Lightly Smoked Beet Salad Recipes

BEET SALAD WITH APPLE AND TOFU

Beet Salad with Apple and Tofu image

A super delicious beet salad with smoked tofu and apple in a creamy yogurt and horseradish dressing. Tasty and so nutritious.

Provided by Francesca

Categories Salad

Time 1h20m

Yield 4

Number Of Ingredients 8

Ingredients

6 beets
salt and ground black pepper to taste
1 tablespoon vegetable oil
½ (7.5 ounce) package smoked tofu, diced
½ apple, diced
1 (8 ounce) container plain yogurt
1 teaspoon prepared horseradish
1 teaspoon maple syrup

Steps:

Place beets into a large pot, cover with cold, lightly salted water, and bring to a boil. Reduce heat, cover, and simmer until beets are soft and can easily be pierced with a fork, about 40 minutes. Drain and rinse under cold water. Peel and cut into cubes.
Heat oil in a skillet over medium heat. Cook and stir smoked tofu until hot, 2 to 3 minutes. Combine tofu, beets, and apple in a bowl.
Mix yogurt, horseradish, and maple syrup in a small bowl and season with salt and pepper. Pour over salad and mix well. Let stand until flavors combine, about 15 minutes.

Nutrition Facts : Calories 173.3 calories, Carbohydrate 20.9 g, Cholesterol 3.4 mg, Fat 5.5 g, Fiber 4.8 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 180.2 mg, Sugar 15.2 g

JAMIE OLIVER'S SMOKED BEETS RECIPE - (5/5)

Jamie Oliver's Smoked Beets Recipe - (5/5) image

Provided by lorik

Number Of Ingredients 13

Ingredients

For the smoked beets:
Serves 4 as a side dish
8 small beets, with greens if possible
1 small bunch fresh rosemary
For the salad:
1 tablespoon red wine vinegar
Extra virgin olive oil
Sea salt and freshly ground black pepper
1 small bunch fresh flat-leaf parsley, leaves picked and roughly chopped
1 small bunch fresh tarragon or basil, leaves picked and roughly chopped
4 heaped tablespoons cottage cheese
juice and zest from 1/2 lemon, plus more to taste
A few sprigs of fresh thyme, leaves picked

Steps:

First, light your charcoal barbecue or fire. Wash the beets and snip off the greens, reserving them. Fold a large piece of foil -- about 12-18" (24-36" unfolded), depending on the size of your beets -- in half to form a double layer. Lay the greens, then the beets, then the rosemary on top of the foil. (Note: if you don't have greens with your beets -- or want to save them to cook separately -- that's okay, just make sure the coals are at medium heat, not flaming, when you add your packet of beets.) 2. Roll up the foil, folding in the edges and twisting the ends together. Stab the foil a few times all over with a knife to allow the smoke to get inside and flavor the beets. Lift the rack of your barbecue with tongs and carefully insert your foil package among the coals, making sure you place some coals on top too. 3. Leave it to cook for 30 to 40 minutes, or until the beets are tender, then remove the package and allow it to cool down. Unwrap it and remove the beets, discarding the greens and rosemary sprigs. 4. Once cooled slightly, peel the beets and discard the charred skin. The skins should slip right off, but if they don't, gently scrape them away with the back of a paring knife. Cut the beets into irregular chunks and place in a bowl. Add the vinegar, 3 tablespoons of extra virgin olive oil, plenty of salt and pepper and half the parsley and tarragon. Toss, have a taste and adjust the seasoning if necessary. 5. Put the cottage cheese into a bowl and add the juice and finely grated zest from half your lemon. Stir in 2 glugs of extra virgin olive oil, the thyme leaves and some salt and pepper and gently fold it all together, so the oil and lemon marble through the cottage cheese. Taste the dressing and squeeze in a bit more lemon juice if you like. 6. To serve, divide the dressed beets between four salad plates. Top each plate with a spoonful of cottage cheese dressing. Scatter over the remaining herbs and enjoy!

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