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
MARINATED BEET SALAD WITH WHIPPED GOAT CHEESE
It's easy to make a pretty good beet salad, but this one makes the leap into greatness. After decades of kitchen experiments, the chef and beet maven Andrew Carmellini shared how to elevate both elements: marinate the beets, then season and whip the goat cheese. Feel free to cook the beets on a grill instead of in the oven if you've got a fire going. Young beets, juicy and tender enough to bite into, can be used instead of the thick-skinned, mature kind. But do not roast: Steam them just until tender.
Provided by Julia Moskin
Categories salads and dressings, vegetables, appetizer, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Prepare the beets: Place a rack in the center of the oven and heat to 400 degrees. Place a sheet pan underneath to catch any drips from the beets.
- Trim the greens, tops and stems from the beets. Wash thoroughly and wrap in aluminum foil packages, about 4 beets per package. Place the packages directly on the oven rack and bake until beets are easily pierced by a fork or knife, 45 minutes to 1 hour depending on size. (No need to unwrap the beets to test them.)
- Meanwhile, in a large bowl, combine shallots, oil, vinegar and a lavish sprinkling of salt and pepper. Set aside.
- Remove beets from oven and carefully open packages to let the steam escape. Let cool at least 20 minutes, or up to 4 hours.
- Unwrap beets and use a peeler or your fingers to remove any tough skin. Dice beets neatly into bite-size pieces. Add to bowl with shallot mixture, mix well and let marinate in the refrigerator for at least 30 minutes or up to 8 hours. Stir occasionally.
- Meanwhile, in a toaster oven or 350-degree oven, toast nuts until golden, about 5 minutes. If unsalted, sprinkle with salt. Let cool, then coarsely chop.
- Prepare the goat cheese: In a bowl, mix or whisk all ingredients together until smooth. Keep whipping until cheese is fluffy and soft. Taste and season with additional vinegar and salt. Refrigerate until ready to serve.
- To serve, pile beets on a serving platter or individual plates. Spoon remaining dressing over the top. Spoon dollops of goat cheese mixture on and around the beets, then tuck in herbs and/or greens. Sprinkle with nuts and serve immediately.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 369 milligrams, Sugar 10 grams
ROASTED AND MARINATED BEETS WITH BURRATA, CHARRED KALE, AND HAZELNUT VINAIGRETTE
Nut oils have that same combination of earthy and sweet as root vegetables, which makes them the dream team. With the creaminess of burrata, it's just out of this world.
Provided by Paul Kahan
Categories Fall Salad Dinner Mozzarella Root Vegetable Beet Hazelnut Marinate Roast
Yield 6 servings
Number Of Ingredients 25
Steps:
- Marinate the Kale:
- In a large bowl, combine the cheese, olive oil, lemon zest and juice, garlic, honey, salt, chile flakes, and pepper. Add the kale and toss to combine-really get in there and work the kale with your hands; this isn't a gentle massage. Set the kale aside to marinate at room temperature for 2 hours or in the fridge overnight. Alternatively, you could toss the kale in with the just-roasted, marinating beets along with the cheese, olive oil, et al., and let the mixture sit at room temperature for 2 hours or in the fridge overnight. They'll marinate just the same.
- Make the Vinaigrette:
- Combine the hazelnuts, hazelnut oil, vinegar, shallot, thyme, honey, salt, and pepper in a small jar with a tight-fitting lid and shake it until the dressing comes together. Set aside until ready to serve or store in the fridge for up to 5 days.
- Char the Kale and Beets:
- Preheat a large cast-iron pan over high heat for 5 minutes. When the pan looks very hot (you see little wisps of smoke), add the marinated beets and char on one side for 1 minute, just long enough to get some char. Remove the beets from the pan and add the kale, again charring for 1 minute. You are looking to just heat the kale, not fully cook it. You also could do this over the high heat of a grill. Remove the pan from the heat.
- Put it together and serve:
- Spread the cheese over a large platter. Season it a bit with salt and pepper. Scatter the charred kale and beets over the cheese, douse with the hazelnut vinaigrette, and finish with the chopped hazelnuts
GRILLED BEETS IN ROSEMARY VINEGAR
Don't know what to do with fresh beets? Marinate and grill them in this wonderful sauce! These go great with grilled meat, and are a colorful and flavorful alternative to your usual veggie fare.
