Papas Favorite Beet Salad Recipes

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PAPA'S FAVORITE BEET SALAD



Papa's Favorite Beet Salad image

The deep, satisfying flavor of beets adds sweetness to a pretty salad of baby spinach, tomato, and avocado, drizzled with a light dressing. This salad has been a huge hit with everyone, even my 8-year-old grandson.

Provided by Dick Panzica

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 1h45m

Yield 4

Number Of Ingredients 12

3 beets, washed and trimmed, or more to taste
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard, or more to taste
salt and ground black pepper to taste
1 pinch garlic salt, or more to taste
2 tomatoes, cut into bite-size pieces
½ red onion, thinly sliced
1 avocado - peeled, pitted, and cut into bite-size pieces
1 (4 ounce) container crumbled feta cheese
1 (8 ounce) package baby spinach leaves

Steps:

  • Place beets into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender when pierced with a fork, about 1 hour. Drain and cool until beets can be easily handled. Peel beets, cut into cubes, and place in a bowl; refrigerate until chilled, about 15 minutes.
  • Whisk lemon juice, olive oil, balsamic vinegar, mustard, salt, pepper, and garlic salt together in a large bowl until smooth. Add beets, tomatoes, onion, avocado, and feta cheese; toss. Top salad with spinach and toss.

Nutrition Facts : Calories 280.9 calories, Carbohydrate 19.4 g, Cholesterol 25.1 mg, Fat 20.6 g, Fiber 7.3 g, Protein 8.4 g, SaturatedFat 6.3 g, Sodium 591.8 mg, Sugar 8.9 g

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.

ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE



Roasted Beet Salad with Walnuts and Goat Cheese image

Provided by Nancy Fuller

Categories     side-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 9

3 medium beets, washed and trimmed
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon honey
1 tablespoon minced red onions
1/2 teaspoon Dijon mustard
4 cups baby spinach
1/2 cup crumbled goat cheese
1/2 cup chopped walnuts

Steps:

  • Preheat the oven to 400 degrees F.
  • Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
  • In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.

LOUIS PAPPAS' FAMOUS GREEK SALAD



Louis Pappas' Famous Greek Salad image

This recipe is taken from "The Gasparilla Cookbook" and it combines the wonderful flavors of the greek salad served on top of a delicious potato salad. The finishing touches are peeled and cooked shrimp on top with olives, peppers, and green onions arranged around the salad. Great presentation and well worth the effort. You may omit the watercress and anchovies,as well as, change up the veggies any way you wish.

Provided by DailyInspiration

Categories     Low Protein

Time 50m

Yield 4 serving(s)

Number Of Ingredients 22

6 potatoes, boiled
2 green onions, chopped
1/4 cup parsley, finely chopped
1/2 cup salad dressing
salt
1 lettuce, entire bunch
3 cups potato salad (see above)
12 watercress leaves (optional)
2 tomatoes, medium and cut into wedges
1 cucumber, cut lengthwise into 8 fingers
1 avocado, cut into wedges
8 ounces crumbled feta cheese
1 green pepper, cut into 8 strips
4 slices canned beets (optional)
4 shrimp, peeled and cooked
4 anchovy fillets
12 black olives (greek style preferred)
4 radishes, sliced
4 green onions, whole
1/2 cup distilled white vinegar
1/4 cup olive oil
1/4 cup salad oil (blend both oils together)

Steps:

  • Line a large platter with outside lettuce leaves. Place 3 cups of the potato salad in a mound in the center of the platter. Cover with the remaining lettuce which has been shredded.
  • Arrange the watercress on top of this.
  • Place the tomato wedges around the outer edge of the salad with a few on the top, and place the cucumber wedges in between the tomatoes, making a solid base of the salad.
  • Place the avocado slices around the outside.
  • Place crumbled feta on top of the salad, with the green papper slices over all.
  • On the very top, place the sliced beets with a shrimp on each beet slice and an anchovy fillet on top of the shrimp.
  • The olives, peppers and green onions can be arranged as desired.
  • The entire salad is then sprinkled with the vinegar and then with the oil.
  • Sprinkle the oregano over all and serve at once. Serve with toasted garlic bread.

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