MOROCCAN BEET SALAD
Make and share this Moroccan Beet Salad recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place water in a 3-quart saucepan, and bring to a boil.
- Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes.
- Cool, peel, and cut beets into bite-size pieces.
- Place in a serving bowl.
- Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl.
- Whisk in olive oil, then toss with beets.
- Let sit a few hours.
- Just before serving, sprinkle with parsley.
BEET SALAD WITH FETA, ORANGE AND MINT
From Alfred Portale author of Simple Pleasures. An easy, beautiful, nutritious and most importantly, delicious salad. An interesting blend of ingredients, none too salty or too sweet. An impressive dish in appearance alone.
Provided by gailanng
Categories Oranges
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- In a bowl, toss the beets with the olive oil and season them with salt and pepper. Put the beets on a roasting pan and cover them with foil. Roast in the preheated oven until tender, about 1 1/2 hours. (They are done when a sharp, thin-bladed knife can easily pierce through to their center.) Remove the pan from the oven, remove the beets from the pan and set them aside to cool.
- While the beets are roasting, make the vinaigrette: In a small bowl, whisk together the orange juice, balsamic vinegar and extra-virgin olive oil. Season to taste with salt and pepper. Set aside.
- When the beets are cool enough to handle, peel and cut them into 1/2-inch dice. Put them in a bowl with 1 cup of the orange segments, the mint and the shallots. Add the vinaigrette, season with salt and pepper and toss gently.
- Transfer the salad to a platter. Arrange the cheese and the remaining orange sections on top. Serve.
Nutrition Facts : Calories 266.4, Fat 20, SaturatedFat 7.3, Cholesterol 33.4, Sodium 439.4, Carbohydrate 16.8, Fiber 3, Sugar 13.2, Protein 6.8
BEET-AND-BLOOD ORANGE SALAD WITH MINT
Make and share this Beet-And-Blood Orange Salad With Mint recipe from Food.com.
Provided by evelynathens
Categories Oranges
Time 1h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Spread the beets in a large steamer basket and steam until tender, about 15 minutes. Transfer the beets to a bowl and let cool completely.
- Using a sharp knife, peel the oranges, removing all of the bitter white pith. Quarter the oranges lengthwise, then slice crosswise 1/3 inch thick. Add the oranges to the beets along with the parsley and mint.
- In a small bowl, whisk the lemon juice with the vinegar, shallot, honey and 1/8 teaspoon of sumac. Whisk in the olive oil and season with salt and black pepper. Pour the dressing over the salad and toss gently to coat. Add the feta and toss again. Sprinkle the salad with sumac and serve.
- Note 1: The beets can be steamed one day in advance and refrigerated.
- Note 2: Sumac powder can be purchased at Middle Eastern markets or specialty-food stores.
MOROCCAN BEET SALAD
Provided by Joan Nathan
Categories salads and dressings
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place water in a 3-quart saucepan, and bring to a boil. Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes. Cool, peel, and cut beets into bite-size pieces. Place in a serving bowl.
- Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl. Whisk in olive oil, then toss with beets. Let sit a few hours. Just before serving, sprinkle with parsley.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 281 milligrams, Sugar 7 grams
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- Spread the beets in a large steamer basket and steam until tender, about 15 minutes. Transfer the beets to a bowl and let cool completely.
- Using a sharp knife, peel the oranges, removing all of the bitter white pith. Quarter the oranges lengthwise, then slice crosswise 1/3 inch thick. Add the oranges to the beets along with the parsley and mint.
- In a small bowl, whisk the lemon juice with the vinegar, shallot, honey and 1/8 teaspoon of sumac. Whisk in the olive oil and season with salt and black pepper. Pour the dressing over the salad and toss gently to coat. Add the feta and toss again. Sprinkle the salad with sumac and serve.
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