Greek Beet Salad Food

SIMPLE GREEK BEET SALAD

Simple Greek Beet Salad image

Make and share this Simple Greek Beet Salad recipe from Food.com.

Provided by Lavender Lynn

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb beet (about 1/2 kg beets)
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/3 cup walnuts, chopped
1 garlic clove, minced

Steps:

Boil the beets with their skins for about 30 to 40 minutes, let them cool and peel (this can get messy).
In a little bowl mix the olive oil, vinegar and garlic.
Cut the beets in round slices and place on a plate.
Pour the dressing over the beets and sprinkle with the walnuts.
*You can also cut in cubes and serve in a deeper bowl.

Nutrition Facts : Calories 175.9, Fat 13.3, SaturatedFat 1.6, Sodium 88.6, Carbohydrate 12.9, Fiber 2.9, Sugar 9.3, Protein 3.4

GREEK BEET SALAD

Greek Beet Salad image

Make and share this Greek Beet Salad recipe from Food.com.

Provided by Dienia B.

Categories Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 cups romaine lettuce, washed, chopped
1 cup spinach, washed, chopped
1 (15 ounce) can beets, sliced, drained
1/4 cup walnuts, chopped
1/2 cup feta cheese
1/2 cup vinaigrette dressing, Greek

Steps:

Put greens on plate.
Add beets.
Add walnuts.
Add feta cheese,
Pour dressing over.

Nutrition Facts : Calories 294.5, Fat 24.8, SaturatedFat 6.2, Cholesterol 16.7, Sodium 301.9, Carbohydrate 15, Fiber 3.8, Sugar 10.9, Protein 6.4

GREEK SALAD

Greek Salad image

Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.

Provided by Ina Garten

Categories appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Steps:

Place the cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

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