Beetsaladingrandmarnier Recipes

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BEST BEET SALAD



Best Beet Salad image

My Mom's recipe for cold beet salad -- the only way she could get us kids to eat beets! Now I add hard-boiled eggs and it is even better. People who do not normally like beets will probably like them this way.

Provided by STARFLOWER

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 4

2 eggs
1 bunch beets
½ cup mayonnaise
salt and black pepper to taste

Steps:

  • Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  • Before cooking the beets, wash them gently under cold water, being careful not to pierce the thin skin. Place in a saucepan and cover with cold water. Bring water to a boil and cook until they pierce easily with a thin knife, about 15 minutes.
  • To peel cooked beets, cut off both ends, then hold the beets under cold running water and slip off the skins. Leave to cool until able to handle, then grate them into a medium bowl.
  • Add eggs, mayonnaise, salt and pepper; mix gently. Cover and chill for at least 1 hour before serving.

Nutrition Facts : Calories 184.9 calories, Carbohydrate 7.2 g, Cholesterol 69 mg, Fat 16.3 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 2.7 g, Sodium 180.8 mg, Sugar 4.9 g

MARINATED BEET SALAD



Marinated Beet Salad image

This is an easy to prepare beet salad that goes great with any barbeque or summer picnic.

Provided by Myra

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 4h20m

Yield 4

Number Of Ingredients 5

1 (16 ounce) can whole beets
¼ cup white sugar
1 teaspoon prepared mustard
¼ cup white wine vinegar
¼ cup diced red onion

Steps:

  • Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
  • In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
  • Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

Nutrition Facts : Calories 88.5 calories, Carbohydrate 21.7 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 236.3 mg, Sugar 19.1 g

BEST BEET SALAD



Best Beet Salad image

Provided by Nancy Fuller

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

3 medium beets, washed and trimmed
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon honey
1 tablespoon minced red onion
1/2 teaspoon Dijon mustard
Kosher salt
Freshly ground black pepper
6 cups baby spinach
1/2 cup crumbled goat cheese
1/2 cup coarsely chopped toasted walnuts

Steps:

  • Preheat the oven to 400 degrees F. Wrap the beets individually in tin foil and roast directly on the rack in the oven until tender, about 1 hour. Open the foil packets and let cool. Once they're cool, peel the beets and cut into small chunks.
  • In a large bowl, whisk together the olive oil, vinegar, honey, red onion, and mustard. Season with salt and pepper. Add the beets and spinach to the dressing and toss to coat. Transfer the salad to a platter or plates, top with the goat cheese and walnuts, and serve.

BEET SALAD IN GRAND MARNIER



Beet Salad in Grand Marnier image

This recipe was in a emailed newsletter from MyDailyMoments.com and since I have just discovered how good beets are had to post this one for safe keeping. Cooking time includes 2 hours for boiling and chilling the beets.

Provided by lauralie41

Categories     Vegetable

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs beets
2 -3 teaspoons sugar
1 large lemon, juice of
1 tablespoon olive oil
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/8 teaspoon sweet paprika
3 -4 tablespoons parsley
2 teaspoons water
salt, to taste
1 tablespoon Grand Marnier

Steps:

  • Scrub beets well but be careful to not damage the skin. Trim off the long root of the beet and leave about a 1/2 inch stem on the tops.
  • In a large heavy saucepan filled with water add the cleaned beets and bring to a boil cooking beets until tender. This could take 30 to 60 minutes depending on the size of your beets.
  • Drain beets and add cool running water to reduce the temperature to the point where they can be handled. Peel and trim the beets then dice into bite sized cubes approximately 1/2 to 3/4 inches.
  • In a large bowl add remaining ingredients and mix well. Pour over warm beets and toss together to combine. Refrigerate for at least one hour before serving.

FARRO, ROASTED BEET AND GOAT CHEESE SALAD



Farro, Roasted Beet and Goat Cheese Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 11

8 ounces baby red beets with greens
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
10 sprigs thyme
2 cloves garlic, unpeeled
1/3 cup pistachios
2 tablespoons unsalted butter
1 cup Italian pearled farro, rinsed and drained
1/4 cup red wine vinegar
4 ounces goat cheese, crumbled.

