Heartbeet Salad Food
BEET SALAD
Slightly sweet, this salad would be a classy accompaniment to any party.
Provided by Robbie Rice
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h5m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice.
- For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat.
- Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them, and top with diced beets and feta cheese.
Nutrition Facts : Calories 166.2 calories, Carbohydrate 14.9 g, Cholesterol 8.3 mg, Fat 10.8 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 2.8 g, Sodium 253.6 mg, Sugar 8.8 g
HEARTBEET SALAD
This comes from one of my food and wine cookbooks. I wish I could post the photo! So lovely. This would be a perfect salad for Valentine's day. You could buy canned, sliced beets if you wanted to skip the roasting step.
Provided by dicentra
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375. Wrap the beets in a large piece of aluminum foil and bake for an hour, or until tender.
- Let cool slightly and then peel and slice ¼ inch thick. Using a 1-inch heart cookie cutter, cut out as many hearts as possible from each slice.
- In a large glass bowl, whisk the oil with the lemon juice, salt and pepper.
- Add the arugula, frisee and the beet cut outs and toss. Mound on salad plates and sprinkle with the chives and serve.
Nutrition Facts : Calories 152, Fat 7.2, SaturatedFat 1, Sodium 248.5, Carbohydrate 20.6, Fiber 4.7, Sugar 15.5, Protein 3.9
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- Preheat oven to 390 degrees F. Trim root end off of beets so that raw skin is exposed, and also trim tail end. Rub with olive oil. Wrap in foil and place in baking dish. Bake for 1 hour or until beets are tender.
- Let beets cool, and drain beet juice into small bowl. When cool, run under cool water and peel. Then cut beets into small cubes.
- Meanwhile, rinse rice in a colander, until white runs clear. Add to pot and cover with 1 1/2 cups water, 1 teaspoon oil, and 1 teaspoon salt. Bring to boil. Reduce heat to low-simmer and cover with a lid. Cook for 15 minutes. Remove from heat, keeping lid on, and let sit for 10 minutes. Fluff with fork.
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