Warm Beet And Onion Salad Recipes

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ONION BEET SALAD



Onion Beet Salad image

Everyone loves the tangy dressing on these mouthwatering baked beets. I'm always asked to bring this pretty dish to family gatherings.-Barbara Van Lanen, Salinas, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h30m

Yield 9 servings.

Number Of Ingredients 9

12 whole fresh beets (about 2-1/2 pounds), peeled and halved
5 tablespoons olive oil, divided
1 large red onion, chopped
1/2 cup balsamic vinegar
1/3 cup red wine vinegar
1/4 cup sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper

Steps:

  • Place beets in a large resealable plastic bag; add 2 tablespoons oil. Seal bag and shake to coat. Place an 18x12-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Arrange beets on foil; fold foil over beets and seal tightly. Bake at 400° for 1 to 1-1/4 hours or until tender. , Cool to room temperature. Cut beets into cubes; place in a large bowl. Add onion. In a small bowl, whisk the vinegars, sugar, salt, basil, pepper and remaining oil. , Pour over beet mixture; gently toss to coat. Cover and refrigerate for at least 1 hour, stirring several times. Serve with a slotted spoon.

Nutrition Facts : Calories 135 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein.

BEET AND ONION SALAD



Beet and Onion Salad image

I got this recipe for a cookbook "Greek Cooking for the Gods". I'm a beet lover and really enjoy this. The time does not include the chill time.

Provided by Marlitt

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs small beets
2 large onions (thinly sliced )
2 garlic cloves (minced )
salt and pepper (to taste )
1/2 cup olive oil
1/2 cup red wine vinegar

Steps:

  • Trim stems from beets leaving 1/4 inch stem attached.
  • Place beets in pan with enough water to cover.
  • Boil , cover, reduce heat and simmer until tender about 25 minutes.(I have used whole canned beets and sliced them, works well.).
  • Drain and cool. peel and slice in 1/4 inch slices.
  • Arrange beets on a platter.
  • Top with onions and sprinkle with garlic.
  • Sprinkle with salt and pepper.
  • Mix vinegar and oil and pour over beets.
  • Refrigerate until well chilled.

Nutrition Facts : Calories 248.3, Fat 18.3, SaturatedFat 2.5, Sodium 118.8, Carbohydrate 20.5, Fiber 3.8, Sugar 14.2, Protein 3.1

WARM BEET-ORANGE SALAD



Warm Beet-Orange Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Number Of Ingredients 0

Steps:

  • Place 1 pound beets on a large piece of foil. Drizzle with 1 tablespoon olive oil and 3 tablespoons water; close into a packet. Roast at 400 degrees F until tender, 50 minutes. Peel the beets and cut into wedges. Whisk 1/3 cup orange juice, 2 tablespoons olive oil, and salt to taste in a bowl. Add 2 segmented oranges, the beets and 1/4 cup chopped toasted walnuts and toss.

BALSAMIC ROASTED BEET SALAD



Balsamic Roasted Beet Salad image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

8 medium-size beets, tops removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1/3 cup roasted, salted Marcona almonds, toasted
4 ounces soft goat cheese, such as Montrachet, crumbled

Steps:

  • Preheat the oven to 400 degrees.
  • Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
  • Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
  • Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

MARINATED BEET SALAD



Marinated Beet Salad image

This is an easy to prepare beet salad that goes great with any barbeque or summer picnic.

Provided by Myra

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 4h20m

Yield 4

Number Of Ingredients 5

1 (16 ounce) can whole beets
¼ cup white sugar
1 teaspoon prepared mustard
¼ cup white wine vinegar
¼ cup diced red onion

Steps:

  • Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
  • In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
  • Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

Nutrition Facts : Calories 88.5 calories, Carbohydrate 21.7 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 236.3 mg, Sugar 19.1 g

WARM BEET SALAD



Warm Beet Salad image

Most people eat the beetroot and toss the greens. But the greens, when cooked, are super-tasty and nutritious. This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6

Beets, with beet greens
Garlic
Red pepper flakes
1/2 orange
Olive oil
Salt and pepper

Steps:

  • Chop beet greens. Peel and cut beets into matchsticks. Saute greens with garlic and red pepper flakes. Remove from pan and saute beets until tender; squeeze half an orange over top. Drizzle with olive oil. Season with salt, pepper, and more orange juice.