Provided by BUNNY_FOO_FOO
Categories Side Dish Vegetables
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- In a medium bowl, mix balsamic vinegar, rosemary, garlic, and herbes de Provence. Place beets in the mixture, and marinate at least 20 minutes.
- Preheat an outdoor grill for high heat, and lightly oil grate.
- Place the beets and marinade mixture on a piece of foil large enough to wrap all ingredients, and seal tightly. Place the foil packet on the prepared grill, and cook 25 minutes, or until beets are tender.
- Remove beets from the packet, and place directly on the grill grate for 2 to 5 minutes before serving hot.
Nutrition Facts : Calories 27.2 calories, Carbohydrate 6.2 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.7 g, Sodium 35.5 mg, Sugar 4.7 g
MARINATED BEETS
You'll want to make room at Thanksgiving dinner for these Marinated Beets dressed in a flavor-packed Dijon mustard vinaigrette.
Categories American Thanksgiving side dish
Time 1h15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Add 1½ cups water to an Instant Pot and insert steam rack. Place beets on steam rack and lock the lid. Cook on High Pressure for 25 minutes. Use quick release to release the pressure. Transfer the beets to a plate and let cool.
- Meanwhile, in a large bowl, whisk together the olive oil, vinegar, orange juice, mustard, and 1/4 tsp each salt and pepper.
- When the beets are cool enough to handle, peel and cut into small wedges. Add to bowl and toss with dressing. Let sit at least 20 minutes.
- Meanwhile, heat canola oil in a small skillet on medium-low. Add rosemary and cook until golden brown and crisp, about 3 minutes. Transfer to a paper towel-lined plate and sprinkle with ¼ tsp salt. Sprinkle over beets just before serving.
BEETS WITH ORANGE VINAIGRETTE
Steps:
- Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.
MARINATED ROASTED BEETS
Whenever beets show up at the market, I always prepare them using Alice Water's recipe for lightly pickled beets from Chez Panisse Vegetables. I store them in the fridge and they're a delicious anytime tangy snack!
Provided by Michelle Tam
Categories Snack
Time 1h20m
Number Of Ingredients 5
Steps:
- Heat the oven to 400°F with the rack in the middle.
- Wash and trim the beets so the stems are about ½- inch and the roots about 2 inches or less.
- Place the beets into a single layer in a baking dish and add an inch of water. Cover the container with a heat-safe lid (or aluminum foil) and pop it in the oven for about an hour or until the beets are easily pierced with a knife (~45 minutes for the little ones, ~75 minutes for the big ones).
- Cool the beets before slicing off the tops and long tails and peeling the skins and long tails.
- Chop the beets into bite-size pieces and season to taste with salt, pepper, and a liberal splash of balsamic vinegar.
- Marinate the beets for at least 30 mintues, stirring once or twice, before adding a generous glug of extra virgin olive oil.
- You can store the beets in a sealed container in the fridge for up to a week.
Nutrition Facts : Calories 84 kcal, Carbohydrate 12 g, Protein 2 g, Fat 4 g, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
ROASTED AND MARINATED BEET SALAD
This simple roasted-and-marinated-beet salad goes perfectly with crusty french bread. Serve as a side or an appetizer.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Place beets on aluminum foil; toss with 2 tablespoons oil, and season with salt and pepper. Seal foil, and place on a baking sheet. Roast until tender when pierced with a paring knife, about 45 minutes. Let cool slightly, then peel and cut into quarters.
- Place vinegar in a medium bowl. Whisking constantly, pour remaining 1/4 cup oil in a steady stream until emulsified. Season with salt and pepper. Add beets and chives; gently toss to combine. Serve chilled or at room temperature.
ROASTED BEETS WITH ROASTED GARLIC VINAIGRETTE
Aren't beets pretty? I've always been enamored with their bold, vibrant color.
Categories side dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF.Place beets on a rimmed baking sheet. Drizzle with 1 Tablespoon of the oil and a big pinch of salt. Toss to coat and spread the beets out evenly on the pan.Cut the top 1/2 inch or so off the head of garlic, exposing most of the cloves inside. Place the trimmed head on a small piece of aluminum foil. Drizzle the remaining 1/2 tablespoon of oil on the exposed garlic cloves and a small pinch of salt. Wrap the foil around the garlic to form a packet. Place the packet on the pan with the beets.Roast beets and garlic for 40-50 minutes, tossing them around a few times during roasting, until beets are fork-tender and caramelized on the edges.When everything is finished roasting, carefully open the garlic packet and remove the soft, roasted garlic from the head by giving it a squeeze (after it cools down some) or removing them with a fork. Place the garlic in a small bowl and smash it with a fork. Add the balsamic vinegar, extra virgin olive oil, orange juice, and a pinch of salt to the bowl and whisk it well.Transfer roasted beets to a serving bowl. Pour the vinaigrette over the beets and mix well. You may serve it immediately or at room temperature after the beets have had some soaking time in the dressing. Note: I like the bits of roasted garlic in the dressing, but if you'd like it to be more smooth you can buzz it up in a blender or a food processor.
