CILANTRO-AND-MINT SALAD
It's not just cilantro-and-mint salad, of course. There is parsley as well, and also arugula and baby lettuce: a jumble of herbs and soft greens lightly dressed with lime juice and oil. It's a terrific salad to serve as a foil to spicy food, or to sprinkle on a taco as kind of green-ish version of pico de gallo.
Provided by Sam Sifton
Categories salads and dressings, side dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Wash the herbs and greens. Fill a large bowl or clean sink with cold water, and add the leaves. Swish them around to loosen dirt, then gently lift out and dry in a salad spinner or on clean kitchen towels. (You can do this up to a day ahead, refrigerating the dry leaves in sealed plastic bags or containers with a paper towel to absorb excess water.)
- When ready to serve, whisk together the salt, pepper, red-pepper flakes, lime juice and olive oil in a small bowl, then check the seasonings. Put the leaves in a large bowl, drizzle the dressing over them and toss gently to coat. Serve immediately.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 113 milligrams, Sugar 0 grams
MINTED BEET SALAD
We have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe-the vinegar and oil dressing with fresh mint will tone down the sweetness of the beets, and the kalamata olives add a salty touch. -Barbara Estabrook, Appleton, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Scrub beets; trim tops to 1 in. Place in a single layer in a large microwave-safe dish. Drizzle with water. Microwave, covered, on high until easily pierced with a fork, turning once, 14-15 minutes; let stand 5 minutes., When cool enough to handle, peel and cut beets into 3/4-in. pieces. In a bowl, whisk vinegar, oil, salt and pepper until blended. Add olives, beets and 1 tablespoon mint; toss to coat. Refrigerate, covered, until cold, at least 1 hour. Top with remaining 1 tablespoon mint.
Nutrition Facts : Calories 123 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 406mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
BEET SALAD WITH LEMON, CILANTRO AND MINT
Ann Yonkers is co-director of the FRESHFARM Markets, the organic farm markets in Washington, DC and Maryland.. She and her husband Charlie Yonkers own Pot Pie Farm, in Wittman, MD. This lovely salad is as pretty as it is delicious. You can use all red, all golden or variously colored beets. Time does not include the roasting of the beets.
Provided by Chef Kate
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the beets into quarters or sixths.
- Finely grate the lemon zest and squeeze 2 tablespoons of lemon juice. Whisk together the lemon zest and juice, onion, herbs, coriander, 1/4 teaspoon salt, pepper to taste and the oil in a small bowl.
- Taste the dressing on a beet and correct the seasonings if needed.
- Toss the beets with enough dressing to coat lightly.
- Toss the greens with the remaining dressing and arrange them on salad plates.
- Add the beets and olives and serve.
BEET AND MANDARIN ORANGE SALAD WITH MINT
Provided by Robin Miller : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Drain 1 small can of mandarin oranges, reserving 2 tablespoons juice from can. In a mixing bowl, combine the juice, olive oil and red wine vinegar. Add beets and oranges and toss to combine. Top with mint.
MINTED BEET SALAD
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the beets in boiling water to which 1 tablespoon of salt has been added. Return to the boil, reduce the heat, and cook gently until the beets are tender, about 30 to 40 minutes.
- Remove from the heat and allow the beets to cool completely in their cooking liquid before draining. Discard the water and slip the beets out of their skins using paper towels to grasp the beets. Cut the beets into wedges.
- Heat the butter in a small saucepan, add the beets and cook for several minutes before adding the mint. Shake to coat well. Add the lemon juice and the salt and pepper.
BEET, MINT, AND GOAT CHEESE SALAD
Provided by Michael Lomonaco
Categories Salad Vegetable Lunch Goat Cheese Mint Beet Spring Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- 1. Bring a medium saucepan of salted water to a boil over high heat. Add beets; return to a boil then reduce heat and cook gently until tender, approximately 15 to 25 minutes. (Miniature beets will take as little as 10 minutes; large beets could take 30 minutes.) Remove pan from heat and allow beets to cool completely in the cooking liquid before draining. (This can take up to one hour, and can also be done up to 1 day in advance - just refrigerate.) Discard the water and slip the beets out of their skins using paper towels to grasp the beets. Trim curly ends, cut beets into wedges; set aside. (Some beets peel more easily than others. Do the peeling over the sink, as it's a messy job. Always slice on a cutting board so as not to stain the countertop.)
- 2. Cut the goat cheese log into disks, about 1/2-inch thick, yielding 8 to 10 rounds. Place the flour on a small plate. Lightly beat the eggs in a shallow bowl. In another shallow bowl, combine the chopped parsley and breadcrumbs. Line up the three plates next to each other. Dip each goat cheese round first in the flour, turning to coat, then in the egg, then in the bread crumbs.
- 3. Heat the oil in a medium skillet over medium heat. (a nonstick skillet is best for ease in clean-up.) Add the breaded goat cheese rounds and lightly brown both sides. Use tongs to carefully flip rounds. Drain on paper towels.
- 4. Warm the butter in a medium saucepan over low heat. Add the beets and cook 3 minutes, stirring to coat. Stir in mint, then lemon juice, salt and pepper.
- 5. To serve: Place salad greens on plates, top with several wedges of beets and 1 or 2 rounds of warm goat cheese. Drizzle with balsamic vinegar and serve immediately.
ROASTED BEET SALAD WITH CUMIN AND CILANTRO
Make and share this Roasted Beet Salad With Cumin and Cilantro recipe from Food.com.
