Saralees Beet Salad Food

ROASTED BEET AND BEET GREEN SALAD WITH WARM PISTACHIO SALSA VERDE

Roasted Beet and Beet Green Salad with Warm Pistachio Salsa Verde image

Provided by Katie Lee Biegel

Time 1h

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 beets, peeled and cut into 1-inch wedges, plus beet greens, roughly chopped
1 tablespoon olive oil
Kosher salt and freshly cracked black pepper
3 cups baby kale
One 4-ounce log goat cheese, crumbled
1/4 cup pomegranate seeds
1/2 cup fresh parsley
1/4 cup fresh cilantro
1/4 cup fresh mint
4 scallions, white and light green parts only, roughly chopped
Zest and juice of 1 lemon
Pinch red pepper flakes, optional
5 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 cup toasted pistachios, roughly chopped
Kosher salt and freshly cracked black pepper

Steps:

For the salad: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a bowl, toss the beets with the olive oil and season with salt and pepper. Transfer to the lined baking sheet. Bake until the beets are tender, 30 to 40 minutes.
For the salsa verde: In a food processor, combine the parsley, cilantro, mint, scallions, lemon zest and juice and a small pinch of red pepper flakes if using. Pulse until just combined.
Combine the oil and garlic in a medium skillet and slowly heat on low until the garlic just begins to sizzle. Turn off the heat. Stir in the pistachios and herb mixture. Season generously with salt and pepper.
In a large salad bowl, toss the beet greens with the baby kale. Top with roasted beets, crumbled goat cheese and pomegranate seeds. Drizzle with the salsa verde.
Any extra salsa verde can be stored in the refrigerator and served over fish, chicken or roasted vegetables.

THAI-STYLE BEET SALAD

Thai-Style Beet Salad image

Nutritional information per serving: Calories 230, fat 19 g, sodium 630 mg, carbohydrates 11 g, fibre 4 g, protein 6 g.

Provided by Mary Jenny

Categories Thai

Time 15m

Yield 5 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup mayonnaise
3 tablespoons fresh lime juice
1 tablespoon granulated sugar
1 tablespoon fish sauce
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/3 cup fresh cilantro, chopped (including tender stems)
2 green onions, chopped
1/2 cup dry-roasted unsalted peanuts, chopped
1 (340 g) package beets, slaw (PC)

Steps:

Stir together mayonnaise, lime juice, sugar, fish sauce, salt and pepper in large bowl. Add slaw; toss until well coated. Stir in cilantro and green onions. Cover and chill 30 minutes.
Stir in peanuts.

Nutrition Facts : Calories 131.3, Fat 7.4, SaturatedFat 1, Sodium 570.1, Carbohydrate 13.9, Fiber 2.8, Sugar 9, Protein 5

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