BEET AND BURRATA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the beets: Preheat the oven to 375 degrees F.
- Put the beets in an 8-inch square baking dish. Add the vinegar, salt, thyme sprigs and 3 tablespoons water to the baking dish. Toss well to coat. Cover the dish with aluminum foil and roast until the beets are tender all the way through, about 50 minutes. Allow the beets to cool slightly, then use a paper towel to rub off the skins. Cut the beets into quarters or sixths depending on the size. Toss with any of the remaining liquid from roasting. Set aside to cool slightly.
- For the dressing: Heat a small skillet over low heat. Add the oil, shallots and 1/4 teaspoon of the salt and cook until the shallots are soft but not brown, about 5 minutes. Remove from the heat and cool for 5 minutes. Meanwhile, in a large bowl, whisk together the vinegar, Dijon mustard and remaining 1/4 teaspoon salt. Add the cooled oil mixture and whisk to combine.
- For the salad: Add the arugula and beets to the dressing and toss gently to coat. Place the salad on a large platter and tear the burrata around the sides. Sprinkle with the pine nuts.
ROTE RUBENSALAT (RED-BEET SALAD)
Make and share this Rote Rubensalat (Red-Beet Salad) recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender.
- Peel and slice.
- Prepare marinade dressing by combining remaining ingredients.
- Pour over beets and let stand for several hours before serving.
- Stir beets occasionally.
ROASTED BEET SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 2h5m
Yield 1 serving
Number Of Ingredients 10
Steps:
- For the dressing: Mix the oil, red wine vinegar, Dijon mustard and shallot in a small bowl; set aside.
- For the roasted beet salad: Preheat the oven to 350 degrees F.
- Wash the beet on and roast it on a rimmed baking sheet until tender, about 1 hour. Cool and peel; set aside.
- Cook the quinoa according to the package instructions. Cool and set aside.
- Slice the beet about 1/8-inch thick. Mix together the quinoa, chicken and spinach in a large bowl. Season lightly with salt and pepper and then add enough dressing to lightly coat. Add the sliced beets and place on a plate. Top with the goat cheese.
ROMAINE AND ROASTED-BEET SALAD WITH CREAMY ROQUEFORT DRESSING
Categories Salad Leafy Green Vegetarian Blue Cheese Beet Fall Bon Appétit
Yield Makes 6 first-course servings
Number Of Ingredients 14
Steps:
- Make dressing:
- Whisk first 5 ingredients in small bowl to blend. Fold in Roquefort cheese and cream. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Make salad:
- Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour 15 minutes. Cool beets; peel and cut each into wedges.
- Arrange 2 lettuce quarters crosswise on each of 6 large plates. Surround lettuce on each plate with beet wedges. Top with some onion slices and watercress sprigs. Drizzle with dressing, sprinkle with walnuts and serve.
RUSSIAN CABBAGE AND BEET SALAD
This salad is irresistible - colorful and delicious! You must keep it under a press overnight (or for 24 hours) and then in the fridge for best results. It tastes much better if you keep it in the fridge for a couple of days before eating.
Provided by LenaM
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 8h15m
Yield 16
Number Of Ingredients 10
Steps:
- Combine cabbage, carrots, beet, and garlic in a large glass bowl.
- Stir together water, sugar, salt, and pepper in a large saucepan over medium heat and bring to a boil. Stir in vinegar and oil and heat for 30 seconds, but do not boil anymore.
- Pour hot brine over vegetables and stir to combine. Place a plate on top of the vegetables and weigh down with a bowl of water or a full can of beans. Press at room temperature, 8 hours to overnight.
- Transfer salad into 8 pint-size jars, seal, and store in the refrigerator.
Nutrition Facts : Calories 119.4 calories, Carbohydrate 14.3 g, Fat 7 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 904.5 mg, Sugar 10.7 g
RAW BEET SALAD
I was looking for a way to use raw beets and found a recipe online. I changed it a bit to use ingredients that I grow and use. It's so yummy and is so nutritious because the nutrition isn't cooked out of the beets. Everyone that has tried it, likes it. It's better if let set for a few hours but doesn't have to be. Serve for a cold lunch with boiled eggs on a bed of lettuce.
Provided by cheesemaker
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.
