ARUGULA SALAD WITH PICKLED BEETS AND PRESERVED-LEMON VINIAGRETTE
Steps:
- Make the pickled beets:
- Place each beet in its own small pot, cover with water, and simmer until a paring knife can easily pierce the beets, about 30 minutes. Cool beets, peel, and slice into thin half-moons. Reserve each beet in a separate bowl to ensure that the red beet slices don't stain the yellow ones. Meanwhile, combine the vinegar, sugar, and 1 cup water in a small pot. Bring to a boil, remove from heat, and divide the hot brine among the beets; let sit at room temperature until pickled, 3 to 4 hours.
- Make the pistachios:
- Preheat the oven to 300°F. In a small mixing bowl, whip the egg white until frothy, then add the pistachios and spices, toss to coat, and spread on a parchment-lined baking sheet. Bake until golden and fragrant, 15 minutes. Nuts will crisp as they cool.
- Make the preserved-lemon vinaigrette:
- In a medium bowl, whisk together all the ingredients until combined.
- Assemble the salad:
- Arrange the pickled beets on a serving platter. Toss the arugula in the preserved-lemon vinaigrette and place on top of the beets. Sprinkle with the spiced pistachios, drizzle with balsamic, and top with fresh black pepper. Serve immediately.
UKRAINIAN SALAT VINAIGRETTE (BEET SALAD)
A delicious Ukrainian beet salad! Great with meat and poultry dishes (especially Chicken Kyiv) with a side of mashed potatoes! The preparation takes some time, but I really like the salad! It is one of the few salads popular in Ukraine that doesn't contain mayonnaise! Enjoy!
Provided by BrandyLoveWine
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 9h
Yield 16
Number Of Ingredients 10
Steps:
- Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
- The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.
Nutrition Facts : Calories 67.8 calories, Carbohydrate 12 g, Fat 1.9 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 337.3 mg, Sugar 4.1 g
PICKLED BEET SALAD WITH BACON VINAIGRETTE
Here's a festive, flavorful salad that comes together in a snap--perfect for time-crunched cooks. I love the contrasting tastes and textures of the beets, radishes, goat cheese and bacon.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 16 servings (1 cup each).
Number Of Ingredients 11
Steps:
- In a large bowl, toss spinach, beets, onion and radishes; set aside. , In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. , Add vinegar, brown sugar, mustard, pepper and salt to bacon drippings; bring to a boil. Drizzle warm dressing over spinach and toss to coat. Sprinkle with cheese and bacon. Serve immediately.
Nutrition Facts : Calories 165 calories, Fat 13g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 335mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
PICKLED BEET SALAD
Provided by Food Network Kitchen
Time 50m
Yield 6 to 8
Number Of Ingredients 6
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.
BEETS WITH ORANGE VINAIGRETTE
Steps:
- Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.
MARINATED BEET SALAD
This is an easy to prepare beet salad that goes great with any barbeque or summer picnic.
Provided by Myra
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 4h20m
Yield 4
Number Of Ingredients 5
Steps:
- Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
- In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
- Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.
Nutrition Facts : Calories 88.5 calories, Carbohydrate 21.7 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 236.3 mg, Sugar 19.1 g
PICKLED BEET SALAD
Provided by Pierre Franey
Categories salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the beets with water to cover in a saucepan with salt to taste. Bring to a boil and simmer until tender. Cooking time will vary depending on the size and the age of the beets. Let cool.
- Remove the skin under cold running water. Slice them, and place in a salad bowl. Add vinegar, oil, sugar, cumin and salt and pepper. Blend well, and check seasoning.
- Add the onions and parsley. Toss well, and serve.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 7 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 661 milligrams, Sugar 18 grams
PICKLED BEETS
Pickled beets are easy to make with freshly cooked beets and a brine made with sugar, pickling salt, and vinegar. This recipe is one of my "must-do" yearly canning recipes when I have a bumper crop of fresh beets.
Provided by SHARON HOWARD
Categories Pickled Vegetables
Time 50m
Yield 60
Number Of Ingredients 5
Steps:
- Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes.
