Baby Beet Salad With Sugar Snap Peas Recipes

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BABY BEET SALAD WITH SUGAR SNAP PEAS



Baby Beet Salad with Sugar Snap Peas image

One measure of a healthy menu is a palette of colors. Salads don't get much more colorful than this one, which features yellow and red baby beets and sugar snap peas lightly tossed in vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 15

8 red baby beets (about 10 ounces)
8 yellow baby beets (about 10 ounces)
8 ounces sugar snap peas, trimmed and halved diagonally
1 teaspoon fresh lemon thyme
1/2 teaspoon coarse salt
Freshly ground pepper
1 cup pea shoots
Pea flowers, for garnish (optional)
1 tablespoon extra-virgin olive oil
1 small onion, thinly sliced (1 cup)
1/2 teaspoon lemon thyme
2 tablespoons white balsamic vinegar
1 tablespoon water
1 teaspoon coarse salt
Freshly ground pepper, to taste

Steps:

  • Make the salad: Preheat oven to 350 degrees. Wrap red beets in parchment, then in foil. Repeat with yellow beets. Bake until tender, 60 to 65 minutes. Let stand until cool enough to handle. Peel, and halve (or quarter larger beets). Place red and yellow beets in separate bowls.
  • Add peas to bowl with yellow beets. Sprinkle red and yellow beets with the thyme, salt, and pepper.
  • Make the dressing: Heat 1 teaspoon oil in a medium skillet over medium heat. Add onion, and cook, stirring frequently, until caramelized, about 30 minutes. Stir in thyme and 1 tablespoon vinegar. Cook for 2 minutes. Transfer to a food processor, and puree. Add water, salt, pepper, and remaining 2 teaspoons oil and 1 tablespoon vinegar. Puree until smooth. (Dressing should be thick.)
  • Toss 1/2 of the dressing with the red beets and 1/2 with the yellow beet mixture. Combine beets, and gently toss with shoots. Garnish with pea flowers if desired, and serve immediately.

Nutrition Facts : Calories 141 g, Fat 4 g, Fiber 6 g, Protein 4 g, Sodium 515 g

BEET AND SUGAR SNAP PEA SALAD



Beet and Sugar Snap Pea Salad image

This is an adaptation from Epicurious. It is a nice change and can be serve with spring greens if desired. We like it just as it is.

Provided by carole in orlando

Categories     Vegetable

Time 21m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups sliced beets (one jar)
1/2 lb frozen sugar snap peas
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1/4 cup olive oil
1 tablespoon dried dill
1 1/2 teaspoons sugar

Steps:

  • Drain the beets well, blot with a paper towel.
  • Cook the peas in boiling water for 1 minute, and immediately rinse well in cold water and drain.
  • Make the dressing with the next five ingredients and mix well.
  • It can be done with a whisk or in the food processor.
  • In a large bowl place the beets and peas and pour the dressing over the veggies.
  • Toss gently until all the veggies are covered well.
  • Cover and refrigerate at least 3 hours.

Nutrition Facts : Calories 214, Fat 14, SaturatedFat 1.9, Sodium 112.4, Carbohydrate 19, Fiber 4.8, Sugar 11.7, Protein 4.8

ROASTED BEET AND SUGAR SNAP PEA SALAD



Roasted Beet and Sugar Snap Pea Salad image

Categories     Salad     Leafy Green     Herb     Mustard     Vegetable     Arugula     Pea     Beet     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

3 medium beets, trimmed
1/2 pound sugar snap peas, trimmed
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon cider vinegar
1/4 cup olive oil
3 tablespoons chopped fresh dill or 1 tablespoon dillweed.
1 1/2 teaspoons sugar
2 2/3-ounce packages fresh arugula, trimmed.

Steps:

  • Preheat oven to 375°F. Wrap beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.
  • Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.
  • Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill. Cover dressing and beets separately and let stand at room temperature.)
  • Line platter with arugula. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon atop arugula.

BEET AND SUGAR SNAP PEA SALAD



Beet and Sugar Snap Pea Salad image

Categories     Salad     Vegetable     Steam     Vegetarian     Beet     Spring     Sugar Snap Pea     Gourmet

Yield Makes 4 first-course or side-dish servings

Number Of Ingredients 8

1/2 small red onion, halved lengthwise, then thinly sliced lengthwise
3 tablespoons rice vinegar (not seasoned)
1 teaspoon ground coriander, lightly toasted
2 teaspoons sugar
1 teaspoon salt
2 tablespoons extra-virgin olive oil
1 (14- to 15-ounces) can whole small beets, drained and quartered
1/4 pound sugar snap peas, trimmed

Steps:

  • Soak onion in cold water in a small bowl 10 minutes, then drain in a sieve.
  • Whisk together vinegar, coriander, sugar, and salt in a salad bowl, then add oil in a slow stream, whisking.
  • Toss onion and beets with dressing.
  • Steam sugar snaps over boiling water, covered, 2 minutes, then transfer to a bowl of ice water to stop cooking. Drain well in sieve and toss with beet mixture.

FRESH SUGAR SNAP PEA SALAD



Fresh Sugar Snap Pea Salad image

We found fresh sugar snap peas at our town's farmers market. They make a cheerful salad with a tangy dressing. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 9

2 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/2 cup chopped onion
1/2 teaspoon poppy seeds
1 pound fresh sugar snap peas, trimmed and halved (about 4 cups)

Steps:

  • Place the first 7 ingredients in a blender; cover and process until blended. Transfer to a large bowl; stir in poppy seeds., Add peas to dressing and toss to coat. Refrigerate, covered, 30 minutes before serving.

Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 201mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SUGAR SNAP PEA AND BERRY SALAD



Sugar Snap Pea and Berry Salad image

A delicious summer salad made with your favorite berries.

