Walnut Fall Healthy Endive Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the vinegar, mustard, and salt, and season with black pepper. Whisk in the olive oil in a steady stream to make a smooth, emulsified dressing.
- Toss the endive, apples, and walnuts together in a large serving bowl. Drizzle with the dressing, toss well, and serve immediately.
NECTARINE AND BEET SALAD
Beets, nectarines and feta cheese make for scrumptious additions to mixed greens. While the combination of ingredients may seem unlikely, I guarantee it will become a favorite salad on your home menu. —Nicole Werner, Ann Arbor, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a serving dish, toss greens and nectarines with vinaigrette. Top with beets and cheese; serve immediately.
Nutrition Facts : Calories 84 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 371mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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