PRESSURE-COOKER BEET, GRAPEFRUIT & ONION SALAD
My husband loves, loves pickled beets. I paired them with a little citrus for an Eastery salad. It has such a great color combination! - Michelle Clair, Seattle, Washington
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Scrub beets, trimming tops to 1 in. Place beets on trivet insert in a 6-qt. electric pressure cooker. Add 1-1/2 cups water. Lock lid; close pressure-release valve. Adjust pressure to high and set time to 20 minutes., When finished cooking, let pressure release naturally before opening; remove beets and cool completely before peeling, halving and thinly slicing them. Place in a serving bowl. Whisk together next 6 ingredients. Pour over beets; add grapefruit and onion. Toss gently to coat.
Nutrition Facts : Calories 161 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
BEET, GRAPEFRUIT & ONION SALAD
My husband loves pickled beets. I paired them with a little citrus for an Eastery salad. It has such a great color combination! -Michelle Clair, Seattle, Washington
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Scrub beets, trimming tops to 1 in. Wrap in foil; bake beets on a baking sheet until tender, 50-60 minutes. Remove foil; cool completely. Peel, halve and thinly slice beets. Place in a serving bowl., Whisk together next six ingredients. Pour over beets; add grapefruit and onion. Toss gently to coat.
Nutrition Facts : Calories 161 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
GRAPEFRUIT AND ONION SALAD
Provided by Robin Miller : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Peel grapefruits and slice crosswise into thin rounds. Arrange grapefruit slices on a platter. Slice the red onion and sprinkle over the grapefruit slices. Drizzle with the olive oil and sherry vinegar and season with salt and black pepper. Sprinkle the poppy seeds over top to garnish.
ROASTED BEET AND GRAPEFRUIT SALAD
Steps:
- Preheat oven to 325 degrees F.
- Wrap the beets individually in aluminum foil. Roast about 1 hour and 15 minutes or until fork tender. Remove beets from oven, unwrap and let cool 5 minutes before peeling. Slice the beets into eighths.
- Remove the peel of the grapefruit with a sharp knife, cutting all the way down to the grapefruit flesh. Then cut the individual grapefruit segments out from their skin, using the supreme technique. Place the grapefruit segments in a bowl. Take the inner grapefruit remains and squeeze whatever juice you can out of it over the top of the grapefruit segments in the bowl.
- Make the dressing by mixing together all the dressing ingredients along with all the juice that you can strain from the bowl of grapefruit.
- Assemble the salad: Make a little heap of alfalfa in the middle of the plate. Scatter the cut beets around the plate. Pinch off pieces of the grapefruit segments and scatter them around the plate. Drizzle generously with dressing, top with a couple more grinds black pepper and serve.
BEET AND ONION SALAD
I got this recipe for a cookbook "Greek Cooking for the Gods". I'm a beet lover and really enjoy this. The time does not include the chill time.
Provided by Marlitt
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Trim stems from beets leaving 1/4 inch stem attached.
- Place beets in pan with enough water to cover.
- Boil , cover, reduce heat and simmer until tender about 25 minutes.(I have used whole canned beets and sliced them, works well.).
- Drain and cool. peel and slice in 1/4 inch slices.
- Arrange beets on a platter.
- Top with onions and sprinkle with garlic.
- Sprinkle with salt and pepper.
- Mix vinegar and oil and pour over beets.
- Refrigerate until well chilled.
Nutrition Facts : Calories 248.3, Fat 18.3, SaturatedFat 2.5, Sodium 118.8, Carbohydrate 20.5, Fiber 3.8, Sugar 14.2, Protein 3.1
GRAPEFRUIT-AND-BEET SALAD
Provided by Roy Blount Jr.
Categories salads and dressings
Time 1h15m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Lay the beets on one end of a sheet of aluminum foil, sprinkle with olive oil and season with salt. Fold over the remaining foil and crimp the edges to seal. Place on a baking sheet and bake for 45 minutes to 1 hour, or until fork tender. Cool and peel, then slice into $(7$)-inch-thick half-moons.
- Segment the grapefruit and set aside the membrane. Gently pat the segments dry with a paper towel. Squeeze 1* teaspoons juice from the membrane and reserve.
- Combine shallot, reserved grapefruit juice, lemon juice and salt to taste in a bowl. Let sit for 10 minutes. Whisk in mustard, then 3 tablespoons olive oil. Adjust seasoning.
- In a large bowl, add the beets, grapefruit segments and watercress. Season with salt and freshly ground black pepper. Gently fold the dressing into the salad.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 371 milligrams, Sugar 9 grams, TransFat 0 grams
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