Greek Beet Salad Recipes

GREEK SALAD

Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.

Provided by Ina Garten

Categories appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 14

Greek Salad image

Steps:

Place the cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Ingredients

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

GREEK SALAD WITH PICKLED BEET "OLIVES"

Provided by Jessica Goldman Foung

Categories Salad Vegetable Appetizer Side Roast Vegetarian Low Sodium Fennel Root Vegetable Beet Chill Healthy Advance Prep Required Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4 to 6

Number Of Ingredients 22

Greek Salad with Pickled Beet

Steps:

To make your pickled beet "olives," start at least a day ahead.
In a small pot or saucepan, mix the vinegar, water, and the sugar. Add the orange juice, mustard seed, and the peppercorns. Bring the pickling liquid to a boil over medium-high heat, then reduce to a simmer and cook, 6 to 8 minutes. Remove from the heat and allow it to cool for at least 20 minutes or longer.
While the liquid is cooling, cut the beet into olive-size cubes and place them with the garlic in a clean container.
When the liquid is lukewarm, pour it into your container, covering the beets. Close the container tightly, give it 5 or 6 good shakes, and stick the beets in the fridge to cool. In 24 to 48 hours, they will be ready to eat and will stay fresh in the fridge for 1 week.
Once your beets have pickled, it's time to roast your bell peppers. Put them in a baking pan and place under the broiler. Turn the broiler to high and check every 5 minutes or so to see if the skin has blistered and charred. Then, using tongs, rotate the peppers to blister and char the other sides.
Remove the bell peppers from the oven and put them in a paper bag. Close the top and allow them to steam for 15 minutes. When cool to the touch, slide the skin off the peppers and discard. Slice the fl esh horizontally into thin strips and then chop in half. Set aside.
To prepare the fennel, cut the stems and the bottom nub from the fennel bulbs and remove the outer layer if bruised. Cut the bulbs vertically in half. Place the fl at side of each half on a cutting board and slice the fennel into thin, crescent-shaped spears. Discard the hard core and set the fennel spears aside.
Chop the romaine leaves into bite-size pieces and put them in a large mixing bowl, gently tossing with the red wine vinegar and olive oil. Next, place the ricotta, sun-dried tomatoes, and fennel seed in another bowl and mix.
To assemble the salad, spread the romaine on a serving dish or platter. Cover with rows of green peppers, fennel, tomatoes, beet, cucumbers, and red peppers. Sprinkle with ricotta and freshly ground black pepper.

Ingredients

Pickled Beet "Olives"
1 cup distilled white vinegar or white wine vinegar
1/2 cup water
2 tablespoons granulated white sugar
1/2 cup orange juice
1 teaspoon whole brown mustard seed
1 teaspoon whole black peppercorns
1 medium yellow beet, peeled
3 garlic cloves, roughly diced
Greek Salad
1 red bell pepper, stemmed and seeded
1 green bell pepper, stemmed and seeded
1 large fennel bulb
6 cups (one 8-ounce package) romaine heart leaves, washed and dried
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 cup low-sodium ricotta
2 tablespoons chopped low-sodium sun-dried tomatoes
1 tablespoon fennel seed
1 1/2 cup cherry tomatoes, halved
1/4 cup diced seeded cucumber
Freshly ground black pepper

GREEK GARBANZO BEAN SALAD

This is a delightful salad that doesn't skimp on taste.

Provided by Kim Fusich

Categories Salad Beans

Time 2h10m

Yield 8

Number Of Ingredients 11

Greek Garbanzo Bean Salad image

Steps:

Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

Nutrition Facts : Calories 214.3 calories, Carbohydrate 25.5 g, Cholesterol 3.2 mg, Fat 11.5 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 1066.8 mg, Sugar 2.5 g

Ingredients

2 (15 ounce) cans garbanzo beans, drained
2 cucumbers, halved lengthwise and sliced
12 cherry tomatoes, halved
½ red onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black olives, drained and chopped
1 ounce crumbled feta cheese
½ cup Italian-style salad dressing
½ lemon, juiced
½ teaspoon garlic salt
½ teaspoon ground black pepper

GREEK BEET SALAD

Make and share this Greek Beet Salad recipe from Food.com.

Provided by Dienia B.

Categories Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Greek Beet Salad image

Steps:

Put greens on plate.
Add beets.
Add walnuts.
Add feta cheese,
Pour dressing over.

Nutrition Facts : Calories 294.5, Fat 24.8, SaturatedFat 6.2, Cholesterol 16.7, Sodium 301.9, Carbohydrate 15, Fiber 3.8, Sugar 10.9, Protein 6.4

Ingredients

4 cups romaine lettuce, washed, chopped
1 cup spinach, washed, chopped
1 (15 ounce) can beets, sliced, drained
1/4 cup walnuts, chopped
1/2 cup feta cheese
1/2 cup vinaigrette dressing, Greek

SIMPLE GREEK BEET SALAD

Make and share this Simple Greek Beet Salad recipe from Food.com.

Provided by Lavender Lynn

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

Simple Greek Beet Salad image

Steps:

Boil the beets with their skins for about 30 to 40 minutes, let them cool and peel (this can get messy).
In a little bowl mix the olive oil, vinegar and garlic.
Cut the beets in round slices and place on a plate.
Pour the dressing over the beets and sprinkle with the walnuts.
*You can also cut in cubes and serve in a deeper bowl.

Nutrition Facts : Calories 175.9, Fat 13.3, SaturatedFat 1.6, Sodium 88.6, Carbohydrate 12.9, Fiber 2.9, Sugar 9.3, Protein 3.4

Ingredients

1 lb beet (about 1/2 kg beets)
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/3 cup walnuts, chopped
1 garlic clove, minced

More about "greek beet salad recipes"

GREEK-STYLE BEET SALAD RECIPE | EAT SMARTER USA

Rinse the beets, place in a saucepan and fill with as much cold water as needed to cover the vegetables. Bring to a boil, reduce to a simmer …
From eatsmarter.com
Cuisine European, Greek, Mediterranean
Total Time 2 hrs 15 mins
Servings 4
Calories 175 per serving

Greek Beet Salad Recipes

GREEK SALAD

Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.

GREEK SALAD WITH PICKLED BEET "OLIVES"

GREEK GARBANZO BEAN SALAD

This is a delightful salad that doesn't skimp on taste.

GREEK BEET SALAD

Make and share this Greek Beet Salad recipe from Food.com.

SIMPLE GREEK BEET SALAD

Make and share this Simple Greek Beet Salad recipe from Food.com.

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