ROASTED BEET SALAD WITH BLUE CHEESE
Provided by Michael Chiarello : Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.
- In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve.
- Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)
- When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.
- Remove the wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the salad. Garnish with toasted almonds.
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.
PINEAPPLE BEETS
This is a special way to dress up beets. Paired with pineapple, they have a slightly sweet taste that has even people who don't usually like beets taking second helpings. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, combine the brown sugar, cornstarch and salt; add pineapple and bring to a boil, stirring constantly until thick, about 2 minutes. , Add the beets, butter and lemon juice; cook over medium heat for 5 minutes, stirring occasionally.
Nutrition Facts : Calories 124 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 400mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 2g fiber), Protein 1g protein.
EASY BALSAMIC BEETS AND PINEAPPLE
Make and share this Easy Balsamic Beets and Pineapple recipe from Food.com.
Provided by EdandTheresa
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, add vinegar and brown sugar.
- Stir and dissolve sugar.
- Cook for 5 minutes on medium heat, while stirring.
- Drain beets and julienne.
- Drain pineapple.
- Peel and shred carrots.
- Combine beets, carrots and pineapple in a bowl.
- Add balsamic mixture and toss.
- Add the chopped walnuts, pepper and toss.
- Chill for 30 minutes.
Nutrition Facts : Calories 176.5, Fat 5.1, SaturatedFat 0.5, Sodium 109.4, Carbohydrate 32.5, Fiber 3.7, Sugar 27.4, Protein 3.3
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.
BEET AND PEA SALAD
I got the idea for this recipe from my daughter-in-law who had tried a beet and pea salad at an organic food co-op. She was sure the beets had been pickled and the dressing was made with mayonnaise. She thought the salad included cabbage, but I decided to keep the recipe very simple. It was a major hit with my husband who hates beets.
Provided by Denise Rutledge
Categories Beet Salad
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Dice or julienne pickled beets. Toss with peas and onion in a bowl.
- Combine vegan mayonnaise and onion powder in a separate bowl. Stir into beet mixture.
- Chill to let flavors blend, about 1 hour. Serve.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 17.2 g, Fat 13.7 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 2.2 g, Sodium 266.5 mg, Sugar 8.2 g
SWEET AND SOUR PINEAPPLE BEETS (FAT FREE)
We love this beet recipe...it has just the right sweet and sour taste, but of coarse, you may adjust all seasonings to taste... I usually make this with a turkey, chicken or ham dinner...this recipe is great as it serves 6-8 people.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Drain the pineapple syrup, and combine the syrup with water and vinegar.
- Stir together the flour, brown sugar and salt.
- Stir into liquids; cook until the liquid comes to a boil, and thickens, stirring as needed (about 10 minutes).
- Add drained beets; heat a couple of minutes, add the pineapple chunks.
- Serve and enjoy!
RUBY-RED BEET SALAD
Adapted from a recipe that I've had for about 30 years, this salad was a big hit when I served it to my future in-laws. -Toni Talbott, Fairbanks, Alaska
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the gelatins; add boiling water and stir to dissolve. Drain pineapple, reserving the juice; set pineapple aside. Stir juice into gelatin. Refrigerate until slightly thickened. Stir in beets and pineapple. Pour into a 13-in. x 9-in. dish. Refrigerate until firm., For dressing, combine the mayonnaise, sour cream, celery, green pepper and chives in a small bowl. Cut gelatin into squares; serve on lettuce-lined salad plates if desired. Dollop with dressing.
Nutrition Facts : Calories 164 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 139mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
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