Beet And Sardine Salad Food

BEET AND SARDINE SALAD

Steps:

• Stir together sour cream, horseradish, dill, and salt to taste. Cut beets into 1/2-inch cubes and toss with oil and salt to taste. Serve sardines on top of beets with sour cream mixture.

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 MARINATED GOAT CHEESE SALAD

Steps:

• For the dressing: Combine the oil, vinegar, apple juice, thyme, pepper, salt and garlic in a small bowl and whisk to blend. Season with additional salt and pepper.
• For the salad: Preheat the oven to 425 degrees F. Place the goat cheese in a medium bowl. Drizzle with just enough dressing to moisten. Refrigerate until ready to serve.
• Wrap each beet in foil. Place the beets directly onto the oven rack and roast until tender, about 50 minutes. Eight minutes before the beets are tender, place the green beans in a pie dish. Add the oil and a pinch each salt and pepper and toss to coat. Roast the green beans alongside the beets until crisp-tender, about 8 minutes. Remove the foil from the beets and set aside until cool enough to handle. Cut each beet into 6 to 8 wedges.
• Combine the lettuces in a large bowl. Add the green beans and apple slices and top with the beet wedges. Sprinkle the goat cheese on top. Just before serving, pour the dressing over the salad and toss until coated.

SARALEE'S BEET SALAD

Steps:

• Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, and gently boil the beets until tender, about 45 minutes. Remove from heat, allow the beets to cool, and peel. Shred the beets using a box grater.
• In a salad bowl, mix the onion, salt, black pepper, vinegar, and sugar together lightly until thoroughly combined and the sugar has dissolved; mix in beets, chill, and serve.

RUSSIAN BEET SALAD WITH HERRING

Steps:

• Bring a large pot of water to a boil. Cook the potatoes, carrots, and beets in the boiling water until cooked but still firm, 15 to 20 minutes for the potatoes, 25 to 30 minutes for the carrots, and 40 minutes for the beets. Allow each to cool to the touch before further handling. Remove and discard the skins from the potatoes and beets. Shred the potatoes, carrots, and beets, keeping them separate.
• Arrange about half the onion and half the herring fillets in a layer in the bottom of a bowl. Cover the layer with about half of the grated potatoes, then a layer of about half the carrot, and finally about half the beet. Spread about 3 tablespoons of mayonnaise over the salad; season with salt and pepper. Repeat the layers in the same order to finish building the salad. Cover with plastic wrap and chill in the refrigerator at least 1 hour. Serve cold.

CREAMY BEETS AND SARDINES SALAD

Steps:

• Preheat the oven to 390 F (200 degrees C).
• Wash the Beet (350 gram).
• Wrap them in parchment paper and bake them for about 45 minutes or until cooked.
• Remove them from the oven, put the purple one on the side and then peel and quarter the others.
• Dress them with Extra-Virgin Olive Oil (1 tablespoon) and Lemon (1/2) juice.
• Take 2 of the purple beet, add Salt (to taste), Ground Black Pepper (to taste), and the Apple Cider Vinegar (1 tablespoon).
• Using an immersion blender, puree until smooth.
• Divide Yogurt (1/3 cup) into 2 plates. Add pureed beets and swirl around to achieve a marbled effect.
• Remove Sardines in Extra-Virgin Olive Oil (1 can) from the oil, cut them in half lengthwise and plate them with the beets on top of the yogurt-beet puree. Decorate with some Arugula (to taste) leaves.
• Serve it with a slice of bread. Enjoy!

NECTARINE AND BEET SALAD

Steps:

• In a serving dish, toss greens and nectarines with vinaigrette. Top with beets and cheese; serve immediately.

SARDINE SALAD

Steps:

• In a medium bowl, stir together the red onion, lemon zest, lemon juice and a pinch of salt. Let sit about 5 minutes to mellow the onion's sting.
• Add the sardines and their oil, along with the mustard. Use a fork to mash the sardines and vigorously stir until the mixture is creamy. Add the celery, a few grinds of pepper, and capers or herbs, or a combination, if using. Stir to combine. Taste and adjust seasonings with salt, pepper and lemon juice. (Sardine salad will keep, refrigerated, for 3 days.)

BEET SALAD

Steps:

• Drain the beets. Peel the onion and cut into 1/8-inch-thick slices.
• Combine the sugar and white wine vinegar in a bowl and let stand for 5 minutes, or until the sugar is dissolved. Add the beets and onions and toss until completely coated. Cover with plastic wrap and refrigerate until ready to serve.

BEET AND SPINACH SALAD

Steps:

• In small bowl mash egg yolk add olive oil, water and lemon juice Beat with a wire whisk til creamy, Season with oregano, salt, and pepper.
• Tear spinach salad bowl, add celery, chopped walnuts and crumbled feta cheese.
• Pour dressing over and toss lightly.
• Put on salad plates, mound with Julienne pickled beets. Garnish with chopped egg white.

GRAPEFRUIT-AND-BEET SALAD

Steps:

• Preheat the oven to 350 degrees. Lay the beets on one end of a sheet of aluminum foil, sprinkle with olive oil and season with salt. Fold over the remaining foil and crimp the edges to seal. Place on a baking sheet and bake for 45 minutes to 1 hour, or until fork tender. Cool and peel, then slice into $(7$)-inch-thick half-moons.
• Segment the grapefruit and set aside the membrane. Gently pat the segments dry with a paper towel. Squeeze 1* teaspoons juice from the membrane and reserve.
• Combine shallot, reserved grapefruit juice, lemon juice and salt to taste in a bowl. Let sit for 10 minutes. Whisk in mustard, then 3 tablespoons olive oil. Adjust seasoning.
• In a large bowl, add the beets, grapefruit segments and watercress. Season with salt and freshly ground black pepper. Gently fold the dressing into the salad.

BEET SALAD

Steps:

• Place beets, celery, onion, chopped egg, and pickle in a mixing bowl.
• Stir together celery seed, salt, pepper, vinegar, oil and sugar until blended and sugar dissolves.
• Pour dressing over vegetables and stir to mix.
• Cover and refrigerate 6 hours or overnight before serving.