Artichoke Beet And Carrot Salad Food
WHITE BEET AND ARTICHOKE HEART SALAD
Toothsome white beets combined with artichoke hearts and macadamia nuts. A little suggestive of a potato salad, but hardly the same.
Provided by wes
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h25m
Yield 6
Number Of Ingredients 8
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beets, cover, and steam until tender, 6 to 8 minutes. Chill beets for at least 1 hour. Chill artichoke hearts at the same time.
- Mix vegan mayonnaise, mustard, vinegar, and salt together. Combine beets, artichokes, celery, and macadamia nuts in a bowl. Add dressing and toss; serve chilled.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 14.8 g, Fat 10.2 g, Fiber 4.1 g, Protein 3.2 g, SaturatedFat 1.6 g, Sodium 606.8 mg, Sugar 5.6 g
SHREDDED BEET AND CARROT SALAD
Steps:
- Whisk the lemon juice, orange juice, olive oil and some salt and pepper together in a large bowl.
- In the bowl of a food processor fitted with a large-holed shredding attachment, shred the carrots and then the apples, 1 piece at a time. Toss the shredded carrots, apple and pickled beets with the citrus vinaigrette and serve.
BEET AND CARROT SALAD
You can make this raw, root vegetable slaw up to four days before you plan to eat it.
Provided by Magdalena Wszelaki
Categories HarperCollins Salad Vegetarian Vegetable Carrot Beet Healthy Quick and Healthy Lunch Walnut
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.
CHICKPEA, ARTICHOKE, AND FETA SALAD
A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.
Provided by KELLYJEANNE
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.
Nutrition Facts : Calories 128.1 calories, Carbohydrate 16 g, Cholesterol 9.3 mg, Fat 5.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 506.4 mg, Sugar 0.6 g
ROASTED BEET, CARROT AND SPINACH SALAD
Toss up a beautiful Roasted Beet, Carrot and Spinach Salad using this recipe from My Food and Family. This easy-to-make salad is crisp and refreshing.
Provided by My Food and Family
Categories Vegetable Recipes
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450ºF.
- Toss beets with 2 Tbsp. dressing; place on foil-lined rimmed baking sheet sprayed with cooking spray.
- Bake 20 min. Toss carrots with 2 Tbsp. dressing; add to baking sheet with beets. Bake 20 to 25 min. or until vegetables are tender.
- Arrange spinach and peppers on serving platter. Top with roasted vegetables; drizzle with remaining dressing. Sprinkle with cheese.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 3 g
ROASTED BEET AND CARROT SALAD
This delicious fall salad is full of dramatic colors, bright flavors, and contrasting textures.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss beets and carrots with 1 1/2 tablespoons oil; season with salt and pepper. Roast until tender, 25 to 30 minutes, tossing halfway through. Let cool 5 minutes.
- Meanwhile, in a small bowl, whisk together orange juice, vinegar, tarragon, and 1 1/2 tablespoons oil; season with salt and pepper. In a large bowl, toss endives with half the dressing, then transfer to a serving platter. Toss beets and carrots with remaining dressing and add to platter. Top with goat cheese and pecans before serving.
Nutrition Facts : Calories 378 g, Fat 23 g, Fiber 12 g, Protein 12 g, SaturatedFat 6 g
GRATED CARROT AND (RAW) BEET SALAD
Yes, raw beets. I hate peeling cooked beets. I discovered this recipe on a food blog and it instantly appealed to my love of beets and my hate of peeling them. It's delicious, refreshing and good!
Provided by Mirj2338
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Trim, peel, and grate the carrots and beets. (If you own a food processor with a grater attachment, yay for you!)
- Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beets, and toss until well combined.
- Add any desired add-ins and toss again.
- Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister.
- If you don't have that kind of time and the salad does not feel quite moist enough, add a dash of citrus juice, tomato juice, or any sort of juice that may currently reside in the refrigerator door.
Nutrition Facts : Calories 83.1, Fat 2.6, SaturatedFat 0.4, Sodium 111.1, Carbohydrate 14.4, Fiber 3.4, Sugar 9.1, Protein 1.9
ARTICHOKE, BEET, AND CARROT SALAD
Make and share this Artichoke, Beet, and Carrot Salad recipe from Food.com.
Provided by alisha.mills
Categories Spinach
Time 10m
Yield 1 salad, 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix first 4 ingrediets.
- Serve on spinach leaves.
- top with vinaigrette.