MARINATED BEETS WITH CHARRED ONION CREMA
I love this recipe for traveling because I can marinate the beets ahead of time and they hold up well. You can then bring along accompaniments on the side, that add new elements, like crunch, and add them to make the final dish later. In this recipe I use harissa, a North African chile paste made from sun-dried chiles. I like to use it because it has an approachable chile flavor without all the heat.
Provided by Food Network
Categories side-dish
Time 3h20m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Scrub the beets to remove any residual dirt and trim the tops and tails but leave the skin on. Cut in half and place in a medium pot, then add water to cover by at least 1 inch. Place the pot over high heat and bring to a boil, then reduce to a simmer. Simmer the beets until fully tender, testing by piercing to the center of the largest beet with the tip of a paring knife, 15 to 20 minutes. Drain the beets, and while they are still warm to the touch, use your not-favorite kitchen towel to rub off the skins. Cut the beets into wedges, taking care to keep the like-colored beets together, but separate from the other colors.
- Whisk together the olive oil, vinegar, mustard and honey in a medium bowl. Add salt and pepper to taste and whisk again to combine. Add the Pickled Shallots and the beets and marinate for at least 30 minutes or up to 1 hour.
- Dollop spoonfuls of the Charred Onion Crema on the bottom of a serving platter. Top with the beets, herbs and Harissa Breadcrumbs.
- Cut the shallot into 1/8-inch rings and place in a medium metal bowl. Separate the layered rings with your fingers and try to keep the rings as whole as possible.
- Combine the apple cider vinegar, beet juice, sugar, salt and a few turns of pepper in a small pot. Whisk the mixture and bring to a boil over high heat. Whisk one more time to make sure everything is fully combined. Remove the pot from the heat and pour over the prepared shallot rings. Stir the rings to make sure they are fully covered. Allow the shallots to cool naturally, 20 to 30 minutes.
- Cut the onion into 1/2-inch slices or wheels. Place the onion wheels in a dry cast-iron pan set over medium heat. Allow the onions to char deeply on one side, 10 to 15 minutes, then flip them over and char the other side, 10 to 15 minutes. Remove the pan from the heat and allow the onions to cool slightly.
- Place the onions in the bowl of a high-powered blender and pulse a few times to break them up and release any remaining steam. Let the onions cool down for another few minutes, then add the crema to the blender. Blend the onions and crema, then season with salt and pepper.
- Preheat the oven to 350 degrees F.
- Peel the outer crust off the boule. Cut the remaining bread into 1- to 2-inch cubes. Place the cubes in the bowl of a food processor and pulse until you have small and consistent breadcrumbs.
- Pour the olive oil into a medium saute pan set over medium heat. Add the garlic and cook until it becomes fragrant, 1 to 2 minutes. Remove the pan from the heat and add the harissa paste. Whisk in the harissa paste until it is dispersed throughout the oil.
- Place the untoasted breadcrumbs in a large bowl and drizzle the garlic and harissa oil over the top, stirring and flipping the breadcrumbs to ensure even coverage.
- Lay the coated crumbs on a sheet tray and bake until crispy and golden brown, 10 to 12 minutes. Remove the toasted crumbs and scrape onto a paper-towel lined sheet tray to drain any excess oil. Season with salt while the crumbs are still warm.
VEGAN ROASTED BEET SALAD
This beautiful roasted beet salad is full of flavour, texture and nutrition. It's vegan and gluten-free and high in fibre and nutrients making it just as healthy as it is delicious.
Provided by Deryn Macey
Categories Salad
Time 1h
Yield 4
Number Of Ingredients 21
Steps:
- Start with the marinated chickpeas. They need to sit for a minimum of 1 hour but can be left up to overnight or even a few days. To make them, place all the ingredients in a bowl or container, mix well, cover and place in the fridge.