Nutrition Facts : Calories 89 calories, Carbohydrate 13 g, Fat 3.6 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 8.8 g
RUBY-RED BEET SALAD
Adapted from a recipe that I've had for about 30 years, this salad was a big hit when I served it to my future in-laws. -Toni Talbott, Fairbanks, Alaska
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the gelatins; add boiling water and stir to dissolve. Drain pineapple, reserving the juice; set pineapple aside. Stir juice into gelatin. Refrigerate until slightly thickened. Stir in beets and pineapple. Pour into a 13-in. x 9-in. dish. Refrigerate until firm., For dressing, combine the mayonnaise, sour cream, celery, green pepper and chives in a small bowl. Cut gelatin into squares; serve on lettuce-lined salad plates if desired. Dollop with dressing.
Nutrition Facts : Calories 164 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 139mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
RUBY RED BEET & APPLE SALAD
Because I grow beets I eat them a lot. This is among my favorite recipes. One heads-up: The beets usually turn the apples pinkish-red (maybe your fingers, too). - Kathy Rairigh, Milford, Indiana
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 30-60 minutes or until tender. Remove from the water; cool., Peel beets and cut into 1/2-in. cubes. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets., In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally.
Nutrition Facts : Calories 127 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED BEET SALAD WITH RASPBERRY BALSAMIC VINAIGRETTE
Make and share this Roasted Beet Salad With Raspberry Balsamic Vinaigrette recipe from Food.com.
Provided by cookiedog
Categories Salad Dressings
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To Roast the Beets: Adjust the oven rack to the center position and preheat the oven to 400°F Rub the beets with the olive oil and wrap them together in a large piece of aluminum foil. Put the beets in a small roasting pan or baking dish and roast them for 50 minutes to an hour, until they are tender when a knife is inserted in the center.
- Remove the foil packet from the pan and let the beets cool on the foil before unwrapping. Using your fingers, peel the beets over the foil. The skins should slip off easily; if not, use a paring knife. Cut the beets into 1/4-inch matchstick slices and reserve.
- To make the Vinaigrette: Put the olive oil, balsamic vinegar, red wine vinegar, onion, jam, mustard, and sugar in the container of a blender or food processor. Process until well blended and emulsified. (You should have 1 cup.) Season to taste with salt and pepper.
- To Assemble the salad: In a large salad bowl, toss the greens, beets, and walnuts with half of the dressing. Season to taste with pepper. Top each serving with some of the cheese. Pass the remaining dressing at the table.
Nutrition Facts : Calories 539.2, Fat 50.4, SaturatedFat 10.6, Cholesterol 21.3, Sodium 503.8, Carbohydrate 15.2, Fiber 3.1, Sugar 8.9, Protein 10.7
RED LEAF SALAD WITH ROASTED BEETS, ORANGES, AND WALNUTS
Provided by Teresa Parker
Categories Salad Appetizer Side Roast Vegetarian Orange Walnut Beet Winter Healthy Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- 1. Heat the oven to 350°F. Lay the beets on one half of a large piece of aluminum foil. Sprinkle with olive oil and season with salt. Fold the foil in half to make a packet and roll the edges to seal. Lay on a baking sheet and roast until tender, 45 to 60 minutes. Let cool. Peel the beets and slice into 1/2-inch-thick wedges.
- 2. Keep the oven at 350°F; toast the walnuts on a baking sheet for a few minutes, 5 to 7, until they smell good. Remove the nuts and let them cool while you wash and dry the lettuce and tear it into a salad bowl.
- 3. Zest one orange-you need 1 teaspoon grated zest. Using a very sharp knife, cut the ends from the oranges, slicing just deep enough to expose the flesh. Cut off the remaining peel and pith. Then, working over a bowl, remove the segments, cutting between the membrane. Place the segments in a strainer to drain off excess juice.
- 4. Whisk together the dressing ingredients-the shallot, fennel seeds, and lemon juice-in a small bowl, adding the oil last, whisking as you pour it in so the dressing emulsifies a bit. Taste and adjust the seasoning.
- 5. Toss the nuts, beets, oranges, and the dressing with the salad, adjust the seasoning, and serve immediately.