Provided by Paula

Categories     Salad     Fruit Salad Recipes     Blueberry Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 8

½ pound sugar snap peas, trimmed
1 cup fresh raspberries
2 tablespoons raspberry vinegar
2 tablespoons olive oil
1 pinch sugar
salt and pepper to taste
1 cup fresh blueberries
2 cups torn mixed salad greens

Steps:

  • Bring a pot of water to a boil. Place snap peas in pot, and cook 1 to 2 minutes. Drain, rinse under cold water, and set aside.
  • Place about 1 1/2 tablespoons raspberries in a strainer over a bowl, and crush with a wooden spoon. Discard pulp. Mix vinegar, olive oil, sugar, salt, and pepper with the strained raspberry juice.
  • In a large bowl, gently toss the dressing with the snap peas, remaining raspberries, and blueberries. Cover, and chill at least 30 minutes in the refrigerator. Toss with greens just before serving.

Nutrition Facts : Calories 88.6 calories, Carbohydrate 10.5 g, Fat 4.7 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 0.6 g, Sodium 6.2 mg, Sugar 4.4 g

SUGAR SNAP PEA SALAD



Sugar Snap Pea Salad image

In this unusual summer salad, funky, creamy Camembert and crisp, juicy sugar snap peas unite make a texturally complex and very flavorful dish. You can use any washed rind cheese here as long as it's ripe enough to be spread on a plate. If you can't find a gooey-centered cheese, you can substitute a creamy goat cheese instead. Pea shoots make an ideal garnish, echoing the flavor of the sugar snaps, but if you can't get them, use any baby green or micro green in its place. If you want to work ahead, you can blanch the peas and mix up the dressing several hours ahead. But don't combine the salad ingredients until just before serving. In this dish, freshness is key.

Provided by Melissa Clark

Categories     easy, quick, salads and dressings, appetizer, side dish

Time 20m

Yield 4 appetizer servings

Number Of Ingredients 8

Salt and black pepper
1/2 pound sugar snap peas, trimmed
1 teaspoon minced green garlic or 1/2 teaspoon minced regular garlic
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, more for drizzling
4 ounces pea shoots, ends trimmed, or use baby arugula or microgreens
10 ounces ripe, runny Camembert (or another washed- rind cheese such as Époisses or vacherin)
1 tablespoon finely chopped chervil or chives

Steps:

  • Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water. Drop peas into boiling water and cook until crisp-tender, about 1 minute; use a slotted spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a towel.
  • In a small bowl, whisk together garlic and lemon juice. Season with salt and pepper. Whisk in oil. Add pea shoots or arugula and toss to coat.
  • Scoop out runny cheese from inside rind and spoon onto four small plates, smoothing the cheese to cover most of the plate. Scatter snap peas on top of cheese. Drizzle with olive oil. Mound greens over peas. Sprinkle with chervil or chives and serve.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 11 grams, Sodium 607 milligrams, Sugar 3 grams

POTATO & SUGAR SNAP PEA SALAD



Potato & Sugar Snap Pea Salad image

If you like potatoe, snap peas, and green peas, here is a salad you will love! Adapted from Woman's Day magazine.

Provided by Sharon123

Categories     Potato

Time 25m

Yield 12 serving(s)

Number Of Ingredients 13

3 1/2 lbs small red potatoes, scrubbed and cut in 1-inch chunks
1/2 cup vegetable broth (or chicken)
1 lb sugar snap pea
2 cups frozen tiny peas
1/3 cup red wine vinegar (or try 1/2 balsamic!)
2 tablespoons Dijon mustard
1 tablespoon sugar
2 1/2 teaspoons salt
1 teaspoon fresh ground pepper
1/2 cup extra virgin olive oil
1 cup red onion, sliced thinly in strips
1 cup thinly sliced red radish
1/2 cup chopped flat-leaf Italian parsley

Steps:

  • Cook the potatoes in water to cover 12-15 minutes, until tender. Drain, then toss in a bowl with vegetable broth. Cover and refrigerate at least 2 hours or until chilled.
  • Meanwhile bring 2 quarts of water to a boil and prepare a bowl of ice water. Add snap peas and green peas to boiling water, return to a boil and cook 1 minute or until snap peas turn bright green. Drain, then submerge in ice water to stop cooking and cool. Drain and refrigerate.
  • Dressing:.
  • Whisk ingredients except oil in a small bowl until blended. Gradually add oil, whisking constantly until thickened. Cover and refrigerate.
  • To serve:
  • Put potatoes (with broth), snap peas, green peas, onion, radishes and parsley in a serving bowl. Whisk Mustard Dressing to recombine, add to bowl, and toss to mix and coat. Enjoy!

Nutrition Facts : Calories 232.4, Fat 9.5, SaturatedFat 1.4, Cholesterol 0.1, Sodium 589.8, Carbohydrate 33.4, Fiber 5.9, Sugar 5, Protein 5.3

BABY BEET SALAD WITH WALNUTS



Baby Beet Salad with Walnuts image

Whip up a healthy side in no time using this baby beet salad recipe.

Provided by Allrecipes Magazine

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 6

2 pounds assorted baby beets
1 tablespoon olive oil
¼ cup vinaigrette dressing, or to taste
5 cups baby lettuce mix
⅔ cup crumbled Gorgonzola cheese
⅔ cup coarsely chopped toasted walnuts

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
  • Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
  • Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
  • Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.

Nutrition Facts : Calories 235.9 calories, Carbohydrate 20.9 g, Cholesterol 11.1 mg, Fat 14.8 g, Fiber 6.2 g, Protein 7.8 g, SaturatedFat 3.8 g, Sodium 463 mg, Sugar 13.8 g

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