Beet And Daikon Salad Recipes

BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE

Beet Salad with Arugula and Balsamic Vinaigrette image

This beet salad tastes fancy but is SO EASY to make. This is a show-stopping and flavorful salad that is impressive for entertaining or a wonderful meal in. Make-ahead tip: pre-cook beets up to 3 days in advance, cover and refrigerate them until ready to use.

Provided by Natasha of NatashasKitchen.com

Categories Easy

Time 1h15m

Number Of Ingredients 11

Ingredients

6 medium (2 lbs beets)
5 oz 6 cups baby arugula, rinsed and spun dry
4 oz or 1/2 cup feta cheese (diced or crumbled)
1/2 cup pecans (toasted)
1/2 cup dried cranberries
1/2 cup extra virgin olive oil
3 Tbsp balsamic vinegar
1 Tbsp dijon mustard (we love Grey Poupon brand)
1 garlic clove (pressed or finely minced)
1/4 tsp salt
1/8 tsp black pepper

Steps:

Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange lined baking sheet. Bake in preheated oven for 1 hour or until largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins (see Pro Tip Below*) and slice into halves and then wedges.
Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.

Nutrition Facts : Calories 308 kcal, Carbohydrate 20 g, Protein 5 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 409 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving

BEET AND DAIKON SALAD

Beet and Daikon Salad image

The Beet and Daikon Salad recipe out of our category Root Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

2 red Beets
0.333 white Daikon radish
2 yellow Beets
1 Watercress
2 Tbsps Sesame seeds
salt
freshly ground peppers
2 Tbsps white balsamic vinegar
4 Tbsps olive oil

Steps:

Peel and thinly slice the beets and radish. This is best done using an electric slicer or a mandoline. Rinse and dry the watercress. Coarsely crush the sesame seeds in a mortar.
Layer the sliced vegetables decoratively on plates. Season with salt and pepper, and drizzle with the vinegar and olive oil. Top the carpaccio with the watercress, sprinkle with the sesame seeds, and serve.

Nutrition Facts : Calories 192.79 kcal, Fat 16.31 g, SaturatedFat 2.18 g, Protein 2.32 g, Carbohydrate 11.45 g, Sugar 0 g, Cholesterol 0 mg

DAIKON-CARROT SALAD

Daikon-Carrot Salad image

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds daikon, peeled
Kosher salt
1 pound carrots
1 tablespoon grated peeled ginger
3 tablespoons unseasoned rice vinegar
2 teaspoons fresh lime juice
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 3/4 teaspoons black sesame seeds

Steps:

Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.
Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.
Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

Nutrition Facts : Calories 185 calorie, Fat 15 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 163 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams

SPICY DAIKON-BEET SALAD

SPICY DAIKON-BEET SALAD image

Categories Vegetable Side Marinate Vegetarian

Yield Makes 3-4 side servings.

Number Of Ingredients 9

Ingredients

1 small daikon, finely chopped
2 large beets, finely chopped
2 tbsp vegetable oil
1 tbsp red wine vinegar
2 tbsp white vinegar
1/4 tsp fresh ground cumin
1/2 lemon, juiced
1/2 tsp salt
1/8 tsp freshly ground pepper

Steps:

Combine chopped beets and daikon in a medium sized bowl. Whisk remaining ingredients in a small bowl and pour over vegetables. Toss to combine. Refridgerate until ready to serve.

BEET AND DAIKON SLAW

Beet and Daikon Slaw image

Make and share this Beet and Daikon Slaw recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 yellow beet, peeled and cut in 1/8 inch matchsticks
1 red beet, peeled and cut in 1/8 inch matchsticks
6 inches daikon radishes, peeled and cut in 1/8 inch matchsticks
1 teaspoon toasted sesame oil
2 teaspoons vegetable oil
1 teaspoon rice vinegar
1 teaspoon sea salt

Steps:

Combine all ingredients in a bowl, cover and let stand at least ½ hour.
Season to taste before serving.

Nutrition Facts : Calories 121, Fat 7, SaturatedFat 1, Sodium 1257.1, Carbohydrate 13.8, Fiber 4.6, Sugar 9.2, Protein 2.2

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Web Apr 5, 2022 Step-by-Step Instructions. In a small bowl, combine the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisk to …
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Preheat oven to 425°F. Wipe or scrub beets clean then trim stems down to one-inch (leave "tails" on). Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into ½-inch dice (I usually do this right on the aluminum foil but you can also use a stain-proof cutting board or plate). Set aside.
In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.
Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide greens onto plates, then sprinkle with beets, walnuts and goat cheese. (The reason you don't just mix it all together in a salad bowl is that the beets would cause the whole salad to turn pink.) Serve immediately.

Beet And Daikon Salad Recipes

BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE

This beet salad tastes fancy but is SO EASY to make. This is a show-stopping and flavorful salad that is impressive for entertaining or a wonderful meal in. Make-ahead tip: pre-cook beets up to 3 days in advance, cover and refrigerate them until ready to use.

BEET AND DAIKON SALAD

The Beet and Daikon Salad recipe out of our category Root Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

DAIKON-CARROT SALAD

SPICY DAIKON-BEET SALAD

BEET AND DAIKON SLAW

Make and share this Beet and Daikon Slaw recipe from Food.com.

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