MY FAVORITE BEET SALAD
Fresh roasted beets over a bed of baby spinach with tomatoes, avocados, onions and feta cheese drizzled with a balsamic dressing. You can cut this recipe in half for 4 servings, though it so good the next day too that I always make plenty.
Provided by monkeydoo3
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the beets into a large bowl, and drizzle with 1/4 cup olive oil, salt, and black pepper. Lay out 2 large squares of aluminum foil on a work surface, and place 3 beets onto the center of each sheet. Fold the aluminum foil into 2 envelopes, sealing the beets into the packets; place the packets into a baking dish.
- Bake in the preheated oven until tender, 1 to 1 1/2 hours. Check for tenderness after 1 hour by piercing a beet with a fork. Open the foil, and allow the beets to cool until they can be handled; peel, and slice.
- Lay out the spinach leaves on an attractive oblong-shaped serving platter. Sprinkle pieces of tomato and avocado over the spinach leaves, and top with chopped red onion. Lay the sliced warm beets over the salad, and top with crumbled feta cheese.
- Whisk together balsamic vinegar, 1/2 cup of olive oil, and Dijon mustard until smooth; pour over the salad to serve.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 28.2 g, Cholesterol 12.6 mg, Fat 31.9 g, Fiber 9.7 g, Protein 7.2 g, SaturatedFat 6.2 g, Sodium 400.3 mg, Sugar 16.9 g
TOMATO, AVOCADO AND GOLDEN BEET SALAD
POINTS® Value: 4 Servings: 4 Preparation Time: 20 min Cooking Time: 30 min Level of Difficulty: Easy Works with Simply Filling Purchase golden beets at your local health food store or produce market; they're sweet as can be and won't stain your hands red.
Provided by SVSOUZA
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- * Place a medium saucepan filled with water over high heat; bring to a boil. Add beets, bring back to a boil and reduce heat to medium; simmer until beets pierce easily with the point of a sharp knife, about 25 minutes.
- * Remove beets from pan and place under cold running water until cool enough to handle. Peel beets with a vegetable peeler and cut into 1/2-inch wedges; place beets in a large bowl.
- * Add tomato, avocado, onion, oil, vinegar, salt and pepper to bowl; toss to combine. Sprinkle with basil and chives; serve. Yields about 1 1/4 cups per serving.
Nutrition Facts : Calories 187, Fat 12.3, SaturatedFat 1.8, Sodium 222.1, Carbohydrate 19.2, Fiber 7.5, Sugar 10.1, Protein 3.7
SPICY GREEN TOMATO-AVOCADO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put the tomatoes in a bowl and sprinkle with 1 teaspoon salt; let sit 30 minutes.
- Meanwhile, whisk the lime juice, mustard, honey, jalapeno, thyme, 1/2 teaspoon salt, and pepper to taste in a large bowl. Gradually pour in the olive oil, whisking constantly until emulsified.
- When ready to serve, halve the avocados, remove the pits, peel and thinly slice. Add to the bowl with the dressing, then add the lettuce and tomatoes. Gently toss to coat. Season with salt and pepper.
BEET AND TOMATO SALAD WITH SCALLIONS AND DILL
A little bistro in Normandy, France, inspired this salad that's so satisfying in its simplicity. Bright and fresh, the beets and tomatoes are dressed in a tart vinaigrette and served side by side, rather than mixed together. Though the combination may seem unusual, it's delicious. For the best flavor, choose ripe tomatoes and cook your own beets (don't be tempted to use the precooked vacuum packed type). Feel free to cook the beets and day or two in advance.
Provided by David Tanis
Categories lunch, salads and dressings, vegetables, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook the beets: Heat oven to 400 degrees. Scrub beets, and place in 2 baking dishes just large enough to hold them - golden beets in one, red in the other to keep colors from bleeding. Add an inch or so of water. Cover and bake until tender when probed with a skewer, about 1 hour. Set aside to cool. (Alternatively, boil or steam beets instead. Beets may be cooked several hours or up to 2 days in advance.)
- Prepare the vinaigrette: Put vinegar and pinch of salt in a small bowl. Add mustard and stir with a fork to dissolve. Beat in olive oil to make the dressing thicken slightly. Add pepper to taste, plus a bit more salt, if necessary.
- When the beets are cool enough to handle, rub off the skins. Cut golden beets in half lengthwise, then into 6 to 8 wedges, depending on the beet's size. Repeat with red beets. Place in separate bowls, and season with salt. Slice tomatoes 1/2-inch thick, place in a separate bowl and season with salt.
- Whisk vinaigrette, and pour over beets and tomatoes, dividing it evenly among the bowls. Toss gently and marinate for 10 minutes.
- To serve, spoon the golden beets, red beets and tomatoes into distinct piles onto a large platter or serve in separate bowls. Top with scallions, and sprinkle with dill. Garnish with arugula or watercress, if using.
ROASTED GOLDEN-BEET, AVOCADO, AND WATERCRESS SALAD
Steps:
- Preheat oven to 425 degrees. Place beets on parchment-lined foil; drizzle with 1 tablespoon oil and season with salt and pepper. Fold parchment and foil into a packet and tightly seal; roast until beets are tender, about 30 minutes. Carefully open packet and let cool. Remove skins from beets and cut into wedges.
- Combine beets, watercress, radishes, avocado, and chives in a large bowl. Season with salt and pepper. Whisk together vinegar and remaining tablespoon oil and season with salt and pepper. Drizzle over salad, gently toss, and top with goat cheese.
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- Preheat the oven to 350°. In a small baking dish, rub the beets with olive oil. Add the water and season with salt and white pepper. Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife. Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl.
- Meanwhile, in a blender, combine the chopped onion with the red wine vinegar, lemon juice, mustard and honey. Season with salt and white pepper and blend until smooth. With the machine on, add the grapeseed oil and the 2 tablespoons of olive oil in a steady stream.
- Add the avocado to the roasted beets. Pour the onion dressing on top and toss gently to combine. Season the salad with salt and pepper and serve.
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From weightwatchers.com
- Place a medium saucepan filled with water over high heat; bring to a boil. Add beets, bring back to a boil and reduce heat to medium; simmer until beets pierce easily with the point of a sharp knife, about 25 minutes.
- Remove beets from pan and place under cold running water until cool enough to handle. Peel beets with a vegetable peeler and cut into 1/2-inch wedges; place beets in a large bowl.
- Add tomato, avocado, onion, oil, vinegar, salt and pepper to bowl; toss to combine. Sprinkle with basil and chives; serve. Yields about 1 1/4 cups per serving.
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