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the greens off the beets and slice them into 1/2-inch pieces; reserve. Trim and discard the beet stems. Combine the beets, 2 tablespoons of the oil, 1 teaspoon salt, some pepper, 5 of the thyme sprigs and the garlic cloves on a baking sheet. Cover with foil and roast for 30 to 35 minutes, until easily pierced with a paring knife. Set aside to cool completely.
  • Meanwhile, toast the pistachios in the oven for 5 minutes. Let cool.
  • Melt the butter in a medium saucepan or lidded deep skillet over medium heat. Add the farro and toast for 2 minutes--the color will darken slightly and the farro will acquire a nutty fragrance. Add 2 cups water, 1 teaspoon salt and the remaining 5 thyme sprigs. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, or until al dente (cooked but still firm to the bite). Drain the farro well and pour into a serving bowl.
  • While the farro is still hot, add the beet greens, tossing to allow the heat to wilt the greens. Set aside to cool completely.
  • With a paper towel, remove the skins from the beets. Quarter the beets and add them to the bowl with the farro. Fold in the toasted pistachios.
  • Squeeze the roasted garlic into a small bowl. Mash with a fork and season with salt and pepper. Add the vinegar and then whisk in the remaining 2 tablespoons olive oil. Adjust the seasoning as desired.
  • Pour the dressing over the salad and toss gently to combine. Top with the crumbled goat cheese.

ROASTED BEET SALAD WITH PEARS AND MARCONA ALMONDS



Roasted Beet Salad with Pears and Marcona Almonds image

Provided by Anne Burrell

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

4 large red beets
2 Anjou pears
3 to 4 tablespoons balsamic vinegar
Extra-virgin olive oil
Kosher salt
2 cups baby washed arugula
1/4 cup Marcona almonds, coarsely chopped
1 bunch chives, finely chopped

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the beets on a sheet tray and roast until fork tender, about an hour. Remove and let cool.
  • Using a paring knife, peel the beets. Grate the beets and the pears on the largest holes of a box grater. Toss them with the balsamic, olive oil and salt.
  • Divide the arugula between 4 salad plates, spoon some of the beet-pear mixture onto the arugula and top with the chopped almonds and chives. Serve immediately.

BALSAMIC ROASTED BEET SALAD



Balsamic Roasted Beet Salad image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

8 medium-size beets, tops removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1/3 cup roasted, salted Marcona almonds, toasted
4 ounces soft goat cheese, such as Montrachet, crumbled

Steps:

  • Preheat the oven to 400 degrees.
  • Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
  • Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
  • Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

WARM BEET SALAD WITH PARMESAN DRESSING



Warm Beet Salad with Parmesan Dressing image

The dressing is made with Banyuls vinegar, a French version made from sweet wine. It is mellower than red-wine vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Serves 4

Number Of Ingredients 10

2 shallots, minced
1/4 cup extra-virgin olive oil
3 tablespoons Banyuls vinegar or red-wine vinegar
4 medium red beets, scrubbed well and trimmed
1/2 bunch plus 2 stems fresh thyme
Coarse salt and freshly ground pepper
4 ounces Parmesan cheese, coarsely grated (2 cups)
1 cup heavy cream
3 cups watercress or baby mesclun
1/4 cup pistachios, coarsely chopped

Steps:

  • Preheat oven to 375 degrees. Combine shallots, 2 tablespoons oil, and the vinegar in a bowl. Line a piece of foil with parchment. Place beets and 1/2 bunch thyme in center, drizzle with remaining 2 tablespoons oil, and season with salt and pepper. Fold, crimping edges to seal, place on a baking sheet, and roast until beets are tender, about 1 hour. Let beets cool slightly, then peel. Cut beets into 1/4-inch-thick slices.
  • Place Parmesan, cream, and remaining 2 stems thyme in a medium saucepan over medium-low heat. Gently simmer, stirring often, until cheese melts and dressing is thick, about 5 minutes. Discard thyme. Place beets on a serving platter. Drizzle with warm dressing, top with greens, then drizzle with shallot mixture. Sprinkle pistachios on top, and serve immediately.

