BEET SALAD WITH RED ONION, MINT AND PISTACHIOS
From Clean Start: Inspiring You to Eat Clean and Live well as found on the relish.com website. This made for a delicious main dish meal last night. If you don't have the beet greens, go ahead and substitute other greens: heirloom lettuce, arugula, watercress, m^ache, red loose leaf, etc.
Provided by COOKGIRl
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Preparing the beets: Cut off the greens and set aside.
- Place the beets in an ovenproof dish and add enough water to cover the bottom.
- Cover with foil and bake 1 hour or until they pierce easily with a knife.
- Remove beets from the oven and allow to cool.
- Peel and discard the skins (depending on how young the beets are I sometimes skip the peeling part). Cut them into wedges or slices. *Remember*: Keep the red beets separate from the golden beets to avoid the red beets bleeding.
- Drizzle 1/2 teaspoon of sherry vinegar on the red beets and the other one half teaspoon on the golden beets. Toss to coat and set aside.
- (Read *Note below before starting this step.) Assembling the salad: Wash well and coarsely chop the beet greens. Place in a colander.
- Slice the red onions into thin rounds and place on top of the greens.
- Boil 1 cup of water then pour over the beets and onions. Drain well and pat dry.
- Transfer to a bowl and stir in the mint and beets.
- Drizzle the vegetables with the remaining 1 teaspoon of sherry vinegar and the olive oil.
- Season to taste with salt and pepper; toss.
- Garnish with the pistachios.
- *Note: the photo that accompanied this recipe on the relish.com site shows the vegetables all arranged on a platter in their own little mounds and the ingredients were not tossed together. I chose to serve the salad with each ingredient placed in mounds for a more beautiful presentation. The nuts were of course scattered on top of the salad.
ROASTED BEET SALAD WITH CHICKPEAS AND RED ONION
Steps:
- Preheat the oven to 350 degrees F.
- Set the beets, garlic and rosemary on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic.
- Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve.
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
ONION BEET SALAD
Everyone loves the tangy dressing on these mouthwatering baked beets. I'm always asked to bring this pretty dish to family gatherings.-Barbara Van Lanen, Salinas, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Place beets in a large resealable plastic bag; add 2 tablespoons oil. Seal bag and shake to coat. Place an 18x12-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Arrange beets on foil; fold foil over beets and seal tightly. Bake at 400° for 1 to 1-1/4 hours or until tender. , Cool to room temperature. Cut beets into cubes; place in a large bowl. Add onion. In a small bowl, whisk the vinegars, sugar, salt, basil, pepper and remaining oil. , Pour over beet mixture; gently toss to coat. Cover and refrigerate for at least 1 hour, stirring several times. Serve with a slotted spoon.
Nutrition Facts : Calories 135 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein.
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
MINTED BEET SALAD
Steps:
- Wrap the beets together tightly in foil in 2 batches and roast them in the middle of a preheated 350°F. oven for 1 1/2 hours, or until they are tender. The beets may be roasted 2 days in advance and kept covered and chilled. Unwrap the beets carefully and let them cool until they can be handled. Slip the skins off the beets, cut off the stems, and cut the beets into 1/4-inch pieces. In a large bowl whisk together the vinegars, the sugar, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the beets to the bowl with two thirds of the mint and toss the salad until it is combined well. Line 4 plates with the lettuce leaves, divide the beet mixture among them, and sprinkle each salad with some of the remaining mint.
BEET AND RED-ONION SALAD
Provided by Pierre Franey
Categories dinner, easy, lunch, salads and dressings, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the beets in a saucepan and cover with water. Add cloves, allspice, bay leaf, salt and pepper. Bring to a boil and simmer for about 20 minutes or until tender throughout. Let cool in the cooking liquid.
- Remove the beets and peel them. Slice the beets and place them in a mixing bowl. Add salt, pepper, sugar, vinegar, parsley and onion. Toss well to blend and serve.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 0 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 543 milligrams, Sugar 14 grams, TransFat 0 grams
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