ROASTED BEET SALAD WITH ORANGES AND CREAMY GOAT CHEESE DRESSING
Provided by Kelsey Nixon
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Trim the beets and place on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil and bake until tender, about 45 minutes. When cool enough to handle, peel the beets, slice in half lengthwise, and then slice into 1/4-inch-thick half-moons. For the dressing, heat 3/4 cup of the orange juice and the sugar in a small saucepan over medium-high heat. Simmer until the mixture is reduced to about 3 tablespoons, about 30 minutes. Cool completely. Whisk the orange juice reduction with the olive oil, the remaining 2 tablespoons orange juice, the goat cheese, champagne vinegar, heavy cream and 1 tablespoon water in a medium bowl. Sprinkle with salt and pepper. Cut off both ends of the oranges. Carefully cut off the skin and pith, and then slice the oranges in half and then into 1/4-inch half-moons. Mix together the arugula and onions in a large salad bowl. Divide the salad among 4 plates. Arrange the oranges and beets over each salad and drizzle with the dressing. Cook's Note: If using both golden beets and red beets, wrap them separately so the red beets don't dye the golden beets while they cook. Per serving: Calories 279; Total Fat 15 grams; Saturated Fat 6 grams; Protein 10 grams; Total Carbohydrate 30 grams; Sugar: 21 grams; Fiber 6 grams; Cholesterol 18 milligrams; Sodium 331 milligrams
CREAMY BEET SALAD
This fresh summer salad is terrific for picnics and barbeques. You can use sour cream in place of the yogurt if you like.
Provided by Erin Gionet
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 3h
Yield 5
Number Of Ingredients 11
Steps:
- Scrub, top, and tail beets. Boil in salted water about 45 minutes, or until tender. Drain hot water from pot, and fill with cold water. Set aside until beets are cool enough to handle.
- Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.
- In separate bowl, combine yogurt, mayonnaise, vinegar, mustard, horseradish, dill, and salt and pepper. Pour over vegetables, and toss to combine. Refrigerate 2 hours, or overnight. Serve chilled.
Nutrition Facts : Calories 107.8 calories, Carbohydrate 14.4 g, Cholesterol 3 mg, Fat 4.9 g, Fiber 3.5 g, Protein 3.1 g, SaturatedFat 0.9 g, Sodium 292.2 mg, Sugar 9.1 g
BEET AND CUCUMBER SALAD WITH CREAMY HORSERADISH DRESSING
Categories Salad Side Bake Horseradish Vinegar Cucumber Beet Fall Healthy Sour Cream Watercress Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Wrap beets in foil. Bake until tender when pierced with fork, about 1 hour 15 minutes. Cool. Peel beets. Cut each beet into 8 rounds. Whisk sour cream, 1 1/2 teaspoons vinegar, horseradish, and sugar in bowl to blend. Season dressing with salt and pepper. (Beets and dressing can be made 1 day ahead. Cover separately and chill.)
- Toss watercress with corn oil and remaining 4 teaspoons vinegar in large bowl. Season with salt and pepper. Divide watercress among 4 plates. Overlap beet slices and cucumber slices atop each. Drizzle with dressing and serve.
BEET AND PEA SALAD
I got the idea for this recipe from my daughter-in-law who had tried a beet and pea salad at an organic food co-op. She was sure the beets had been pickled and the dressing was made with mayonnaise. She thought the salad included cabbage, but I decided to keep the recipe very simple. It was a major hit with my husband who hates beets.
Provided by Denise Rutledge
Categories Beet Salad
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Dice or julienne pickled beets. Toss with peas and onion in a bowl.
- Combine vegan mayonnaise and onion powder in a separate bowl. Stir into beet mixture.
- Chill to let flavors blend, about 1 hour. Serve.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 17.2 g, Fat 13.7 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 2.2 g, Sodium 266.5 mg, Sugar 8.2 g
CREAMY BEET SALAD
Make and share this Creamy Beet Salad recipe from Food.com.
Provided by Lavender Lynn
Categories Russian
Time 1h15m
Yield 7 serving(s)
Number Of Ingredients 6
Steps:
- Boil beets with skin on about 1 hour or until easily pierced with a fork. If a beet is older or really big, it may take longer. The smaller, younger beets may cook in 45 minutes. Let cool in cold water (or in the fridge overnight if you want to make the beets ahead). You can make them 2-3 days ahead and refrigerate until ready to use! Anyway, once they are at room temp or cool enough to handle, peel off skin. Most of the time, it should come off easily when you rub the beet with your hands (use kitchen gloves to keep from staining your hands).
- Use a mandolin to julienne your beets or torture yourself and try to cut the matchsticks by hand. Just be prepared for really gnarly looking red finger nails if you don't have a mandolin. Wear kitchen gloves if you are fond of your manicure. Place your sliced beets in a large bowl and top with 1/4 cup finely diced red onion.
- Add in 1/4 tsp salt, 1/2 tsp sugar, 1 tbsp vinegar, and 3-4 tbsp real mayo to taste. Give it a good stir. You're done!
Nutrition Facts : Calories 42.7, Fat 2.2, SaturatedFat 0.3, Cholesterol 1.6, Sodium 150.3, Carbohydrate 5.6, Fiber 0.7, Sugar 3.4, Protein 0.7
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MOM'S CREAMY BEET SALAD - NATASHASKITCHEN.COM
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5/5 (20)Category EasyCuisine $5Total Time 1 hr 15 mins
- Boil beets with skin on about 1 hr or until easily pierced with a fork. Larger/older beets may take longer. The smaller/younger ones may cook in 45 min. Let cool in cold water or at room temp. Once cool enough to handle, peel the beets skin by rubbing it with your hands. Use kitchen gloves to keep from staining your hands with beets.
- It's easiest to use a mandolin to cut beets into matchsticks or julienne slices. Again, use gloves if slicing by hand. Place your sliced beets in a large bowl and top with 1/4 cup finely diced red onion.
- Add 1/4 tsp salt, 1/2 tsp sugar, 1 Tbsp vinegar, and 3-4 Tbsp real mayo to taste. Stir everything together and that's it!
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