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 SALAD WITH PECANS AND BLUE CHEESE
A wonderful salad using my favorite veggie to grow, beets. They are the start of this delicious salad, which has a true summer feel to it.
Provided by Susan Elane Berry
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 2h15m
Yield 4
Number Of Ingredients 10
Steps:
- Place beets into a large saucepan and pour in enough water to cover beets by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until skins begin to loosen, about 20 minutes.
- Preheat the oven to 300 degrees F (150 degrees C) and lightly grease a baking dish.
- Drain beets, remove skins, and cut into halves or quarters, depending on size. Transfer to the prepared baking dish.
- Roast in the preheated oven until beets are dark in color and almost fork tender, but not too soft, 30 to 40 minutes. Cool beets, dice into 1/2-inch cubes, and place in a bowl.
- Combine olive oil, balsamic vinegar, Dijon mustard, and honey in a lidded jar for the honey-mustard vinaigrette. Close jar and shake to combine. Pour vinaigrette over beets and chill in the refrigerator until flavors have melded, 1 to 2 hours.
- Meanwhile, heat butter in a skillet over low heat. Add onions and cook until caramelized, 15 to 25 minutes. Remove from heat, cool, and chop.
- Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad, if desired. Serve chilled.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 24.6 g, Cholesterol 10.8 mg, Fat 42.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 8 g, Sodium 377.6 mg, Sugar 17 g
HEARTBEET SALAD
This comes from one of my food and wine cookbooks. I wish I could post the photo! So lovely. This would be a perfect salad for Valentine's day. You could buy canned, sliced beets if you wanted to skip the roasting step.
Provided by dicentra
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375. Wrap the beets in a large piece of aluminum foil and bake for an hour, or until tender.
- Let cool slightly and then peel and slice ¼ inch thick. Using a 1-inch heart cookie cutter, cut out as many hearts as possible from each slice.
- In a large glass bowl, whisk the oil with the lemon juice, salt and pepper.
- Add the arugula, frisee and the beet cut outs and toss. Mound on salad plates and sprinkle with the chives and serve.
Nutrition Facts : Calories 152, Fat 7.2, SaturatedFat 1, Sodium 248.5, Carbohydrate 20.6, Fiber 4.7, Sugar 15.5, Protein 3.9
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