Beet And Sunflower Salad Recipes

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BEET SALAD



Beet Salad image

Provided by Lesley Porcelli

Categories     Cheese     Dairy     Nut     Vegetable     Side     Roast     Vegetarian     Low Cal     Healthy     Self     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

4 medium red or golden beets (4 ounces each), stems and root ends removed
1/3 cup walnuts, chopped
1 tablespoon balsamic vinegar
Freshly ground black pepper
1 tablespoon sunflower-seed oil
2 ounces lowfat goat cheese

Steps:

  • Heat oven to 400°F. Wrap each beet in foil. Roast until soft, about 1 hour. Cool slightly; remove foil. Rub off skins; cut into wedges. Toss with nuts and vinegar. Season with salt and pepper. Add oil; toss. Divide among 4 plates; crumble cheese on top.

BEET AND SUNFLOWER SALAD



Beet and Sunflower Salad image

This is a tasty side dish, perfect for summer picnics when beets are ready in the garden.

Provided by gemmot

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 9

2 ½ pounds beets
½ cup shelled sunflower seeds
3 tablespoons olive oil
2 ½ tablespoons apple cider vinegar
2 tablespoons minced onion
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon white sugar
6 ounces sunflower sprouts

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Wrap beets in aluminum foil and place in a baking dish.
  • Roast beets in the preheated oven until tender, about 45 minutes. Remove from foil and cool completely. Peel cooled beets and cut into 1/4-inch slices.
  • Cook and stir sunflower seeds in a skillet over medium heat until fragrant and toasted, 2 to 5 minutes. Cool completely.
  • Whisk olive oil, vinegar, onion, salt, black pepper, and sugar together in a bowl until dressing is thick and creamy.
  • Stir beets, sunflower seeds, and sunflower sprouts together in a bowl; drizzle dressing over the top and toss to coat.

Nutrition Facts : Calories 167 calories, Carbohydrate 16.6 g, Fat 10 g, Fiber 5.2 g, Protein 5 g, SaturatedFat 1.1 g, Sodium 331 mg, Sugar 10 g

RAW BEET SALAD WITH TOASTED SUNFLOWER SEEDS AND GOAT CHEESE



Raw Beet Salad With Toasted Sunflower Seeds and Goat Cheese image

This is less recipe than method and ingredients. Delicious. If your Mr. Wonderful doesn't like goat cheese - gorgonzola would also work. This is a beautiful salad - glistening deep red gratings of beets, greens and dots of goat cheese.

Provided by One Happy Woman

Categories     Vegetable

Time 22m

Yield 4 salads, 3 serving(s)

Number Of Ingredients 10

1 lb beet, raw
2 tablespoons sherry wine vinegar
2 tablespoons raspberry vinegar or 2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 small shallot, finely diced
1/2-3/4 cup olive oil
sea salt, lemon pepper to taste
1/2 cup soft fresh goat cheese
1/3 cup sunflower seeds
baby spinach and arugula

Steps:

  • Mix the shallots with the vinegars and let stand while you process the beets and toast the sunflower seeds.
  • Peel the beets and grate them or process them in the food processor until they are of coarsely grated consistency.
  • Toast the sunflower seeds (I stir them up quickly in a hot stainless steel pan and remove them from the pan as soon as they start to brown).
  • Mix the rest of the dressing ingredients with the vinegar/shallot mixture and add half of this to the beets and chill until ready to assemble the salad.
  • Mound the greens loosely in individual dishes, and divide the beet mixture amongst the plates.
  • Dot with goat cheese, sprinkle with sunflower seeds and drizzle more of the dressing on the greens.

BEET, AVOCADO, AND ARUGULA SALAD WITH SUNFLOWER SEEDS



Beet, Avocado, and Arugula Salad with Sunflower Seeds image

Refuel at lunchtime with a fiber-filled meal that will keep you satisfied through the afternoon.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Makes three 2-cup servings

Number Of Ingredients 10

2 beets, peeled and grated or thinly sliced
4 stalks celery, thinly sliced
1 English cucumber, seeded, thinly sliced
2 scallions (green parts only), thinly sliced
1 packed cup baby arugula
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
Coarse salt and freshly ground black pepper
1/2 avocado, diced
3 tablespoons sunflower seeds, toasted

Steps:

  • In a large bowl, toss beets, celery, cucumber, and scallions.
  • To serve, toss 2 cups slaw with arugula, oil, and lemon juice. Season with salt and pepper. Top with avocado and seeds.

Nutrition Facts : Calories 612 g, Fat 56 g, Fiber 12 g, Protein 8 g, SaturatedFat 7 g

GOLDEN BEET AND SUNFLOWER SALAD



Golden Beet and Sunflower Salad image

Categories     Salad     Leafy Green     Appetizer     Roast     Vegetarian     Quick & Easy     Beet     Summer     Vegan     Seed     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

2 1/2 lb medium golden beets (with greens)
1/2 cup raw (not roasted) sunflower seeds (2 1/4 oz)
2 tablespoons finely chopped shallot
2 1/2 tablespoons cider vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
3 tablespoons extra-virgin olive oil
6 oz sunflower sprouts or baby mesclun (6 cups)

Steps:

  • Put oven racks in lower third and middle of oven and preheat oven to 425°F.
  • Trim beet greens, leaving 1 inch of stems attached. Tightly wrap beets together in double layers of foil to make packages (2 or 3 per package) and roast in middle of oven until tender, 40 to 45 minutes. Unwrap beets and cool slightly.
  • While beets roast, toast sunflower seeds in a pie plate or a small baking pan in lower third of oven, shaking occasionally, until seeds are golden, about 10 minutes.
  • Whisk together shallot, vinegar, salt, pepper, and sugar in a small bowl, then add oil in a stream, whisking.
  • When beets are cool enough to handle, slip off and discard skins. Cut beets lengthwise into 1/4-inch-thick slices and gently toss with 3 tablespoons vinaigrette in a bowl.
  • Toss sunflower sprouts and half of sunflower seeds with remaining vinaigrette in another bowl. Arrange beets on 6 salad plates and top with dressed sprouts. Sprinkle salads with remaining sunflower seeds.

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Top Asked Questions

What is the best salad dressing to go with beets?
Either a bleu or a ranch dressing would go nicely with this combination. Roasted beets, arugula, and walnuts are tossed with balsamic vinegar and olive oil in this quick and easy, crunchy salad that happens to be vegan. This salad mixes canned beets and mandarin oranges with apple cider vinegar and orange juice.
What can I do with beets?
A wonderful salad using my favorite veggie to grow, beets. They are the start of this delicious salad, which has a true summer feel to it. This is an easy to prepare beet salad that goes great with any barbeque or summer picnic. My Mom's recipe for cold beet salad -- the only way she could get us kids to eat beets!
What goes well with beets and walnuts?
Apples, beets and walnuts tossed together create this salad of harvest celebration. Either a bleu or a ranch dressing would go nicely with this combination. Roasted beets, arugula, and walnuts are tossed with balsamic vinegar and olive oil in this quick and easy, crunchy salad that happens to be vegan.
What are the Little Red Hearts on a Beet salad for?
The little red hearts are cut out of cooked beet to turn this simple salad into a lovely romantic Valentine's Day appetizer. In Italy, lettuce is usually only dressed with olive oil and salt, but you can of course use another dressing.

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