Beet Salad Ring Recipes

BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE

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.

BEET SALAD WITH GOAT CHEESE AND BALSAMIC

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.

BEET SALAD RING

Steps:

• 1. Layers 1 and 2 Combine both gelatin packages and 1 cup of the water; let stand 1 minute. Stir over medium heat until dissolved. Gradually add gelatin mixture to remaining water and beet juice,shredded beets,onion and salt and pepper, mixing until blended. Pour half of this mixture into a very lightly oiled 6 1/2 cup ring of other mold; chill until almost set.
• 2. Layer 2 Combine gelatin and cold water in saucepan; let stand 1 minute. Stir over medium heat until gelatin is dissolved; cool.Gradually add salad dressing to softened cream cheese, shredded carrots, horseradish and lemon juice.
• 3. Spread cream cheese mixture over first beet layer; chill until almost set. Pour remaining beet mixture over cream cheese layer; chill until firm. Unmold; onto curly endive or lacy leaf lettuce.
• 4. Note: May serve with 1 cup dairy sour cream and 1/2 cup salad dressing or mayonnaise Combine, mixing well.

PICKLED BEET AND HERRING SALAD

Steps:

• Whisk together vinegar, sugar, and salt until sugar is dissolved, then add oil in a slow stream, whisking.
• Arrange herring and beets on a platter and drizzle with half of vinaigrette.
• Toss watercress and endives with remaining vinaigrette, then mound over herring and beets.