ROASTED BEET SALAD WITH HORSERADISH ALIOLI AND CARAMELIZED WALNUTS
We take the simple roasted beet salad up a notch with caramelized roasted garlic and horseradish for an intensely-flavored side dish that everyone will love.
Provided by Vicky & Ruth
Categories Salad
Time 55m
Number Of Ingredients 14
Steps:
- Preheat oven to 400F. Cut off the bottom of the head of garlic. Wrap it in aluminum foil and roast it for 45 minutes. Remove it from oven and let it cool, until it's safe to handle with your hands
- Combine the mayo, horseradish, lemon, salt, pepper in a medium bowl. Squeeze the roasted garlic cloves into the sauce and whisk really well, until smooth and creamy
- Melt the coconut oil in a small skillet. Add the maple syrup and walnuts. Cook over medium heat for 5 minutes
- Transfer the hot walnuts to a piece parchment paper and let them cool. Break them down into little pieces
- Cut beets into bite size pieces and place them in a medium bowl. Add the chopped cilantro and mix well
- Drizzle the Horseradish Alioli , sprinkle the caramelized walnuts on top and toss well
Nutrition Facts : ServingSize 1/4 dish, Calories 164 calories, Sugar 11.5, Sodium 841, Fat 9, SaturatedFat 2, UnsaturatedFat 6.5, Carbohydrate 19.3, Fiber 4, Protein 3.4
10-MINUTE BEEF-AND-BEET SALAD WITH HORSERADISH DRESSING
Make dinner in a flash with this hearty, deli-inspired salad. We love the mixture of crunchy cabbage with tender spinach, and if you have them on hand, you can add a few chopped hard-boiled eggs for extra flavor and protein.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toast the rye bread.
- Meanwhile, whisk together the sour cream, horseradish, mayonnaise, mustard, 3 tablespoons water, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the spinach, coleslaw mix and cheese and toss to combine.
- Cut the toasted bread, crusts and all, into 1/2-inch pieces Divide dressed greens among 4 salad plates and top each with roast beef, beets and rye croutons.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
BEET SALAD DRESSING (QUICK & EASY)
Drizzle this beet salad dressing on any of your favorite leafy greens or roasted beet salads! It only takes 5 minutes to make.
Provided by Natalya Drozhzhin
Categories Dressing
Time 5m
Number Of Ingredients 6
Steps:
- Gather the dressing ingredients.
- Combine all ingredients in a sealable canning jar. Close the lid and shake vigorously to combine.
- Keep dressing refrigerated between uses. Enjoy atop your favorite roasted and pickled beet salads!
Nutrition Facts : Calories 102 kcal, Carbohydrate 5 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 335 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 8 g, ServingSize 1 serving
ROASTED BEET SALAD WITH HORSERADISH CREAM DRESSING
This combination of sweet beets and hot horseradish is a mild, delicious taste treat and a great side dish with grilled meats. A twist on the presentation of the Eastern Europen dish called Tsvikly. From Food and Drink magazine. Hope you enjoy! *Note, please use a very hot, prepared horseradish sauce to offset the mildness of the cream. If you do not have hot horseradish, then please be prepared for a very mild flavoured dressing!
Provided by Leslie
Categories Greens
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Wash and trim beets, but do not peel.
- Place on a large piece of foil and sprinkle with salt and pepper, then fold up in a loose package sealing seams tightly.
- Place foil package on a baking sheet and roast for 1 hour or until beets are tender.
- Let cool, then peel and thinly slice the beets.
- Refrigerate until serving.
- Whip cream until thick but not stiff, fold in sour cream and horseradish and season with salt and pepper.
- Refrigerate until serving.
- To serve, slice onion into thin rings, divide lettuce among serving plates.
- Top with beet slices and onion rings and drizzle with dressing.
- Sprinkle dill on top.
Nutrition Facts : Calories 143.7, Fat 12.6, SaturatedFat 7.7, Cholesterol 44.5, Sodium 60.2, Carbohydrate 6.9, Fiber 1.5, Sugar 4.3, Protein 2.1
HORSERADISH BEET SALAD
"The horseradish marinade sparks the flavor of this simple salad," says field editor Doris Heath of Bryson City, North Carolina. "The beets look particularly pretty on a bed of lettuce."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine sugar, vinegar and horseradish. Add beets and toss to coat. Cover and chill for 6 hours or overnight. Serve on lettuce.
Nutrition Facts : Calories 68 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 95mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 2g protein.
BEET SALAD WITH GOAT CHEESE
This beet salad recipe with goat cheese is perfection! Serve the roasted root veggie over greens with a tangy balsamic dressing.
Provided by Sonja Overhiser
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Use our Oven Roasted Beets or Instant Pot Beets method.
- Slice the beets into wedges. Take proper precautions as beet juice stains easily).
- In a medium bowl, make the Best Balsamic Vinaigrette.
- (optional): Place the beets in the bowl with the dressing and stir. The beets will change the color of the dressing to a bright pink color and infuse a little sweetness. If you'd rather keep the balsamic vinaigrette color, you can skip this step.
- Thinly slice the shallot. Place the greens on a plate. Remove the beets from the dressing bowl and place them on top. Add crumbles of goat cheese, shallot, and chopped pistachios. Drizzle with dressing and serve.
