Salata Me Spanakofeta Beet And Spinach Salad Recipes

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GREEK SALAD



Greek Salad image

Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.

Provided by Ina Garten

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 14

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Steps:

  • Place the cucumber, peppers, tomatoes and red onion in a large bowl.
  • For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

SALATA ME SPANAKOFETA (BEET AND SPINACHSALAD)



Salata me Spanakofeta (Beet and SpinachSalad) image

Number Of Ingredients 12

2 eggs yolk hard-cooked
1 egg yolk raw
1/3 cup olive oil
2 tablespoons lemon juice fresh
1/4 teaspoon oregano dried, crushed
Salt and freshly ground pepper to taste
2 cups celery chopped, chilled
1/2 cup walnuts coarsely chopped
4 ounces feta cheese
1/2 pound spinach fresh leaves, washed and trimmed
2 cups beets cooked sliced, chilled
Walnut halves

Steps:

  • Put hard-cooked yolks through a sieve add to raw yolk with olive oil and lemon juice. Beat with a wire whisk or purée in blender until creamy. Season with oregano, salt, and pepper. Place celery and walnuts in bowl. Cut 2 ounces feta cheese in cubes and add to bowl. Pour dressing over mixture and toss lightly. Line serving bowl with spinachleaves. Cut remainder of spinach into strips and place in center of dish. Mound celery mixture over spinach and ring with slices beets. Cut remainder of feta cheese into julienne strips and use with walnut halves to garnish salad.

Nutrition Facts : Nutritional Facts Serves

WARM SALAD OF SEA SCALLOPS, BEETS, AND SPINACH



Warm Salad of Sea Scallops, Beets, and Spinach image

When buying sea scallops, pick the firmest, freshest available, and use as soon as possible (after removing the little hard white side muscle with a sharp knife).

Provided by Martha Stewart

Number Of Ingredients 12

5-6 medium red beets, about 1 1/2 pounds, greens removed
6-8 baby golden beets, greens removed
7 1/2 tablespoons rice-wine vinegar
2 tablespoons water
1-3 tablespoons peanut oil
18 large sea scallops, trimmed
1/2 cup all-purpose flour, seasoned with salt and freshly ground black pepper
3 bunches fresh spinach
1 bunch fresh orache, "mountain spinach" (or 1 bunch arugula)
1 tablespoon finely chopped fresh ginger
3/4 tablespoon finely chopped garlic
6 tablespoons cold-pressed sesame oil

Steps:

  • Heat oven to 400 degrees.
  • Wrap the red beets in a foil packet and roast for 1 1/2 hours, or until soft. Boil the baby golden beets in salted water for 10 minutes, and cool immediately in ice water. Peel the beets and cut into thin disks; put red beets in a shallow bowl with 4 tablespoons rice-wine vinegar and yellow beets in a separate bowl with 1 tablespoon vinegar and 2 tablespoons water.
  • Heat 1 tablespoon peanut oil in a large saute pan. Lightly flour the scallops. Saute them over high heat until browned, about 4 to 6 minutes. Do not crowd the scallops--saute them in 2 or 3 batches. (Use another tablespoon of peanut oil for each additional batch.) When golden brown, turn them and cook 2 minutes more; then set aside in a warm oven (250 degrees).
  • When all the scallops are sauteed, pour off any remaining oil. Add the red and golden beets and cook for 30 seconds over high heat. Add the spinach, orache, remaining 2 1/2 tablespoons of vinegar, ginger, garlic, and sesame oil. Turn the spinach until slightly softened. Serve immediately, topped with the scallops.

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