MOROCCAN COLD BEET SALAD WITH VINAIGRETTE
Steps:
- Gather the ingredients.
- Rinse the beetroots. Place in a pot or pressure cooker and cover with cold water. Boil or pressure cook the beets until tender. Test by piercing the beet with a sharp knife; if it can be inserted into the center, the beet is cooked. This can take up to an hour and a half when boiling, and up to 40 minutes when pressure cooking-how long depends on how large the beets are. If the beets you're cooking are different sizes, simply check the cooking at intervals and remove the beets one by one as they're done, drain the beets, rinse under cold running water and slide the skins off while the beets are still warm.
- Allow the beets to cool.
- Cut the beets into 1/4-inch to 1/2-inch slices of uniform thickness, and then cut each slice into uniformly sized cubes.
- Transfer the cubed beets to a large bowl and combine with the remaining ingredients, seasoning to taste with salt and pepper. Cover tightly and refrigerate at least an hour or overnight.
- Prior to serving, taste the salad and adjust the seasoning if desired. The salad may be garnished with freshly slivered onion or a little more parsley.
Nutrition Facts : Calories 162 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 1 g, Sodium 178 mg, Sugar 18 g, Fat 7 g, ServingSize 2 pounds (4 servings), UnsaturatedFat 0 g
BEET SUMMER SALAD
This was a quick simple recipe powered by a desire to have a delicious summer salad with what I had on hand. I also love beets!!
Provided by mab575
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 2
Number Of Ingredients 8
Steps:
- Mix beets, watermelon, and cilantro together in a bowl. Whisk sour cream, balsamic vinegar, olive oil, salt, and pepper together in a small bowl; pour over beet mixture. Toss to coat. Refrigerate 30 minutes before serving.
Nutrition Facts : Calories 163.2 calories, Carbohydrate 20.2 g, Cholesterol 5.9 mg, Fat 8.9 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 2.1 g, Sodium 624.3 mg, Sugar 15 g
CHILLED BEET SALAD
We enjoy fresh beets all summer long. This ruby-red dish is an excellent change from the typical tossed salad and pairs well with any sandwich and entree.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Scrub beets and trim tops to 1 in. Place in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool., Peel beets and thinly slice. Transfer to a small bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate overnight.
Nutrition Facts : Calories 105 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 340mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SUMMER POTATO SALAD RECIPE BY TASTY
Here's what you need: small red potato, salt, corn, dijon mustard, pickle juice, red bell pepper, vegan mayonnaise, paprika, salt, pepper, celery, dill pickle, red onion, green onion, fresh dill, fresh chives
Provided by Gwenaelle Le Cochennec
Categories Sides
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place the potatoes in a large pot with enough water to cover by 2 inches (5 cm). Cover and bring to a boil over high heat.
- Once boiling, uncover, add the salt and corn, and reduce the heat to medium. Simmer for 10-15 minutes, until the potatoes and the corn are tender. Drain.
- Add the potatoes to a large bowl. Combine 2 tablespoons of pickle juice with the mustard and pour it over the still-warm potatoes. Toss to coat. Refrigerate for at least 30 minutes or up to an hour.
- Dice the red bell pepper, removing the ribs and seeds.
- Set a medium bowl upside down in a large bowl and stand a corn cob on the inverted bowl. Cut the corn kernels from the cobs, letting them fall into the larger bowl.
- In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle juice, paprika, salt, and pepper and stir until smooth.
- Add the bell pepper, corn, celery, pickles, red onion, green onions, and dill to the bowl with the potatoes. Pour the sauce over and toss to coat.
- Sprinkle the potato salad with chopped chives, for garnish.
- Enjoy!
Nutrition Facts : Calories 447 calories, Carbohydrate 47 grams, Fat 24 grams, Fiber 5 grams, Protein 5 grams, Sugar 8 grams
TASTY SUMMER BEET SALAD
I adapted this recipe which was handed out free at my local farmer's market. The original recipe was developed by Lindsey Thompson, a member of the Downtown Walla Wall (WA) Farmer's Market.
Provided by alvinakatz
Categories Low Protein
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Steam the beet until easily pierced by a fork, 20-40 minutes.
- Cool and peel and chop into one inch cubes.
- Slice green onions into 1/4 inch slices.
- Roughly chop the cilantro, removing large stems first.
- Put cilantro, beets, and green onions in serving bowl.
- DRESSING.
- Pour balsamic into a small bowl or ramekin, add salt and pepper.
- Whisk in olive oil till it thickens some. Adjust balsamic to taste.
- Add dressing to the salad, toss, and serve.
BEET AND PEAR SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY
Here's what you need: walnuts, pear, mixed greens, beets, red onion, lemon, water, honey, fresh thyme, salt, pepper, oil
Provided by Joey Firoben
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a non-stick skillet, toast the walnuts over medium-high heat for 5 minutes, stirring occasionally. Remove from heat and set aside.
- In a small bowl, mix the lemon juice, water, honey, thyme, salt, and pepper.
- While whisking, slowly add the oil to the bowl to create a vinaigrette.
- In a large salad bowl, add the mixed greens, pears, beets, onions, walnuts, and lemon vinaigrette. Toss to combine all ingredients and serve.
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 16 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, Sugar 10 grams
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