PAPA'S FAVORITE BEET SALAD
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
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
PATAGONIAN BEET SALAD
Steps:
- Place the beets in a medium pot and cover with water. Bring to a boil and cook until tender, about 40 minutes.
- Drain and peel the skin while still warm, then cool in the fridge for about 1 hour.
- Cut the beets into large cubes. Finely chop the mint leaves and add to the beets. Add the orange juice and some salt and pepper. Serve cold.
PATZARIA SALATA (BEET SALAD)
Make and share this Patzaria Salata (Beet Salad) recipe from Food.com.
Provided by glitter
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wash the beetroots and the stalks very well under cold running water many times to remove any dirt.
- Cut the most bottom part of the beet but leave the stalks and upper leaves intact.
- Boil the beets for 35-45 minutes or until tender (depending on size), and allow them to cool in their own water.
- When cool enough to handle, peel the beetroots, and cut them in rounds or quarters.
- Cut the stems in half or thirds, depending on length.
- Place the beets and stems in a bowl and dress with the olive oil, vinegar, salt, and 1-2 tablespoons of the water that they were boiled in (and the garlic, if used) and mix well.
- This salad is an excellent accompaniment to fried or broiled fish.
TRICOLORE SALAD OF ENDIVE, BEET, AND ARUGULA, PANTZARIA SALATA
An elegant salad of beets, yellow endive, pistachios and arugula makes for a dazzling starter to any meal.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 14
Steps:
- Place washed, but not trimmed or peeled beets on top of 1 cup salt on a baking sheet, and roast in a 350 degrees F oven for 1 1/2 hours, or until fork-tender. Let cool. Wearing gloves or holding with a piece of plastic wrap, cut off stems, and peel. Cut each beet in half, cut in 1/2 inch slices, then medium dice by cutting in the opposite direction.
- Toast nuts in a 400 degrees F oven for 15 minutes, tossing once.
- Combine all of the vinaigrette ingredients, mixing well, adding nuts when cool.
- Trim the end of the endive, cut in half, separating the leaves for each half, but reforming each as 1/2 a head of endive. For each salad, place 1/2 cup beets, 1 cup arugula, an 1/2 endive on a plate. For each salad begin with 1/3 cup vinaigrette, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Toss each of the three components, separately in the vinaigrette, making sure to toss the beets last. Top with 1/8 cup of shaved parmesan.
- Repeat for remaining three salads. Serve immediately. Reserve left-over dressing.
Nutrition Facts : Calories 775.9 calories, Carbohydrate 12.1 g, Cholesterol 11 mg, Fat 80.8 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 13 g, Sodium 839.9 mg, Sugar 5.2 g
BEET SALAD WITH RICOTTA SALATA AND BLACK OLIVE CROUTONS
Provided by Barbara Lynch
Categories Salad Cheese Leafy Green Olive Vegetable Side Roast Vegetarian Beet Fall Healthy Gourmet Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Make croutons:
- Put oven rack in middle position and preheat oven to 400°F.
- Stir together olive paste, oil, and a pinch of pepper in a bowl, then add bread, gently tossing to coat. Spread bread in 1 layer in a shallow baking pan and toast, stirring once, until golden, 8 to 10 minutes. Cool in pan on a rack, then transfer to a small bowl.
- Roast beets for salad:
- Increase oven temperature to 425°F.
- Wrap beets tightly in double layers of foil in 4 bundles (about 10 beets each) and roast until tender, about 1 hour.
- Carefully unwrap beets and, when cool enough to handle, slip off and discard skins. Trim beets and halve lengthwise.
- Make vinaigrette while beets cool:
- Whisk together shallot, mustard, vinegar, lemon juice, soy sauce, and salt in a small bowl, then add oil in a slow stream, whisking until emulsified. Season with pepper.
- Assemble salad:
- Toss beets with 1/4 cup vinaigrette in a bowl, then season with salt and pepper. Divide beets among 8 plates and top with frisée. Drizzle frisée with remaining vinaigrette and sprinkle croutons on top. Shave thin slices of ricotta salata over each salad using a cheese plane or a vegetable peeler.
PANTZAROSALATA / PUREED BEET SALAD
An Indian dish, Pantzarosalata is commonly known as Pureed Beet Salad. My friend brought this as an appetizer, it was so pretty and tasted so good. I hope you enjoy!
Provided by Diane B.
Categories Spreads
Time 1h25m
Yield 1 cup or so, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cover the beets well with water and boil till tender for about 40 minutes.
- Drain and chop coarsely.
- In a food processor, combine all the ingredients and blend till soft.
- Pureed Beet Salad is ready.
- Serve with pita wedges.
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