Cuban Beet Salad Food

KICKED-UP CUBAN SALAD

Steps:

• For the salad: Add the avocado, lettuce, red onion, jalapeno and pineapple to a large bowl.
• For the dressing: Whisk together the olive oil, lemon juice, honey, cumin, cayenne and salt in a small bowl. Pour some of the dressing over the salad and toss, adding more if desired. Reserve any extra dressing for later use.

CUBAN BEET SALAD

Steps:

• Scrub the beets and cut off the tops, leaving about an inch of stem. Cook the beets according to your preference - roasted or boiled. Either way, it will take about 45 minutes. The beets should be tender and easily pierced with a knife. Set aside to cool.
• Meanwhile, put a kettle of water on to boil. Place the thinly sliced red onion in a sieve and pour the boiling water over them, allowing the water to drain into the sink. This will take the harshness from the onions.
• Peel and slice the beets. You can cut them into thin wedges, or cut the beets in half and then into 1/4 inch slices.
• Place beets, onions, parsley, lemon juice and olive oil in a bowl and toss to coat. Season with a bit of salt.
• Cover and chill for at least an hour to let the flavors marry. Can be served cool or at room temperature.

CUBAN BEAN SALAD

Steps:

• Mix oil, cilantro, lemon juice, vinegar, cumin, jalapeno pepper and oregano in large bowl until well blended.
• Add remaining ingredients; mix lightly. Cover. Refrigerate 2 hours or overnight. Stir gently just before serving.

BEET SALAD WITH LEMON, CILANTRO AND MINT

Steps:

• Cut the beets into quarters or sixths.
• Finely grate the lemon zest and squeeze 2 tablespoons of lemon juice. Whisk together the lemon zest and juice, onion, herbs, coriander, 1/4 teaspoon salt, pepper to taste and the oil in a small bowl.
• Taste the dressing on a beet and correct the seasonings if needed.
• Toss the beets with enough dressing to coat lightly.
• Toss the greens with the remaining dressing and arrange them on salad plates.
• Add the beets and olives and serve.

CUBAN SALAD

Steps:

• Combine romaine, tomatoes, avocados, onion, and black beans in a large bowl; toss to combine.
• Whisk lime juice, honey, garlic, cumin, salt, and pepper together in a small bowl. While constantly whisking, stream in the olive oil until dressing is well combined.
• Drizzle some of the dressing over the salad, toss, taste, and add more dressing if desired. If there's any extra dressing, refrigerate for later use.

CUBAN POTATO SALAD

Steps:

• Peel (or not) the potatoes and boil with a good bit of salt.
• Drain and then cube when cool.
• Add salad ingredients to potatoes.
• Mix Dressing ingredients and then toss with salad ingredients& potatoes.
• Best if let to set overnight in the refrigerator, but let sit on counter 30 minutes before serving for the flavors to be most apparent.

BEET AND CUCUMBER SALAD

Steps:

• Mix water, vinegar, and sugar together in a bowl; add onion and cucumber. Set aside to marinate, at least 20 minutes.
• Combine 2 hard-boiled eggs cut into bite-size pieces and beets together in a bowl.
• Drain liquid from onion and cucumbers. Toss onion and cucumbers with beet mixture. Stir mayonnaise into beet mixture. Arrange sliced hard-boiled egg atop salad; sprinkle with dill, salt, and pepper.