Saralees Beet Salad Recipes

BEET AND CELERY SALAD

Steps:

• In a medium mixing bowl, combine dressing and orange juice. Strain beets and add to bowl. Slice celery, including leaves, thin on the bias. Add celery to the bowl and toss together. Place on a platter and top with celery leaves.

FARRO, ROASTED BEET AND GOAT CHEESE SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Cut the greens off the beets and slice them into 1/2-inch pieces; reserve. Trim and discard the beet stems. Combine the beets, 2 tablespoons of the oil, 1 teaspoon salt, some pepper, 5 of the thyme sprigs and the garlic cloves on a baking sheet. Cover with foil and roast for 30 to 35 minutes, until easily pierced with a paring knife. Set aside to cool completely.
• Meanwhile, toast the pistachios in the oven for 5 minutes. Let cool.
• Melt the butter in a medium saucepan or lidded deep skillet over medium heat. Add the farro and toast for 2 minutes--the color will darken slightly and the farro will acquire a nutty fragrance. Add 2 cups water, 1 teaspoon salt and the remaining 5 thyme sprigs. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, or until al dente (cooked but still firm to the bite). Drain the farro well and pour into a serving bowl.
• While the farro is still hot, add the beet greens, tossing to allow the heat to wilt the greens. Set aside to cool completely.
• With a paper towel, remove the skins from the beets. Quarter the beets and add them to the bowl with the farro. Fold in the toasted pistachios.
• Squeeze the roasted garlic into a small bowl. Mash with a fork and season with salt and pepper. Add the vinegar and then whisk in the remaining 2 tablespoons olive oil. Adjust the seasoning as desired.
• Pour the dressing over the salad and toss gently to combine. Top with the crumbled goat cheese.

BEET AND GOAT CHEESE ARUGULA SALAD

Steps:

• Line a baking sheet with foil. Preheat the oven to 450 degrees F.
• Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
• Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

SARALEE'S BEET SALAD

Steps:

• Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, and gently boil the beets until tender, about 45 minutes. Remove from heat, allow the beets to cool, and peel. Shred the beets using a box grater.
• In a salad bowl, mix the onion, salt, black pepper, vinegar, and sugar together lightly until thoroughly combined and the sugar has dissolved; mix in beets, chill, and serve.

PAPA'S FAVORITE BEET SALAD

Steps:

• Place beets into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender when pierced with a fork, about 1 hour. Drain and cool until beets can be easily handled. Peel beets, cut into cubes, and place in a bowl; refrigerate until chilled, about 15 minutes.
• Whisk lemon juice, olive oil, balsamic vinegar, mustard, salt, pepper, and garlic salt together in a large bowl until smooth. Add beets, tomatoes, onion, avocado, and feta cheese; toss. Top salad with spinach and toss.

BERRY-BEET SALAD

Steps:

• Place beets in an 8-in. square baking dish; add 1 in. of water. Cover and bake at 400° for 30-40 minutes or until tender., Meanwhile, in a small bowl, whisk the vinegar, oil, honey, salt and pepper; set aside. Cool beets; peel and cut into thin slices., In a large bowl, combine the beets, berries, walnuts and shallot. Pour dressing over beet mixture and toss gently to coat. Divide salad greens among 4 serving plates. Top with beet mixture; sprinkle with cheese and basil.

SPINACH SALAD WITH GOAT CHEESE AND BEETS

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 30-60 minutes. Remove from the water; cool. Peel beets and cut into 1-in. pieces., In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended. , Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.

SARALEE'S BEET SALAD

Steps:

• Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, and gently boil the beets until tender, about 45 minutes. Remove from heat, allow the beets to cool, and peel. Shred the beets using a box grater.
• In a salad bowl, mix the onion, salt, black pepper, vinegar, and sugar together lightly until thoroughly combined and the sugar has dissolved; mix in beets, chill, and serve.

SARALEE'S BEET SALAD

Steps:

• Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, and gently boil the beets until tender, about 45 minutes. Remove from heat, allow the beets to cool, and peel. Shred the beets using a box grater.
• In a salad bowl, mix the onion, salt, black pepper, vinegar, and sugar together lightly until thoroughly combined and the sugar has dissolved; mix in beets, chill, and serve.

NECTARINE AND BEET SALAD

Steps:

• In a serving dish, toss greens and nectarines with vinaigrette. Top with beets and cheese; serve immediately.

SARALEE'S BEET SALAD

Steps:

• Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, and gently boil the beets until tender, about 45 minutes. Remove from heat, allow the beets to cool, and peel. Shred the beets using a box grater.
• In a salad bowl, mix the onion, salt, black pepper, vinegar, and sugar together lightly until thoroughly combined and the sugar has dissolved; mix in beets, chill, and serve.

SARALEE'S BEET SALAD

Steps:

• Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, and gently boil the beets until tender, about 45 minutes. Remove from heat, allow the beets to cool, and peel. Shred the beets using a box grater.
• In a salad bowl, mix the onion, salt, black pepper, vinegar, and sugar together lightly until thoroughly combined and the sugar has dissolved; mix in beets, chill, and serve.

SARALEE'S BEET SALAD

Steps:

• Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, and gently boil the beets until tender, about 45 minutes. Remove from heat, allow the beets to cool, and peel. Shred the beets using a box grater.
• In a salad bowl, mix the onion, salt, black pepper, vinegar, and sugar together lightly until thoroughly combined and the sugar has dissolved; mix in beets, chill, and serve.

BEET SALADS

Steps:

• Wash the beets well, being careful not to break their skins.
• Cut off the tops, leaving a stalk of about 1 1/2 inches.
• Boil, covered, until tender.
• Allow the water to cool, then slip off the skins, trim off the tops, and cut into bite-sized pieces.
• Mix the remaining ingredients and pour over beets.
• Let marinate 1 hour before serving.

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE

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.