Nutrition Facts : Calories 168 calories, Sugar 10.7 g, Sodium 350.3 mg, Fat 8 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 16.4 g, Fiber 4 g, Protein 7.1 g, Cholesterol 11.2 mg
BEET SALADS
Cooking time includes marinating time in this recipe. A Moroccan dish which works well with many mains and well as a salad. A tasty variation is to add 1 teaspoon orange flower water, 1/8 teaspoon cumin, a pinch of paprika, and a little water to the sauce.
Provided by PinkCherryBlossom
Categories Vegetable
Time 1h30m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Wash the beets well, being careful not to break their skins.
- Cut off the tops, leaving a stalk of about 1 1/2 inches.
- Boil, covered, until tender.
- Allow the water to cool, then slip off the skins, trim off the tops, and cut into bite-sized pieces.
- Mix the remaining ingredients and pour over beets.
- Let marinate 1 hour before serving.
Nutrition Facts : Calories 190.8, Fat 7.2, SaturatedFat 1, Sodium 176.5, Carbohydrate 31.1, Fiber 4.7, Sugar 25, Protein 4
ROASTED BEET AND GOAT CHEESE SALAD
The most flavorful roasted beet and goat cheese salad, full of flavor with walnuts, roasted beets, fresh chevre goat cheese and homemade balsamic dressing.
Provided by [email protected]
Number Of Ingredients 5
Steps:
- Preheat your oven to 425 degrees.
- Wash your beets and drizzle with olive oil.
- Lay them on foil, and then cover with foil and crimp the edges to seal them in. Roast in the oven for about 30 minutes.
- You should be able to pierce with a knife and having easily go in.
- Once they are done, let them cool completely and then peel and slice them up.
- While the beets are roasting make the balsamic dressing.
- Wash and chop your romaine lettuce.
- Fill your bowl with lettuce, beets, sprinkle pieces of goat cheese all over the salad, and then toss walnuts on top.
- You can drizzle the dressing over the top, or you can serve it up individually and let each person pour it on themselves.
- We like to pour it on as we serve it so that if we have any salad left over, we can store it in the fridge separately and not have soggy salad. It will keep longer in the fridge without the dressing on it.
BEET AND BUTTER LETTUCE SALAD WITH HORSERADISH DRESSING
Provided by Valerie Bertinelli
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Cut off the tops of the beets, then wrap each in foil and roast until tender when pierced with a paring knife, 45 minutes to 1 hour. Cool the beets slightly, then peel them under cold running water. Cut the beets into 1/2-inch-thick wedges.
- Whisk the sour cream, horseradish, vinegar and scallions together in a small bowl with 1/2 teaspoon salt and a generous amount of pepper.
- Put the lettuce in a salad bowl and top with the beets. Drizzle the dressing on top. Toss right before serving.
LETTUCE AND BEET SALAD WITH SOUR CREAM DRESSING
Categories Salad Leafy Green Side Bake Thanksgiving Vegetarian Beet Chill Sour Cream Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour. Cool; peel beets. Coarsely shred beets.
- Whisk sour cream, onion, vinegar, sugar and mustard in small bowl to blend. Season with salt and pepper. Place lettuces in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Top each with beets, dividing equally.
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- Place the olive oil, dijon mustard, lemon juice, salt and pepper to taste in a mason jar. Fasten the lid and shake vigorously until emulsified.
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- In a food processor, combine the arugula, green onion, garlic, mayonnaise, sour cream, lemon juice, anchovy paste and tarragon; process until well blended. Season to taste with salt and pepper. Cover and refrigerate for at least 24 hours.
- Wash the beets and trim off the ends. In a large piece of foil, place ?2 beets side by side and fold foil edges together tightly to make a packet; repeat with remaining beets and foil.
- Place packets in oven directly on oven rack with seam side up (this keeps any beet juice from going into your oven) and bake 45 minutes to 1 hour, or until soft in the center when pierced with a fork. Cool. When the beets are cool enough to handle, peel and cut into wedges.
CREAMY BEET & HORSERADISH SALAD - THE SOPHISTICATED CAVEMAN
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- Place the beets on a large piece of aluminum foil. Drizzle the olive oil on top and sprinkle them with sea salt. Wrap the foil tightly around the beets and place on a baking sheet. Roast for 65-70 minutes, or until they pierce easily with a knife all the way through to the center.
- Once the beets are cool enough to handle, rub the skins off using a clean towel or cloth and cut them into cubes.
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- Preheat the oven to 375°. In a small skillet, toast the cumin seeds over low heat until fragrant, 2 minutes; let cool.
- In a mortar, coarsely grind the cumin seeds with the salt. Transfer to a bowl and add the beets, onions and olive oil; toss to coat. Scrape the vegetables onto a rimmed baking sheet and roast for about 1 hour, stirring occasionally, until tender. Let cool to room temperature.
- In a bowl, whisk the lemon juice and honey. In another bowl, mix the feta, yogurt and lemon zest so it remains a bit chunky. Season with pepper.
- Arrange the lettuce on plates. Top with the beets and onions and drizzle the lemon honey on top. Dollop the feta dressing on the salad; season with pepper. Garnish with cilantro and mint and serve.
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- Peel beets and cut into large dice. Bring 3 cups of water to boil in medium saucepan. Add 1 tbsp. salt. Add diced beets, cover , and cook till crisp tender.
- In a small bow combine the horseradish, cream, and sherry vinegar and 1/2 tsp. salt. Whisk to blend.
- In a medium bowl toss beets with dressing. Taste to adjust seasoning. Refrigerate for an hour or till well chilled. Serve.
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