MOROCCAN COLD BEET SALAD WITH VINAIGRETTE
Steps:
- Gather the ingredients.
- Rinse the beetroots. Place in a pot or pressure cooker and cover with cold water. Boil or pressure cook the beets until tender. Test by piercing the beet with a sharp knife; if it can be inserted into the center, the beet is cooked. This can take up to an hour and a half when boiling, and up to 40 minutes when pressure cooking-how long depends on how large the beets are. If the beets you're cooking are different sizes, simply check the cooking at intervals and remove the beets one by one as they're done, drain the beets, rinse under cold running water and slide the skins off while the beets are still warm.
- Allow the beets to cool.
- Cut the beets into 1/4-inch to 1/2-inch slices of uniform thickness, and then cut each slice into uniformly sized cubes.
- Transfer the cubed beets to a large bowl and combine with the remaining ingredients, seasoning to taste with salt and pepper. Cover tightly and refrigerate at least an hour or overnight.
- Prior to serving, taste the salad and adjust the seasoning if desired. The salad may be garnished with freshly slivered onion or a little more parsley.
Nutrition Facts : Calories 162 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 1 g, Sodium 178 mg, Sugar 18 g, Fat 7 g, ServingSize 2 pounds (4 servings), UnsaturatedFat 0 g
GRATED BEET SALAD
Steps:
- In a large bowl, combine the vinegar, lime juice, sugar, and a large pinch each of salt, and pepper. Whisk to combine. Gradually whisk in oil. Add beets, carrots, basil, and parsley. Toss to combine. Taste and adjust for seasoning.
GRATED CARROT AND (RAW) BEET SALAD
Yes, raw beets. I hate peeling cooked beets. I discovered this recipe on a food blog and it instantly appealed to my love of beets and my hate of peeling them. It's delicious, refreshing and good!
Provided by Mirj2338
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Trim, peel, and grate the carrots and beets. (If you own a food processor with a grater attachment, yay for you!)
- Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beets, and toss until well combined.
- Add any desired add-ins and toss again.
- Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister.
- If you don't have that kind of time and the salad does not feel quite moist enough, add a dash of citrus juice, tomato juice, or any sort of juice that may currently reside in the refrigerator door.
Nutrition Facts : Calories 83.1, Fat 2.6, SaturatedFat 0.4, Sodium 111.1, Carbohydrate 14.4, Fiber 3.4, Sugar 9.1, Protein 1.9
ROASTED BEET SALAD WITH GRATED BLUE CHEESE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 20
Steps:
- 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 saucepan, and 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 and salt. Refrigerate for up to 1 1/2 weeks.
- Preheat oven to 350 degrees F.
- Place 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.
- When cool enough to handle, peel them, slice thinly into round, and place in a dish.
- Remove wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the top of the beets. Garnish with almonds as desired.
- Blanch 1 cup almonds in boiling water, until the skins peel off.
- In an oven-proof skillet, heat 2 tablespoons butter, and add the peeled almonds. Sprinkle with Napa-style spice rub, and toss to coat. Place skillet in the oven and bake for about 6 to 7 minutes, or until light brown.
- Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chile flakes. Pour into a bowl and toss with the remaining ingredients. Chef's Note: Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor. Keep the spice mix in a glass jar in a cool, dry place, or freeze. Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot.
ROASTED BEET SALAD
Steps:
- Preheat the oven to 450 degrees F.
- Set the beets on a baking sheet lined with a two layers of aluminum foil. Drizzle with 2 tablespoons of the olive oil, sprinkle with salt and pepper, and then wrap the beets in the first layer of foil. Transfer the baking sheet to the oven and roast until the beets are fork tender, about 1 hour.
- Meanwhile, place shallots in a small bowl, drizzle with another 2 tablespoons of the olive oil, and sprinkle with salt and pepper; toss well. After the beets have roasted for 45 minutes, remove the baking sheet from the oven and carefully place the shallots directly on the second layer of aluminum foil. Return to the oven for another 15 minutes, until the shallots are caramelized and soft and the beets are fully cooked.
- Let the beets cool in the foil for at least 5 minutes. Transfer the shallots to a large bowl and set aside. When the beets are cool enough to handle, use a paper towel to rub off the skins. Cut the beets into wedges and add them to the bowl with the shallots.
- Trim the tops and bottoms off the oranges with a paring knife or a small serrated knife. Set the oranges on one of the cut ends and carefully cut away the skins, beginning at the top and following the curve of the fruit down to the bottom. Slice the oranges crosswise into thin slices. Set aside.
- In a small bowl, whisk together the vinegar, sugar, mustard, some salt and pepper, and the remaining 3 tablespoons olive oil. Pour the dressing over the beets and shallots; toss to combine. Add the mixed greens and the orange slices; toss again. Sprinkle with sunflower seeds.
BEET SALAD
In this recipe the beets are grated, then dressed. It calls for cooked beets, so they could be roasted or boiled, your choice. You could also use canned beets, but you would have to cut them up really thin in julienne style.
Provided by threeovens
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all the ingredients together and chill for 2 hours before serving.
Nutrition Facts : Calories 54, Fat 3.5, SaturatedFat 0.5, Sodium 324.8, Carbohydrate 5.5, Fiber 0.9, Sugar 4.4, Protein 0.8
BEET SALAD WITH GOAT CHEESE
Steps:
- Preheat the oven to 400 degrees F.
