BEET, MANDARIN ORANGE AND SPINACH SALAD
People seem to either hate or love beets -- I would guess you like them because you have chosen this recipe to look at. (The first recipe calls for canned beets; sometimes I buy fresh beets and cook them -- this variation is after the canned beet recipe.) When using the fresh beet recipe, I make the beets ahead of time to allow for cooling in the fridge and then just cut them up when assembling the salad.
Provided by TasteTester
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- CANNED BEET RECIPE:.
- Place spinach in a salad bowl.
- Add remaining ingredients; toss and serve.
- 5 minutes prep time; no cooking time.
- FRESH BEET RECIPE:.
- Preheat oven to 450°F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
- 5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
Nutrition Facts : Calories 114.8, Fat 0.7, SaturatedFat 0.1, Sodium 146.5, Carbohydrate 26.4, Fiber 5.2, Sugar 19.9, Protein 4.3
WILD OATS GREEK ORZO AND SPINACH SALAD
I had this at the Wild Oats deli...it is to die for...they have the recipe on their website...so here it is.
Provided by DogAndCatDoc
Categories Spinach
Time 20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil.
- Add orzo and cook for 8 to 10 minutes or until al dente and drain.
- Whisk together the mint, garlic, oregano, red pepper, salt, oil and vinegar, set aside.
- Place orzo in a large bowl.
- Stir in spinach, feta, onion, olives, tomatoes and cucumbers.
- Toss with vinaigrette.
- Serve immediately or chill for 60 minutes.
Nutrition Facts : Calories 316.4, Fat 14.2, SaturatedFat 4.7, Cholesterol 20.1, Sodium 504.3, Carbohydrate 37.8, Fiber 3.3, Sugar 2.7, Protein 10.4
BEET TOMATO SALAD
This is a super delicious salad for anyone that loves beets, and I certainly do!! The flavor of the beets and tomatoes together is so delicious!!
Provided by Chef mariajane
Categories Low Protein
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F Place beets, cut sides up, on parchment-lined foiled rimmed baking sheet.
- Drizzle with oil oil and sprinkle with 1/4 teaspoons salt. Fold foil over beets to enclose and crimp edges to seal. Bake until tender, about 35 minutes. (Beets can be refrigerated in an airtight container overnight.).
- Arrange beets and tomatoes on a serving platter. Drizzle with oil and lemon juice, and season with remaining 1/4 teaspoons salt and pepper. Scatter mint over top and serve.
Nutrition Facts : Calories 79, Fat 0.5, SaturatedFat 0.1, Sodium 393.9, Carbohydrate 17.5, Fiber 5.2, Sugar 11.7, Protein 3.2
CHOPPED BEET SALAD WITH FETA AND PECANS
We used several varieties of beets -- including golden globe and Chioggia -- for a colorful salad, but you may use any variety you like.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place pecans on a baking sheet, and toast until fragrant, about 10 minutes. Transfer to a bowl to cool. Coarsely chop, and set aside. Raise oven temperature to 450 degrees.
- Trim greens and long roots from beets. Wrap in 2 to 3 aluminum-foil packets, dividing beets according to size. Place in oven, and roast until tender, 45 to 60 minutes, depending on size of beets. Using paper towels to protect your hands, wipe the skins from the beets. Cut into wedges, and transfer to a serving bowl.
- Drizzle vinegar and olive oil over beets; toss to coat (beets can be made ahead). When ready to serve, add feta, parsley, pecans, and salt and pepper to taste; toss to combine. Garnish with parsley sprigs.
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