BEET SALAD



Beet Salad image

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

4 bunches fresh small beets, stems removed
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons white wine vinegar
1 tablespoon honey
2 tablespoons Dijon mustard
1 teaspoon dried thyme, crushed
½ cup vegetable oil
salt and pepper to taste
2 medium heads Belgian endive
1 pound spring lettuce mix
1 cup crumbled feta cheese

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

ROASTED AND MARINATED BEET SALAD



Roasted and Marinated Beet Salad image

This simple roasted-and-marinated-beet salad goes perfectly with crusty french bread. Serve as a side or an appetizer.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 5

12 small red beets (about 1 1/2 pounds), stems and roots trimmed
2 tablespoons plus 1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 1/2 tablespoons red-wine vinegar
1/2 bunch fresh chives, snipped into 1/2-inch pieces (about 1/4 cup)

Steps:

  • Preheat oven to 450 degrees. Place beets on aluminum foil; toss with 2 tablespoons oil, and season with salt and pepper. Seal foil, and place on a baking sheet. Roast until tender when pierced with a paring knife, about 45 minutes. Let cool slightly, then peel and cut into quarters.
  • Place vinegar in a medium bowl. Whisking constantly, pour remaining 1/4 cup oil in a steady stream until emulsified. Season with salt and pepper. Add beets and chives; gently toss to combine. Serve chilled or at room temperature.

BEET SALAD IN GRAND MARNIER



Beet Salad in Grand Marnier image

This recipe was in a emailed newsletter from MyDailyMoments.com and since I have just discovered how good beets are had to post this one for safe keeping. Cooking time includes 2 hours for boiling and chilling the beets.

Provided by lauralie41

Categories     Vegetable

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs beets
2 -3 teaspoons sugar
1 large lemon, juice of
1 tablespoon olive oil
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/8 teaspoon sweet paprika
3 -4 tablespoons parsley
2 teaspoons water
salt, to taste
1 tablespoon Grand Marnier

Steps:

  • Scrub beets well but be careful to not damage the skin. Trim off the long root of the beet and leave about a 1/2 inch stem on the tops.
  • In a large heavy saucepan filled with water add the cleaned beets and bring to a boil cooking beets until tender. This could take 30 to 60 minutes depending on the size of your beets.
  • Drain beets and add cool running water to reduce the temperature to the point where they can be handled. Peel and trim the beets then dice into bite sized cubes approximately 1/2 to 3/4 inches.
  • In a large bowl add remaining ingredients and mix well. Pour over warm beets and toss together to combine. Refrigerate for at least one hour before serving.

Nutrition Facts : Calories 121.2, Fat 3.8, SaturatedFat 0.5, Sodium 133.8, Carbohydrate 21.4, Fiber 4.2, Sugar 16.2, Protein 3.2

MOROCCAN BEET SALAD



Moroccan Beet Salad image

Provided by Joan Nathan

Categories     salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 7

6 to 8 medium beets
Juice of 1 lemon
2 cloves garlic, minced
1 teaspoon cumin, or to taste
Salt and black pepper
4 tablespoons extra virgin olive oil
1/2 cup diced fresh parsley

Steps:

  • Place water in a 3-quart saucepan, and bring to a boil. Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes. Cool, peel, and cut beets into bite-size pieces. Place in a serving bowl.
  • Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl. Whisk in olive oil, then toss with beets. Let sit a few hours. Just before serving, sprinkle with parsley.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 281 milligrams, Sugar 7 grams

BEET AND PEAR SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY



Beet And Pear Salad With Lemon Vinaigrette Recipe by Tasty image

Here's what you need: walnuts, pear, mixed greens, beets, red onion, lemon, water, honey, fresh thyme, salt, pepper, oil

Provided by Joey Firoben

Categories     Sides

Time 30m

Yield 6 servings

Number Of Ingredients 12

½ cup walnuts, roughly chopped
1 pear, thinly sliced
5 oz mixed greens
3 beets, cooked, halved, and thinly sliced
¼ red onion, thinly sliced
1 lemon, juiced
1 tablespoon water
1 tablespoon honey
1 teaspoon fresh thyme
salt, to taste
pepper, to taste
2 tablespoons oil

Steps:

  • In a non-stick skillet, toast the walnuts over medium-high heat for 5 minutes, stirring occasionally. Remove from heat and set aside.
  • In a small bowl, mix the lemon juice, water, honey, thyme, salt, and pepper.
  • While whisking, slowly add the oil to the bowl to create a vinaigrette.
  • In a large salad bowl, add the mixed greens, pears, beets, onions, walnuts, and lemon vinaigrette. Toss to combine all ingredients and serve.
  • Enjoy!

