BEET AND TOMATO SALAD WITH SCALLIONS AND DILL
A little bistro in Normandy, France, inspired this salad that's so satisfying in its simplicity. Bright and fresh, the beets and tomatoes are dressed in a tart vinaigrette and served side by side, rather than mixed together. Though the combination may seem unusual, it's delicious. For the best flavor, choose ripe tomatoes and cook your own beets (don't be tempted to use the precooked vacuum packed type). Feel free to cook the beets and day or two in advance.
Provided by David Tanis
Categories lunch, salads and dressings, vegetables, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook the beets: Heat oven to 400 degrees. Scrub beets, and place in 2 baking dishes just large enough to hold them - golden beets in one, red in the other to keep colors from bleeding. Add an inch or so of water. Cover and bake until tender when probed with a skewer, about 1 hour. Set aside to cool. (Alternatively, boil or steam beets instead. Beets may be cooked several hours or up to 2 days in advance.)
- Prepare the vinaigrette: Put vinegar and pinch of salt in a small bowl. Add mustard and stir with a fork to dissolve. Beat in olive oil to make the dressing thicken slightly. Add pepper to taste, plus a bit more salt, if necessary.
- When the beets are cool enough to handle, rub off the skins. Cut golden beets in half lengthwise, then into 6 to 8 wedges, depending on the beet's size. Repeat with red beets. Place in separate bowls, and season with salt. Slice tomatoes 1/2-inch thick, place in a separate bowl and season with salt.
- Whisk vinaigrette, and pour over beets and tomatoes, dividing it evenly among the bowls. Toss gently and marinate for 10 minutes.
- To serve, spoon the golden beets, red beets and tomatoes into distinct piles onto a large platter or serve in separate bowls. Top with scallions, and sprinkle with dill. Garnish with arugula or watercress, if using.
TOMATO-BEET SALAD
This feta- and cilantro-specked salad is particularly good with poached chicken, grilled steak, or burgers.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.
Nutrition Facts : Calories 171 g, Fat 10 g, Fiber 5 g, Protein 5 g, SaturatedFat 3 g
TRICOLOR ROASTED BEET SALAD WITH DILL
Steps:
- Preheat oven to 350 degrees Trim the greens from the beets and save for sauteing or use in a soup. Scrub well, trim ends, then place beets on a baking sheet. Roast until cooked through, about 1/2 to one hour depending on the size. Allow to cool, then remove the skins (they should slip off with your fingers). Cut beets into 1/2-inch wedges and place in a medium bowl.
- To make the vinaigrette, whisk the remaining ingredients together in a small bowl. Drizzle vinaigrette over beets and toss to combine. Serve on plates with a dollop of sour cream.
BEET AND POTATO SALAD WITH BLUE CHEESE DRESSING AND DILL
Provided by Damaris Phillips
Categories side-dish
Time 5h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In a bowl, toss the potatoes with 2 tablespoons of the coconut oil to coat. Sprinkle with salt and pepper, then spread the potatoes out in a single layer on a baking sheet. Toss the beets with the remaining 1 tablespoon coconut oil; sprinkle with salt and pepper and spread out in a single layer on a second baking sheet. Add 2 tablespoons water to the beets. Transfer the baking sheets to the oven and bake for 35 minutes, or until the potatoes are golden brown, stirring halfway through. If the beets start to look dry, add a little more water. Set aside to cool for 10 minutes.
- Meanwhile, make the dressing: Add the mayonnaise to a bowl and whisk in the buttermilk and mustard. Set aside.
- Transfer the cooked potatoes and beets (and any accumulated beet juices) to a salad bowl. Add the celery, green onions, dill, the dressing and some salt and pepper. Toss to coat well with dressing. Cover and refrigerate for 4 hours. Just before serving fold in the blue cheese.
DILL AND BEET SALAD
Make and share this Dill and Beet Salad recipe from Food.com.
Provided by Chef mariajane
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, simmer beats in 3-inches water and half of the vinegar, covered. Cook until beets are tender and can be pierced with a paring knife, about 40 minutes. Uncover and cool beets in the cooking liquid, about 20 minutes. Peel and cut beets into 1/2-inch pieces.
- In a bowl, mix the remaining ingredients and toss with the beets. Set aside for 30 minutes to marinate before serving.
Nutrition Facts : Calories 53.5, Fat 0.1, Cholesterol 0.3, Sodium 52, Carbohydrate 11.8, Fiber 1.2, Sugar 10, Protein 1.9
DILLY TOMATO AND BEET SALAD
Fresh dill goes great with tomatoes and beets. Such a refreshing salad for a hot summer evening. Add other vegetables, if you like.
Provided by COOKINGQUEEN75
Categories Tomato Salad
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- In a bowl, whisk together the safflower oil, walnut oil, olive oil, red wine vinegar, lemon juice, and dill. Season with salt and pepper.
