Citrus And Beet Salad Food
GOLDEN BEET AND CITRUS SALAD
Provided by Trisha Yearwood
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Place the beets on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil and sprinkle generously with salt and pepper. Place the orange peels among the beets. Fold the aluminum foil up and around the beets to create a closed packet.
- Place the packet on a baking sheet and roast until the beets are tender and the edges of the orange peels begin to caramelize, 45 to 50 minutes. Open the packet carefully and discard the orange peels. Allow the beets to cool slightly, about 10 minutes.
- Meanwhile, prepare the components of the salad: Slice the peeled oranges into 1/4-inch-thick rounds. Use a horizontal peeler to make long, thin strips of the cucumber from end to end. Make the dressing by whisking the Greek yogurt with the mint and lemon zest and juice in a small bowl. Season the dressing with salt and pepper. Set aside.
- Once the beets have cooled slightly, use the edge of a paring knife to peel off the skins. Slice the beets into 1/4-inch-thick rounds.
- To assemble the salad, arranges the sliced beets in a shingled pattern on a serving platter. In between every 2 to 3 slices of beets, slip a round of orange into the mix. Using a small spoon, dollop the yogurt dressing onto the salad. Curl the cucumber ribbons over the surface of the salad. Drizzle the platter with the remaining 2 tablespoons olive oil. Sprinkle with the pistachios and pomegranate seeds. Serve chilled or at room temperature.
CITRUS & ROASTED BEETS SALAD
Glistening citrus and beets star in this colorful, tangy salad. It's a refreshing mix of bright flavors-just add chicken and it's a complete meal. -Peter Eldridge, Clermont, Florida
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil; allow beets to cool., Peel beets and cut into 1/2-in. cubes. On six salad plates, arrange the arugula, beets, heart of palm, grapefruit, orange and tangerine; sprinkle with cheese. Whisk the vinegar, orange and tangerine zest, orange juice, mustard and honey; gradually whisk in oil. Drizzle over salads. Serve immediately.
Nutrition Facts : Calories 223 calories, Fat 14g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 319mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 4g fiber), Protein 6g protein.
CITRUS BEET SALAD
Make and share this Citrus Beet Salad recipe from Food.com.
Provided by Boomette
Categories Cheese
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Add the beets to a large pot of boiling water. Simmer until tender, about 40 minutes. Let cool.
- Peel and cut into 1/2-inch cubes. Add the tangerine segments, onion, mint and olive oil. Toss.
- Top with the goat cheese.
Nutrition Facts : Calories 293.9, Fat 14.4, SaturatedFat 2, Sodium 83.1, Carbohydrate 42.6, Fiber 6.5, Sugar 32.7, Protein 3.9
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- Preheat the oven to 350°. Put the beets in a medium baking dish. Drizzle lightly with olive oil and rub to coat the beets. Cover with foil and bake for about 1 hour and 15 minutes, until the beets are tender. When the beets are cool enough to handle, peel and quarter them.
- Meanwhile, in a small bowl, cover the onion slices with the vinegar. Add a large pinch of salt and mix well. Let stand for about 1 hour.
- Using a sharp knife, peel the tangerines and grapefruit, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections.
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