Simple Greek Beet Salad Recipes

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EASY GREEK SALAD



Easy Greek Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 13

1 head romaine lettuce, chopped
4 whole ripe tomatoes, cut into 6 wedges each, then each wedge cut in half
1 whole (large) cucumber, peeled, cut into fourths lengthwise, and diced into large chunks
1/2 whole red onion, sliced very thin
30 whole pitted kalamata olives, cut in half lengthwise, plus 6 olives, chopped fine
6 ounces crumbled feta cheese
Fresh parsley leaves, roughly chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon sugar, or more to taste
1 clove garlic, minced
Salt and freshly ground black pepper
1 whole lemon, for squeezing

Steps:

  • Add the chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved olives, half the feta and some parsley to a large bowl.
  • Combine the olive oil, vinegar, sugar, garlic, 1/4 teaspoon salt, pepper and chopped olives in a bowl or mason jar. Whisk or shake together until combined. Taste and adjust seasonings (I almost always add a little more sugar).
  • Pour the dressing over the salad ingredients, then add some salt and pepper. Toss with tongs or clean hands. Just before serving, top with the remaining feta and squeeze a little lemon juice over the top.

GREEK SALAD WITH PICKLED BEET "OLIVES"



Greek Salad with Pickled Beet

Provided by Jessica Goldman Foung

Categories     Salad     Vegetable     Appetizer     Side     Roast     Vegetarian     Low Sodium     Fennel     Root Vegetable     Beet     Chill     Healthy     Advance Prep Required     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 22

Pickled Beet "Olives"
1 cup distilled white vinegar or white wine vinegar
1/2 cup water
2 tablespoons granulated white sugar
1/2 cup orange juice
1 teaspoon whole brown mustard seed
1 teaspoon whole black peppercorns
1 medium yellow beet, peeled
3 garlic cloves, roughly diced
Greek Salad
1 red bell pepper, stemmed and seeded
1 green bell pepper, stemmed and seeded
1 large fennel bulb
6 cups (one 8-ounce package) romaine heart leaves, washed and dried
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 cup low-sodium ricotta
2 tablespoons chopped low-sodium sun-dried tomatoes
1 tablespoon fennel seed
1 1/2 cup cherry tomatoes, halved
1/4 cup diced seeded cucumber
Freshly ground black pepper

Steps:

  • To make your pickled beet "olives," start at least a day ahead.
  • In a small pot or saucepan, mix the vinegar, water, and the sugar. Add the orange juice, mustard seed, and the peppercorns. Bring the pickling liquid to a boil over medium-high heat, then reduce to a simmer and cook, 6 to 8 minutes. Remove from the heat and allow it to cool for at least 20 minutes or longer.
  • While the liquid is cooling, cut the beet into olive-size cubes and place them with the garlic in a clean container.
  • When the liquid is lukewarm, pour it into your container, covering the beets. Close the container tightly, give it 5 or 6 good shakes, and stick the beets in the fridge to cool. In 24 to 48 hours, they will be ready to eat and will stay fresh in the fridge for 1 week.
  • Once your beets have pickled, it's time to roast your bell peppers. Put them in a baking pan and place under the broiler. Turn the broiler to high and check every 5 minutes or so to see if the skin has blistered and charred. Then, using tongs, rotate the peppers to blister and char the other sides.
  • Remove the bell peppers from the oven and put them in a paper bag. Close the top and allow them to steam for 15 minutes. When cool to the touch, slide the skin off the peppers and discard. Slice the fl esh horizontally into thin strips and then chop in half. Set aside.
  • To prepare the fennel, cut the stems and the bottom nub from the fennel bulbs and remove the outer layer if bruised. Cut the bulbs vertically in half. Place the fl at side of each half on a cutting board and slice the fennel into thin, crescent-shaped spears. Discard the hard core and set the fennel spears aside.
  • Chop the romaine leaves into bite-size pieces and put them in a large mixing bowl, gently tossing with the red wine vinegar and olive oil. Next, place the ricotta, sun-dried tomatoes, and fennel seed in another bowl and mix.
  • To assemble the salad, spread the romaine on a serving dish or platter. Cover with rows of green peppers, fennel, tomatoes, beet, cucumbers, and red peppers. Sprinkle with ricotta and freshly ground black pepper.

GREEK BEET SALAD



Greek Beet Salad image

Make and share this Greek Beet Salad recipe from Food.com.

Provided by Dienia B.

Categories     Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

4 cups romaine lettuce, washed, chopped
1 cup spinach, washed, chopped
1 (15 ounce) can beets, sliced, drained
1/4 cup walnuts, chopped
1/2 cup feta cheese
1/2 cup vinaigrette dressing, Greek

Steps:

  • Put greens on plate.
  • Add beets.
  • Add walnuts.
  • Add feta cheese,
  • Pour dressing over.

Nutrition Facts : Calories 294.5, Fat 24.8, SaturatedFat 6.2, Cholesterol 16.7, Sodium 301.9, Carbohydrate 15, Fiber 3.8, Sugar 10.9, Protein 6.4

SIMPLE GREEK BEET SALAD



Simple Greek Beet Salad image

Make and share this Simple Greek Beet Salad recipe from Food.com.

Provided by Lavender Lynn

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb beet (about 1/2 kg beets)
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/3 cup walnuts, chopped
1 garlic clove, minced

Steps:

  • Boil the beets with their skins for about 30 to 40 minutes, let them cool and peel (this can get messy).
  • In a little bowl mix the olive oil, vinegar and garlic.
  • Cut the beets in round slices and place on a plate.
  • Pour the dressing over the beets and sprinkle with the walnuts.
  • *You can also cut in cubes and serve in a deeper bowl.

Nutrition Facts : Calories 175.9, Fat 13.3, SaturatedFat 1.6, Sodium 88.6, Carbohydrate 12.9, Fiber 2.9, Sugar 9.3, Protein 3.4

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