Fresh Beet Salad Recipes
FRESH BEET SALAD
Very different from a regular salad. This is a salad my whole family enjoys, including my 8- and 9-year old. Peas are readily available all year round; when it's in season, I have also used asparagus, zucchini, green or wax beans. It's also nice to put some fresh cracked pepper over it when it is done. I have tried this recipe with canned beets. It does not come out nearly as well, the beets are way to soft.
Provided by BETHS387
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Place the beets into a saucepan with enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 30 minutes.
- Meanwhile, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; transfer the bacon to a paper towel-lined plate to drain, reserving the bacon drippings in the skillet. Roughly chop the bacon and set aside.
- Add the drained beets and red Swiss chard to the reserved bacon drippings; cover the skillet, place over medium heat, and cook until the chard is tender, 3 to 5 minutes. Stir the chopped bacon and frozen peas into the beet mixture; continue cooking until the peas are cooked through, about 5 minutes. Sprinkle the feta cheese over the mixture; stir. Serve hot.
Nutrition Facts : Calories 194.5 calories, Carbohydrate 9.7 g, Cholesterol 31.6 mg, Fat 14.1 g, Fiber 2.8 g, Protein 7.9 g, SaturatedFat 6.1 g, Sodium 533.3 mg, Sugar 5.3 g
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
BEET SALAD
Provided by Lesley Porcelli
Categories Cheese Dairy Nut Vegetable Side Roast Vegetarian Low Cal Healthy Self Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Wrap each beet in foil. Roast until soft, about 1 hour. Cool slightly; remove foil. Rub off skins; cut into wedges. Toss with nuts and vinegar. Season with salt and pepper. Add oil; toss. Divide among 4 plates; crumble cheese on top.
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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.
- Beet Salad With Spinach and Honey Balsamic Vinaigrette. This vibrant beet and spinach salad is studded with crispy bacon, zesty onions, and crunchy pecans for a salad packed with flavor.
- 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.
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