- Meanwhile, inspect 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until beets are ready. Wash new, unused lids and rings in warm soapy water.
- Drain beets, reserving 2 cups of beet water. When beets are cool enough to handle, peel and discard skins.
- Fill each sterilized jar with beets. Evenly divide cloves among the jars.
- Combine sugar, 2 cups of beet water, vinegar, and pickling salt in a large saucepan; bring to a rapid boil.
- Pour the hot brine over the beets in the jars, and seal the lids.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Nutrition Facts : Calories 59.9 calories, Carbohydrate 14.1 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 176.3 mg, Sugar 11.8 g
BEET SALAD WITH RASPBERRY VINAIGRETTE
A wonderful and quick beeet salad. The two vinegars blended together give it an interesting twist in flavor. Recipe came from geocities.com. Cook time is actually chill time.
Provided by Judith N.
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place beets and onion in a large bowl.
- In a cup, combine oil, raspberry vinegar, balsamic vinegar, and garlic.
- Season with the salt and pepper.
- Whisk to combine.
- Pour over the beet mixture and toss well.
- Sprinkle with the chives (if using).
- Cover and refrigerate for at least 15 minutes or up to 3 days.
Nutrition Facts : Calories 158.6, Fat 7.1, SaturatedFat 1, Sodium 148, Carbohydrate 22.4, Fiber 4.3, Sugar 16.8, Protein 3.5
ROASTED BEET SALAD WITH ORANGE VINAIGRETTE
Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.
Nutrition Facts : Calories 125 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
RED SALAD WITH PICKLED BEET VINAIGRETTE
Provided by Maranda Engelbrecht
Categories Salad Fruit Vegetable Side Low Fat Kid-Friendly Low Cal Lunch Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 1 cup vinaigrette
Number Of Ingredients 17
Steps:
- Pickled Beets:
- Bring beets, star anise, verjus, salt, and 1 cup water to a simmer in a small saucepan over medium heat.
- Reduce heat to medium-low and cook beets, adding water as needed to keep them covered, until tender, 30-40 minutes. Let cool.
- Remove beets from brine with a slotted spoon and rub with paper towels to remove skins. Set beets aside. Reserve brine separately.
- Do ahead
- Beets can be pickled 3 days ahead. Return beets to brine; cover and chill.
- Vinaigrette and assembly:
- Toast pumpkin seeds in a dry small skillet over medium-high heat, tossing occasionally, until golden brown and puffed, about 3 minutes. Let cool.
- Process anchovies, garlic, Parmesan, basil, oil, lemon juice, and 2 pickled beets in a food processor until smooth; season with salt and pepper. With motor running, thin vinaigrette with reserved brine to a pourable consistency. Add pumpkin seeds and pulse until coarsely ground.
- To serve, spoon some vinaigrette into a shallow bowl and arrange fruits and vegetables of choice on top. Season with salt and pepper.
- Do Ahead
- Vinaigrette can be made 2 days ahead. Cover and chill.
ROASTED-BEET AND PICKLED-RED-ONION SALAD
Tender, roasted beets and red onions pickled in rice-wine vinegar give this salad a distinctive flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Place the red beets in a roasting pan and the white beets in another roasting pan. Drizzle each pan of beets with 2 tablespoons olive oil; season with salt and pepper. Cover pans with foil; roast about 1 1/2 hours, until beets are just tender when poked with a fork. Remove from oven; set aside until cool enough to handle.
- Meanwhile, combine the sliced red onions and vinegar in a small bowl, and let stand until the onions soften, about 30 minutes.
- Gently rub off beet skins. Cut larger beets in half; transfer to a serving bowl. Using a slotted spoon, lift onions out of vinegar; arrange over beets. Whisk horseradish into vinegar remaining in bowl. Whisk in the remaining 1/4 cup olive oil.
- Pour the vinaigrette over the beets and onions. Season to taste with salt and pepper; toss to combine, and serve.
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