BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE
This beet salad tastes fancy but is SO EASY to make. This is a show-stopping and flavorful salad that is impressive for entertaining or a wonderful meal in. Make-ahead tip: pre-cook beets up to 3 days in advance, cover and refrigerate them until ready to use.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange lined baking sheet. Bake in preheated oven for 1 hour or until largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins (see Pro Tip Below*) and slice into halves and then wedges.
- Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
- Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
- In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.
Nutrition Facts : Calories 308 kcal, Carbohydrate 20 g, Protein 5 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 409 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
ANISEED FRUIT SALAD
A great summertime salad because you can take advantage of the many seasonal fruits available. In winter, canned and frozen can be substituted. A veritable explosion of fruits with a hint of licorice. Recipe & photo from: http://www.tasteofhome.com/Recipes/Anise-Fruit-Salad
Provided by Ellen Bales
Categories Fruit Salads
Time 30m
Number Of Ingredients 13
Steps:
- 1. Combine water, sugar, lemon juice and aniseed in a saucepan over medium-high heat; bring to a boil. Reduce heat to medium; cook, uncovered, for 40 minutes or until mixture is slightly thickened and reduced by one-third (about 1-1/2 cups). Remove from heat. Cover and cool to room temperature, about 30 minutes.
- 2. Meanwhile, combine honeydew, pineapple, cantaloupe, grapes and oranges in a large bowl. Pour aniseed mixture over the fruit; toss to coat.
- 3. Cover and chill at least 1 hour. Just before serving, add strawberries and banana; gently toss. Garnish with kiwi.
ANISE FLAVOURED BEETROOT SALAD
If you love the taste of aniseed or star aniseed, as it is sometimes refered to, you will love this. Simple and easy to make
Provided by Tryntje
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cover unpeeled beetroot with water, and cook until tender.
- Peel, cool and then dice.
- Mix together thoroughly the oil, vinegar, salt and pepper.
- Stir in onion and crushed aniseed.
- Mix in beets gently.
- Cover and refrigerate until ready to serve.
- Salad improves in flavour when kept several hours or days in the fridge.
Nutrition Facts : Calories 189, Fat 20.3, SaturatedFat 2.8, Sodium 2, Carbohydrate 1.8, Fiber 0.3, Sugar 0.7, Protein 0.2
ANISE FRUIT SALAD
Steps:
- In a saucepan over medium-high heat, combine water, sugar, lemon juice and aniseed; bring to a boil. Reduce heat to medium; cook, uncovered, for 40 minutes or until mixture is slightly thickened and reduced by one-third (about 1-1/2 cups). Remove from the heat; cover and cool to room temperature, about 30 minutes. Meanwhile, in a large bowl, combine honeydew, pineapple, cantaloupe, grapes and oranges. Pour anise mixture over fruit; toss to coat. Cover and chill for at least 1 hour. Just before serving, add strawberries and banana; gently toss. Garnish with kiwi.
Nutrition Facts : Calories 205 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 52g carbohydrate (48g sugars, Fiber 3g fiber), Protein 2g protein.
CARROT, CAULIFLOWER AND BEET SALAD WITH ORANGE-ANISE DRESSING
Categories Salad Steam Vegetarian Cauliflower Beet Carrot Winter Honey Anise Bon Appétit
Yield Serves 8
Number Of Ingredients 10
Steps:
- Blend first 4 ingredients in blender until aniseed is finely chopped, abut 1 minutes. Strain dressing into medium bowl, pressing hard on seeds in strainer; discard seeds. Whisk in orange peel and honey. Season with salt and pepper.
- Steam cauliflower until crisp-tender, about 6 minutes. transfer to medium bowl. Steam carrots until tender but still bright in color, about 8 minutes. Transfer to another bowl. Steam beets until tender, adding more water to pot if needed, about 15 minutes. Transfer to another bowl. Cool all vegetables completely.
- Mix 1/2 cup dressing into cauliflower. Mix 1/4 cup dressing into beets. (Dressing and marinated vegetables can be made ahead. Cover separately and chill up to 1 day. Bring to room temperature before continuing.)
- Rinse and dry beet greens. Arrange on platter as base for salad. Drain dressing from vegetables. Overlap carrots around edge of platter. Arrange cauliflower in ring within carrots. Mound beets in center. Drizzle with some of remaining dressing. Serve salad with pita breads and any remaining dressing.
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- In a small bowl, whisk together the vinegar, honey, shallots, anise seeds, olive oil, salt and pepper until well blended. Set aside.
- Peel and cut beets in 1/2″ cubes or 1/2" slices. Place the red beets in one bowl and the golden beets in another. Drizzle each bowl with half the vinaigrette and toss well. Let stand at room temperature for 15 to 30 minutes. To serve, transfer each beet mixture into its own serving bowl. Garnish with the parsley leaves and serve.
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- Trim green tops from beets, leaving 1 inch of stems attached (do not trim root end). Place beets in a large pot. Add water to cover by 2 inches. Boil until beets are tender, about 1 hour. Drain and rinse under cold water to cool. Peel and trim beets. Cut into quarters. Pack into a clean, hot 1-quart jar.
- Meanwhile, bring vinegar and remaining ingredients to a boil in a small saucepan over high heat, stirring until sugar is dissolved. Remove from heat, cover, and let syrup steep for 1 hour.
- Remove star anise from syrup and return to a boil over high heat. Pour syrup over beets, leaving ½-inch space on top. Shake to dislodge any air pockets. Wipe rim, seal, and process jar in a boiling water bath for 30 minutes. Allow at least a week to pickle before eating.
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