Beet Dressing Recipes

BEET SALAD DRESSING (QUICK & EASY)

Beet Salad Dressing (Quick & Easy) image

Drizzle this beet salad dressing on any of your favorite leafy greens or roasted beet salads! It only takes 5 minutes to make.

Provided by Natalya Drozhzhin

Time 5m

Number Of Ingredients 6

Ingredients

1/3 cup olive oil
2 tbsp balsamic vinegar
2 tbsp dijon mustard
2 tbsp honey
1 tsp salt (adjust to taste)
1/2 tsp ground black pepper (adjust to taste)

Steps:

Gather the dressing ingredients.
Combine all ingredients in a sealable canning jar. Close the lid and shake vigorously to combine.
Keep dressing refrigerated between uses. Enjoy atop your favorite roasted and pickled beet salads!

Nutrition Facts : Calories 102 kcal, Carbohydrate 5 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 335 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 8 g, ServingSize 1 serving

BEET SALAD WITH ORANGE-WALNUT DRESSING

Beet Salad with Orange-Walnut Dressing image

Light and refreshing, this salad goes nicely with the heavier dishes of the season. Your family and friends will also appreciate the tasty homemade dressing. -Marian Platt, Sequim, Washington

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 12 servings (about 1 cup dressing).

Number Of Ingredients 15

Ingredients

1 pound fresh beets
6 cups torn Bibb or Boston lettuce
3 medium navel oranges, peeled and sectioned
2 cups torn curly endive
2 cups watercress
2/3 cup chopped walnuts, toasted
DRESSING:
1/2 cup canola oil
1/3 cup orange juice
3 tablespoons white wine vinegar
1 green onion, finely chopped
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon white pepper

Steps:

Place beets in a 13-in. x 9-in. baking dish; add 1 in. of water. Cover and bake at 400° for 40-45 minutes or until tender. Cool; peel and julienne., In a serving bowl, combine the lettuce, oranges, endive and watercress. Add beets and walnuts. , In a small bowl, whisk the oil, orange juice, vinegar, onion, lemon juice, mustard, salt and pepper. Drizzle over salad; toss gently to coat.

Nutrition Facts : Calories 255 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 274mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 18g fiber), Protein 9g protein.

BEET SALAD WITH LEMON DRESSING

Beet Salad with Lemon Dressing image

I was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. -Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 1h30m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

3 medium fresh beets (about 1 pound)
1 cup finely chopped English cucumber
6 green onions, thinly sliced
1/2 cup shredded carrot
1/2 cup chopped sweet yellow or red pepper
1/4 cup finely chopped red onion
1/4 cup finely chopped radish
3/4 cup minced fresh parsley
DRESSING:
3 tablespoons olive oil
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 400°. Scrub beets and trim tops. Wrap beets in foil; place on a baking sheet. Bake until tender, 1-1/4 - 1-1/2 hours. Cool slightly. Peel beets and cut into cubes., Place remaining vegetables and parsley in a large bowl. Whisk together dressing ingredients; toss with cucumber mixture. Gently stir in beets.

Nutrition Facts : Calories 116 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

BEET SALAD WITH HONEY-LAVENDER DRESSING

Beet Salad with Honey-Lavender Dressing image

The familiar beet-and-goat-cheese salad gets a fresh, vibrant update with Swiss chard and yellow and candy-striped beets tossed in a sweet, tangy honey-lavender dressing. Use a mandoline or other adjustable-blade slicer (or a sharp chef's knife) to thinly slice the baby beets.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 3h

Number Of Ingredients 15

Ingredients

6 medium beets (2 1/4 pounds total), preferably a mix of yellow and red
Extra-virgin olive oil, for drizzling
Coarse salt
1 tablespoon extra-virgin olive oil
2 medium shallots, thinly sliced (1 cup)
1/3 cup honey
1/2 teaspoon fresh lavender leaves
1 large egg yolk
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1 cup safflower oil
2 bunches baby chard or 1 bunch Swiss chard (about 1 pound), stems removed, leaves torn into 1-inch pieces
1/2 cup pecans (2 ounces), toasted and salted
8 ounces fresh goat cheese, crumbled
2 baby Chioggia beets, scrubbed and thinly sliced

Steps:

Beets: Preheat oven to 350 degrees. Drizzle medium beets with olive oil in a baking pan; season with salt. Place in a single layer and add 1 cup water. Cover with parchment, then foil, and roast until knife-tender, about 1 1/2 hours. When cool enough to handle, rub off peels with paper towels (use a paring knife for tough spots); discard. Cut beets into bite-size pieces.
Dressing: Meanwhile, heat olive oil in a medium saute pan over low. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Add honey and lavender; simmer until lavender is fragrant, about 5 minutes. Let cool 5 minutes. Puree with yolk, vinegar, and mustard in a blender or food processor until smooth. With machine running, slowly add safflower oil until combined. (If dressing is too thick, add water, 1 teaspoon at a time.)
Salad: Combine roasted beets, chard, and pecans in a bowl. Lightly toss with 1/4 cup dressing. Place 1 tablespoon dressing on bottom of each plate, then add salad mixture and goat cheese, dividing evenly. Top with baby beets and serve, with remaining dressing on the side.

BEET SALAD WITH GINGER DRESSING

Beet Salad with Ginger Dressing image

The sweetness of beets is a natural match for ginger's spicier side. Beets can be roasted up to 3 days ahead of time; simply bring them to room temperature before serving.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h10m

Number Of Ingredients 6

Ingredients

6 small beets (about 2 pounds), scrubbed
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar, preferably white
1 tablespoon finely grated peeled fresh ginger
Salt and pepper
1/2 cup shelled pistachios, toasted and chopped

Steps:

Preheat oven to 425 degrees. Wrap beets in parchment-lined foil and place on a rimmed baking sheet. Roast until tender, 45 to 60 minutes. Let cool briefly, then rub with a paper towel to remove skins. Cut into 3/4-inch wedges.
In a large bowl, whisk together oil, vinegar, and ginger; season with salt and pepper. Toss beets in dressing and sprinkle with pistachios.

Nutrition Facts : Calories 218 g, Fat 14 g, Fiber 6 g, Protein 6 g, SaturatedFat 2 g

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