RAW BEET SALAD WITH TOASTED SUNFLOWER SEEDS AND GOAT CHEESE
This is less recipe than method and ingredients. Delicious. If your Mr. Wonderful doesn't like goat cheese - gorgonzola would also work. This is a beautiful salad - glistening deep red gratings of beets, greens and dots of goat cheese.
Provided by One Happy Woman
Categories Vegetable
Time 22m
Yield 4 salads, 3 serving(s)
Number Of Ingredients 10
Steps:
- Mix the shallots with the vinegars and let stand while you process the beets and toast the sunflower seeds.
- Peel the beets and grate them or process them in the food processor until they are of coarsely grated consistency.
- Toast the sunflower seeds (I stir them up quickly in a hot stainless steel pan and remove them from the pan as soon as they start to brown).
- Mix the rest of the dressing ingredients with the vinegar/shallot mixture and add half of this to the beets and chill until ready to assemble the salad.
- Mound the greens loosely in individual dishes, and divide the beet mixture amongst the plates.
- Dot with goat cheese, sprinkle with sunflower seeds and drizzle more of the dressing on the greens.
BEET AND SUNFLOWER SALAD
This is a tasty side dish, perfect for summer picnics when beets are ready in the garden.
Provided by gemmot
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Wrap beets in aluminum foil and place in a baking dish.
- Roast beets in the preheated oven until tender, about 45 minutes. Remove from foil and cool completely. Peel cooled beets and cut into 1/4-inch slices.
- Cook and stir sunflower seeds in a skillet over medium heat until fragrant and toasted, 2 to 5 minutes. Cool completely.
- Whisk olive oil, vinegar, onion, salt, black pepper, and sugar together in a bowl until dressing is thick and creamy.
- Stir beets, sunflower seeds, and sunflower sprouts together in a bowl; drizzle dressing over the top and toss to coat.
Nutrition Facts : Calories 167 calories, Carbohydrate 16.6 g, Fat 10 g, Fiber 5.2 g, Protein 5 g, SaturatedFat 1.1 g, Sodium 331 mg, Sugar 10 g
ROASTED BEET SALAD
Steps:
- Preheat the oven to 450 degrees F.
- Set the beets on a baking sheet lined with a two layers of aluminum foil. Drizzle with 2 tablespoons of the olive oil, sprinkle with salt and pepper, and then wrap the beets in the first layer of foil. Transfer the baking sheet to the oven and roast until the beets are fork tender, about 1 hour.
- Meanwhile, place shallots in a small bowl, drizzle with another 2 tablespoons of the olive oil, and sprinkle with salt and pepper; toss well. After the beets have roasted for 45 minutes, remove the baking sheet from the oven and carefully place the shallots directly on the second layer of aluminum foil. Return to the oven for another 15 minutes, until the shallots are caramelized and soft and the beets are fully cooked.
- Let the beets cool in the foil for at least 5 minutes. Transfer the shallots to a large bowl and set aside. When the beets are cool enough to handle, use a paper towel to rub off the skins. Cut the beets into wedges and add them to the bowl with the shallots.
- Trim the tops and bottoms off the oranges with a paring knife or a small serrated knife. Set the oranges on one of the cut ends and carefully cut away the skins, beginning at the top and following the curve of the fruit down to the bottom. Slice the oranges crosswise into thin slices. Set aside.
- In a small bowl, whisk together the vinegar, sugar, mustard, some salt and pepper, and the remaining 3 tablespoons olive oil. Pour the dressing over the beets and shallots; toss to combine. Add the mixed greens and the orange slices; toss again. Sprinkle with sunflower seeds.
GOLDEN BEET AND SUNFLOWER SALAD
Categories Salad Leafy Green Appetizer Roast Vegetarian Quick & Easy Beet Summer Vegan Seed Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Put oven racks in lower third and middle of oven and preheat oven to 425°F.
- Trim beet greens, leaving 1 inch of stems attached. Tightly wrap beets together in double layers of foil to make packages (2 or 3 per package) and roast in middle of oven until tender, 40 to 45 minutes. Unwrap beets and cool slightly.
- While beets roast, toast sunflower seeds in a pie plate or a small baking pan in lower third of oven, shaking occasionally, until seeds are golden, about 10 minutes.
- Whisk together shallot, vinegar, salt, pepper, and sugar in a small bowl, then add oil in a stream, whisking.
- When beets are cool enough to handle, slip off and discard skins. Cut beets lengthwise into 1/4-inch-thick slices and gently toss with 3 tablespoons vinaigrette in a bowl.
- Toss sunflower sprouts and half of sunflower seeds with remaining vinaigrette in another bowl. Arrange beets on 6 salad plates and top with dressed sprouts. Sprinkle salads with remaining sunflower seeds.
PAPA'S FAVORITE BEET SALAD
The deep, satisfying flavor of beets adds sweetness to a pretty salad of baby spinach, tomato, and avocado, drizzled with a light dressing. This salad has been a huge hit with everyone, even my 8-year-old grandson.
Provided by Dick Panzica
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h45m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 280.9 calories, Carbohydrate 19.4 g, Cholesterol 25.1 mg, Fat 20.6 g, Fiber 7.3 g, Protein 8.4 g, SaturatedFat 6.3 g, Sodium 591.8 mg, Sugar 8.9 g
BEET, AVOCADO, AND ARUGULA SALAD WITH SUNFLOWER SEEDS
Refuel at lunchtime with a fiber-filled meal that will keep you satisfied through the afternoon.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes three 2-cup servings
Number Of Ingredients 10
Steps:
- In a large bowl, toss beets, celery, cucumber, and scallions.
- To serve, toss 2 cups slaw with arugula, oil, and lemon juice. Season with salt and pepper. Top with avocado and seeds.
Nutrition Facts : Calories 612 g, Fat 56 g, Fiber 12 g, Protein 8 g, SaturatedFat 7 g
BEET SALAD
Provided by Lesley Porcelli
Categories Cheese Dairy Nut Vegetable Side Roast Vegetarian Low Cal Healthy Self Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Wrap each beet in foil. Roast until soft, about 1 hour. Cool slightly; remove foil. Rub off skins; cut into wedges. Toss with nuts and vinegar. Season with salt and pepper. Add oil; toss. Divide among 4 plates; crumble cheese on top.
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