Ruby Red Beet Salad Food

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CHILLED BEET SALAD



Chilled Beet Salad image

We enjoy fresh beets all summer long. This ruby-red dish is an excellent change from the typical tossed salad and pairs well with any sandwich and entree.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 8

1/2 pound fresh beets
1/4 small red onion
3 tablespoons balsamic vinegar
1 tablespoon canola oil
1-1/2 teaspoons minced fresh basil
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Scrub beets and trim tops to 1 in. Place in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool., Peel beets and thinly slice. Transfer to a small bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate overnight.

Nutrition Facts : Calories 105 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 340mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

ROASTED BEET AND GRAPEFRUIT SALAD



Roasted Beet and Grapefruit Salad image

Provided by Dave Lieberman

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

6 small beets
1 medium ruby red grapefruit
2 ounces alfalfa sprouts, trimmed
1/3 cup extra-virgin olive oil
1 medium shallot, minced
3 pinches salt
10 grinds black pepper
1/4 cup red wine vinegar
Thyme leaves from 10 delicate sprigs

Steps:

  • Preheat oven to 325 degrees F.
  • Wrap the beets individually in aluminum foil. Roast about 1 hour and 15 minutes or until fork tender. Remove beets from oven, unwrap and let cool 5 minutes before peeling. Slice the beets into eighths.
  • Remove the peel of the grapefruit with a sharp knife, cutting all the way down to the grapefruit flesh. Then cut the individual grapefruit segments out from their skin, using the supreme technique. Place the grapefruit segments in a bowl. Take the inner grapefruit remains and squeeze whatever juice you can out of it over the top of the grapefruit segments in the bowl.
  • Make the dressing by mixing together all the dressing ingredients along with all the juice that you can strain from the bowl of grapefruit.
  • Assemble the salad: Make a little heap of alfalfa in the middle of the plate. Scatter the cut beets around the plate. Pinch off pieces of the grapefruit segments and scatter them around the plate. Drizzle generously with dressing, top with a couple more grinds black pepper and serve.

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