SHAVED VEGETABLE SALAD
When beautiful produce is available, sometimes the best way to cook it is, well, not to! This raw salad is crunchy, vibrant and fresh. Use a mandoline to give the vegetables the paper-thin treatment.
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Shave the beets into paper-thin rounds, the carrot into paper-thin slices on a bias and the radish into paper-thin half-moons on a mandoline. Thinly slice the cabbage with a sharp knife.
- Whisk together the oil, honey, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until well combined. Set aside.
- Lay the beet, carrot and radish pieces all over the bottom of a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. Gently toss the cabbage, watercress and remaining vinaigrette together in a medium bowl until well coated. Pile the cabbage and watercress in the middle of the platter and top with the goat cheese, pepitas, basil and chives.
Nutrition Facts : Calories 160, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 190 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 4 grams, Sugar 5 grams
SHAVED ZUCCHINI AND BEET SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 thinly sliced zucchini and a pinch of salt in a colander; let sit 10 minutes, then pat dry. Thinly slice 2 each red and golden baby beets and 2 large radishes on a mandoline. Toss with the zucchini, 1/2 minced fresno chile (seeded for less heat), 1/4 cup chopped mint and 2 tablespoons each olive oil and lemon juice. Season with salt.
SHAVED BEET SALAD
Yield serves 4
Number Of Ingredients 6
Steps:
- Using a mandoline or sharp chef's knife, slice beets into very thin rounds.
- In a large bowl, whisk together orange zest and juice, vinegar, oil, and sugar; season with salt and pepper. Add beets, and toss to coat. Serve immediately.
SHAVED BEETS WITH ORANGE
This side goes well with grilled fish such as tilapia or salmon.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together orange zest, orange juice, white-wine vinegar, olive oil, and sugar; season with coarse salt and ground pepper. Add beets, and toss.
Nutrition Facts : Calories 70 g, Fat 4 g, Fiber 2 g, Protein 1 g
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
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