- Preheat the oven to 425 F. Give the beets and carrots a quick wash and scrub (leave skins on) then rub each with a few drops of olive or avocado oil. Wrap each beet in foil and place on a parchment-paper lined baking tray. Place the carrots on the baking tray as well and sprinkle with a little salt and pepper.
- Roast the carrots until they're very tender and starting to bubble and brown, about 30-40 minutes, depending on size. Once roasted, either chop them up or serve whole on top of your salad. I like leaving them whole as they're so tender you can easily chop with a fork while eating your salad.
- Roast the beets for 40-60 minutes, depending on size, until you can easily pierce them with a fork. Once tender, remove from the oven, open the foil and let them cool until you can handle them, about 15-20 minutes. Once they've cooled down, you can peel the skin off, cut off the ends and chop them for the salad.
- While the carrots and beets are roasting, make the balsamic vinaigrette by whisking or shaking the ingredients together until combined. Be sure to mix it again before adding to your salad as the oil may separate.
- Remove the kale leaves from the thick stems and chop it into small pieces. Add to a large mixing bowl. Add a squeeze of lemon juice and a few drops of olive or avocado oil, or add a small amount of the balsamic dressing. Massage the kale with your hands hands for 1-2 minutes. Massaging the kale is optional but helps to soften it and improve the taste. I prefer it to be massaged before using in the salad. Divide the kale between 4 bowls, plates or food storage containers.
- Divide the chopped beets, carrots, corn, marinated chickpeas and pepitas between the 4 portions.
- Top each salad with equal amounts of the balsamic vinaigrette.
- Serve immediately.
Nutrition Facts : ServingSize 1, Calories 350 calories, Fat 15 g, Carbohydrate 43 g, Fiber 12 g, Protein 15 g
BALSAMIC ROASTED BEETS RECIPE
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Grease a large baking sheet or dish, set aside.
- Peel and cut 3 beets into 1" cubes.
- Toss beets with 1 TBS olive oil and ½ tsp sea salt.
- Spread onto a greased baking dish in an even layer.
- Bake in preheated oven for 15-20 minutes.
- After 15-20 minutes, stir and bake for 10 minutes more or until beets feel soft to the touch.
- Mix together balsamic vinegar and honey.
- After 30 minutes (or when beets are soft to the touch), remove beets from the oven and add the honey/vinegar mixture to the baking dish.
- Stir until all the beets are evenly coated.
- Return to the oven for 10 minutes, stirring once half way through.
- Roast until the balsamic/honey mixture coats the beets (and isn't runny).
- Remove from the oven and serve warm or store and serve later over your favorite salads.
Nutrition Facts : ServingSize 0.5 cup, Calories 61.2 kcal, Carbohydrate 9.7 g, Protein 1.1 g, Fat 2.4 g, SaturatedFat 0.4 g, Sodium 142.3 mg, Fiber 2 g, Sugar 7.5 g, UnsaturatedFat 2 g
ROASTED AND MARINATED BEETS WITH BURRATA, CHARRED KALE, AND HAZELNUT VINAIGRETTE
This is a really, really exceptional dish that always blows people's minds. It speaks exactly to that incredible thing that happens after you've marinated root vegetables and then charred them, and this time we're adding some Tuscan kale to the marinade and charring it in the cast- iron skillet along with the roots. Then, because I'm a nut- vinaigrette freak, everything gets tossed in a hazelnut vinaigrette. Nut oils have that same combination of earthy and sweet as root vegetables, which makes them the dream team, and then the oil has all that extra fat and richness that's just delicious. I top this off with burrata, which might seem like a cop-out because adding burrata to things is like adding caviar- it's cheating a little bit- but the creaminess against the roasted veg is just out of this world. And it doesn't necessarily need the ooze factor, so you could use fresh mozzarella instead. Could you just add the cheese to the roasted roots along with some marinated kale? Yeah. Would it be unique? Yeah. But the whole extra step of searing the beets and kale and pouring them right from the pan onto a platter? Next level.If you've already roasted and marinated the beets, you could marinate the kale on its own, then sear everything together.
Provided by Paul Kahan
Yield 6
Number Of Ingredients 22
Steps:
- To marinate the kale: In a large bowl, combine the cheese, olive oil, lemon zest and juice, garlic, honey, salt, chile flakes, and pepper. Add the kale and toss to combine- really get in there and work the kale with your hands; this isn't a gentle massage. Set the kale aside to marinate at room temperature for 2 hours or in the fridge overnight. Alternatively, you could toss the kale in with the just- roasted, marinating beets along with the cheese, olive oil, et al., and let the mixture sit at room temperature for 2 hours or in the fridge overnight. They'll marinate just the same.