- In a separate bowl, toss together the tomatoes, celery, green onion, and beets. Toss with the dressing mixture just before serving.
Nutrition Facts : Calories 280.2 calories, Carbohydrate 9.5 g, Fat 27.3 g, Fiber 1.6 g, Protein 1.1 g, SaturatedFat 2.4 g, Sodium 305.9 mg, Sugar 6.9 g
POTATO AND BEET SALAD
Every Easter my Mom would make this potato salad. This is not exactly hers but my version. Don't wait for Easter make it for your next picnic! Do use new potatoes if you like them firm but I myself like my potatoes soft so I find myself using russets, and if you don't want a precise cut salad with firm potatoes use russet. I find myself rough cutting the russets potatoes because they do fall apart and add to the creaminess of the dressing. FYI-You can toss the cubed, cooked, still warm, potatoes with the vinegar or beet juice and let set till cool even up to over night. Then add remaining ingredients.
Provided by Rita1652
Categories Onions
Time 45m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Mix all salad dressing ingredients in a large bowl.
- Toss remaining ingredients into the large bowl with dressing, toss to coat.
- Chill for at least 1 hour overnight is best.
- Top with sliced egg and sprinkle paprika.
BEET AND WALNUT SALAD WITH DILL
The night before your picnic, you can bake the beets, toss them with the vinegar and marinate them in the refrigerator. Then add the remaining ingredients the next day. On another occasion, serve this salad with poached salmon, or saut the beet greens and pair them with the beets. Williams Sonoma.
Provided by mielhollinger
Categories Vegetable
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Position a rack in the center of an oven and preheat to 375°F.
- Remove the beet greens, if attached, leaving about 1 inch of stem attached to the beets; reserve greens for another use.
- Place the beets in a baking dish and cover with water by about 1/4 inch.
- Cover tightly and bake until they can be easily pierced with a knife, about 45 minutes or longer, depending on the size of the beets.
- When the beets are cool enough to handle, peel and cut into thin slices.
- (A mandoline helps make neat, even slices.) Place the beets in a bowl, add the vinegar and toss together gently.
- Let stand for 30 minutes.
- Add the olive oil, dill, garlic and salt, stirring gently so the slices don't break.
- Taste and add more vinegar, if needed.
- Stir in the walnuts and serve.
Nutrition Facts : Calories 139.8, Fat 9.9, SaturatedFat 1.1, Sodium 78, Carbohydrate 11.6, Fiber 2.7, Sugar 8.2, Protein 3.2
BEET AND TOMATO SALAD WITH MINT
For this late-summer side dish, beets can be roasted, refrigerated overnight, and then combined at the last minute with heirloom tomatoes, extra-virgin olive oil, coarse salt, lemon juice, and a handful of fragrant mint leaves.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Place beets, cut sides up, on parchment-lined foil on a rimmed baking sheet. Drizzle with oil, and sprinkle with 1/4 teaspoon salt. Fold foil over beets to enclose, and crimp edges to seal. Bake until tender, about 35 minutes. Let cool. Peel, and cut into wedges. (Beets can be refrigerated in an airtight container overnight.)
- Arrange beets and tomatoes on a serving platter. Drizzle with oil and lemon juice, and season with remaining 1/4 teaspoon salt and the pepper. Scatter mint over top, and serve.
BEET AND TOMATO SALAD
Slices of roasted beets and fresh beefsteak tomatoes are dressed with shallot vinaigrette and fresh oregano to create a colorful and flavorful salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Top with 2 teaspoons oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast beets on sheet until tender when pierced with a knife, 45 minutes to 1 hour. Remove beets from foil and let cool, then peel and cut into 1/4-inch-thick slices.
- In a small bowl, whisk together remaining 3 teaspoons oil, shallot, and vinegar; season with salt and pepper. On a large platter, arrange beets and tomatoes, and season with salt and pepper. Drizzle with dressing and sprinkle with fresh oregano leaves.
Nutrition Facts : Calories 103 g, Fat 6 g, Fiber 2 g, Protein 1 g
FRESH DILLED BEETS
Fresh beets are boiled and peeled, then marinated with dill in a sweetened vinaigrette. Great during the summer when you can pick up beets and dill at the farmer's market!
Provided by JUMAHA
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 8h40m
Yield 4
Number Of Ingredients 6
Steps:
- Place the beets into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beets are tender when pierced with a fork, 20 to 30 minutes. Drain and allow to steam dry until cool enough to handle. While the beets are boiling, whisk together the vinegar and sugar until the sugar has dissolved; set aside.
- Once cool enough to handle, remove the skins from the beets and cut the tops off. Cut the beets into cubes or wedges, and add to the vinegar mixture. Season with the dill, clove, and allspice; toss until coated. Cover the bowl, and refrigerate the beets overnight before serving.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 22.5 g, Fat 0.2 g, Fiber 3 g, Protein 1.7 g, Sodium 80.9 mg, Sugar 19.4 g
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