Beetroot Salad With Rice Recipes
BEETROOT SALAD WITH RICE
Fresh and colorful salad for entree.
Provided by einekleine
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Boil jasmine rise, rinse it under cold water. Boil beetroots.
- Chop beetroot and onion, crush garlic cloves, mix it all together with herbs, salt, pepper and olive oil.
- Let it stay in freezer about 5-10 min to get more intense taste.
- I garnished it with basil leaves and a Mascarpone cheese.
- PS. I added ½ red hot chili pepper because i love spicy food.
LENTIL RICE SALAD WITH BEETROOT & FETA DRESSING
Get a healthy dose of folate and fibre in this good for you dish, which uses time saving ready-cooked rice
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Cook the beetroots in a pan of boiling water for 5-6 mins until just tender but still with a bite; add the carrots for the final 2 mins. Whisk together the vinegar, mustard, olive oil, chopped mint and sugar, and season.
- Put the rice and lentils in a bowl. Add the carrots and beetroots, then pour over the dressing and toss to combine. Transfer to a serving platter and sprinkle over the hazelnuts, feta and mint leaves to serve.
Nutrition Facts : Calories 496 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium
BEET SALAD
Slightly sweet, this salad would be a classy accompaniment to any party.
Provided by Robbie Rice
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h5m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice.
- For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat.
- Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them, and top with diced beets and feta cheese.
Nutrition Facts : Calories 166.2 calories, Carbohydrate 14.9 g, Cholesterol 8.3 mg, Fat 10.8 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 2.8 g, Sodium 253.6 mg, Sugar 8.8 g
BEET AND BROWN RICE SALAD WITH GOAT CHEESE
Beets give a dramatic hue to a brown-rice salad, which is sprinkled with goat cheese, pine nuts, and parsley.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Bring 1 1/2 cups water to a boil in a small saucepan. Stir in rice, bay leaf, and 1/2 teaspoon salt; cover. Reduce heat to low; simmer 30 minutes. Remove from heat; let stand, covered.
- Meanwhile, toast pine nuts in oil in a 10-inch skillet over medium heat. Cook, stirring, until nuts are just browned, about 5 minutes. Transfer nuts with a slotted spoon to a small bowl.
- Reduce heat to medium-low; add onions and garlic to skillet. Cook, stirring occasionally, until onions are translucent, about 8 minutes. Add beets and 1 teaspoon salt; season with pepper. Cover; cook, stirring occasionally, until beets are tender, about 25 minutes (if beets stick to skillet, add up to 1/4 cup water).
- Remove bay leaf from rice. Stir rice, half of pine nuts, the lemon zest, and parsley into beet mixture. Transfer to a platter. Top with remaining pine nuts and the goat cheese. Garnish with parsley. Serve warm or at room temperature.
Nutrition Facts : Calories 230 g, Cholesterol 7 g, Fat 8 g, Fiber 4 g, Protein 7 g, Sodium 591 g
GRATED BEET SALAD
Steps:
- In a large bowl, combine the vinegar, lime juice, sugar, and a large pinch each of salt, and pepper. Whisk to combine. Gradually whisk in oil. Add beets, carrots, basil, and parsley. Toss to combine. Taste and adjust for seasoning.
More about "beetroot salad with rice recipes"
SUPER PINK RICE AND ROASTED BEET SALAD RECIPE (GLUTEN-FREE)
2017-06-30 Bake for 1 hour or until beets are tender. Let beets cool, and drain beet juice into small bowl. When cool, run under cool water and peel. Then cut beets into small cubes. …
From heartbeetkitchen.com
4.8/5 (4)Category Dinner, SaladCuisine AmericanTotal Time 1 hr 15 mins
From heartbeetkitchen.com
4.8/5 (4)Category Dinner, SaladCuisine AmericanTotal Time 1 hr 15 mins
- Preheat oven to 390 degrees F. Trim root end off of beets so that raw skin is exposed, and also trim tail end. Rub with olive oil. Wrap in foil and place in baking dish. Bake for 1 hour or until beets are tender.