WARM ROASTED BEET SALAD



Warm Roasted Beet Salad image

This recipe lets beets shine. It's a hearty main dish salad that is beautiful on the plate, too. If I have it, I like to use hazelnut oil in this salad.-Jill Anderson, Sleepy Eye, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

8 fresh beets
Cooking spray
1-1/2 cups orange juice
1 shallot, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon grated orange zest
1/8 teaspoon salt
1/8 teaspoon pepper
6 cups fresh arugula or baby spinach
3 tablespoons crumbled blue cheese
3 tablespoons chopped hazelnuts, toasted

Steps:

  • Scrub and peel beets. Cut into wedges; place on a baking sheet coated with cooking spray. Spritz beets with additional cooking spray until coated. Bake at 350° for 40-50 minutes or until tender, turning occasionally., Meanwhile, for dressing, heat orange juice over medium heat in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is syrupy and reduced to about 1/3 cup. Remove from heat. Whisk in next 7 ingredients. Set aside to cool., Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing; toss to coat. Divide mixture among 6 salad plates. Place beets in the same bowl; add remaining dressing and toss to coat. Arrange on plates. Sprinkle salads with blue cheese and hazelnuts.

Nutrition Facts : Calories 147 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 167mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED-BEET-AND-ONION SALAD



Roasted-Beet-and-Onion Salad image

If your beets are large, cut them down to size so that they roast more evenly--and more quickly.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h15m

Number Of Ingredients 7

20 baby beets, scrubbed
5 onions (a mix of red and white), cut into 3/4-inch wedges
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
3/4 cup 10-Minute Vinaigrette (balsamic vinegar variation), divided
2 teaspoons roughly chopped fresh oregano leaves, plus flowers for garnish (optional)
1 tablespoon roughly chopped fresh chervil leaves

Steps:

  • Preheat oven to 375 degrees. Wrap beets in parchment-lined foil. Roast until tender, about 1 hour. Meanwhile, drizzle onions with oil, tossing to coat. Season with salt and pepper. Spread evenly in a single layer on a baking sheet. Roast, turning once, until golden brown and tender, about 45 minutes.
  • Remove skins from beets; cut beets in half if large and leave whole if small. Toss beets with 1/2 cup vinaigrette and the herbs. Arrange onions on a platter. Drizzle with remaining vinaigrette. Top with beets; garnish with oregano flowers.

WARM BEET SALAD WITH DILL



Warm Beet Salad with Dill image

Categories     Salad     Appetizer     Side     Bake     Valentine's Day     Vegetarian     Low Cal     Beet     Spring     Healthy     Dill     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5

6 medium beets with tops (about 2 pounds)
2 1/2 tablespoons red wine vinegar
2 tablespoons olive oil (preferably extra-virgin)
1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed
1/2 cup thinly sliced sweet onion (such as Maui or Vidalia)

Steps:

  • Preheat oven to 400°F. Cut off tops from beets and reserve. Wrap beets in large sheet of heavy-duty foil, enclosing completely. Cut off long stems from beet leaves and discard. Thinly slice beet leaves. Rinse leaves under cold water. Wrap leaves in small sheet of heavy-duty foil, enclosing completely.
  • Place foil package of whole beets directly onto oven rack. Bake 1 hour 15 minutes. Add foil package of beet leaves to oven and bake until beets are tender and leaves are wilted and tender, about 15 minutes longer. Open foil packages and let beets and leaves stand at room temperature until cool enough to handle. Rub beets to remove skins. Cut beets into 1/4-inch-thick slices.
  • Whisk vinegar, oil and dill in large bowl until well blended. Add beets, beet leaves and onion and toss to coat. Serve warm or room temperature.

ROASTED GOLDEN BEETS



Roasted Golden Beets image

Golden beets are milder in flavor, and roasting them brings out their sweetness. Trust me, you'll turn beet haters into beet lovers, and my husband will confirm that! Serve warm or cold in a salad.

Provided by lutzflcat

Categories     Beet Recipes

Time 55m

Yield 4

Number Of Ingredients 8

cooking spray
1 pound golden beets
2 tablespoons olive oil
½ teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with foil and spray with cooking spray.
  • Peel beets, and cut into 1 1/2-inch chunks. Combine olive oil, sage, thyme, salt, and pepper in a large bowl. Add beets, and mix until well coated.
  • Spread beets out in a single layer on the prepared sheet pan and roast, flipping half way through, until the beets are tender and starting to turn golden brown, 35 to 40 minutes.
  • Remove from the oven, put beets back into the bowl, and toss with lemon zest.

Nutrition Facts : Calories 109.8 calories, Carbohydrate 11.2 g, Fat 7 g, Fiber 3.4 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 332.1 mg

WARM OR COLD BEET SALAD



Warm or Cold Beet Salad image

Simple beet salad passed down from my mom. Ingredients are approximate since she never cooks from a recipe!

