SHREDDED BEET AND CARROT SALAD
Beets, which are rich in folic acid and vitamin C, are the primary ingredient of this simple salad.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 teaspoon salt.
- In a food processor fitted with the shredding disk, shred beets then carrots. Add to bowl along with parsley, and toss to combine.
Nutrition Facts : Calories 8 g, Fiber 3 g, Protein 1 g, SaturatedFat 2 g
BEET AND CARROT SALAD
You can make this raw, root vegetable slaw up to four days before you plan to eat it.
Provided by Magdalena Wszelaki
Categories HarperCollins Salad Vegetarian Vegetable Carrot Beet Healthy Quick and Healthy Lunch Walnut
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.
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.
SHAVED CARROT, FENNEL, AND TANGERINE SALAD
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Use a mandoline or very sharp knife to shave the carrots lengthwise into ribbons. Cut off the stalks and fronds from the fennel bulbs if still attached. Shave the fennel lengthwise like the carrots.
- Put the carrots and fennel in a bowl and toss with the olive oil, lemon juice, and 1 tablespoon vinegar. Let stand for 20 minutes to soften.
- Add the red onion. Gently mix in watercress and tangerines. Season with salt and pepper, toss well, taste, and add more vinegar if needed. Serve immediately.
- Michael's Notes: If your tangerines are small, you can leave the sections intact. If the tangerines are large, or if you want to use oranges, you should remove each citrus section from its membrane. To do so, cut a slice off both ends of each fruit so it will stand upright. Stand each fruit on a cutting surface and, using a sharp knife, remove all the peel and white pith by slicing from top to bottom all the way around the fruit, following its contours. Cut the sections away from their membranes.
A TANGERINE, BEET, AND CARROT SALAD TO CURE THE WINTER BLUES
A super flavorful winter salad with arugula, root vegetables, tangerines, goat cheese and hazelnuts
Provided by Marilena Leavitt
Categories Winter Salad
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Scrub the beets well and cook them whole in plenty of hot water for about 20 minutes, or, until fork-tender. Add the stems and the leaves during the last 5-10 minutes of cooking. Remove the stems and leaves and reserve them for another recipe (see note, below) and cut the beets into small wedges.
- Prepare the rest of the salad ingredients. Shred the carrots, crumble the goat cheese and toast some hazelnuts. Set them all aside.
- Pour the olive oil and the rest of the ingredients for the dressing into a small jar with a lid. Shake the jar well until everything is thoroughly emulsified.
- Take a deep salad bowl and spread the arugula on the bottom and sides, then top with some of the tangerine discs. Top off with more arugula. Arrange the beets in the center of the salad and the shredded carrots around the beets. Place a few more tangerine discs in the center and then crumble the goat cheese all over the salad. Lastly, sprinkle the chopped hazelnuts over the entire salad.
- Shake the salad dressing one more time and drizzle it over the salad. Taste and adjust the seasoning if needed. Place the bowl in the middle of the table and have everyone help themselves, perhaps with some more dressing on the side.
WINTER BEET SALAD
To save a little time on this sweet and savory beet salad, we recommend using packaged salad greens in this original recipe. The simple dressing is easy to assemble. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Cut slits in beets; place on a baking sheet. Bake until tender, about 1 hour. When cool enough to handle, peel beets and cut into wedges. Divide greens among salad plates; top with beets, oranges, fennel and hazelnuts. Combine dressing ingredients in a jar with a tight-fitting lid; shake well. Drizzle over salads.
Nutrition Facts : Calories 213 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 80mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic exchanges
TANGERINE & ROASTED BEET SALAD
Tangerines and beets are colorful companions in this refreshing salad. The lettuce leaves make ideal cups to hold the ingredients, and the citrus balsamic dressing adds to the crisp goodness. -Karen Bowlden, Boise, Idaho
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Scrub beets and trim tops to 1 in. Place in a foil-lined 8-in. square baking pan. Cover and bake at 400° until tender, 50-60 minutes. Cool to room temperature. Peel and slice; transfer to a 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper., Meanwhile, for dressing, in a small saucepan combine vinegar and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until reduced by half. Stir in tangerine zest, salt and pepper. Cool to room temperature., For serving, arrange the tangerines, onion and beets on lettuce leaves. Drizzle with dressing; garnish with additional tangerine zest.
Nutrition Facts :
BEET, FENNEL, AND CARROT SALAD
A vinaigrette made with citrus and fennel seeds brightens this colorful, crunchy salad made with beets and carrots.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Make the salad: Quarter fennel bulb lengthwise, and cut out core. Very thinly slice fennel lengthwise into strips using a mandoline or sharp knife. Cover with a damp paper towel in a glass dish.
- Grate carrots, then beets, on the large holes of a box grater. Arrange side by side with fennel. Keep covered with damp paper towel, and wrap with plastic wrap. Refrigerate until ready to use.
- Make the vinaigrette: Toast fennel seeds in a small skillet over medium-high heat, shaking skillet occasionally, until fragrant but not browned, about 1 minute. Transfer to a small bowl, and add orange juice, vinegar, lemon juice, shallot, and 1 teaspoon salt. Gradually whisk in oil.
- Toss fennel, beets, and carrots with vinaigrette in a large bowl. Serve immediately.
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