RAW BEET SALAD (SHREDDED OR SPIRALIZED)
This raw beet salad is crunchy, refreshing, and very filling. It's made with shredded or spiralized fresh beets and a very simple dressing. It's perfect as a side salad or cold side dish.
Provided by Maria Ushakova
Categories Recipes
Time 10m
Number Of Ingredients 9
Steps:
- Place the shredded beets, carrots, and parsley into a salad bowl.
- Slice the apple into small cubes. Place the diced apple into a small bowl and pour the lemon juice over it. Mix to make sure all the pieces are covered in lemon juice. Then add it to the beets.
- Add the pumpkin seeds, olive oil, and balsamic vinegar. Toss to combine. Season with salt if needed.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 13.9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14.1 grams fat, Fiber 3.4 grams fiber, Protein 4.5 grams protein, SaturatedFat 2.2 grams saturated fat, ServingSize 1/5 of recipe, Sodium 48.1 grams sodium, Sugar 8.1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11.9 grams unsaturated fat
RAW BEET SALAD
This is a beet recipe for someone who is skeptical of their earthy, rooty flavor. Uncooked beets are less sweet and earthy than they are when boiled or roasted. This is a messy affair, so peel and grate them near the sink.
Provided by Mark Bittman
Categories dinner, easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with the metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
- Toss with the salt, pepper, mustard, oil and vinegar. Taste, and adjust seasoning. Toss in the herbs, and serve.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 346 milligrams, Sugar 9 grams, TransFat 0 grams
GRATED CARROT AND (RAW) BEET SALAD
Yes, raw beets. I hate peeling cooked beets. I discovered this recipe on a food blog and it instantly appealed to my love of beets and my hate of peeling them. It's delicious, refreshing and good!
Provided by Mirj2338
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Trim, peel, and grate the carrots and beets. (If you own a food processor with a grater attachment, yay for you!)
- Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beets, and toss until well combined.
- Add any desired add-ins and toss again.
- Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister.
- If you don't have that kind of time and the salad does not feel quite moist enough, add a dash of citrus juice, tomato juice, or any sort of juice that may currently reside in the refrigerator door.
Nutrition Facts : Calories 83.1, Fat 2.6, SaturatedFat 0.4, Sodium 111.1, Carbohydrate 14.4, Fiber 3.4, Sugar 9.1, Protein 1.9
RAW BEET SALAD
Steps:
- Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with a metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
- Toss with the salt, pepper, mustard, oil, and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.
RAW BEET SALAD
I was looking for a way to use raw beets and found a recipe online. I changed it a bit to use ingredients that I grow and use. It's so yummy and is so nutritious because the nutrition isn't cooked out of the beets. Everyone that has tried it, likes it. It's better if let set for a few hours but doesn't have to be. Serve for a cold lunch with boiled eggs on a bed of lettuce.
Provided by cheesemaker
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.
Nutrition Facts : Calories 89 calories, Carbohydrate 13 g, Fat 3.6 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 8.8 g
RAW-BEET AND CELERY-ROOT SALAD
Bright, crunchy, and infinitely pairable-this healthy side salad brings a lot to the table. It's a good thing then that beets are also a top source of plant-based iron. And when teamed up with citrus like they are here, it makes it more than just delicious-the vitamin C boosts how much of the good-for-you nutrients your body can absorb.
Provided by Shira Bocar
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Combine ingredients in a medium bowl and toss to combine; season with salt and pepper. Serve immediately or transfer to an airtight container and refrigerate up to 3 days.
GRATED BEET SALAD
Steps:
- In a large bowl, combine the vinegar, lime juice, sugar, and a large pinch each of salt, and pepper. Whisk to combine. Gradually whisk in oil. Add beets, carrots, basil, and parsley. Toss to combine. Taste and adjust for seasoning.
RAW BEET SALAD
Steps:
- Peel the beets and the shallot. Combine them in a food processor fitted with the metal blade and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
- Toss with the salt, pepper, mustard, oil, and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.
RAW BEET SALAD WITH TOASTED SUNFLOWER SEEDS AND GOAT CHEESE
This is less recipe than method and ingredients. Delicious. If your Mr. Wonderful doesn't like goat cheese - gorgonzola would also work. This is a beautiful salad - glistening deep red gratings of beets, greens and dots of goat cheese.
Provided by One Happy Woman
Categories Vegetable
Time 22m
Yield 4 salads, 3 serving(s)
Number Of Ingredients 10
Steps:
- Mix the shallots with the vinegars and let stand while you process the beets and toast the sunflower seeds.
- Peel the beets and grate them or process them in the food processor until they are of coarsely grated consistency.
- Toast the sunflower seeds (I stir them up quickly in a hot stainless steel pan and remove them from the pan as soon as they start to brown).
- Mix the rest of the dressing ingredients with the vinegar/shallot mixture and add half of this to the beets and chill until ready to assemble the salad.
- Mound the greens loosely in individual dishes, and divide the beet mixture amongst the plates.
- Dot with goat cheese, sprinkle with sunflower seeds and drizzle more of the dressing on the greens.
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