SHREDDED BEET SALAD WITH CARROT, APPLE, AND WALNUTS
Using just a simple box grater, this healthy shredded beet salad with, carrots, apples, and walnuts is a great side to any meal. Perfect for anyone trying to eat clean!
Provided by Markus Mueller | Earth, Food, and Fire
Categories Salad
Time 10m
Number Of Ingredients 12
Steps:
- Wash and peel the beets and carrots, then core the apple.
- Using a box grater, shred the beets, apple, and carrots into a bowl.
- Mix together with a pinch of salt.
- Prepare the dressing by whisking together the oil, lemon juice, vinegar, and sugar.Season to taste with salt and pepper.
- Pour the dressing over the shredded vegetables and mix together, refrigerate for 1 hour.
- When ready to serve mix in chopped nuts, parsley, and lemon zest. Chopped chives are optional, but add a great fresh flavor to this crisp salad!
Nutrition Facts : Calories 580.4 kcal, ServingSize 1 serving
SHREDDED BEET AND CARROT SALAD
Steps:
- Whisk the lemon juice, orange juice, olive oil and some salt and pepper together in a large bowl.
- In the bowl of a food processor fitted with a large-holed shredding attachment, shred the carrots and then the apples, 1 piece at a time. Toss the shredded carrots, apple and pickled beets with the citrus vinaigrette and serve.
BEET AND APPLE SALAD
Provided by Michael Symon : Food Network
Time 10m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Mix beets, apples, celery root and scallions together. Season with salt and pepper and set aside. Whisk together apple juice, vinegar and whisk in olive oil slowly. Pour mixture over beets cover tightly and refrigerate for 3 hours. Romove from refrigerator, toss in watercress and serve.
BEET AND APPLE SALAD
Provided by Food Network
Number Of Ingredients 11
Steps:
- Cook whole beets covered, in simmering water for 4050 minutes until tender. Drain, and cool slightly, remove skin and cut into thin strips.
- For dressing: combine oil, vinegar, zest, orange juice, green onion, mint and honey in screwtop jar, shake to combine. Toss half of dressing with beets, chill for 2 to 24 hours.
- To serve, combine torn Romaine and diced apple in a serving bowl, toss with the rest of the dressing, and top with beets. Garnish with mint.
- ROASTED BABY BEETS AND Sauteed BEET GREENS
- Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 degrees for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.
BEET AND APPLE SALAD
Sweet and creamy cooked dressing on a beautiful old fashioned salad. From a 1960 cookbook "Pennsylvania Dutch Cooking". I usually peel the apples and omit the nuts.
Provided by Kaarin
Categories Apple
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- For dressing, combine egg with sugar and beat well.
- Stir in flour and mustard.
- Add mixture to heated water and vinegar in a small heavy saucepan.
- Cook, stirring constantly, over low heat until thick, 2-3 minutes.
- Season to taste with salt and pepper.
- Cool.
- In a medium bowl, mix the 4 salad ingredients.
- Pour the cooled dressing over and mix well.
- Garnish with parsley and chopped nuts, as desired.
- Serve chilled.
Nutrition Facts : Calories 188.9, Fat 4.6, SaturatedFat 1.3, Cholesterol 167.3, Sodium 118.5, Carbohydrate 31.2, Fiber 3.4, Sugar 26.3, Protein 6.9
BEET AND APPLE SALAD
Steps:
- Toss the apple, celery and shallots in a bowl with the lemon juice.
- Peel the beet, then slice into matchsticks and add to the bowl. Toss in the sugar, walnuts and olive oil. Season with the salt and pepper. Let stand 10 minutes if time allows, then serve on a bed of the sliced endive.
Nutrition Facts : Calories 243 calorie, Fat 14.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 197 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 4 grams, Sugar 16 grams
BEET-CARROT-APPLE SALAD
Grating beets can admittedly be a messy business, but it's worth it when you taste the delicious end result. Go ahead...get your hands red!
Provided by Geema
Categories Apple
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash and tear leaf lettuce into bite sized pieces and arrange in salad plates.
- Place beets,carrots and apples in three separate mounds on each plate.
- Whisk the oil, vinegar, honey, salt, cinnamon and pepper together until well combined.
- Drizzle some dressing over the grated vegetables and garnish with toasted walnuts.
SHREDDED BEET AND CARROT SALAD
Make and share this Shredded Beet and Carrot Salad recipe from Food.com.
Provided by ezgourmand
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- The dressing and salad ingredients can all be prepared ahead and set aside to be put together at the last minute.
- Peel and grate raw beets and carrots, set aside in separate bowls or piles. Longer "strings" are more appealing.
- Slice pepper into slivers.
- Chop red onion.
- Blend together all Dressing ingredients (or use Magic Bullet).
- On a flat salad plate, put a layer of salad greens, topped with some red onion.
- Put a flat layer of beets, topped with a smaller layer/pile of carrots.
- Arrange yellow pepper slivers around the beets/carrots.
- Top with Feta and sunflower seeds.
- Let each person add their own dressing, but it doesn't need much.
Nutrition Facts : Calories 221.2, Fat 16.4, SaturatedFat 4.7, Cholesterol 20.1, Sodium 335.1, Carbohydrate 13.9, Fiber 3, Sugar 6.8, Protein 6.5
RAW BEET SALAD WITH APPLES & RAISINS
Make and share this Raw Beet Salad With Apples & Raisins recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, mix sour cream, mustard and vinegar.
- Set aside.
- Grate beets by hand using the second-largest hole on a 4 sided grater or using the grating attachment on a food processor.
- Put in a mixing bowl.
- Core apple but do not peel.
- Cut into 1/2-inch cubes and add to beets.
- Add raisins, hazelnuts and chives.
- Season with salt and pepper.
- Add sour cream dressing and mix well.
- Taste for seasoning and serve over watercress.
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- Preheat the oven to 375°. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into 3/4-inch dice.
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