Beet And Mandarin Orange Salad With Mint Recipes

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MANDARIN BEET SALAD



Mandarin Beet Salad image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 6

1 (11-ounce) can Mandarin oranges, drained with 2 tablespoons liquid from can reserved
2 tablespoons cider vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
2 cups sliced jarred or canned beets
Salt and freshly ground black pepper

Steps:

  • In a large bowl, whisk together mandarin orange liquid, vinegar, oil, and mustard. Add beets and drained oranges to the large bowl and toss to coat with a rubber spatula. Season, to taste, with salt and freshly ground black pepper.

MINTED BEET SALAD



Minted Beet Salad image

We have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe-the vinegar and oil dressing with fresh mint will tone down the sweetness of the beets, and the kalamata olives add a salty touch. -Barbara Estabrook, Appleton, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 8

5 medium fresh beets (about 2 pounds)
2 tablespoons water
2 tablespoons champagne vinegar or rice vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup pitted kalamata olives, quartered
2 tablespoons thinly sliced fresh mint, divided

Steps:

  • Scrub beets; trim tops to 1 in. Place in a single layer in a large microwave-safe dish. Drizzle with water. Microwave, covered, on high until easily pierced with a fork, turning once, 14-15 minutes; let stand 5 minutes., When cool enough to handle, peel and cut beets into 3/4-in. pieces. In a bowl, whisk vinegar, oil, salt and pepper until blended. Add olives, beets and 1 tablespoon mint; toss to coat. Refrigerate, covered, until cold, at least 1 hour. Top with remaining 1 tablespoon mint.

Nutrition Facts : Calories 123 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 406mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

BEET, MANDARIN ORANGE AND SPINACH SALAD



Beet, Mandarin Orange and Spinach Salad image

People seem to either hate or love beets -- I would guess you like them because you have chosen this recipe to look at. (The first recipe calls for canned beets; sometimes I buy fresh beets and cook them -- this variation is after the canned beet recipe.) When using the fresh beet recipe, I make the beets ahead of time to allow for cooling in the fridge and then just cut them up when assembling the salad.

Provided by TasteTester

Categories     Vegetable

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

6 ounces fresh spinach leaves
1 (15 ounce) can of cut beets (well drained)
1 (11 ounce) can mandarin oranges, well drained (in light syrup)
1/4 cup bottled poppy seed dressing (if you don't like poppy seed dressing you can use a basic vinaigrette dressing)
3 fresh beets (used in place of the canned beets)

Steps:

  • CANNED BEET RECIPE:.
  • Place spinach in a salad bowl.
  • Add remaining ingredients; toss and serve.
  • 5 minutes prep time; no cooking time.
  • FRESH BEET RECIPE:.
  • Preheat oven to 450°F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
  • 5 minutes prep time; 1 hour cooking time; 1 hour cooling time.

Nutrition Facts : Calories 114.8, Fat 0.7, SaturatedFat 0.1, Sodium 146.5, Carbohydrate 26.4, Fiber 5.2, Sugar 19.9, Protein 4.3

BEET SALAD WITH FETA, ORANGE AND MINT



Beet Salad With Feta, Orange and Mint image

From Alfred Portale author of Simple Pleasures. An easy, beautiful, nutritious and most importantly, delicious salad. An interesting blend of ingredients, none too salty or too sweet. An impressive dish in appearance alone.

Provided by gailanng

Categories     Oranges

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 11

2 large beets, washed but not peeled
2 tablespoons olive oil
coarse salt
fresh ground black pepper
1 teaspoon freshly squeezed orange juice
2 teaspoons balsamic vinegar
4 1/2 teaspoons extra-virgin olive oil
3 oranges, preferably navel, peeled and separated into segments (can sub blood oranges or tangerines)
1/4 cup coarsely chopped mint leaf
3 teaspoons minced shallots
1 cup french feta cheese (can sub blue cheese or goat cheese) or 1 cup Greek feta cheese, crumbled into large pieces (can sub blue cheese or goat cheese)

Steps:

  • Preheat the oven to 400°F.
  • In a bowl, toss the beets with the olive oil and season them with salt and pepper. Put the beets on a roasting pan and cover them with foil. Roast in the preheated oven until tender, about 1 1/2 hours. (They are done when a sharp, thin-bladed knife can easily pierce through to their center.) Remove the pan from the oven, remove the beets from the pan and set them aside to cool.
  • While the beets are roasting, make the vinaigrette: In a small bowl, whisk together the orange juice, balsamic vinegar and extra-virgin olive oil. Season to taste with salt and pepper. Set aside.
  • When the beets are cool enough to handle, peel and cut them into 1/2-inch dice. Put them in a bowl with 1 cup of the orange segments, the mint and the shallots. Add the vinaigrette, season with salt and pepper and toss gently.
  • Transfer the salad to a platter. Arrange the cheese and the remaining orange sections on top. Serve.

Nutrition Facts : Calories 266.4, Fat 20, SaturatedFat 7.3, Cholesterol 33.4, Sodium 439.4, Carbohydrate 16.8, Fiber 3, Sugar 13.2, Protein 6.8

BEET, FENNEL AND MANDARIN ORANGE SALAD



Beet, Fennel and Mandarin Orange Salad image

Roasted beets and sweet oranges are dressed with a sherry-shallot vinaigrette in this flavorful salad.

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole

Time 20m

Yield 4

Number Of Ingredients 7

2 bunches baby red or gold beets
1 medium fennel bulb
1 (5 ounce) package DOLE® Spring Mix
1 (15 ounce) can DOLE® Mandarin Oranges, drained
4 sprigs fresh mint, chopped
1/2 cup shallot vinaigrette (recipe below)
½ cup crumbled goat cheese

Steps:

  • Preheat oven to 400 degrees F.
  • Place beets in medium roasting pan, add water to cover bottom of pan; cover with foil. Roast 40 to 45 minutes or until beets are tender and can be pierced with a fork or knife.
  • Cool slightly; remove skin from beets and cut into wedges.
  • Trim off fennel leaves and stalk; cut into very thin slices.
  • Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
  • Sprinkle cheese over salad.

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