- Wash and dry the beets and trim off the ends. Take a large sheet of aluminum foil, 12 by18, and double it over. Put the beets in the middle, drizzle with olive oil and season with the salt and pepper. Bring the sides of the foil up around the beets to make a pouch. Put in the hot oven and bake until the beets are tender, about 1 hour 20 minutes. Remove from the oven and let cool. When cool enough to handle, gently peel off the skin and slice into julienne pieces, about 2 inches long by 1/2-inch thick. Chill until ready to use.
- Lightly toast the pine nuts in a small saute pan over medium-high heat for 3 to 4 minutes. Remove to a plate or small bowl and cool. Slice the goat cheese into 1/2-inch rounds and press the pine nuts onto both sides. Chill until service.
- When ready to serve, lightly toss the baby greens and the spinach together in a large bowl and dress the edge of your serving bowl with 1/4 cup of the Tarragon Dressing. Toss the greens and then top with the beets and the goat cheese rounds. Drizzle with additional dressing and serve immediately.
- In a small bowl or glass jar, combine all the ingredients, except the olive oil. Whisk until well h well combined, then slowly drizzle in the olive oil. This recipe works really well with a stick blender.
RAW BEET SALAD
I was looking for a way to use raw beets and found a recipe online. I changed it a bit to use ingredients that I grow and use. It's so yummy and is so nutritious because the nutrition isn't cooked out of the beets. Everyone that has tried it, likes it. It's better if let set for a few hours but doesn't have to be. Serve for a cold lunch with boiled eggs on a bed of lettuce.
Provided by cheesemaker
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.
Nutrition Facts : Calories 89 calories, Carbohydrate 13 g, Fat 3.6 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 8.8 g
TANGY BEET CONGEALED SALAD
This was my Mother's recipe, and DH, who is a beet-hater, likes it very much. It's especially good with ham or pork, and can jazz up an otherwise plain meal
Provided by Georgia Girl
Categories Lunch/Snacks
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve the lime jello in the boiling water in a saucepan.
- Add the cold beet juice, grated onion, horseradish, salt and pepper, mixing thoroughly.
- Chill until slightly thickened to the consistency of egg whites.
- Fold in the diced beets and celery.
- Place into a large salad mold or into 8 individual molds.
- Chill for 2 hours or until set.
- Unmold to serve and top with a dollop of sour cream on each serving.
Nutrition Facts : Calories 117.8, Fat 4.2, SaturatedFat 2.6, Cholesterol 8.8, Sodium 455.8, Carbohydrate 18.9, Fiber 1, Sugar 12.6, Protein 2.1
GRATED BEETS
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Place beets on a large piece of parchment-lined aluminum foil. Drizzle with oil. Season with salt and pepper. Wrap beets, enclosing them tightly. Place on a baking sheet, and roast until fork-tender, about 1 hour. Remove from oven; set aside to cool.
- Peel beets when cool enough to handle. Using the largest holes of a box grater, coarsely grate beets into a large bowl. Drizzle with vinegar, and sprinkle with sugar. Toss to combine. Fold in sour cream, and serve.
CREAMY BEET SALAD
BEETS , you either love 'em or you hate 'em. I just love them! Here is a great salad. It is perfect for a picnic or pot luck. Good for Thanksgiving and Christmas Holidays too (I just love the pretty red color)!
Provided by Theresa P
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel and slice beets into a mixing bowl.
- Add onion and cucumber.
- Mix remaining ingredients in a separate bowl, add salt and pepper to taste.
- Pour over vegetables.
- Toss vegetables and dressing lightly to coat.
- Refrigerate for at least 2 hours for flavors to blend or overnight.
- Serve chilled. Enjoy!
- Note: Cook time is for boiling beets.
RAW BEET SALAD
This is a beet recipe for someone who is skeptical of their earthy, rooty flavor. Uncooked beets are less sweet and earthy than they are when boiled or roasted. This is a messy affair, so peel and grate them near the sink.
Provided by Mark Bittman
Categories dinner, easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with the metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
- Toss with the salt, pepper, mustard, oil and vinegar. Taste, and adjust seasoning. Toss in the herbs, and serve.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 346 milligrams, Sugar 9 grams, TransFat 0 grams
RUSSIAN BEET SALAD
Entered for safe-keeping for ZWT. From RusslandJournal.de. A food processor will save time. I have added 3 ways to precook the beets, depending on your preference. I recommend wearing plastic gloves when handling the beets, as they will stain otherwise.
Provided by KateL
Categories Fruit
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- PRECOOK BEETS:.
- Wash the beets and trim the ends off before cooking.
- To ROAST: Place trimmed beets in a roasting pan and add a little water for steam. Roast the beets at 425 degrees F for 30 to 45 minutes (cover the pan with foil) or until the beets are easily pierced with a knife.
- To BOIL: Cook the beets for 20 to 30 minutes, or until tender.
- To MICROWAVE: Cook the beets with a little water for 8 to 15 minutes on HIGH.
- Slip off the skins under running water and grate or dice.
- PREPARE SALAD:.
- Mix grated or diced cooked beets, chopped walnuts (if serving immediately; otherwise, reserve until serving), and crushed garlic.
- Season with salt and pepper.
- Add mayonnaise and mix well.
SHREDDED BEET AND CARROT SALAD
Beets, which are rich in folic acid and vitamin C, are the primary ingredient of this simple salad.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 teaspoon salt.
- In a food processor fitted with the shredding disk, shred beets then carrots. Add to bowl along with parsley, and toss to combine.
Nutrition Facts : Calories 8 g, Fiber 3 g, Protein 1 g, SaturatedFat 2 g
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