- Let beets cool, and drain beet juice into small bowl. When cool, run under cool water and peel. Then cut beets into small cubes.
- Meanwhile, rinse rice in a colander, until white runs clear. Add to pot and cover with 1 1/2 cups water, 1 teaspoon oil, and 1 teaspoon salt. Bring to boil. Reduce heat to low-simmer and cover with a lid. Cook for 15 minutes. Remove from heat, keeping lid on, and let sit for 10 minutes. Fluff with fork.
- To make salad, combine rice, beets, cabbage, walnuts, parsley, and lemon juice in a bowl. In the small bowl with beet juice, add sour cream, red wine vinegar, garlic, and salt. Whisk to combine, then add to salad bowl. Stir together to coat. Serve room temperature or cold
WILD RICE AND BEET SALAD RECIPE - PHOEBE LAPINE | FOOD …
2014-01-28 Step 1. Preheat the oven to 400°. In a shallow baking dish, arrange the beets in an even layer. Add enough water to submerge 1-inch of the beets. Season with salt. Cover the …
From foodandwine.com
Servings 4Total Time 1 hr
From foodandwine.com
Servings 4Total Time 1 hr
- Preheat the oven to 400°. In a shallow baking dish, arrange the beets in an even layer. Add enough water to submerge 1-inch of the beets. Season with salt. Cover the dish with foil and bake until the beets are fork tender, about 45 minutes. When cool enough to touch, remove the skins and cut the beets into wedges.
- Meanwhile, in a large saucepan, cover the rice with the water, add 1 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the wild rice is tender but still chewy, about 1 hour. Drain the wild rice well.
WILD RICE & ROASTED BEET SALAD RECIPE | EATINGWELL
2019-04-22 Remove foil; let beets cool 15 minutes. To remove skins, wrap beets, one at a time, in a paper towel and gently rub off the skins. Cut beets into bite-size pieces. Advertisement. …
From eatingwell.com
5/5 (1)Total Time 2 hrs 45 minsCategory Healthy Rice Salad RecipesCalories 256 per serving
From eatingwell.com
5/5 (1)Total Time 2 hrs 45 minsCategory Healthy Rice Salad RecipesCalories 256 per serving
- Preheat oven to 425 degrees F. Cut tops off beets and trim root ends. Wash beets and greens. Wrap each beet in foil. Place on a baking sheet. Coarsely chop 3 cups of the beet greens; set aside. (Reserve any remaining greens for another use.) Bake beets 1 to 1 1/2 hours or until tender. Remove foil; let beets cool 15 minutes. To remove skins, wrap beets, one at a time, in a paper towel and gently rub off the skins. Cut beets into bite-size pieces.
- Meanwhile, rinse wild rice in a fine-mesh sieve. Combine wild rice and the water in a small saucepan. Bring to boiling; reduce heat. Simmer, covered, 40 to 50 minutes or until rice is tender and some of the grains split. Drain rice in a colander. Rinse with cold water until cooled. Drain again.
- Heat olive oil in a large skillet over medium heat. Add reserved beet greens, shallot and garlic. Cook 3 to 5 minutes or until greens are wilted. Remove from heat; let cool.
- For vinaigrette, combine red wine vinegar, walnut oil, maple syrup, salt and pepper in a screw-top jar. Cover and shake well to combine; set aside.
BEETROOT RICE SALAD W FETA & AVOCADO - WICKED WELLBEING
2020-11-30 Mix through the spring onion, spinach or rocket leaves and mint. Transfer to a serving platter. Place the cubed avocado on the top, and finish with the crumbled feta. Whisk all the dressing ingredients together and set aside. Just before serving, pour over the dressing, and finish off with the toasted sunflower seeds. Serve and enjoy!
From wickedwellbeing.com
Servings 5-8Total Time 15 minsEstimated Reading Time 2 mins
From wickedwellbeing.com
Servings 5-8Total Time 15 minsEstimated Reading Time 2 mins
BEETROOT & ALMOND RICE SALAD – VEGAN EASY - VEGANEASY.ORG
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