- Tips and Techniques
- Teresa: "The oranges and beets are best tossed in at the last minute, when you dress the salad to serve it, lest the o‐juice and beety color run amok."
- About the Cook
- Teresa Parker is an expert on Catalonia and its cuisine, and runs culinary tours in Spain. She's a good friend of Merrill's and splits her time between New York City and Wellfleet, Massachusetts.
More about "roterubensalatredbeetsalad recipes"
ROTE BEETESALAT – RED BEET SALAD RECIPE – THE GERMAN KITCHEN
From thegermankitchen.com
Cholesterol 0mg 0%Sodium 315mg 13%Saturated Fat 0.9g 4%Total Fat 12.1g 19%
ROASTED BEET AND RICOTTA SALAD - FOODIECRUSH.COM
From foodiecrush.com
ROASTED BEET SALAD - CULINARY GINGER
From culinaryginger.com
ROCKET (ARUGULA), BEETROOT, WALNUTS AND FETA W/BALSAMIC DRESSING
From recipetineats.com
GERMAN BEET SALAD RECIPE - ROTE RUEBEN SALAT
From tasty-german-recipe.com
SALT ROASTED BEET SALAD - MORTON SALT
From mortonsalt.com
RED BEET SALAD RECIPE | GERMAN SIDE DISH | RED BEETS POWER ROOT
From theomaway.com
10 BEST RED CABBAGE AND BEETS SALAD RECIPES | YUMMLY
From yummly.com
10 BEST BEET SALADS - THE SPRUCE EATS
From thespruceeats.com
10 BEST BEET SALAD RECIPES | YUMMLY
From yummly.com
TANGY ROASTED BEET SALAD RECIPE - DAR LIQAMA | FOOD & WINE
From foodandwine.com
BLOOD ORANGE AND ROASTED BEET SALAD RECIPE - EAT SIMPLE FOOD
From eatsimplefood.com
TOMATO BURRATA CAPRESE SALAD • CIAOFLORENTINA | RECIPE | TOMATO …
From pinterest.ca
ROTE RUBENSALAT (RED-BEET SALAD) - GERMAN RECIPE
From cajuncookingrecipes.com
ROASTED RED BEET SALAD - FASHIONABLE FOODS
From fashionablefoods.com
LAYERED BEET SALAD WITH BURRATA - BCLIVING
From bcliving.ca
ROASTED BEETS SALAD - ROTI N RICE
From rotinrice.com
CLASSIC BEETROOT SALAD - SWEDISH FOOD RECIPES
From swedishfood.com
WARM BALSAMIC RED CABBAGE AND BEET SALAD - SARAH'S CUCINA BELLA
From sarahscucinabella.com
BEETS AND BURRATA SALAD - MEDITERRANEAN LATIN LOVE AFFAIR
From mediterraneanlatinloveaffair.com
ROASTED RED AND GOLDEN BEET SALAD RECIPE | MYRECIPES
From myrecipes.com
ROASTED RADISH AND YELLOW BEET SALAD | CHEF ROBERT IRVINE | RECIPE ...
From rachaelrayshow.com
BEET AND RHUBARB SPING SALAD - ANATOMICA
From anatomica.ca
HOW TO MAKE A ROASTED RED BEET SALAD - DR. BEN KIM
From drbenkim.com
RUBY RED BEET SALAD RECIPE | LIVESTRONG.COM
From livestrong.com
RED CABBAGE AND BEETROOT SALAD RECIPE AND INGREDIENTS
From saladrecipe.net
ROTE RUBENSALAT (RED-BEET SALAD) RECIPE
From recipeland.com
HEALTHY BEETROOT AND FETA SALAD | SCRAMBLED CHEFS | RECIPE | FETA ...
From pinterest.ca
BEET, RHUBARB, AND ORANGE SALAD RECIPE | BON APPéTIT
From bonappetit.com
BEET RED SALAD RECIPE | MYRECIPES
From myrecipes.com
ROASTED BEET SALAD WITH FETA CHEESE RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROASTED RHUBARB & BEET SALAD WITH FETA AND PINE NUTS - WHOLE …
From wholenourishment.net
COLORFUL BEET SALAD RECIPE - COOKIE AND KATE
From cookieandkate.com
ROASTED BEET AND BURRATA SALAD - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love