BEET AND BURRATA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the beets: Preheat the oven to 375 degrees F.
- Put the beets in an 8-inch square baking dish. Add the vinegar, salt, thyme sprigs and 3 tablespoons water to the baking dish. Toss well to coat. Cover the dish with aluminum foil and roast until the beets are tender all the way through, about 50 minutes. Allow the beets to cool slightly, then use a paper towel to rub off the skins. Cut the beets into quarters or sixths depending on the size. Toss with any of the remaining liquid from roasting. Set aside to cool slightly.
- For the dressing: Heat a small skillet over low heat. Add the oil, shallots and 1/4 teaspoon of the salt and cook until the shallots are soft but not brown, about 5 minutes. Remove from the heat and cool for 5 minutes. Meanwhile, in a large bowl, whisk together the vinegar, Dijon mustard and remaining 1/4 teaspoon salt. Add the cooled oil mixture and whisk to combine.
- For the salad: Add the arugula and beets to the dressing and toss gently to coat. Place the salad on a large platter and tear the burrata around the sides. Sprinkle with the pine nuts.
BALSAMIC ROASTED BEET SALAD
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
- Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
- Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
UKRAINIAN SALAT VINAIGRETTE (BEET SALAD)
A delicious Ukrainian beet salad! Great with meat and poultry dishes (especially Chicken Kyiv) with a side of mashed potatoes! The preparation takes some time, but I really like the salad! It is one of the few salads popular in Ukraine that doesn't contain mayonnaise! Enjoy!
Provided by BrandyLoveWine
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 9h
Yield 16
Number Of Ingredients 10
Steps:
- Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
- The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.
Nutrition Facts : Calories 67.8 calories, Carbohydrate 12 g, Fat 1.9 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 337.3 mg, Sugar 4.1 g
PAPA'S FAVORITE BEET SALAD
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
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
PATZARIA SALATA (BEET SALAD)
Make and share this Patzaria Salata (Beet Salad) recipe from Food.com.
Provided by glitter
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wash the beetroots and the stalks very well under cold running water many times to remove any dirt.
- Cut the most bottom part of the beet but leave the stalks and upper leaves intact.
- Boil the beets for 35-45 minutes or until tender (depending on size), and allow them to cool in their own water.
- When cool enough to handle, peel the beetroots, and cut them in rounds or quarters.
- Cut the stems in half or thirds, depending on length.
- Place the beets and stems in a bowl and dress with the olive oil, vinegar, salt, and 1-2 tablespoons of the water that they were boiled in (and the garlic, if used) and mix well.
- This salad is an excellent accompaniment to fried or broiled fish.
TRICOLORE SALAD OF ENDIVE, BEET, AND ARUGULA, PANTZARIA SALATA
An elegant salad of beets, yellow endive, pistachios and arugula makes for a dazzling starter to any meal.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 14
Steps:
- Place washed, but not trimmed or peeled beets on top of 1 cup salt on a baking sheet, and roast in a 350 degrees F oven for 1 1/2 hours, or until fork-tender. Let cool. Wearing gloves or holding with a piece of plastic wrap, cut off stems, and peel. Cut each beet in half, cut in 1/2 inch slices, then medium dice by cutting in the opposite direction.
- Toast nuts in a 400 degrees F oven for 15 minutes, tossing once.
- Combine all of the vinaigrette ingredients, mixing well, adding nuts when cool.
- Trim the end of the endive, cut in half, separating the leaves for each half, but reforming each as 1/2 a head of endive. For each salad, place 1/2 cup beets, 1 cup arugula, an 1/2 endive on a plate. For each salad begin with 1/3 cup vinaigrette, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Toss each of the three components, separately in the vinaigrette, making sure to toss the beets last. Top with 1/8 cup of shaved parmesan.
- Repeat for remaining three salads. Serve immediately. Reserve left-over dressing.
Nutrition Facts : Calories 775.9 calories, Carbohydrate 12.1 g, Cholesterol 11 mg, Fat 80.8 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 13 g, Sodium 839.9 mg, Sugar 5.2 g
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.
