GOLDEN BEET ZUCCHINI SALAD
Golden beets and zucchini topped with fresh, smooth and creamy yogurt dressing. This salad is so light and tangy and the perfect addition to any meal.
Provided by Alkaline Recipes
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- Add yogurt, cinnamon, salt, ginger, orange juice and coconut milk to small blender. Blend for 1 minute or until smooth and creamy.
- Shred golden beets in food processor. Cook for 2 minutes in microwave
- Shred red beet. Cook for 1 minute in microwave. Set aside.
- Shred zucchini. Do not cook zucchini. Add shredded zucchini and golden beets (not red beet) to large bowl and mix well.
- Add dressing to zucchini and golden beets and mix well; spoon salad into 4 small serving bowls. Add 1 tbsp of red beets on top of each salad; garnish with orange zest and fresh mint.
Nutrition Facts : Calories 189 kcal, ServingSize 1 serving
SHAVED ZUCCHINI AND BEET SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 thinly sliced zucchini and a pinch of salt in a colander; let sit 10 minutes, then pat dry. Thinly slice 2 each red and golden baby beets and 2 large radishes on a mandoline. Toss with the zucchini, 1/2 minced fresno chile (seeded for less heat), 1/4 cup chopped mint and 2 tablespoons each olive oil and lemon juice. Season with salt.
CREAMY BEET SALAD
Make and share this Creamy Beet Salad recipe from Food.com.
Provided by Lavender Lynn
Categories Russian
Time 1h15m
Yield 7 serving(s)
Number Of Ingredients 6
Steps:
- Boil beets with skin on about 1 hour or until easily pierced with a fork. If a beet is older or really big, it may take longer. The smaller, younger beets may cook in 45 minutes. Let cool in cold water (or in the fridge overnight if you want to make the beets ahead). You can make them 2-3 days ahead and refrigerate until ready to use! Anyway, once they are at room temp or cool enough to handle, peel off skin. Most of the time, it should come off easily when you rub the beet with your hands (use kitchen gloves to keep from staining your hands).
- Use a mandolin to julienne your beets or torture yourself and try to cut the matchsticks by hand. Just be prepared for really gnarly looking red finger nails if you don't have a mandolin. Wear kitchen gloves if you are fond of your manicure. Place your sliced beets in a large bowl and top with 1/4 cup finely diced red onion.
- Add in 1/4 tsp salt, 1/2 tsp sugar, 1 tbsp vinegar, and 3-4 tbsp real mayo to taste. Give it a good stir. You're done!
Nutrition Facts : Calories 42.7, Fat 2.2, SaturatedFat 0.3, Cholesterol 1.6, Sodium 150.3, Carbohydrate 5.6, Fiber 0.7, Sugar 3.4, Protein 0.7
CREAMY BEET SALAD
This fresh summer salad is terrific for picnics and barbeques. You can use sour cream in place of the yogurt if you like.
Provided by Erin Gionet
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 3h
Yield 5
Number Of Ingredients 11
Steps:
- Scrub, top, and tail beets. Boil in salted water about 45 minutes, or until tender. Drain hot water from pot, and fill with cold water. Set aside until beets are cool enough to handle.
- Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.
- In separate bowl, combine yogurt, mayonnaise, vinegar, mustard, horseradish, dill, and salt and pepper. Pour over vegetables, and toss to combine. Refrigerate 2 hours, or overnight. Serve chilled.
Nutrition Facts : Calories 107.8 calories, Carbohydrate 14.4 g, Cholesterol 3 mg, Fat 4.9 g, Fiber 3.5 g, Protein 3.1 g, SaturatedFat 0.9 g, Sodium 292.2 mg, Sugar 9.1 g
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