Marinated Beet Noodle Salad Recipes

Steps:

• Prepare the beets: Place a rack in the center of the oven and heat to 400 degrees. Place a sheet pan underneath to catch any drips from the beets.
• Trim the greens, tops and stems from the beets. Wash thoroughly and wrap in aluminum foil packages, about 4 beets per package. Place the packages directly on the oven rack and bake until beets are easily pierced by a fork or knife, 45 minutes to 1 hour depending on size. (No need to unwrap the beets to test them.)
• Meanwhile, in a large bowl, combine shallots, oil, vinegar and a lavish sprinkling of salt and pepper. Set aside.
• Remove beets from oven and carefully open packages to let the steam escape. Let cool at least 20 minutes, or up to 4 hours.
• Unwrap beets and use a peeler or your fingers to remove any tough skin. Dice beets neatly into bite-size pieces. Add to bowl with shallot mixture, mix well and let marinate in the refrigerator for at least 30 minutes or up to 8 hours. Stir occasionally.
• Meanwhile, in a toaster oven or 350-degree oven, toast nuts until golden, about 5 minutes. If unsalted, sprinkle with salt. Let cool, then coarsely chop.
• Prepare the goat cheese: In a bowl, mix or whisk all ingredients together until smooth. Keep whipping until cheese is fluffy and soft. Taste and season with additional vinegar and salt. Refrigerate until ready to serve.
• To serve, pile beets on a serving platter or individual plates. Spoon remaining dressing over the top. Spoon dollops of goat cheese mixture on and around the beets, then tuck in herbs and/or greens. Sprinkle with nuts and serve immediately.

Steps:

• For marinade: In a large bowl combine pepper, shallot, olive oil, lemon juice, and 1/2 teaspoons salt. (If using different color beets, divide marinade into one bowl for each color.) Add beets to marinade; stir to coat. Let stand at least 10 minutes, stirring occasionally.
• Meanwhile, in a blender or mini food processor combine yogurt, tahini, and lemon juice. Cover; blend until fluffy.
• To serve, spread tahini mixture on a large platter using the back of a spoon to create a swoosh. Lift beets out of marinade, allowing excess to drip back into the bowl. Place beets on tahini mixture. Sprinkle on cheese (if using), pomegranate arils, pistachios, mint, and parsley. Drizzle with any beet marinade in the bowl.

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.

Steps:

• Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
• In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
• Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

Steps:

• Preheat oven to 350°F Wrap each beet in foil and place in a pan. Bake beets for 1 to 1 1/4 hours. Remove beets from oven, and slightly open each foil wrapped beet to let the steam escape from the foil.
• Allow beets to cool for about 20 minutes, or until they are cool enough for to handle. Rub off the skin then slice the beet to about 1/4 inch thick.
• Mix together oil, vinegar, and ground cumin and whisk together well. Drizzle vinagrette over beets and mix together well, be careful not to break beets up into small pieces. Sprinkle scallions and parsley over beet salad. Season with salt and pepper to your personal preference. Serve chilled.

Steps:

• Mix water, vinegar, and sugar together in a bowl; add onion and cucumber. Set aside to marinate, at least 20 minutes.
• Combine 2 hard-boiled eggs cut into bite-size pieces and beets together in a bowl.
• Drain liquid from onion and cucumbers. Toss onion and cucumbers with beet mixture. Stir mayonnaise into beet mixture. Arrange sliced hard-boiled egg atop salad; sprinkle with dill, salt, and pepper.

Steps:

• Drain beets, reserving 1/2 c.
• juice; set aside.
• Combine sugar, dry mustard, and salt in a small saucepan; stir well.
• Add beet juice and vinegar; bring to a boil over medium heat.
• Remove from heat; stir in celery seeds.
• Combine beets and chopped onion.
• Add vinegar mixture, tossing gently.
• Cover and refrigerate salad 8 hours or overnight.
• Yield: 8-10 servings.

Steps:

• Set a steamer basket in a large saucepan with a lid. Fill with enough water to come just below basket; bring to a boil. Place beets in steamer basket, cover pot, and reduce water to a gentle simmer. Steam until beets are tender, 30 to 35 minutes. When cool enough to handle, grab beets with a paper towel and slip off skins. Cut the beets into thin slices.
• In a medium bowl combine sliced beets, garlic, vinegar, and oil; season with salt and pepper and toss to combine. Cover and refrigerate several hours or overnight. Remove and discard garlic. Serve beets topped with mint and goat cheese.