ONION BEET SALAD
Everyone loves the tangy dressing on these mouthwatering baked beets. I'm always asked to bring this pretty dish to family gatherings.-Barbara Van Lanen, Salinas, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Place beets in a large resealable plastic bag; add 2 tablespoons oil. Seal bag and shake to coat. Place an 18x12-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Arrange beets on foil; fold foil over beets and seal tightly. Bake at 400° for 1 to 1-1/4 hours or until tender. , Cool to room temperature. Cut beets into cubes; place in a large bowl. Add onion. In a small bowl, whisk the vinegars, sugar, salt, basil, pepper and remaining oil. , Pour over beet mixture; gently toss to coat. Cover and refrigerate for at least 1 hour, stirring several times. Serve with a slotted spoon.
Nutrition Facts : Calories 135 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein.
MARINATED BEET SALAD
This is an easy to prepare beet salad that goes great with any barbeque or summer picnic.
Provided by Myra
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 4h20m
Yield 4
Number Of Ingredients 5
Steps:
- Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
- In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
- Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.
Nutrition Facts : Calories 88.5 calories, Carbohydrate 21.7 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 236.3 mg, Sugar 19.1 g
ROASTED BEET SALAD WITH CHICKPEAS AND RED ONION
Steps:
- Preheat the oven to 350 degrees F.
- Set the beets, garlic and rosemary on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic.
- Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve.
BEET AND ONION SALAD
I got this recipe for a cookbook "Greek Cooking for the Gods". I'm a beet lover and really enjoy this. The time does not include the chill time.
Provided by Marlitt
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Trim stems from beets leaving 1/4 inch stem attached.
- Place beets in pan with enough water to cover.
- Boil , cover, reduce heat and simmer until tender about 25 minutes.(I have used whole canned beets and sliced them, works well.).
- Drain and cool. peel and slice in 1/4 inch slices.
- Arrange beets on a platter.
- Top with onions and sprinkle with garlic.
- Sprinkle with salt and pepper.
- Mix vinegar and oil and pour over beets.
- Refrigerate until well chilled.
Nutrition Facts : Calories 248.3, Fat 18.3, SaturatedFat 2.5, Sodium 118.8, Carbohydrate 20.5, Fiber 3.8, Sugar 14.2, Protein 3.1
ROASTED BEET AND RED ONION SALAD
Simple Morrocan-style mezze salad with roasted red beets, red onion, cumin and olive oil. Healthy, pareve, vegan, kosher for Passover.
Provided by Tori Avey
Categories Salad
Time 1h
Number Of Ingredients 7
Steps:
- Remove knobs and tails from the roasted beets and peel off skins. Cut into 1/2 inch square cubes and place in a salad bowl. Add red onion slices to the bowl.
- Whisk together olive oil, vinegar, salt, pepper and cumin. Pour mixture over the onions and beets. Stir gently until beets and onions are evenly coated with the oil mixture.
- Add more salt and pepper to taste, if desired. Marinate for 1 hour at room temperature, then serve.
Nutrition Facts : Calories 92 kcal, Carbohydrate 7 g, Protein 1 g, Fat 6 g, Sodium 266 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
ROASTED-BEET-AND-ONION SALAD
If your beets are large, cut them down to size so that they roast more evenly--and more quickly.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Wrap beets in parchment-lined foil. Roast until tender, about 1 hour. Meanwhile, drizzle onions with oil, tossing to coat. Season with salt and pepper. Spread evenly in a single layer on a baking sheet. Roast, turning once, until golden brown and tender, about 45 minutes.
- Remove skins from beets; cut beets in half if large and leave whole if small. Toss beets with 1/2 cup vinaigrette and the herbs. Arrange onions on a platter. Drizzle with remaining vinaigrette. Top with beets; garnish with oregano flowers.
ROASTED-BEET AND PICKLED-RED-ONION SALAD
Tender, roasted beets and red onions pickled in rice-wine vinegar give this salad a distinctive flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Place the red beets in a roasting pan and the white beets in another roasting pan. Drizzle each pan of beets with 2 tablespoons olive oil; season with salt and pepper. Cover pans with foil; roast about 1 1/2 hours, until beets are just tender when poked with a fork. Remove from oven; set aside until cool enough to handle.
- Meanwhile, combine the sliced red onions and vinegar in a small bowl, and let stand until the onions soften, about 30 minutes.