Nutrition Facts : Calories 326.8, Fat 9.5, SaturatedFat 5.9, Cholesterol 33.4, Sodium 711.2, Carbohydrate 52.5, Fiber 33.6, Sugar 9.4, Protein 17.5
ROASTED BEET AND CARROT SALAD
Provided by Loreto
Time 45m
Number Of Ingredients 11
Steps:
- Cut beets and carrots into bite size pieces.
- Toss into a large bowl.
- Throw in onions.
- Drizzle 2 tablespoon olive oil.
- Sprinkle in salt and pepper, onion powder and paprika.
- Add in garlic cloves, oregano, thyme, rosemary, basil.
- Mix well making sure to coat the beets and carrots well.
- Let sit for about 1/2 an hour in the fridge.
- Pre heat oven to 375 degrees F.
- Take out of fridge and place beets and carrots on a parchment lined baking sheet.
- Place in oven and cook till veggies are soft or a fork can pierce easily. Approx 30 minutes.
- Take out of oven and place beets and carrot mixture in a bowl.
- Add in broken up goat cheese, remaining olive oil, lemon juice.
- Finish with a sprinkling of parsley, and a drizzle of the white truffle oil.
- Toss well.
- Ready to serve.
- Enjoy!
Nutrition Facts : ServingSize 4 servings
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Instructions. Begin by emptying the beans into a large colander. Rinse beans thoroughly and place in a large bowl. Chop the artichokes in half …
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5/5 (2)Estimated Reading Time 2 mins
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- Begin by emptying the beans into a large colander. Rinse beans thoroughly and place in a large bowl.
- Chop the artichokes in half (or leave as is) and add to the beans. Add remaining vegetables: beets, onion, cucumber, and tomatoes.
- In a small bowl whisk together lemon juice, vinegar, garlic cloves, and oil. Pour over bean salad and toss to combine everything together.
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Toss carrots with 1 Tbsp. oil on one half of a lightly oiled rimmed baking sheet. Toss Jerusalem artichokes with 1 Tbsp. oil on the other half of …
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- INGREDIENT INFO: Jerusalem artichokes are sold at farmers’ markets and in the produce section of some supermarkets. Aleppo pepper, a slightly sweet Syrian pepper with a moderate heat level, is available at some specialty foods stores and wholespice.com.
- Preheat oven to 425°. Toss beets with 1 Tbsp. oil on a lightly oiled rimmed baking sheet; arrange in a single layer and season with salt and black pepper. Roast 20 minutes, then turn over wedges and continue to roast until beets are tender and darkened around the edges, about 30 minutes total.
- Toss carrots with 1 Tbsp. oil on one half of a lightly oiled rimmed baking sheet. Toss Jerusalem artichokes with 1 Tbsp. oil on the other half of the baking sheet. Arrange carrots and Jerusalem artichokes in a single layer, season with salt and black pepper, and roast until vegetables are lightly browned, about 20 minutes.
- Toss all the warm roasted vegetables together with lemon zest, ¼ tsp. Aleppo pepper, and 1 tsp. lemon juice. Season with salt, Aleppo pepper, and lemon juice. Reserve 1 cup vegetables for Quinoa and Roasted Vegetable Salad.
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Cuisine AmericanCategory SaladServings 1Total Time 10 mins
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- Place spinach in a salad bowl and top with diced roasted beets and canned artichoke. Sprinkle hemp seeds and feta on top.
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From latimes.com
Servings 4Estimated Reading Time 5 minsCategory VEGETARIAN, FAST, EASY, SALADSTotal Time 45 mins
- In a large bowl, whisk the Dijon mustard, ice cube and lemon juice. Add the olive oil a few drops at a time, whisking to emulsify. Season with salt and pepper. Set aside. (Makes two-thirds cup.)
- Trim the ends of the stems and pare down the artichokes to the tender leaves and hearts. As you work, place the prepared artichokes in a bowl with enough water and the lemon juice to cover. Remove the prepared artichokes from the lemon water and pat dry.
- Using a mandoline, cut the artichokes into very thin, lengthwise slices. Place the slices in a large bowl and toss with 1 to 2 tablespoons of dressing. Still using the mandoline, delicately slice the celery heart and add to the bowl with the artichoke slices. Add one-fourth cup Parmigiano-Reggiano, tossing gently, and season to taste with salt and pepper.
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Cuisine Healthy, VeganCategory Salad, Side DishServings 2Total Time 1 hr 5 mins
From vancouverwithlove.com
Cuisine Healthy, VeganCategory Salad, Side DishServings 2Total Time 1 hr 5 mins
- Put the beets onto a baking tray and roast in the oven for approximately 45 minutes, until they are just tender to the touch. (You do not need to peel or trim them, or use any oil for this.)