PANTZAROSALATA / PUREED BEET SALAD
An Indian dish, Pantzarosalata is commonly known as Pureed Beet Salad. My friend brought this as an appetizer, it was so pretty and tasted so good. I hope you enjoy!
Provided by Diane B.
Categories Spreads
Time 1h25m
Yield 1 cup or so, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cover the beets well with water and boil till tender for about 40 minutes.
- Drain and chop coarsely.
- In a food processor, combine all the ingredients and blend till soft.
- Pureed Beet Salad is ready.
- Serve with pita wedges.
MOROCCAN RED BEET SALAD
Another recipe from the kitchen of Momma Simo. This is my best guess from watching her make it. I have since tried this at home with measuring and this is pretty darn close. There is one optional ingredient which while not terribly authentic works really well in this dish.
Provided by justcallmetoni
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Trim the the long root tip off the beets, leaving about 1/2 inch of stem on the tops. Scrub the beets rather well taking care not to damage the skin.
- Place the cleaned beets into a large heavy saucepan filled with water and bring to a boil. Cook until the beets are cooked tender. This can vary from 30 to 60 minutes depending on the size of your beets.
- When the beets are cooked, pour out the boiling water and run the beets under cool running water. Reduce the temperature of the beets to a point where they can be handled. The skins should be fairly loose.
- Peel and trim the beets. Dice into bite sized cubes about 1/2 - 3/4 inches.
- Mix together all remaining ingredients and pour over the slightly warm beets. Toss and place in the fridge for a minimum of 1 hour.
BEET SALAD WITH RICOTTA SALATA AND BLACK OLIVE CROUTONS
Provided by Barbara Lynch
Categories Salad Cheese Leafy Green Olive Vegetable Side Roast Vegetarian Beet Fall Healthy Gourmet Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Make croutons:
- Put oven rack in middle position and preheat oven to 400°F.
- Stir together olive paste, oil, and a pinch of pepper in a bowl, then add bread, gently tossing to coat. Spread bread in 1 layer in a shallow baking pan and toast, stirring once, until golden, 8 to 10 minutes. Cool in pan on a rack, then transfer to a small bowl.
- Roast beets for salad:
- Increase oven temperature to 425°F.
- Wrap beets tightly in double layers of foil in 4 bundles (about 10 beets each) and roast until tender, about 1 hour.
- Carefully unwrap beets and, when cool enough to handle, slip off and discard skins. Trim beets and halve lengthwise.
- Make vinaigrette while beets cool:
- Whisk together shallot, mustard, vinegar, lemon juice, soy sauce, and salt in a small bowl, then add oil in a slow stream, whisking until emulsified. Season with pepper.
- Assemble salad:
- Toss beets with 1/4 cup vinaigrette in a bowl, then season with salt and pepper. Divide beets among 8 plates and top with frisée. Drizzle frisée with remaining vinaigrette and sprinkle croutons on top. Shave thin slices of ricotta salata over each salad using a cheese plane or a vegetable peeler.
FINNISH BEET SALAD
Beets are used a lot in Russian and Finnish cooking. This has a sweet and sour flavor that is very enjoyable. For a little crunch, garnish with cooked, crumbled bacon. If you don't have fresh beets, you may use store boughten canned beets, whole or chunked. I wouldn't recommend the sliced beets, as they crumble too easily.
Provided by Krsi Sue
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut off beet tops, leaving about 2" left in place.
- Heat water and salt to boiling and add beets.
- Bring back to a boil, reduce heat to medium.
- Cover and cook about 45 minutes.
- Remove hot beets and plunge into a sink full of icy cold water.
- Slip off the beet skins and root end.
- Cut beets into 1/4" chunks.
- In medium saucepan, mix brown sugar, cornstarch, 1/2 tsp salt and pepper.
- Stir orange juice in gradually, while whisking to combine the cornstarch mix.
- Cook slowly, stirring constantly until mixture is thick and boiling.
- Stir in beets and heat until hot.
- Serve immediately.
Nutrition Facts : Calories 67, Fat 0.2, Sodium 929.3, Carbohydrate 15.7, Fiber 1.4, Sugar 12.2, Protein 1.4
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