Russian Beet Salad With Feta Recipes

RUSSIAN BEET SALAD WITH FETA

Russian Beet Salad with Feta image

A classic Russian appetizer, this version of the creamy Shredded Beet Salad has feta cheese and chopped toasted walnuts for extra flavor and crunch.

Provided by Kate

Time 30m

Number Of Ingredients 7

Ingredients

1 lb beets ((about 4 small ones))
1/4 cup toasted chopped walnuts ((optional, for crunch))
1/4 cup feta cheese (, crumbled)
1 garlic clove (, minced)
1 scallion (chopped)
Salt to taste ((about 1/8 - 1/4 teaspoon is a good start))
2 tablespoons mayonnaise

Steps:

Peel the beets. Chop them in half if they're small, or into quarters if they're larger. Try to make all the pieces roughly the same size and thickness. Add 1/2 cup water to the Instant Pot. Add the steamer basket to the Instant Pot, and place the beets on top. Cover with the lid, set the valve to sealing, and cook on high pressure for 12 minutes (or follow your pressure cooker's recipe booklet). Let the pressure release naturally for 10 minutes, then do a manual release. Carefully remove the beets from the Instant Pot and rinse them under cold water to get them to cool while you work on step 2. You can boil or roast beets instead of using the Instant Pot (read the post above to get the cooking times).
Toast the walnuts, if using. In a large bowl combine the rest of the ingredients (1/4 cup feta cheese, 1 minced garlic clove, 1 chopped scallion, about 1/8 teaspoon of salt, 2 tablespoons mayonnaise, and the toasted walnuts).
Grate the beets. Add them to the bowl and mix well. Serve immediately or chill in the refrigerator and serve chilled. Garnish with additional feta cheese, scallions, and/or chopped walnuts.

Nutrition Facts : Calories 166 kcal, Carbohydrate 10 g, Protein 4 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 149 mg, ServingSize 1 serving

BEET SALAD TOPPED WITH FETA, GLAZED PECANS AND BALSAMIC GLAZE

Beet Salad Topped With Feta, Glazed Pecans and Balsamic Glaze image

Looking for something different and delicious to serve guests? Try this simple beet salad recipe. Fresh beets are peeled and sliced; coated with olive oil and seasoned with salt. They are baked on foil until tender. Once cooled to room temperature, simply place on a plate, top with crumbled feta cheese and sugar glazed pecans (or walnuts); drizzle with balsamic glaze. The salad can be finished with fresh tarragon. For additional substance, beets can be placed on top of light salad mix or a bed of butter (Boston, bib) lettuce leaves (not shown). Note, use imported feta cheese packaged in small blocks with brine. You will notice a significant difference in texture, creaminess, taste, and moisture verses dry domestic feta cheese already crumbled. Larger Greek neighborhoods have grocery stores that offer a variety of imported feta in barrels with brine. It is like tasting feta for the very first time.

Provided by Peter Steriti

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 beets, 2 1/2-inch diameter each
2 tablespoons olive oil
1/2 teaspoon kosher salt
1 1/2 cups feta cheese, crumbled
1 1/2 cups coarsely chopped glazed pecans
balsamic glaze
coarsely chopped fresh tarragon (optional)

Steps:

Peel and slice beets to 3/8" thick rounds. Place them on a cookie sheet lined with aluminum foil. Brush both side with olive oil and sprinkle with kosher salt. Place them in a preheated 400º oven. They will soften in about 25 minutes. Remove from oven and cool.
When at room temperature, place them on a salad plate alone or on a bed of your favorite light lettuce or salad mix. Overlap beets in straight line or in a circle. Top with freshly crumbled feta cheese and sugar glazed pecans. Drizzle with balsamic glaze. Optionally sprinkle with tarragon and serve.
Note: don't discard those beet greens. Simply rinse, trim rough stems and boil in a large uncovered pot of salted water for about 2 minutes, just until tender. Sauté them in olive oil with garlic, salt and red pepper flakes.

Nutrition Facts : Calories 349.1, Fat 32.2, SaturatedFat 7.9, Cholesterol 33.4, Sodium 650.9, Carbohydrate 10.3, Fiber 3.6, Sugar 6.6, Protein 8.7

OLYA'S RUSSIAN BEET SALAD

Olya's Russian Beet Salad image

A beautiful garnet color with root vegetables from late summer. Serve with sour cream, if desired.

Provided by METG

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 5h15m

Yield 8

Number Of Ingredients 10

Ingredients

4 potatoes, or more to taste
4 carrots, or more to taste
3 beets, or more to taste
½ cup finely chopped onion
2 tablespoons apple cider vinegar
½ cup frozen peas
1 tablespoon sunflower seed oil
1 tablespoon dill
½ teaspoon sea salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste

Steps:

Place potatoes, carrots, and beets into a large pot and cover with water; bring to a boil and turn off heat. Allow pot to sit on burner until potato mixture cools, 1 to 2 hours.
Place onion in a large bowl and cover with vinegar; set aside.
Peel and chop potatoes, carrots, and beets; add to onion mixture. Mix peas, sunflower seed oil, dill, sea salt, and black pepper into potato mixture and stir well. Cover bowl with plastic wrap and refrigerate, 4 hours to overnight.

Nutrition Facts : Calories 135.6 calories, Carbohydrate 26.8 g, Fat 2 g, Fiber 4.7 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 172.9 mg, Sugar 5.3 g

ROASTED BEETS WITH FETA

Roasted Beets with Feta image

This colorful and elegant side dish is so easy to make. I love making this with beets and shallots straight from our local farmers' market. Green onions or chives may be substituted for the shallot if you prefer.

Provided by Shandeen Gemanis

Categories Salad Vegetable Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

4 beets, trimmed, leaving 1 inch of stems attached
¼ cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
¼ cup crumbled feta cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 11.1 g, Cholesterol 14 mg, Fat 10.3 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.3 g, Sodium 243 mg, Sugar 7.1 g

BEET AND FETA SALAD

Beet and Feta Salad image

This is a very refreshing tasting salad and so easy to prepare! You can use any kind of light tasting salad dressing, I really enjoy it with vidalia onion salad dressing by virginia brand. The 1 hour cooking time is for the chilling time required for the beet mixture. You can skip the chilling time if you refrigerate the can of beets during the day. Recipe from the convenience cook cookbook

Provided by Poutine

Categories Greens

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 (14 ounce) can sliced beets
1/2 cup finely chopped celery
2 cups mixed salad greens or 2 cups spinach leaves
2 ounces crumbled feta cheese
1/4 cup oil and vinegar vinaigrette

Steps:

In a salad bowl, combine beets, celery and dressing. Cover and refrigerate for at least 1 hour.
Add torn lettuce and toss well. Sprinkle feta over top and serve immediately.

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