Pickled Beet Salad With Avocado European Greens Recipes

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PICKLED BEET SALAD WITH WATERCRESS



Pickled Beet Salad with Watercress image

Serve this sweet-tart salad with our Whole Roasted Salmon to cut the richness of the fish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

6 beets, peeled and cut into matchsticks
1 medium red onion, cut into 1/8-inch-thick rounds
3 oranges
1 cup red-wine vinegar
6 tablespoons sugar
1 1/2 cups dried cranberries
1 pound watercress

Steps:

  • Place beet and onion pieces in medium bowl; toss to combine. Set aside. Working over a bowl, cut away peel, pith, and outer membranes from oranges; cut flesh away from membranes, collecting sections and juice in bowl. Squeeze juice from membranes before discarding them. Set fruit and juice aside.
  • In a small saucepan over medium heat, bring vinegar, sugar, and 1/2 cup water to a boil. Stir until sugar is dissolved, about 2 minutes. Pour liquid over reserved beet-and-onion mixture; let stand until vinegar mixture reaches room temperature, about 30 minutes. Add reserved orange segments, juice, and dried cranberries; toss gently.
  • Place watercress in large serving bowl. With a slotted spoon, spoon beet mixture over watercress. Serve.

GREEK SALAD WITH PICKLED BEET "OLIVES"



Greek Salad with Pickled Beet

Provided by Jessica Goldman Foung

Categories     Salad     Vegetable     Appetizer     Side     Roast     Vegetarian     Low Sodium     Fennel     Root Vegetable     Beet     Chill     Healthy     Advance Prep Required     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 22

Pickled Beet "Olives"
1 cup distilled white vinegar or white wine vinegar
1/2 cup water
2 tablespoons granulated white sugar
1/2 cup orange juice
1 teaspoon whole brown mustard seed
1 teaspoon whole black peppercorns
1 medium yellow beet, peeled
3 garlic cloves, roughly diced
Greek Salad
1 red bell pepper, stemmed and seeded
1 green bell pepper, stemmed and seeded
1 large fennel bulb
6 cups (one 8-ounce package) romaine heart leaves, washed and dried
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 cup low-sodium ricotta
2 tablespoons chopped low-sodium sun-dried tomatoes
1 tablespoon fennel seed
1 1/2 cup cherry tomatoes, halved
1/4 cup diced seeded cucumber
Freshly ground black pepper

Steps:

  • To make your pickled beet "olives," start at least a day ahead.
  • In a small pot or saucepan, mix the vinegar, water, and the sugar. Add the orange juice, mustard seed, and the peppercorns. Bring the pickling liquid to a boil over medium-high heat, then reduce to a simmer and cook, 6 to 8 minutes. Remove from the heat and allow it to cool for at least 20 minutes or longer.
  • While the liquid is cooling, cut the beet into olive-size cubes and place them with the garlic in a clean container.
  • When the liquid is lukewarm, pour it into your container, covering the beets. Close the container tightly, give it 5 or 6 good shakes, and stick the beets in the fridge to cool. In 24 to 48 hours, they will be ready to eat and will stay fresh in the fridge for 1 week.
  • Once your beets have pickled, it's time to roast your bell peppers. Put them in a baking pan and place under the broiler. Turn the broiler to high and check every 5 minutes or so to see if the skin has blistered and charred. Then, using tongs, rotate the peppers to blister and char the other sides.
  • Remove the bell peppers from the oven and put them in a paper bag. Close the top and allow them to steam for 15 minutes. When cool to the touch, slide the skin off the peppers and discard. Slice the fl esh horizontally into thin strips and then chop in half. Set aside.
  • To prepare the fennel, cut the stems and the bottom nub from the fennel bulbs and remove the outer layer if bruised. Cut the bulbs vertically in half. Place the fl at side of each half on a cutting board and slice the fennel into thin, crescent-shaped spears. Discard the hard core and set the fennel spears aside.
  • Chop the romaine leaves into bite-size pieces and put them in a large mixing bowl, gently tossing with the red wine vinegar and olive oil. Next, place the ricotta, sun-dried tomatoes, and fennel seed in another bowl and mix.
  • To assemble the salad, spread the romaine on a serving dish or platter. Cover with rows of green peppers, fennel, tomatoes, beet, cucumbers, and red peppers. Sprinkle with ricotta and freshly ground black pepper.

PICKLED BEET SALAD



Pickled Beet Salad image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8

Number Of Ingredients 6

2 pounds medium fresh beets, about 2 bunches with tops
1 medium red, halved and sliced
1/3 cup sugar
1 cup white wine, tarragon, or cider vinegar
1/3 cup water
2 teaspoons kosher salt

Steps:

  • Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain.
  • When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion.
  • In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving.

PICKLED BEET SALAD



Pickled Beet Salad image

Turn an ordinary vegetable into a lovely salad! If you like pickled beets, you'll love this unusual gelatine salad. It is a beautiful burgundy color with a nice crunch from the onions and celery.

