ROASTED BEET SALAD WITH CHICKPEAS AND RED ONION
Steps:
- Preheat the oven to 350 degrees F.
- Set the beets, garlic and rosemary on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic.
- Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve.
BEET AND ONION SALAD
Provided by Marisa McClellan
Number Of Ingredients 8
Steps:
- Cut the beets into bite-sized pieces (I like to go with narrow wedges).
- Toss with the slivered red onion.
- In a small bowl or measuring cup, whisk the oil, vinegar and seasonings until combined.
- Pour over beets/onions and toss to combine.
SOUTH AFRICAN BEET AND ONION SALAD
Make and share this South African Beet and Onion Salad recipe from Food.com.
Provided by Chocolatl
Categories Onions
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the beets in boiling, salted water.
- Reduce heat to low and simmer, partially covered, for about 30 minutes, or until tender. Add more water if necessary; the beets should be completely covered.
- Drain and cool.
- Remove skins from beets.
- Slice into rounds or strips 1/4" thick.
- Combine vinegar, salt and sugar in a deep bowl and stir until sugar dissolves.
- Add beets and onions and stir to coat.
- Marinate at room temperature for about 30 minutes, stirring every 10 minutes.
- Serve at room temperature.
SOUTH AFRICAN DATE AND ONION SALAD
Make and share this South African Date and Onion Salad recipe from Food.com.
Provided by Chocolatl
Categories Onions
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine vinegar, salt and sugar in a serving bowl and stir until sugar dissolves completely.
- Add dates and onions, and stir to coat.
- Serve immediately, or cover tightly and refrigerate.
KACHUMBARI (TOMATO AND ONION RELISH)
In his book, "Koshersoul," the food historian Michael W. Twitty explores the varied cuisines of the global Jewish diaspora. Kachumbari, the Swahili word that means "pickle," can be traced to Kenya and other East African countries where the tomato and onion mix is served as a salad or relish. This dish exemplifies a tradition of hospitality: Appetizers or snacks - salatim in Israel, kemia in North Africa and mezze in the Middle East - are offered to house guests. After tasting the small plates, the visitors then decide if they would like to stay and enjoy the main meal. This deeply flavored kachumbari can be served with nearly any fish or other protein-based dish, and can also be offered alongside plantains, or with hummus and pita.
Provided by Kayla Stewart
Categories salads and dressings, vegetables, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place the sliced tomatoes, onions, carrot and cucumber in a bowl. Squeeze lemon juice over the mixture and add the horseradish. Sprinkle with the red-pepper flakes and garam masala, then season with salt and pepper. Toss together to mix.
- Allow flavors to develop at room temperature for at least 30 minutes or up to 3 hours, then serve as a relish or salad.
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Servings 8Total Time 1 hrCategory Beet
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Servings 8Total Time 1 hrCategory Beet
- In a saucepan, cover the beets with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain well and let cool, then cut into bite-size pieces.
- In a bowl, cover the onion with ice water. Add a generous pinch of salt and let stand until crisp, 20 minutes. Drain well; pat dry.
- In a bowl, toss the beets and onion with the olive oil and vinegar. Season with salt and pepper and toss again. Serve.
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Steam beets and bay leaf, covered, for 30 minutes or until tender. Discard bay leaf. Drain and rinse beets with cold water. Drain. Trim off beet roots; rub off skins. Cut beets into …
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3/5 (2)Calories 62 per servingServings 6
From myrecipes.com
3/5 (2)Calories 62 per servingServings 6
- Leave the root and 1 inch of stem on beets, and scrub with a brush. Steam beets and bay leaf, covered, for 30 minutes or until tender. Discard bay leaf. Drain and rinse beets with cold water. Drain. Trim off beet roots; rub off skins. Cut beets into 1/4-inch slices. Combine beets and onion; arrange on a platter.
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Peel onions, beets, apple and carrots. Chop pickles and onion, shred apples, beets and carrots. In a separate bowl mix minced garlic, olive oil, lemon juice, salt and pepper. Mix dressing with salad, cover and refrigerate for an hour before serving. Sprinkle with extra lemon juice, chopped parsley and sunflower seeds.
From easterneuropeanrecipes.com
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Method: Boil some water in a pot and add the beets. Blanch for 3 – 5 minutes until semi cooked but still retaining a bite. Refresh under cold water, pat dry and transfer to a large bowl. Add the onion, vinegar, oil, sugar, chili sauce if used, salt and black pepper. Toss gently, taste the dressing for acidity and seasoning and set aside for ...
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