Nutrition Facts : Calories 163 calories, Carbohydrate 16 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, Sugar 10 grams

GERALDINE FERRARO'S BEET SALAD



Geraldine Ferraro's Beet Salad image

Provided by Marian Burros

Categories     dinner, easy, side dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 6

2 pounds beets, washed
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
3 garlic cloves, minced
2 teaspoons dried oregano
Salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees. Place beets in a roasting pan and bake, uncovered, for 2 hours or until they are tender.
  • Allow to cool (or bathe in ice water), then peel and cut into julienne strips and place in a bowl.
  • Whisk the oil and vinegar and add the garlic and oregano. Pour over the beets, season with salt and pepper to taste and marinate overnight in the refrigerator. Serve cold.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 3 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 375 milligrams, Sugar 11 grams

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From allrecipes.com


BEET SALAD IN GRAND MARNIER- WIKIFOODHUB
BEET SALAD IN GRAND MARNIER. This recipe was in a emailed newsletter from MyDailyMoments.com and since I have just discovered how good beets are had to post this one for safe keeping. Cooking time includes 2 hours for boiling and chilling the beets. Provided by lauralie41. Categories Vegetable. Time 2h15m. Yield 4 serving(s) Number Of Ingredients 11. …
From wikifoodhub.com


BEET SALAD RECIPES | ALLRECIPES
Romantic Valentine's Day Salad. 1. The little red hearts are cut out of cooked beet to turn this simple salad into a lovely romantic Valentine's Day appetizer. In Italy, lettuce is usually only dressed with olive oil and salt, but you can of course use another dressing. Fresh mozzarella cubes make a nice addition.
From allrecipes.com


10 BEST BEET SALADS - THE SPRUCE EATS
2021-01-21 These recipes all showcase beets nicely—serve as a first course or alongside a main like chicken, fish, pork, or beef. Everything You Need to Know About Beets. 01 of 10. Beet Salad. The Spruce / Diana Rattray. Any type of beet will work nicely for this recipe, including a mixture of different colorful varieties. The balsamic, Dijon, and honey dressing is a lovely …
From thespruceeats.com


BEET SALAD WITH CANDIED MARCONA ALMONDS RECIPE - FOOD & WINE
Meanwhile, line a large rimmed baking sheet with parchment paper and lightly butter the paper. In a medium saucepan, combine the 1 tablespoon of …
From foodandwine.com


RECIPE BEET SALAD IN GRAND MARNIER - MYDAILYMOMENT
Trim the long root tip off the beets, leaving about 1/2 inch of stem on the tops. Scrub the beets rather well taking care not to damage the skin.
From mydailymoment.com


BEST ROASTED BEET SALAD RECIPE - HOW TO MAKE THE MERC'S …
2020-09-11 Unwrap and peel the beets. Chop enough red beets to yield 1/3 cup and put in a blender. Slice the remaining beets into wedges and reserve. Add the red wine vinegar, pickled ginger, honey, 1⁄4 teaspoon salt and a few grinds of pepper to the blender and blend until almost smooth. With the blender running, add the 1⁄4 cup olive oil and blend ...
From thepioneerwoman.com


THE MOST DELICIOUS ROASTED BEET AND PEAR SALAD | THE RECIPE CRITIC
2021-01-07 Instructions. In a large bowl add the roasted beets, spinach, pears, feta cheese and walnuts. To make the Honey Vinaigrette dressing: In a small bowl whisk together the olive oil, apple cider vinegar, honey and salt and pepper. Drizzle desired amount of dressing on salad and toss together until coated.
From therecipecritic.com


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