Provided by BeachGirl

Categories     Gelatin

Time 25m

Yield 1 8x8 inch dish, 4-6 serving(s)

Number Of Ingredients 10

1 envelope unflavored gelatin
1/4 cup granulated sugar
1/2 cup water
1/4 teaspoon lemon juice
1/2 teaspoon distilled vinegar (white or clear)
1 1/2 teaspoons cream-style prepared horseradish
1/2 cup finely diced celery
1/4 cup finely diced onion
1 (16 ounce) can sliced beets, drained,liquid reserved
2 -3 teaspoons mayonnaise

Steps:

  • Grease an 8x8-inch glass casserole or a 1 1/2 quart mold.
  • Cut the sliced beet into julienne strips.
  • In saucepan, add gelatine, sugar and 1/2 cup water.
  • Heat on medium setting, stirring constantly, until gelatine is dissolved.
  • Set aside.
  • Add enough water to beet juice to make 1 cup.
  • Pour into saucepan.
  • Add lemon juice, vinegar and horseradish to gelatine mixture.
  • Refrigerate until mixture is partially thickened.
  • Stir in celery, spring onions, and beets.
  • Refrigerate until congealed and well set.
  • TO SERVE: Cut into squares and place on bed of lettuce.
  • Garnish with 1/2 tsp mayonnaise on top of each square.
  • SUBSTITUTIONS: Replace celery with 1/2 cup grated carrots.

Nutrition Facts : Calories 121.1, Fat 1.1, SaturatedFat 0.2, Cholesterol 0.6, Sodium 125.8, Carbohydrate 26.1, Fiber 2.7, Sugar 22.6, Protein 3.6

GREEN SALAD WITH ROASTED BEETS AND PICKLED RHUBARB



Green Salad with Roasted Beets and Pickled Rhubarb image

Simple yet gorgeous, this spring salad of roasted beets and tender lettuces really pops thanks to the addition of Pickled Rhubarb.

Provided by Sarah Carey

Categories     Food & Cooking     Salad Recipes

Time 1h25m

Number Of Ingredients 7

3 medium golden beets (1 pound total)
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3 to 4 pieces Pickled Rhubarb, thinly sliced on the bias (1/2 cup), plus 2 tablespoons pickling liquid
2 teaspoons Dijon mustard
2 tablespoons chopped fresh dill or mint, plus more sprigs or leaves for serving
2 to 3 heads Little Gem lettuce, or 1 to 2 small heads Boston or Bibb lettuce, torn into bite-size pieces (8 cups)

Steps:

  • Preheat oven to 400°F. Scrub beets, then place on a piece of parchment-lined foil. Drizzle with 1 tablespoon oil; season with salt and pepper. Wrap in foil and roast until fork-tender, about 1 hour. Let stand until cool enough to handle. Rub off skins and discard. Halve beets and cut into 1/2-inch wedges (you should have 1 1/2 cups).
  • Whisk pickling liquid into mustard, then gradually whisk in remaining 4 tablespoons oil and dill; season to taste. Toss lettuce, beets, and pickled rhubarb with 2 to 3 tablespoons dressing; season to taste. Serve, sprinkled with more herbs and drizzled with more dressing.

BEETS & GREENS SALAD



Beets & Greens Salad image

Take some greens, add some beets and cheese, then complete with a little crunch! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 5

12 cups spring mix salad greens
2/3 cup champagne vinaigrette
3 cooked red or golden beets, sliced
2/3 cup crumbled goat cheese
1/4 cup salted pumpkin seeds or pepitas

Steps:

  • Place greens in a large bowl. Drizzle with vinaigrette; toss to coat. Top with beets, cheese and pumpkin seeds. Serve immediately.

Nutrition Facts : Calories 86 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 284mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

PICKLED BEET SALAD WITH AVOCADO & EUROPEAN GREENS



Pickled Beet Salad With Avocado & European Greens image

Make and share this Pickled Beet Salad With Avocado & European Greens recipe from Food.com.

Provided by Chef mariajane

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 16

3 tablespoons orange juice
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon dried basil
1 pinch salt
1 pinch pepper
1/4 cup olive oil
125 g goat cheese, softened
2 tablespoons roasted red peppers or 2 tablespoons sun-dried tomatoes, chopped
1 tablespoon honey
1 loaf French bread, 12 thin slices
1/4 teaspoon dried basil
2 1/2 cups bick's whole baby beets, roughly chopped
1 (300 ml) bag salad greens (European or Mediterranean)
2 ripe avocados, pitted and diced
1/2 cup toasted pistachios, chopped

Steps:

  • VINAIGRETTE: Whisk together orange juice, vinegar, mustard, basil salt and pepper. Whisking constantly, gradually whisk in olive oil until dressing is thickened and smooth.
  • CROUTE TOPPING: In a small bowl, stir together goat cheese, roasted red peppers, honey and basil. Spread evenly over bread slices. Place bread on baking sheet; broil about 6 inches from heat, for 3-5 minutes or until lightly golden. Set aside.
  • SALAD: In large bowl, gently toss together beets and greens. Drizzle vinaigrette over, tossing gently until well combined. Gently stir in avocado. Divide evenly among 4 salad plates. Sprinkle pistachios over salad and place 2-3 croutes on eadge of plate.

Nutrition Facts : Calories 847.6, Fat 48.2, SaturatedFat 12.1, Cholesterol 24.7, Sodium 1047.8, Carbohydrate 84.7, Fiber 14.8, Sugar 10, Protein 25.2

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