CHILLED BEET SALAD
We enjoy fresh beets all summer long. This ruby-red dish is an excellent change from the typical tossed salad and pairs well with any sandwich and entree.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Scrub beets and trim tops to 1 in. Place in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool., Peel beets and thinly slice. Transfer to a small bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate overnight.
Nutrition Facts : Calories 105 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 340mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
BALSAMIC ROASTED BEET SALAD
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
- Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
- Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
PICKLED BEET SALAD
Provided by Food Network Kitchen
Time 50m
Yield 6 to 8
Number Of Ingredients 6
Steps:
- Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain.
- When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion.
- In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving.
BEET SALAD WITH GOAT CHEESE
This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.
Provided by Donna
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
- Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g
WARM OR COLD BEET SALAD
Simple beet salad passed down from my mom. Ingredients are approximate since she never cooks from a recipe!
Provided by CoCaShe
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook beats in boiling watter for approximatley 20-30 minutes, or until soft.
- Peel and grate beets. Add chopped onion, grated apple and grated pickle.
- Season with salt, lemon juice and sugar to taste.
- Either serve immediately or place in fridge until ready to use.
More about "cold beet salad recipes"
ROASTED BEET SALAD WITH GOAT CHEESE, WALNUTS & HONEY …
From onceuponachef.com
BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE
From natashaskitchen.com
EASY BEET SALAD WITH FETA - SIMPLE JOY
From simplejoy.com
BEET SALAD WITH FETA, CUCUMBERS, AND DILL - BOWL OF …
From bowlofdelicious.com
COLD BEET SALAD RECIPE - W/ GOAT CHEESE, ARUGULA, AND …
From yummyaddiction.com
BEET SALAD WITH BALSAMIC DRESSING – WELLPLATED.COM
From wellplated.com
4.8/5 (5)Calories 216 per servingCategory Side Dish
CRISPY COCONUT, ASPARAGUS AND GREEN BEAN SALAD RECIPE
From cooking.nytimes.com
ORANGE BEET SALAD RECIPE WITH ARUGULA AND FETA - THE …
From themediterraneandish.com
COLD BEET SALAD RECIPE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
61 COLD SALADS TO MAKE WHEN THE WEATHER GETS HOT - TASTE OF …
From tasteofhome.com
POLISH COLD BEET SALAD - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
10+ BEET SALAD RECIPES TO MAKE FOREVER - EATINGWELL
From eatingwell.com
BEET SALAD RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
PROSCIUTTO, PEAR & BURRATA SALAD RECIPE: HOW TO MAKE IT - TASTE OF …
From tasteofhome.com
MOROCCAN COLD BEET SALAD WITH VINAIGRETTE - THE SPRUCE EATS
From thespruceeats.com
BEET SALAD RECIPES
From allrecipes.com
BEET SALAD | CANADIAN LIVING
From canadianliving.com
BEET SALAD WITH GOAT CHEESE AND BALSAMIC RECIPE - LOVE AND …
From loveandlemons.com
20 BEST BEET SALADS - INSANELY GOOD
From insanelygoodrecipes.com
KALE AND BEET SALAD | RICARDO - RICARDO CUISINE
From ricardocuisine.com
You'll also love