NEELYS SWEET HEAT TRI COLOR SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the dressing:
- Add all the ingredients to a bowl and whisk together.
- For the salad:
- Place first 7 ingredients into a large bowl. Drain and rinse black beans. Place into bowl with vegetables. Add salt and pepper, to taste. Drizzle in dressing. Wrap and place in refrigerator 1 hour prior to serving.
- When ready to serve, place salad mix into a large bowl. Add vegetables to the salad bowl and top with shredded cheese.
TRICOLOR ROASTED BEET SALAD WITH DILL
Steps:
- Preheat oven to 350 degrees Trim the greens from the beets and save for sauteing or use in a soup. Scrub well, trim ends, then place beets on a baking sheet. Roast until cooked through, about 1/2 to one hour depending on the size. Allow to cool, then remove the skins (they should slip off with your fingers). Cut beets into 1/2-inch wedges and place in a medium bowl.
- To make the vinaigrette, whisk the remaining ingredients together in a small bowl. Drizzle vinaigrette over beets and toss to combine. Serve on plates with a dollop of sour cream.
ROASTED BEET SALAD WITH CHICKPEAS AND RED ONION
Steps:
- Preheat the oven to 350 degrees F.
- Set the beets, garlic and rosemary on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic.
- Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve.
TRI COLORED VEGETABLE SALAD WITH MUSTARD VINAIGRETTE
Provided by Food Network
Time 26m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- For the Mustard Vinaigrette: In a small bowl whisk together all ingredients. Taste and adjust seasonings with salt and pepper.
- For the Tricolored Vegetable Salad: Place vegetables in three separate small bowl bowls. Pour 1/3 of the dressing over each vegetable. Toss to combine. Season, to taste, with salt and pepper if needed. Let stand for at least 1 hour or up to 4 hours. Serve on platter in separate mounds.
FOUR BEET SALAD ON ARUGULA WITH SHERRY VINAIGRETTE
The sweet beets and bitter greens make a wonderful contrast of flavors and colors. We used orange, red, yellow, and white beets.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Wash beets and cut the stalks to 1/2 inch. Reserve beet greens. Put beets on a sheet of aluminum foil and form a pouch, sealing tightly. Place on a baking sheet and bake for 35 minutes.
- Remove from oven and allow beets to steam in pouch 10 minutes longer. Take beets out of pouch; place in refrigerator. When cool, slip beets out of their skins and slice. Set aside.
- To make vinaigrette, whisk together mustard, vinegar, and sugar in a small bowl. Slowly whisk in the oil, and season with salt and pepper.
- Toss beets with the vinaigrette and serve on a bed of arugula.
HARVEST SALAD WITH CHERRY VINAIGRETTE
Mixed greens and plenty of produce make this salad so satisfying, and it's gorgeous to serve for special occasions. -Jaye Beeler, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings (1 cup each).
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. 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 1/2-in. pieces., In a large bowl, combine salad greens, apples, carrot, tomatoes, chickpeas, walnuts, bacon and cooled beets. In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.,
Nutrition Facts :
MIXED-BEET SALAD WITH CURRY VINAIGRETTE
Red, yellow, and Chiogga beets combine in this fantastic salad from chef Daniel Humm of Eleven Madison Park.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Place beets in a large bowl; add olive oil, vinegar, salt, and sugar. Season with pepper and toss to combine. Wrap each beet individually in parchment paper-lined aluminum foil, with some of the olive oil mixture and a sprig of thyme. Transfer to oven and roast until tender, about 2 1/2 hours.
- Remove foil and let cool slightly before peeling. Using an apple corer, cut each beet into as many cylinder shapes as possible. Alternatively, cut beets into quarters. Place each variety of beet in individual bowls and toss each with some of the vinaigrette.
- Using the julienne blade on a mandoline, carefully julienne apple.
- Divide beets evenly between 4 serving plates. If beets are cylindrical, stand beets up on plate. Garnish with apple slices and drizzle with remaining vinaigrette. Serve immediately.
UKRAINIAN SALAT VINAIGRETTE (BEET SALAD)
A delicious Ukrainian beet salad! Great with meat and poultry dishes (especially Chicken Kyiv) with a side of mashed potatoes! The preparation takes some time, but I really like the salad! It is one of the few salads popular in Ukraine that doesn't contain mayonnaise! Enjoy!
Provided by BrandyLoveWine
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 9h
Yield 16
Number Of Ingredients 10
Steps:
- Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
- The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.
Nutrition Facts : Calories 67.8 calories, Carbohydrate 12 g, Fat 1.9 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 337.3 mg, Sugar 4.1 g
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