Provided by Oolala
Categories Vegetable
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F and line a baking sheet with foil.
- Clean the beets and place on the baking sheet. Roast for an hour or until tender with a fork. Cool, peel, and cut into bite-sized pieces.
- To make the vinaigrette, puree one of the cooked beets with the lemon and orange juice, balsamic vinegar, the garlic, cumin, paprika, salt, pepper and olive oil. This can be done a day in advance.
- Before serving, toss the beets with vinaigrette. Adjust seasonings to taste and garnish with cilantro.
Nutrition Facts : Calories 219.1, Fat 14.1, SaturatedFat 1.9, Sodium 424.2, Carbohydrate 21.9, Fiber 5, Sugar 15.1, Protein 3.2
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
More about "beet salad with lemon cilantro and mint recipes"
BEET SALAD WITH LEMON & MINT {5 INGREDIENTS, VEGAN}
From powerhungry.com
ROASTED BEET SALAD WITH CUMIN AND CILANTRO - MY …
From myjewishlearning.com
ROASTED GOLDEN BEET SALAD WITH CITRUS CILANTRO DRESSING
From wholelovelylife.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
BEET AND SPINACH SALAD WITH LEMON, CILANTRO AND MINT RECIPE
From latimes.com
Servings 4-6Estimated Reading Time 4 minsCategory VEGETARIAN, SALADSTotal Time 45 mins
- Leaving 1 inch of stem and all of the roots, steam beets until they're tender-firm when pierced with a knife, 20 to 25 minutes. Let cool, then slip off skins. Cut beets in quarters or sixths.
- Whisk lemon zest, juice, onion, salt and pepper to taste, coriander, parsley, mint, cilantro and oil in small bowl. Taste on a beet and correct seasonings, if necessary. Toss beets with enough dressing to cover lightly. Toss spinach with remaining dressing and arrange on salad plates. Add beets and olives and serve.
BEET SALAD WITH LEMON, CILANTRO AND MINT - GLUTEN FREE RECIPES
From fooddiez.com
BEETROOT SALAD WITH CILANTRO AND FETA - THE HOMESTEADING HIPPY
From thehomesteadinghippy.com
BEET AND ORANGE MINT SALAD - THE VIBRANT VEGGIE
From thevibrantveggie.com
LEMON DILL BEET SALAD - NATIONAL NUTRITION ARTICLES
From nationalnutrition.ca
ROASTED BEET SALAD WITH CUMIN AND MINT – JENNIFER MURCH
From jennifermurch.com
TANGO TANGERINE & CARA CARA BEET SALAD - MARMALADE GROVE
From marmaladegrove.com
BEET-AND-ONION SALAD WITH MINT RECIPE | FOOD & WINE
From foodandwine.com
BEET SALAD WITH LEMON, CILANTRO AND MINT RECIPE - FOOD.COM
From pinterest.com
ROASTED BEET AND CITRUS SALAD WITH CILANTRO-LIME DRESSING
From healthy-delicious.com
BEET SALAD WITH LEMON CILANTRO AND MINT FOOD- WIKIFOODHUB
From wikifoodhub.com
BEET AND SPINACH SALAD WITH LEMON, CILANTRO AND MINT RECIPE
From cookeatshare.com
BEET AND STRAWBERRY SALAD WITH LEMON POPPY SEED DRESSING
From thekitchn.com
WILD RICE AND BEET SALAD RECIPE | CDKITCHEN.COM
From cdkitchen.com
RECIPES FROM FARMERDAVE'S: BEETS WITH LEMON, CILANTRO AND MINT
From farmerdaves.blogspot.com
BEETS WITH LEMON, CILANTRO, AND MINT RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
10 BEST CHICKPEA SALAD WITH CILANTRO RECIPES | YUMMLY
From yummly.com
BEET SALAD WITH LEMON VINAIGRETTE - CLASSIC-RECIPES
From classic-recipes.com
RAW GOLDEN BEET SALAD WITH CARROTS, CILANTRO AND MINT RECIPE
From recipes.sparkpeople.com
BEETS WITH LEMON, CILANTRO AND MINT - FARMER DAVE'S
From farmerdaves.net
EASY MOROCCAN BEET SALAD - FOOD AND DRINK DESTINATIONS
From fooddrinkdestinations.com
BEET SALAD WITH CUMIN AND CILANTRO • POET AND FLOWER
From poetandflower.com
HOW TO COOK BEETS FOR SALAD - BLOGCHEF.NET
From blogchef.net
MOROCCAN BEET SALAD | THE BELLY RULES THE MIND
From thebellyrulesthemind.net
CELERIAC + BEET SALAD WITH LEMON, CHILLI + MINT RECIPE | WHOLE FOOD ...
From pinterest.ca
BEET SALAD - CULINARY HILL
From culinaryhill.com
BEETS AND GREENS SALAD WITH MINT, ALMONDS AND LEMON
From a-brownian-walk-through-life.com
ROASTED BEET SALAD WITH CUMIN AND CILANTRO - JAMIE GELLER
From jamiegeller.com
CELERIAC + BEET SALAD WITH LEMON, CHILLI + MINT RECIPE
From pinterest.ca
SPIRALIZED BEET RECIPES - THERESCIPES.INFO
From therecipes.info
BEET SALAD WITH LEMON, CILANTRO AND MINT RECIPE - FOOD.COM
From pinterest.nz
EPICURUS.COM RECIPES | BEET AND SPINACH SALAD WITH LEMON, …
From epicurus.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love