BEET AND BURRATA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the beets: Preheat the oven to 375 degrees F.
- Put the beets in an 8-inch square baking dish. Add the vinegar, salt, thyme sprigs and 3 tablespoons water to the baking dish. Toss well to coat. Cover the dish with aluminum foil and roast until the beets are tender all the way through, about 50 minutes. Allow the beets to cool slightly, then use a paper towel to rub off the skins. Cut the beets into quarters or sixths depending on the size. Toss with any of the remaining liquid from roasting. Set aside to cool slightly.
- For the dressing: Heat a small skillet over low heat. Add the oil, shallots and 1/4 teaspoon of the salt and cook until the shallots are soft but not brown, about 5 minutes. Remove from the heat and cool for 5 minutes. Meanwhile, in a large bowl, whisk together the vinegar, Dijon mustard and remaining 1/4 teaspoon salt. Add the cooled oil mixture and whisk to combine.
- For the salad: Add the arugula and beets to the dressing and toss gently to coat. Place the salad on a large platter and tear the burrata around the sides. Sprinkle with the pine nuts.
BEET SALAD WITH GOAT CHEESE AND BALSAMIC
This beet salad recipe is just as pretty as it is delicious! I love to serve it when I'm entertaining. If you want to get ahead, you can roast the beets and make the dressing up to 2 days in advance and store them in the fridge. Assemble the salad just before serving.
Provided by Jeanine Donofrio
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper. Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
- Let the beets cool and chill them in the fridge until ready to use.
- Assemble the salad with the greens, shallots, apples, walnuts, cheese, and microgreens, if using. Drizzle with balsamic vinaigrette. Season with flaky sea salt and pepper and serve.
MINTED BEET SALAD
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
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 AND RAISIN SALAD
Make and share this Beet and Raisin Salad recipe from Food.com.
Provided by jonesies
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and grate the beets.
- Chop the raisins coarsely and mix with the beets and the brown sugar.
- Mix together the oil and lemon juice.
- Pour over the beets and raisins and mix well.
- Serve on crisp lettuce leaves sprinkled with chopped parsley.
More about "beet and raisin salad recipes"
MOROCCAN GRATED CARROT AND BEET SALAD RECIPE
From simplyrecipes.com
BEET SALAD RECIPE WITH FETA AND PISTACHIOS | FEASTING AT …
From feastingathome.com
25 BEST BEET SALAD RECIPES - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
20 BEST BEET SALADS - INSANELY GOOD
From insanelygoodrecipes.com
15 FRESH BEET RECIPES - LOVE AND LEMONS
From loveandlemons.com
QUINOA BEET SALAD - THE HARVEST KITCHEN
From theharvestkitchen.com
SMOKED BEET SALAD WITH SMOKY RAISIN VINAIGRETTE
From barbecuebible.com
BEET SALAD WITH BALSAMIC DRESSING – WELLPLATED.COM
From wellplated.com
4.5/5 (2)Calories 216 per servingCategory Side Dish
BEET SALAD WITH APPLES, RAISINS AND WALNUTS - A SUMMER SALAD …
From bookscookslooks.com
21 RECIPES TO CELEBRATE EID AL-FITR - YAHOO NEWS
From news.yahoo.com
BEET WALNUT SALAD RECIPE - RUNNING ON REAL FOOD
From runningonrealfood.com
10+ BEET SALAD RECIPES TO MAKE FOREVER - EATINGWELL
From eatingwell.com
SALAD WITH BEETS AND RAISINS - BOSSKITCHEN.COM
From bosskitchen.com
ROASTED BEET SALAD WITH SHREDDED GREENS, GOLDEN RAISINS, AND …
From bhg.com
EASY ROASTED BEET AND BURRATA SALAD - LENA'S KITCHEN
From lenaskitchenblog.com
MOM'S CREAMY BEET SALAD - NATASHASKITCHEN.COM
From natashaskitchen.com
BEET SALAD RECIPE (EASY AND QUICK) - HOME SWEET RECIPES
From homesweetrecipes.com
HOW TO MAKE BEET RAISINS – FOOD IN JARS
From foodinjars.com
CARROT AND BEET SLAW WITH PISTACHIOS AND RAISINS RECIPE - BON …
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #salads #vegetables #easy #beginner-cook #dietary #low-sodium #low-cholesterol #low-in-something
You'll also love