- To make the vinaigrette: Combine the hazelnuts, hazelnut oil, vinegar, shallot, thyme, honey, salt, and pepper in a small jar with a tight- fitting lid and shake it until the dressing comes together. Set aside until ready to serve, or store in the fridge for up to 5 days.
- To char the kale and beets: Preheat a large cast- iron pan over high heat for 5 minutes. When the pan looks very hot (you see little wisps of smoke), add the marinated beets and char on one side for 1 minute, just long enough to get some char. Remove the beets from the pan and add the kale, again charring for 1 minute. You are looking to just heat the kale, not fully cook it. You also could do this over the high heat of a grill. Remove the pan from the heat.
- To assemble and serve: Spread the cheese over a large platter. Season it a bit with salt and pepper. Scatter the charred kale and beets over the cheese, douse with the hazelnut vinaigrette, and finish with the chopped hazelnuts.
ROASTED MARINATED BEETS WITH VINAIGRETTE
I love roasted beets and am always ordering them out...but have never tried making them at home. Posting this recipe for safekeeping. Adapted from "Atlanta Cooks: 125 Recipes from 25 Top Atlanta Chefs" by Melissa Libby, this recipe is from the Floataway Cafe restaurant in the Atlanta area. Their roasted beets are the BEST. Also great paired with goat cheese in a green salad. NOTE: 2nd ingredient is for 1/4 cup raspberry vinegar...for some reason ZAAR won't let me input that ingredient.
Provided by Epi Curious
Categories Vegetable
Time 2h40m
Yield 2 1/2 lbs., 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Place washed beets in a deep roasting pan. Fill pan halfway up the beets with water. Add vinegar, butter, honey, salt and pepper. Cover tightly with aluminum foil and roast for 2-3 hours, or until a knife goes easily into a beet's center. Remove from oven and remove beets from cooking liquid. Wearing gloves, peel off the exterior skin of the beets and dice.
- For the vinaigrette, place vinegar and honey in a bowl and whisk together. Add shallots and, while slowly whisking, add the grape-seed oil in a thin stream. Season with salt and pepper and toss with the warm, peeled and diced beets.
- *The beets will be even better the second day.
Nutrition Facts : Calories 357.5, Fat 21.4, SaturatedFat 3.6, Cholesterol 7.6, Sodium 169.2, Carbohydrate 38.5, Fiber 3.8, Sugar 32.5, Protein 3.5
MARINATED ROASTED BEETS
This is a delicious way to prepare summer beets. They can be eaten alone, in a salad, or served as a side dish with grilled meats or fish.
Provided by Sarah
Categories Salad Vegetables
Time 55m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F/200 degrees C. Place the beets on a baking sheet lined with parchment paper, and drizzle with olive oil.
- Roast the beets for 25 minutes. Take them out of the oven and flip them, and return to the oven to roast for an additional 20 minutes.
- Meanwhile, make the dressing. Combine 2 tablespoons extra virgin olive oil, minced garlic, 1 teaspoon honey, 1 tablespoon vinegar, and salt and pepper to taste.
- Toss the beets in the dressing and serve. Garnish with fresh herbs (cilantro, scallions, and parsley all work great) if desired and serve.
Nutrition Facts : Calories 116 kcal, Carbohydrate 12 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 283 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
MARINATED BEET
Beautiful accompaniment to roast meat, or used as part of an antipasti platter with salami, cooked meats, cheeses etc.
Provided by English_Rose
Categories Vegetable
Time P1DT2h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Wash and scrub the beets under cold running water. Place them in a saucepan with the vinegar, salt and water and bring to the boil.
- Reduce the heat, cover then pan and simmer for about 1¼ hours until the beets are tender. Meanwhile, combine all the marinade ingredients in a bowl and set aside.
- Once the beets are cooked, drain, place on a cloth and pat dry. Remove the skins with the help of the cloth.
- Cut into slices, place in the marinade and mix well. Leave for a day before serving. The beets will keep for several days in a covered container in the fridge but should be brought to room temperature before serving.
Nutrition Facts : Calories 1059.3, Fat 108.4, SaturatedFat 15, Sodium 198.9, Carbohydrate 18.6, Fiber 5.3, Sugar 12.2, Protein 3.2
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ROASTED MARINATED BEETS WITH VINAIGRETTE RECIPES
From tfrecipes.com
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