FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE
One of the things I love best about this refreshing salad is that it doesn't wilt, making it a a great choice for a potluck or a buffet. There's a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.
Provided by Martha Rose Shulman
Categories dinner, lunch, vegetables, appetizer, side dish
Time 15m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
- Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 8 grams
MEDITERRANEAN BEET AND YOGURT SALAD
Different versions of this salad are popular from Turkey to North Africa. Red beets are used throughout the Mediterranean, but you could make this pungent salad with any type. If you mix the yogurt into the beets, your salad will be pink. I prefer to spoon it over the top.
Provided by Martha Rose Shulman
Time 3h10m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Roast the beets, peel and cut in wedges or slice into half-moons. Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and allow to marinate for 2 to 3 hours at room temperature or in the refrigerator.
- Place the garlic in a mortar and pestle, add 1/8 teaspoon salt, and mash to a paste. Stir into the yogurt. Stir in half the dill. Add salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss with the beets, or arrange the beets on a platter and drizzle the yogurt over the top. Sprinkle on the remaining dill, and serve.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 8 grams
ROASTED BEETS WITH MOROCCAN SPICES
Steps:
- Heat the oven to 400.
- Wash 1 pound beets, wrap each in foil and put on a baking sheet.
- Put 1 pound carrot chunks on the baking sheet and toss with olive oil.
- Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the carrots are tender and browned (remove when done; before the beets).
- When the beets are cool enough to handle, peel, and cut into chunks; toss them and the carrots with chopped almonds, 1/2 teaspoon each of cumin and coriander, a pinch of allspice, lemon juice and olive oil.
- Garnish: Mint.
MOROCCAN BEET SALAD
Make and share this Moroccan Beet Salad recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place water in a 3-quart saucepan, and bring to a boil.
- Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes.
- Cool, peel, and cut beets into bite-size pieces.
- Place in a serving bowl.
- Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl.
- Whisk in olive oil, then toss with beets.
- Let sit a few hours.
- Just before serving, sprinkle with parsley.
BEET SALAD
Provided by Jacques Pepin
Categories salads and dressings
Time 2h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place the beets in a large saucepan, cover with tepid tap water and bring to a boil over high heat. Reduce the heat to low, cover with a lid and cook gently for approximately 1 1/4 to 1 1/2 hours, until tender. Drain and cool to lukewarm.
- Peel the beets and cut them into 1/4-inch slices. Place in a bowl and stir in the remaining ingredients. Serve at room temperature, but not cold.
Nutrition Facts : @context http, Calories 89, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 417 milligrams, Sugar 9 grams
MOROCCAN BEET SALAD
This is unusual and delicious. Made it for a special Moroccan Dinner for my gourmet group. The colors, the textures and the spices in the dressing make this a unique side dish. I served it with lamb tagine and couscous.
Provided by RSHDiva
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- To prepare dressing, combine first ten ingredients in a large bowl and whisk until thoroughly combined. Makes about 3/4 cup dressing.
- To prepare salad, wash beets well, being careful not to break open their skins. Cut off the tops, leaving a stalk of about 1 1/2 inches. Reserve green tops and set aside.
- Place beets in a 3-quart sauce pan, cover with cold water and bring to a boil. Reduce heat to medium, cover and cook until a knife can be easily inserted and removed, about 30 minutes. Remove from heat and allow to cool in cooking water. Slip off the beef skins, trim off the tops and cut the beets into bite-size pieces.
- Toss beets and tomatoes with 1/4 cup of the dressing. Set aside to marinate. Wash greens. Transfer greens with some water still clinging to the leaves, to a large pot over high heat. Cook, stirring, until just wilted but still bright green, about 4 minutes. Drain greens and squeeze out excess moisture. Cool slightly and chop coarsely. Transfer greens to a medium bowl. Add 1 tablespoon of the dressing and toss to coat. Season greens with salt and pepper. Arrange tomatoes and beets in the center of a platter and surround with greens. Garnish with cilantro. Pass remaining dressing separately.
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