MARINATED BEET SALAD WITH WHIPPED GOAT CHEESE
It's easy to make a pretty good beet salad, but this one makes the leap into greatness. After decades of kitchen experiments, the chef and beet maven Andrew Carmellini shared how to elevate both elements: marinate the beets, then season and whip the goat cheese. Feel free to cook the beets on a grill instead of in the oven if you've got a fire going. Young beets, juicy and tender enough to bite into, can be used instead of the thick-skinned, mature kind. But do not roast: Steam them just until tender.
Provided by Julia Moskin
Categories salads and dressings, vegetables, appetizer, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Prepare the beets: Place a rack in the center of the oven and heat to 400 degrees. Place a sheet pan underneath to catch any drips from the beets.
- Trim the greens, tops and stems from the beets. Wash thoroughly and wrap in aluminum foil packages, about 4 beets per package. Place the packages directly on the oven rack and bake until beets are easily pierced by a fork or knife, 45 minutes to 1 hour depending on size. (No need to unwrap the beets to test them.)
- Meanwhile, in a large bowl, combine shallots, oil, vinegar and a lavish sprinkling of salt and pepper. Set aside.
- Remove beets from oven and carefully open packages to let the steam escape. Let cool at least 20 minutes, or up to 4 hours.
- Unwrap beets and use a peeler or your fingers to remove any tough skin. Dice beets neatly into bite-size pieces. Add to bowl with shallot mixture, mix well and let marinate in the refrigerator for at least 30 minutes or up to 8 hours. Stir occasionally.
- Meanwhile, in a toaster oven or 350-degree oven, toast nuts until golden, about 5 minutes. If unsalted, sprinkle with salt. Let cool, then coarsely chop.
- Prepare the goat cheese: In a bowl, mix or whisk all ingredients together until smooth. Keep whipping until cheese is fluffy and soft. Taste and season with additional vinegar and salt. Refrigerate until ready to serve.
- To serve, pile beets on a serving platter or individual plates. Spoon remaining dressing over the top. Spoon dollops of goat cheese mixture on and around the beets, then tuck in herbs and/or greens. Sprinkle with nuts and serve immediately.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 369 milligrams, Sugar 10 grams
BALSAMIC ROASTED BEET SALAD
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
- Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
- Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
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
BEET SALAD
In this recipe the beets are grated, then dressed. It calls for cooked beets, so they could be roasted or boiled, your choice. You could also use canned beets, but you would have to cut them up really thin in julienne style.
Provided by threeovens
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all the ingredients together and chill for 2 hours before serving.
Nutrition Facts : Calories 54, Fat 3.5, SaturatedFat 0.5, Sodium 324.8, Carbohydrate 5.5, Fiber 0.9, Sugar 4.4, Protein 0.8
CREAMY BEET SALAD
Make and share this Creamy Beet Salad recipe from Food.com.
Provided by Lavender Lynn
Categories Russian
Time 1h15m
Yield 7 serving(s)
Number Of Ingredients 6
Steps:
- Boil beets with skin on about 1 hour or until easily pierced with a fork. If a beet is older or really big, it may take longer. The smaller, younger beets may cook in 45 minutes. Let cool in cold water (or in the fridge overnight if you want to make the beets ahead). You can make them 2-3 days ahead and refrigerate until ready to use! Anyway, once they are at room temp or cool enough to handle, peel off skin. Most of the time, it should come off easily when you rub the beet with your hands (use kitchen gloves to keep from staining your hands).
- Use a mandolin to julienne your beets or torture yourself and try to cut the matchsticks by hand. Just be prepared for really gnarly looking red finger nails if you don't have a mandolin. Wear kitchen gloves if you are fond of your manicure. Place your sliced beets in a large bowl and top with 1/4 cup finely diced red onion.
- Add in 1/4 tsp salt, 1/2 tsp sugar, 1 tbsp vinegar, and 3-4 tbsp real mayo to taste. Give it a good stir. You're done!
Nutrition Facts : Calories 42.7, Fat 2.2, SaturatedFat 0.3, Cholesterol 1.6, Sodium 150.3, Carbohydrate 5.6, Fiber 0.7, Sugar 3.4, Protein 0.7
MARINATED BEET SALAD
A delicious salad for any occasion. If you are lucky enough to live where you can get fresh lettuce in December this would be fantastic on a Christmas table. Don't be squeamish about onions and raisins, they go really well together. I have seen similar receipts in Polish and Finnish cookbooks.
Provided by KookieMomster
Categories Vegetable
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Drain beets and chop into bite sized pieces.
- Chop onion.