- While the beets are roasting, make the dressing. Add all ingredients to a small mason or jam jar, put the lid on and shake it vigorously for 10 seconds. Set aside.
- When the beets are cooked, remove from the oven. Place them under gently running cold water as you peel the skin off them with your fingers. (You don't need to run them under cold water if they're cool enough for you to handle, but it does help making the peeling easier.)
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Instructions. Preheat oven to 425 degrees. Chop the tops of the beats off (save the greens for another meal), scrub the beats, and then place beets on a large piece of foil on a …
From katiescucina.com
Reviews 14Category Appetizer, Salad, Side DishCuisine AmericanTotal Time 1 hr 5 mins
From katiescucina.com
Reviews 14Category Appetizer, Salad, Side DishCuisine AmericanTotal Time 1 hr 5 mins
- Preheat oven to 425 degrees. Chop the tops of the beats off (save the greens for another meal), scrub the beats, and then place beets on a large piece of foil on a baking sheet. Top with 1 tablespoon of extra virgin olive oil. Fold foil around the beets and crimp ends to form a packet. Roast beets in oven until tender (when pierced with a knife: about 45 minutes). Remove beets from foil and let cool to room temperature. Once the beets are cooled they are very easy to peel. Once the beets are peeled cut into 1/4-inch-thick slices.
- In a small bowl, whisk together remaining 3 teaspoons olive oil, thinly sliced shallot, lemon juice, and lemon zest and red wine vinegar; season with salt and pepper to taste.
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- Preheat the oven to 425 degrees F. In a large bowl, combine beets, carrots, 2 tablespoons of the olive oil and salt and pepper. Add carrots and beets to a baking sheet and roast in oven for 15 minutes.
- Remove from oven and toss the shallots and pumpkin seeds with the beets and carrots on the baking sheet. Roast for an additional 10-15 minutes or until the vegetables are just tender.
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- To make the dressing, whisk together the vinegar, honey, sugar, salt, pepper, cinnamon and ginger. While whisking constantly, drizzle in the olive oil and mix well.
- In a large bowl, combine beets, carrots, apricots, almonds, pumpkin seeds, sunflower seeds, mint and parsley.
BEET AND CARROT GREENS: HOW TO USE THEM INSTEAD OF TOSSING ...
From onegreenplanet.org
- Storage. marc/Flickr. Advertisement. When you bring your beets and carrots home from the market, don’t store them with their greens still attached. The tops take moisture away from the vegetables.
- Blanch Away the Bitterness. VeganFeastCatering/Flickr. Although you can eat the greens raw, some people might find them a bit bitter. Blanching is a useful technique to help remove any bitter taste.
- Make Pesto. While pesto is traditionally made with basil, you can use any kind of greens to make it. I love making pesto out of kale, spinach, radish greens or any greens I happen to have on hand.
- Make Vegetable Stock and Soups. Soups and stock are great ways to use up any veggies and their parts. Since they will just boil away in the liquid, you don’t have to worry about overcooking them and any bitterness will be taken care of.
- Make Salads. Advertisement. Whenever I make Borscht or beet soup, I make sure to buy beets with lots of greens attached. Then I make a salad with the greens to have with my soup.
- Saute the Greens. My favorite way to cook greens is to saute them in a pan with olive oil, garlic, shallots and a pinch of red pepper flakes. I don’t cook them long, just long enough to wilt and get bright green.
- Make Smoothies. Smoothies are a great way to use beet and carrot greens. It shouldn’t seem unusual since we already add plenty of greens like kale, spinach and chard to our smoothies.
- Swap Them In. Sometimes when I am out of parsley or cilantro, I garnish my dishes with whatever greens I have – kale, celery leaves, radish tops, etc.
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ARTICHOKE BEET AND CARROT SALAD RECIPES
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From tfrecipes.com
CARROT AND BEET SALAD – THE TART LITTLE PIGGY
Carrot and Beet Salad. 3-5 medium carrots, finely julienned (aim for toothpick-sized, mandolines are helpful tools for this kind of cut, but I use a knife…it just takes a while) 3-5 medium beets, finely julienned; 1-2 finger-sized portion of fresh ginger root, finely julienned; 1 …
From tartlittlepiggy.com
From tartlittlepiggy.com
HOW TO EAT AN ARTICHOKE - THE SPRUCE EATS
An artichoke is one of those foods that can seem like it's not worth the trouble. The best-tasting part of it, the heart, is buried within a cluster of thorn-topped petals that resemble armor plating, and is situated beneath a hairy clump of immature petals that look, and taste, a bit like a beard. But clearly, people do eat these things. The question is,
From thespruceeats.com
From thespruceeats.com
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