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.
PICKLED BEETS, GRANDMA'S STYLE
I planted beets in the garden this year as I love pickled beets. I also got this recipe from my sister and our Grandma Ruth's "instructions". "Do not hot pack".."slip skins and fill jars." "Do not cook in vinegar/sugar mixture. They will bleed too much and that will ruin the beets." I pulled the beets from the garden, washed...
Provided by deb baldwin
Categories Vegetables
Time 1h
Number Of Ingredients 12
Steps:
- 1. WASH BEETS. Trim tops to about 3 inches and remove any dead stem tops. Do not trim the root. If you have different size beets, sort into 2 or 3 sizes and fill your 2-3 large pots. The beets will cook even and you will have them already sized to fill the jars. Add water to cover beets, put on lid and set on medium heat to bring to a boil. Turn down and simmer.
- 2. MAKE PICKLING LIQUID: While beets are simmering..prepare the pickling liquid. Add all the liquid (vinegar, sugar & water)to one pot and mix well. Tie spices into the cheesecloth and add to liquid. Simmer pickling liquid and spice bag for about 5 to 10 minutes. Remove spice bag. Hint: I saved the spice bag in a ziplock bag and put in freezer for later use. One batch of pickling liquid was enough, and you can make more if needed.
- 3. SIMMER beets for about 15 to 30 minutes until skin slips easily. Hint: take one beet out and try to slip skin. If not, return to pot and add a few more minutes. I scooped out a few beets at a time and put into a bowl of cool water and then trimmed off top and root and slipped the skin. Discard water from pots when done.
- 4. FILL your clean, sterilized jars with the beets. I had quite a few cleaned as I thought I was going to fill up everything. LOL. I put the jars into the dishwasher to clean and keep while I was preparing beets. Leave 1" head space. FILL your beet filled jars with the warm pickling liquid and also leave 1" head space. Remove any bubbles you see (non metallic tool) and wipe jar tops and threads clean and place (cleaned and sterile) lids and rings and screw rings down firmly. Do not worry about keeping your filled jars hot..
- 5. WATER BATH: 30 minutes (old way)I did a little research and it says yes? and no? So I did not use this method. ELECTRIC PRESSURE COOKER: Mine can be used for canning. It will hold 3 - 32 oz (quart) and 4 - 16 oz (pint)
- 6. FILL ELITE ELECTRIC PRESSURE COOKER (8 Qt): Please use your directions for your pressure cooker. I got 6 pint jars of beets. Sooooo..fill inner pot with 4 pint jars. Wrap a clean dish towel around jars to keep from touching each other (and the sides). Fill with 6 cups of warm water. Close lid and lock...make sure that the pressure limiting valve is set to air tight. Plug in the power and set timer to 30 minutes. When pressure cooker time is finished, unplug and let sit until pressure release is released naturally. Open lid and look inside...2 of my jars had leaked (I did not tighten enough) Remove jars with canning tongs and set on a towel away from drafts. They will boil for a while until cool enough. Remove rings after the lids pop. Clean rings, tops and jars to keep rings from rusting. Repeat with the last 2 jars as above. (my jars leaked so I dumped out the water and rinsed towel and reused the towel and added clean water as above)
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.
GRANDMA'S SWEET AND TANGY BEAN SALAD
I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!
Provided by ChristinaAB
Categories Salad Beans Three Bean Salad Recipes
Time 2h20m
Yield 10
Number Of Ingredients 13
Steps:
- Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
- Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
- Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Fat 11.7 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 672.2 mg, Sugar 23.7 g
GRANDMA'S HARVARD BEETS
This is my Grandma's recipes for tangy, sweet Harvard Beets. I have tried other recipes, but none are as flavorful as hers.
Provided by Pam Maxson Rodriguez
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 33.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 328.1 mg, Sugar 30.3 g
GRANDMA'S RUSSIAN BEET SALAD, WITH A HEALTHY TWIST
Steps:
- 1. Boil the beets, whole, for about 20-25 minutes.
- 2. Rinse beets under running water as you rub off their skins. Chop into 1/2 inch bits and while they are still warm. Marinate them in vinegar, garlic and sugar. Let stand 30 minutes.
- 3. Add all remaining ingredients. Mix well and chill until very cold.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FARRO SALAD WITH BEETS, GREENS AND FETA
Farro is a sturdy grain that stands up well to formidable ingredients like beets, their greens and salty feta cheese. That hardiness and versatility, as well as its sweet, nutty flavor, have made farro a popular option for filling out a salad in order to create a main dish. If you're in doubt, sliced or shredded poached or roasted chicken would make a nice addition. Either way the farro absorbs color from the red beets, giving the dish a pinkish tint that only deepens as hours pass. (In fact, you can make the dish up to a day ahead. And it travels well, making it fine picnic fare.) Soak the grains for an hour before cooking, and be sure to cook until tender, or else the salad will be chewy.
Provided by Martha Rose Shulman
Categories weekday, main course, side dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.
- Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.
- While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 141 milligrams, Sugar 3 grams, TransFat 0 grams
GRANDMA FRIDA'S BEET SALAD
Categories Salad Potato Side No-Cook Steam Low Fat Vegetarian Quick & Easy
Number Of Ingredients 8
Steps:
- Chop Ingredients and mix in bowl with preferred dressing option. Keep refrigerated
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