Papas Favorite Beet Salad Food

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PAPA'S FAVORITE BEET SALAD



Papa's Favorite Beet Salad image

The deep, satisfying flavor of beets adds sweetness to a pretty salad of baby spinach, tomato, and avocado, drizzled with a light dressing. This salad has been a huge hit with everyone, even my 8-year-old grandson.

Provided by Dick Panzica

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 1h45m

Yield 4

Number Of Ingredients 12

3 beets, washed and trimmed, or more to taste
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard, or more to taste
salt and ground black pepper to taste
1 pinch garlic salt, or more to taste
2 tomatoes, cut into bite-size pieces
½ red onion, thinly sliced
1 avocado - peeled, pitted, and cut into bite-size pieces
1 (4 ounce) container crumbled feta cheese
1 (8 ounce) package baby spinach leaves

Steps:

  • Place beets into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender when pierced with a fork, about 1 hour. Drain and cool until beets can be easily handled. Peel beets, cut into cubes, and place in a bowl; refrigerate until chilled, about 15 minutes.
  • Whisk lemon juice, olive oil, balsamic vinegar, mustard, salt, pepper, and garlic salt together in a large bowl until smooth. Add beets, tomatoes, onion, avocado, and feta cheese; toss. Top salad with spinach and toss.

Nutrition Facts : Calories 280.9 calories, Carbohydrate 19.4 g, Cholesterol 25.1 mg, Fat 20.6 g, Fiber 7.3 g, Protein 8.4 g, SaturatedFat 6.3 g, Sodium 591.8 mg, Sugar 8.9 g

POTATO AND BEET SALAD



Potato and Beet Salad image

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

1/3 cup white vinegar (or use the juice from the pickled beets for more vibrant color)
1 teaspoon salt
1/2-1 teaspoon pepper
1/2 teaspoon fresh horseradish
2 tablespoons fresh parsley
1 cup mayonnaise (adding more after tossing with salad ingredients for more creaminess if desired)
5 lbs new potatoes, boiled, peeled and cubed
1 (15 ounce) jar pickled beets, drained and diced
1 red onion, diced fine
1 small green pepper, diced fine
1 stalk celery, diced fine
6 eggs, boiled and diced
1 hard-boiled egg, sliced
paprika (smoked is really good)

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.

PATAGONIAN BEET SALAD



Patagonian Beet Salad image

Provided by Food Network

Categories     side-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 5

1 pound small red beets
1 bunch fresh mint
1/3 cup fresh orange juice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • Place the beets in a medium pot and cover with water. Bring to a boil and cook until tender, about 40 minutes.
  • Drain and peel the skin while still warm, then cool in the fridge for about 1 hour.
  • Cut the beets into large cubes. Finely chop the mint leaves and add to the beets. Add the orange juice and some salt and pepper. Serve cold.

BEET AND SUGAR SNAP PEA SALAD



Beet and Sugar Snap Pea Salad image

Categories     Salad     Vegetable     Steam     Vegetarian     Beet     Spring     Sugar Snap Pea     Gourmet

Yield Makes 4 first-course or side-dish servings

Number Of Ingredients 8

1/2 small red onion, halved lengthwise, then thinly sliced lengthwise
3 tablespoons rice vinegar (not seasoned)
1 teaspoon ground coriander, lightly toasted
2 teaspoons sugar
1 teaspoon salt
2 tablespoons extra-virgin olive oil
1 (14- to 15-ounces) can whole small beets, drained and quartered
1/4 pound sugar snap peas, trimmed

Steps:

  • Soak onion in cold water in a small bowl 10 minutes, then drain in a sieve.
  • Whisk together vinegar, coriander, sugar, and salt in a salad bowl, then add oil in a slow stream, whisking.
  • Toss onion and beets with dressing.
  • Steam sugar snaps over boiling water, covered, 2 minutes, then transfer to a bowl of ice water to stop cooking. Drain well in sieve and toss with beet mixture.

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