Provided by CoCaShe

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

3 -4 beets
1 large onion
1 large apple
1 dill pickle
salt
lemon juice
sugar

Steps:

  • Cook beats in boiling watter for approximatley 20-30 minutes, or until soft.
  • Peel and grate beets. Add chopped onion, grated apple and grated pickle.
  • Season with salt, lemon juice and sugar to taste.
  • Either serve immediately or place in fridge until ready to use.

WARM BEET AND STRING BEAN SALAD



Warm Beet And String Bean Salad image

Provided by Moira Hodgson

Categories     salads and dressings, side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 8

4 medium beets
1 pound young string beans, trimmed
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
1/2 cup walnut oil
1 small red onion, minced
1 tablespoon chives, chopped
Sea salt and freshly ground pepper

Steps:

  • Preheat the oven to 350 degrees. Put the beets in the oven on a rack and bake them for an hour and a half or until they are tender when pierced with a fork. When the beets are cool enough to handle, slice them into half-inch pieces and put them in a bowl. Keep them warm.
  • Meanwhile, steam the string beans until they are tender.
  • Combine the mustard, vinegar, walnut oil, salt and pepper and mix well. Pour half the mixture onto the beets with the onions and chives and toss. Put in the center of a round serving dish.
  • Toss the beans in the remaining dressing and arrange them in a circle around the beets. Serve the salad warm or at room temperature.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 401 milligrams, Sugar 8 grams, TransFat 0 grams

WARM BEET AND ONION SALAD



Warm Beet And Onion Salad image

Number Of Ingredients 13

2 medium golden beets with leafy tops, about 2 1/2 inches in diameter each
2 medium red beets with leafy tops, about 2 1/2 inch in diameter each
extra-virgin olive oil
FOR THE DRESSING:
1 medium orange
1/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon finely sliced fresh basil
1 teaspoon minced garlic
1/2 teaspoon kosher salt
freshly ground black pepper
1 large red onion, cut into four 1/2-inch slices
2 heads Romaine lettuce (hearts)

Steps:

  • Trim the leafy tops from the beets, leaving about 1/2 inch attached reserve the tops. Leave the root ends intact. Scrub the beets under cold water. Lightly spray or brush with olive oil. Grill over Indirect Medium heat until tender when pierced with the tip of a knife, 1 to 1 1/2 hours depending on size, turning once halfway through grilling time. Remove from the grill and allow to stand until cool enough to handle. Trim the ends from the beets and discard. Rub off the skins. Cut the beets into 1/4 to 1/2 inch slices and place the red beets and the golden beets in separate bowls (to keep the red beets from dying the golden beets red).TO MAKE THE DRESSING: Wash and dry the orange. With a zester, scrape off 1 tablespoon of zest. Alternatively, use a vegetable peeler to remove enough strips of zest to total 1 tablespoon when finely chopped. Reserve the zest.Cut the remaining skin and white pith from the orange and, working over a separate medium bowl, separate the orange into sections, letting the sections and any juice fall into the bowl. Add the reserved zest and the remaining dressing ingredients to the orange sections, including pepper to taste. Gently stir to combine.Lightly brush the onion slices with some of the dressing and grill over Direct Medium heat until tender, 10 to 12 minutes, turning once halfway through grilling time. Remove from the grill and allow to cool slightly, then separate into rings.Rinse the reserved leafy tops of the beets under cold water. Select the smallest, most tender leaves and place with the romaine lettuce in a large bowl. Add half of the dressing and toss. Divide the lettuce mixture among four salad plates. Top with the beets and the onion rings and drizzle on the remaining dressing. Serve warm or at room temperature.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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From easykitchen.com


WINTER CITRUS SALAD WITH BEETS & PICKLED ONION - TASTEFULLY GRACE
2020-12-14 The Steps. For pickled onions: add water, red wine vinegar, and slivered onion to a bowl. Let pickle for 10 minutes. Drain well after 10 minutes and set aside. To prepare oranges: after you’ve zested the orange, cut the top and bottom of the orange off. Then cut the rest of the peel and white membrane off the outside of the orange.
From tastefullygrace.com


WARM BEET & SPINACH SALAD RECIPE | EATINGWELL
Step 1. Place spinach in a large bowl. Advertisement. Step 2. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper ...
From eatingwell.com


WARM BEET AND ONION SALAD - BIGOVEN.COM
Warm Beet and Onion Salad recipe: Try this Warm Beet and Onion Salad recipe, or contribute your own. Add your review, photo or comments for Warm Beet and Onion Salad. not set Salad Vegetable Salads Toggle navigation
From bigoven.com


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