Beetsaladindian Recipes
ROASTED BEET AND GOAT CHEESE SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Spread the beets on a baking sheet. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Reserve one-quarter of the dressing for the salad and pour the rest over the beets. Roast until the beets are tender, 45 to 50 minutes.
- While the beets are cooking, heat 1/4 inch of vegetable oil in a large skillet over medium heat.
- Put the flour, eggs and breadcrumbs in separate shallow bowls. Coat the goat cheese slices first in the flour, then in the egg, then in the breadcrumbs. Fry the slices until golden brown, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
- Whisk the mustard and sugar into the reserved dressing, then pour over the greens in a large bowl and toss to coat. Divide the greens among 6 plates, add the beets on top and place 2 fried goat cheese slices on top.
BEST SALAD RECIPES: EASY GREEK SALAD
One of our favorite salad recipes! This easy Greek salad recipe is a flavorful, refreshing side dish!
Provided by Jeanine Donofrio
Categories Salad
Time 15m
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
- On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.
ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE
Steps:
- Preheat the oven to 400 degrees F.
- Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
- In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.
BEET SALAD (INDIAN)
From Indian Vegetarian Cooking at Your House by Sunetra Humbad and Amy Schafer Boger, M.D. "Makes 1 cup (traditional serving = 2 TBS)"
Provided by mliss29
Categories Asian
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, boil the beets for 5 minutes. (They will still be quite firm.).
- Grate or shred the beets.
- In a small bowl, combine the shredded beets with the remaining ingredients.
Nutrition Facts : Calories 7.1, Sodium 155.1, Carbohydrate 1.7, Fiber 0.3, Sugar 1.3, Protein 0.2
EASY BEET SALAD
This Easy Beet Salad with Feta only has THREE ingredients and is such a light and perfect summer side dish! Roasting beets is so simple and can be done ahead of time, making this a great and easy weeknight side dish!
Provided by Lisa Longley
Categories Side Dish
Time 5m
Number Of Ingredients 6
Steps:
- Toss all the ingredients and serve.
Nutrition Facts : Calories 124 kcal, Carbohydrate 17 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 260 mg, Fiber 4 g, Sugar 12 g, UnsaturatedFat 1 g, ServingSize 1 serving
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BEETROOT, CARROT & CUCUMBER SALAD WITH PEANUTS RECIPE BY ...
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BEETROOT RECIPES - COLLECTION OF 15 INDIAN BEETROOT RECIPES
From vegrecipesofindia.com
Estimated Reading Time 4 mins
- Beetroot halwa recipe – a slow cooked dessert recipe of halwa with grated beetroots, milk, sugar, cardamom and dry fruits. the halwa has a beautiful color and tastes good too.
- Beetroot paratha recipe – whole wheat parathas stuffed with a spiced beetroot filling. These parathas have a faint sweet taste coming from the beetroots.
- Beetroot poori recipe – lovely crimson coloured pooris made with beetroot. Not only the color is attractive but the taste is also good.
- Beetroot bhaji recipe – simple, homely and healthy beetroot bhaji recipe prepared in South Indian style. This sabzi goes well as a side dish with Rasam-rice, dal-rice or even dishes like Khichdi.
- Beetroot rice recipe – this pulao is slightly spicy with the sweetness of beetroot coming through in the spiced rice. Kind of a complex flavored dish.
- Veg chops recipe – one of the popular street food in bengal. These are addictive and no one can just eat one. These fried crisp chops can be compared to croquettes or Cutlets and have a slight sweet taste due to the addition of beetroot, carrot and peanuts.
- Quick beetroot halwa recipe – a quick version of beetroot halwa made with khoya or Mawa. if you taste the halwa, you won’t get the beetroot flavor and the halwa tastes similar to Gajar halwa.
- Beetroot chutney recipe – tasty chutney made with beetroot for Idli and Dosa. the chutney tastes sweet with some heat coming from the green chilies. Though the sweet taste is not like a sugary sweet taste, but a mellowed sweet taste.
- Beetroot poriyal recipe – poriyal is a preparation where the vegetables are sauted in spices and topped with grated coconut. poriyals can be served as a side vegetable dish with Sambar rice combo or Rasam rice combo or even can be had with chapatis.
- Beetroot thoran recipe – a dry and delectable mildly spiced dish made with beetroots having sweet notes from the beetroot as well as the coconut.
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- Place the cubed beets in a steamer basket over boiling water with the lid on. Steam the beets until tender, 12 to 15 minutes. When finished, cool in the refrigerator.
- Rinse the salad greens, dry in a spinner, and combine in a bowl. Top with cooled beets and crumbled goat cheese.
- Make the dressing by combining the orange juice, balsamic vinegar, olive oil, sugar (optional) and salt in a small bowl and whisk. Drizzle over the salad just before serving.
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- Heat 2tsp oil in a pan, add peanuts and cook till they turn lightly brown. Next add cashews, roasted gram, curry leaves and saute till they turn color.
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- To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
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