- Gently rub off beet skins. Cut larger beets in half; transfer to a serving bowl. Using a slotted spoon, lift onions out of vinegar; arrange over beets. Whisk horseradish into vinegar remaining in bowl. Whisk in the remaining 1/4 cup olive oil.
- Pour the vinaigrette over the beets and onions. Season to taste with salt and pepper; toss to combine, and serve.
ROASTED SWEET POTATO AND ONION SALAD
My family's love of potato salad and sweet potatoes led to this combination recipe that I serve on holidays. The maple syrup in the vinaigrette lends a pleasant hint of sweetness. -Susan Jordan, Denver, Colorado
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, toss the sweet potatoes, onion, oil, salt, pepper and garlic powder. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until potatoes are tender., In a small bowl, whisk the vinaigrette ingredients. Drizzle over potato mixture; toss to coat. Serve immediately.
Nutrition Facts : Calories 242 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 2g protein.
PURPLE BEET, CARROT, AND ONION MEDLEY
A delicious combination of purple veggies. They each retain their unique flavor while complementing each other nicely.
Provided by Jennifer
Categories Side Dish Vegetables Onion
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine beets, carrots, and onion in a casserole dish. Pour vinegar over vegetable mixture; season with salt and pepper. Cover dish with aluminum foil.
- Bake in the preheated oven until vegetables are tender, about 40 minutes.
Nutrition Facts : Calories 68.3 calories, Carbohydrate 15.2 g, Fat 0.3 g, Fiber 4 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 187.6 mg, Sugar 8.5 g
ROASTED BEET AND VIDALIA ONION SALAD
A great mix of crisp and tender, and sweet and spicy. Cook time includes both grill time as well as the 1 hour refrigeration time needed.
Provided by Julie Tremmel
Categories Onions
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat gas grill on high heat. Turn one burner off, then reduce the other burner(s) to medium.
- Individually wrap each beet in foil. Place beets over the off area and cover. Cook, turning the beets occasionally, until just tender, 45-60 minutes. Cool completely. Peel and slice beets into 1/2 inch thick rounds.
- In a medium bowl, whisk balsamic vinegar, tarragon, brown sugar, salt and pepper until combined. Gradually whisk in oil until dressing thickens. Add beets and onions and toss well.
- Cover and refrigerate until chilled, at least one hour. Serve chilled.
Nutrition Facts : Calories 151.3, Fat 12.2, SaturatedFat 1.7, Sodium 246.9, Carbohydrate 10.4, Fiber 1.8, Sugar 7.1, Protein 1.5
TOMATO, ROASTED BEET, AND PICKLED ONION SALAD
Categories Salad Onion Tomato Side Roast Vegetarian Beet Summer Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Wrap beets tightly in foil to make 2 packages and roast in middle of oven until tender, about 1 1/4hours.
- While beets roast, simmer vinegar, water, sugar, and spices, stirring occasionally, 15 minutes. Add onions and simmer, stirring, 2 minutes. Pour pickled onions with liquid and spices into a bowl and cool, stirring occasionally, to room temperature.
- Unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/2-inch-thick wedges and transfer to a serving bowl with tomatoes. Drain pickled onions in a sieve set over another bowl and discard allspice. Add onions (with remaining spices) and 2 tablespoons pickling liquid to beets and toss well. Season with salt and pepper.
BEETS AND CARAMELIZED ONIONS WITH FETA
Steps:
- Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.
- Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.
ROASTED BEET, ONION, AND ORANGE SALAD
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Cut the stems and tails off the beets. Do not peel. Line the bottom of a baking pan with foil. Place the beets in the pan and toss them with half of the olive oil, salt and pepper. Roast for 25 minutes.
- Trim both ends off the pearl onions. Then toss them with remaining olive oil and salt and pepper. Add pearl onions to the beets and roast an additional 15 minutes, until beets and onions are tender.
- Peel and remove the membranes from the oranges with a sharp paring knife. Cut the oranges in half lengthwise and then crosswise into thin slices. Seed the slices, if necessary.
- Peel and quarter the beets. Lay the beets on a large platter. Top the beets with the orange pieces. Scatter the roasted onions around the beats.
- In a medium bowl, combine the hazelnut oil, coriander, and orange juice. Whisk until well combined and season with salt and pepper.
- Drizzle the dressing on top and sprinkle with coriander, toasted hazelnuts and grated cheese. Serve immediately.
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- In a saucepan, cover the beets with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain well and let cool, then cut into bite-size pieces.
