American Kitchen Classic Marinated Beet Salad Recipes

MARINATED BEET SALAD

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.

AMERICAN KITCHEN CLASSIC MARINATED BEET SALAD

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.

CHILLED BEET SALAD

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.

MARINATED BEET SALAD

Steps:

• Fill a large saucepan with 2 inches of water; set a steamer basket (or colander) inside pan, and bring to a boil. Place beets in basket, cover pot, and reduce heat to a gentle simmer. Steam until beets are tender when pierced with the tip of a sharp knife, 30 to 35 minutes. Remove beets. When cool enough to handle, rub with paper towels to remove skins. Cut the beets into thin slices.
• Combine beets, garlic, vinegar, oil, and 1 teaspoon salt; season with pepper. Toss to combine. Cover and refrigerate at least 3 hours, or up to overnight.
• When ready to serve, remove and discard garlic. Top beets with mint and goat cheese.
• (Per Serving)
• Calories: 145
• Saturated Fat: 3g
• Unsaturated Fat: 6.5g
• Cholesterol: 6.5mg
• Carbohydrates: 10.4g
• Protein: 4.4g
• Sodium: 613mg
• Fiber: 3g

MARINATED ROASTED BEETS

Steps:

• Preheat the oven to 425°F.
• Cut off all but 1 to 2 inches of the beet stems, and don't cut off the root ends. (This helps retain flavor and keep the color from bleeding.) Put the beets on a rimmed baking sheet. Drizzle with the oil.
• Roast for 25 to 30 minutes, or until the beets are tender when tested with the tip of a knife. Let cool on the baking sheet for 10 minutes. Discard the root ends. Peel the beets, discarding the skins. Cut the beets crosswise into 1/8- to 1/4-inch slices. Place the beets in a single layer in a shallow glass dish, such as 12 x 8 x 2 inches.
• In a small saucepan, stir together the remaining ingredients. Heat over medium-high heat until the mixture comes to a boil, 1 to 2 minutes. Pour over the beets, making sure all the beets are coated. Cover and refrigerate for 2 to 24 hours, stirring once or twice if all the beets are not covered in liquid. Drain and discard the marinade before serving the beets.
• Red beets can stain, so you might want to wear an apron and plastic gloves when peeling and cutting the cooked beets. If you don't use gloves, you can sprinkle your hands with salt and rub them vigorously, then wash them with soap and water to eliminate stains.
• (Per Serving)
• Calories: 56
• Total Fat: 1.5g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 1.0g
• Cholesterol: 0mg
• Sodium: 66mg
• Carbohydrates: 10g
• Fiber: 3g
• Sugars: 7g
• Protein: 2g
• Dietary Exchanges
• 2 Vegetable

MARINATED BEET SALAD

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.