- In a large bowl mix all ingredients except lettuce.
- Refrigerate 20 minutes.
- Wash lettuce and let it dry thoroughly.
- On a large serving platter arrange lettuce in an attractive manner.
- Spoon beet salad over lettuce.
- Cover with cling wrap and refrigerate until ready to serve.
Nutrition Facts : Calories 86.7, Fat 2.5, SaturatedFat 0.3, Sodium 137.1, Carbohydrate 16.1, Fiber 2.1, Sugar 11.4, Protein 1.5
MARINATED BEET SALAD
My Recipe Published by Southern Living. I make these weekly, and since I'm diabetic, i use Splenda instead of sugar, and there's no difference in the taste. Onions can be omitted; celery seeds cannot.
Provided by Bliss
Categories Vegetable
Time 8h10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Drain beets, reserving 1/2 c.
- juice; set aside.
- Combine sugar, dry mustard, and salt in a small saucepan; stir well.
- Add beet juice and vinegar; bring to a boil over medium heat.
- Remove from heat; stir in celery seeds.
- Combine beets and chopped onion.
- Add vinegar mixture, tossing gently.
- Cover and refrigerate salad 8 hours or overnight.
- Yield: 8-10 servings.
Nutrition Facts : Calories 110.5, Fat 0.5, SaturatedFat 0.1, Sodium 234.8, Carbohydrate 25.1, Fiber 2.5, Sugar 22, Protein 2.2
CHILLED BEET SALAD
I got this from Raymond Sokolov's "Jewish American Kitchen." I'm posting his introduction as is, because I agree with it 100%. I've tweaked the quantities a bit, and it is delicious. He says "Here is my favorite of all salads. Bland, solid, earthy beets are enlivened with a mayonnaise spiked with horseradish, mustard, sour cream, and scallions." When I make it, I double the sauce because it's so delicious! Total time includes the time to cook and peel the beets.
Provided by SheCooksToConquer
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- NOTE: The best way I've found to peel/cook beets is from Mary Winecoff's Baked Beets recipe (http://www.recipezaar.com/251586). She wraps each beet in a square of tin foil and bakes them at 400 degrees for a hour to an hour and a half. When beets are cool enough to handle, just slip the skins off.
- Slice, dice or chop the beets. I usually cube them into 1/2 size.
- Place all the remaining ingredients (except the dill) in a serving bowl, add the beets and mix gently but thoroughly.
- Refrigerate for 1-2 hours.
Nutrition Facts : Calories 102.9, Fat 5.5, SaturatedFat 2, Cholesterol 9.4, Sodium 159.5, Carbohydrate 12.6, Fiber 2.2, Sugar 9.1, Protein 2.2
MARINATED BEET SALAD
The beauty of this salad -- other than its vibrant colors and delicious taste -- is that the longer you let it sit, the more the flavors develop.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 55m
Number Of Ingredients 7
Steps:
- Set a steamer basket in a large saucepan with a lid. Fill with enough water to come just below basket; bring to a boil. Place beets in steamer basket, cover pot, and reduce water to a gentle simmer. Steam until beets are tender, 30 to 35 minutes. When cool enough to handle, grab beets with a paper towel and slip off skins. Cut the beets into thin slices.
- In a medium bowl combine sliced beets, garlic, vinegar, and oil; season with salt and pepper and toss to combine. Cover and refrigerate several hours or overnight. Remove and discard garlic. Serve beets topped with mint and goat cheese.
Nutrition Facts : Calories 142 g, Fat 11 g, Fiber 1 g, Protein 4 g
AMERICAN KITCHEN CLASSIC MARINATED BEET SALAD
Pickled Beets are a specialty of the American South. This classic recipe showcases the beet in a clean way.
Provided by Member 610488
Categories Vegetable
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Wrap each beet in foil and place in a pan. Bake beets for 1 to 1 1/4 hours. Remove beets from oven, and slightly open each foil wrapped beet to let the steam escape from the foil.
- Allow beets to cool for about 20 minutes, or until they are cool enough for to handle. Rub off the skin then slice the beet to about 1/4 inch thick.
- Mix together oil, vinegar, and ground cumin and whisk together well. Drizzle vinagrette over beets and mix together well, be careful not to break beets up into small pieces. Sprinkle scallions and parsley over beet salad. Season with salt and pepper to your personal preference. Serve chilled.
Nutrition Facts : Calories 53.8, Fat 3.5, SaturatedFat 0.5, Sodium 257.4, Carbohydrate 5.2, Fiber 1.1, Sugar 4, Protein 0.9
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