- In a bowl, cover the onion with ice water. Add a generous pinch of salt and let stand until crisp, 20 minutes. Drain well; pat dry.
- In a bowl, toss the beets and onion with the olive oil and vinegar. Season with salt and pepper and toss again. Serve.
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Ratings 1Servings 6Cuisine AmericanCategory Salad, Vegetables
- Divide the beets and the onion into small groups, separating the vegetables by size. Wrap the groups tightly in aluminum foil and roast the beets and onion groups in the oven for 1 ½ to 2 hours, or until they are tender.
- Unwrap the beets and the onions carefully and let them cook until they can be handled. Peel the beets and cut them into 1/3-inch-thick sticks. Peel the onions and cut them lengthwise into 1/3-inch-wide strips.
- In a bowl toss the beets with the vinegar and salt and pepper to taste, add the onions and 2 tablespoons of the fresh thyme. Toss the mixture gently.
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- Cut off beet leaves. Clean and scrub the beets free of dirt. Place the beets in an oven safe dish and cover with aluminum foil.
- Bake for about 1 hour or until beets are tender when easily pierced through with a fork or toothpick. Remove beets from oven and allow to cool for about 30 minutes or until cool enough to comfortably handle.
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Servings 4Total Time 2 hrs 12 minsCategory Veggies
- Trim the leafy tops from the beets leaving about ½ inch attached; reserve the tops. Leave the root ends intact. Scrub the beets under cold water, pat dry, and then lightly brush with oil. Brush the cooking grates clean. Grill the beets over indirect medium heat, with the lid closed, until tender when pierced with the tip of a knife, 1 to 1½ hours depending on their size, turning once. Remove from the grill and let stand until cool enough to handle. Trim the ends from the beets and discard. Rub off the skins. Cut the beets into ¼- to ½-inch slices and place the red and golden in separate bowls (to keep the red beets from dying the golden beets red).
- Wash and dry the orange. With a zester, scrape off 1 tablespoon of zest; or, use a vegetable peeler to remove enough strips of zest to total 1 tablespoon when finely chopped. Reserve the zest. Cut the remaining skin and white pith from the orange and discard. Working over a medium bowl, separate the orange into sections, letting the sections and any juice fall into the bowl. Add the reserved orange zest and the remaining dressing ingredients to the orange sections. Gently stir to combine.
- Lightly brush the onion slices with some of the dressing and grill over direct heat, with the lid closed, until tender, 10 to 12 minutes, turning once or twice. Remove from the grill and allow to cool slightly, then separate into rings.
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From staceyhomemaker.com
5/5 (3)Total Time 1 hr 15 minsCategory Side DishCalories 48 per serving
- Make a cut right above the top of the beet to separate the stems from the beet. Wrap each beet in parchment paper and arrange them on a large sheet pan. Bake the beets for 50-60 minutes (depending on their size) or until tender. Check the beets every 20 minutes to make sure they're not burning on the side they're resting on. If they seem dry, add a drizzle of water over the beet.
- While the beets are roasting, cut the greens into 1-inch strips, cut the stems into 2-inch pieces and quarter the onions. Arrange the onion wedges (don't separate the slices) and beet stems on a large parchment-lined sheet pan. Drizzle 2 tbsp of balsamic vinegar over the onions (this is what helps the onions to caramelize!) and stems. Season with a 1/4 tsp salt and 1/4 tsp black pepper. Cover with parchment paper and bake for 20 minutes. Remove the parchment and let it cook for 10-15 more minutes or until tender.
- Next, put the sliced beet greens in a large pan over medium heat with a little bit of water to help soften the greens. Season with 1/4 tsp of garlic powder, 1/4 tsp of onion powder, and a pinch of salt and pepper. Let the greens cook for 5-6 minutes or until they start to wilt.
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- Heat a pan to low-medium heat. Add walnut pieces to pan and toast for about five minutes, 2.5 minutes on each side. Remove from pan.
- Arrange lettuce on a large serving platter. Arrange beets, apple slices and onion slices on top. Tearing goat cheese into small chunks, and sprinkle evenly on the veggies. Sprinkle toasted walnuts on top.
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- Toss together carrots and onions. Spread evenly in half of a 13x9x2-inch baking pan. Place beets in opposite half of pan. Drizzle 1 tablespoon of the olive oil over vegetables. Cover with foil and bake in a 400 degree F oven for 40 to 45 minutes or until tender. Transfer carrots and onions with a slotted spoon to a storage container; cover. Transfer beets to a separate storage container; cover.
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