Citrus Pickled Red Onion And Golden Beet Salad Recipes

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CITRUS PICKLED RED ONION AND GOLDEN BEET SALAD



Citrus Pickled Red Onion and Golden Beet Salad image

You can start this a day ahead to marinate the beets overnight. Grate the rind of the orange before juicing it to make it easy! Adapted from Cooking Light magazine. This recipe actually has it's roots in Eastern Europe and Scandinavia-now there's fusion for ya!

Provided by Sharon123

Categories     Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb golden beets
1 teaspoon extra virgin olive oil
2 cups thinly sliced red onions (2 large)
1 cup fresh orange juice (about 4 oranges)
1/2 cup frsh lemon juice
1 teaspoon salt
1 cup water
1 lb green beans, trimmed
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon grated orange rind
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced

Steps:

  • Preheat oven to 350*F.
  • Leave the root and 1" of the stem intact on beets. Scrub them with a brush. Place in the center of a baking sheet lined with foil. Drizzle with 1 teaspoons olive oil. Bake at 350*F. for 1 hour or until the beets are tender. Cool completely. Peel and cut each beet into 8 wedges. Combine beets, onion, orange juice, 1/2 cup lemon juice, and 1 teaspoons salt in a large bowl. Cover and refrigerate overnight.
  • Bring 1 cup water to a boil in a medium saucepan; add green beans. Cook 3 minutes or until beans are crisp tender. Drain and rinse under cold water, drain. Put beans in a large bowl.
  • Drain beet mixture, reserving 2 tbls. marinade. Add beet mixture to green beans, tossing gently. Combine reserved marinade, 1 tbls. lemon juice, 1 tbls. olive oil, grated orange rind, 1/4 teaspoons salt, pepper and minced garlic in a small bowl. Stir with a whisk and pour marinade over beet mixture, tossing gently. Serve and enjoy!
  • Makes 6 cups.

Nutrition Facts : Calories 130.4, Fat 3.4, SaturatedFat 0.5, Sodium 551.3, Carbohydrate 24.6, Fiber 5.7, Sugar 12.5, Protein 3.5

CITRUS BEET SALAD



Citrus Beet Salad image

Make and share this Citrus Beet Salad recipe from Food.com.

Provided by Boomette

Categories     Cheese

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 6

4 large beets
5 tangerines or 5 clementines, separated into sections
1 small red onion, finely chopped
1 bunch mint, chopped
1 1/2 cups goat cheese, crumbled
2 tablespoons olive oil

Steps:

  • Add the beets to a large pot of boiling water. Simmer until tender, about 40 minutes. Let cool.
  • Peel and cut into 1/2-inch cubes. Add the tangerine segments, onion, mint and olive oil. Toss.
  • Top with the goat cheese.

Nutrition Facts : Calories 293.9, Fat 14.4, SaturatedFat 2, Sodium 83.1, Carbohydrate 42.6, Fiber 6.5, Sugar 32.7, Protein 3.9

GOLDEN BEET AND CITRUS SALAD



Golden Beet and Citrus Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds golden beets
3 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
2 navel oranges, peeled, peels reserved
1 mini cucumber
1/4 cup plain Greek yogurt
2 tablespoons chopped fresh mint
1/2 lemon, zested and juiced (about 1 tablespoon of each)
1/4 cup roasted pistachios, chopped
2 tablespoons pomegranate seeds

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the beets on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil and sprinkle generously with salt and pepper. Place the orange peels among the beets. Fold the aluminum foil up and around the beets to create a closed packet.
  • Place the packet on a baking sheet and roast until the beets are tender and the edges of the orange peels begin to caramelize, 45 to 50 minutes. Open the packet carefully and discard the orange peels. Allow the beets to cool slightly, about 10 minutes.
  • Meanwhile, prepare the components of the salad: Slice the peeled oranges into 1/4-inch-thick rounds. Use a horizontal peeler to make long, thin strips of the cucumber from end to end. Make the dressing by whisking the Greek yogurt with the mint and lemon zest and juice in a small bowl. Season the dressing with salt and pepper. Set aside.
  • Once the beets have cooled slightly, use the edge of a paring knife to peel off the skins. Slice the beets into 1/4-inch-thick rounds.
  • To assemble the salad, arranges the sliced beets in a shingled pattern on a serving platter. In between every 2 to 3 slices of beets, slip a round of orange into the mix. Using a small spoon, dollop the yogurt dressing onto the salad. Curl the cucumber ribbons over the surface of the salad. Drizzle the platter with the remaining 2 tablespoons olive oil. Sprinkle with the pistachios and pomegranate seeds. Serve chilled or at room temperature.

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How do you make pickled beets and onions?
Place beets in a nonreactive bowl and set aside. Gather the ingredients. In a small saucepan, combine onions, sugar, vinegar, salt, and water. Bring this mixture to a boil over high heat.
How to make Blood Orange, beet and fennel salad?
Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.
How to make Red Beet salad with watercress?
Combine oil, vinegar, honey, garlic, 1/8 teaspoon salt, and pepper in a medium bowl, stirring with a whisk. Pour half of oil mixture into a separate medium bowl. Spread watercress over a large serving platter. Remove skin from cooled beets; cut each beet into 8 wedges. Add red beets to one bowl of oil mixture; toss to combine.

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