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.
TUSCAN COUSCOUS WITH LEMON BASIL DRESSING
Dinner ready in 20 minutes! Enjoy this lemon- basil dressed Italian pasta salad recipe made using couscous, vegetables and Progresso® cannellini beans.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 12
Number Of Ingredients 15
Steps:
- In 1 quart saucepan, heat water and 1/4 teaspoon salt to boiling. Remove from heat; immediately stir in couscous. Cover; let stand 5 minutes. Fluff couscous with fork.
- Meanwhile, in small nonmetal bowl, combine all dressing ingredients; mix well.
- In large bowl, gently toss cooked couscous, beans, cucumber, olives and green onions. Pour dressing over couscous mixture; gently toss until coated.
- Just before serving, add tomatoes; toss gently. Serve warm.
Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 1 g, TransFat 0 g
BEETS WITH LEMON AND THYME
Provided by Food Network
Time 2h50m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Boil the beets, skin on, until fork penetrates easily. Cool beets under cold water, and refrigerate for at least 2 hours. Slip peel off beets using gloves or kitchen towel. Using a mandoline with julienne attachment or slicing by hand, cut beets to desired shape and size. Add the lemon zest, thyme, and salt to taste.
LEMON THYME COUSCOUS
I love this as a simple side dish to so many things. You could also use it as a base for a salad, and add some roasted vegetables to round it out.
Provided by Sackville
Categories Potluck
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put the couscous in a heatproof dish.
- Add the thyme, bouillon powder, most of the lemon zest and juice.
- Add 900ml boiling water, cover and let stand for 10 minutes until the liquid has been absorbed.
- Fluff with a fork and stir in the parsley and olive oil.
- Season to taste, garnish with the remaining lemon zest and serve.
BEET SALAD WITH LEMON DRESSING
I was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Scrub beets and trim tops. Wrap beets in foil; place on a baking sheet. Bake until tender, 1-1/4 - 1-1/2 hours. Cool slightly. Peel beets and cut into cubes., Place remaining vegetables and parsley in a large bowl. Whisk together dressing ingredients; toss with cucumber mixture. Gently stir in beets.
Nutrition Facts : Calories 116 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
MEDITERRANEAN LENTIL SALAD WITH LEMON-THYME VINAIGRETTE
Provided by Molly O'Neill
Categories dinner, easy, lunch, salads and dressings, side dish
Time 30m
Yield Four servings
Number Of Ingredients 14
Steps:
- To make the salad, combine the lentils and water in a large saucepan and bring to a boil. Reduce heat and simmer until tender but not mushy, about 20 minutes. Drain, place in a large bowl and let cool. Toss the tomato, olives, feta and celery with the lentils.
- To make the vinaigrette, whisk together the lemon juice, garlic and thyme in a medium bowl. Slowly whisk in the olive oil. Whisk in the salt and pepper. Toss the vinaigrette with the salad and season to taste. Divide among 4 plates, garnish with chopped parsley and serve.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 10 grams, Carbohydrate 38 grams, Fat 15 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 1067 milligrams, Sugar 3 grams
BALSAMIC BEET, LEMON, THYME AND CHILI COUSCOUS SALAD
Make and share this Balsamic Beet, Lemon, Thyme and Chili Couscous Salad recipe from Food.com.
Provided by English_Rose
Categories Grains
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F Peel the beets, cut into 1/2in cubes and put in a roasting tin with the oil, vinegar, garlic and thyme. Mix well, season and cover the tin with foil. Roast for 45 minutes or until tender. Set aside to cool.
- Place the couscous in a bowl, pour over the broth, cover and stand for 5 minutes. Fluff the grains up with a fork. Whisk together the dressing ingredients. Stir the roasted beets and any roasting juices, the toasted pine nuts and the dressing into the couscous and stand for 15 minutes to allow the colour to develop. Serve garnished with thyme leaves.
Nutrition Facts : Calories 249.7, Fat 8.9, SaturatedFat 1.2, Sodium 103.7, Carbohydrate 37.6, Fiber 4.3, Sugar 11.7, Protein 6.1
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BALSAMIC-ROASTED BEETROOT & COUSCOUS SALAD RECIPE
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- Preheat the oven to 220°C/fan200°C/ gas 7. Peel the beetroot, cut into 1.5cm cubes and put in a roasting tin with the oil, balsamic vinegar, garlic and thyme. Mix well, season and cover the tin with foil. Roast for 45 minutes or until tender. Set aside to cool.
- Place the couscous in a bowl, pour over the stock, cover and stand for 5 minutes. Fluff the grains up with a fork. Whisk together the dressing ingredients. Stir the roasted beetroot and any roasting juices, the toasted pine nuts and the dressing into the couscous and stand for 15 minutes to allow the colour to develop. Serve garnished with thyme leaves.
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