Beet Salad With Ginger Dressing Recipes

RAW BEET SALAD WITH LIME GINGER DRESSING

Raw Beet Salad with Lime Ginger Dressing image

Yield 4 side salads or 2 full servings.

Number Of Ingredients 10

Ingredients

• 2 tbsp lime juice
• 3 tbsp olive oil
• 2 tsp agave nectar
• ¼ tsp kosher salt
• 1 tsp grated ginger
• 2 medium beets, peeled and julienned
• 1 medium carrot, julienned
• 2 inches of English cucumber, julienned
• 1 sprig of dill, roughly chopped
• 1 avocado, thinly sliced

Steps:

To make the dressing, whisk together lime juice, olive oil, agave nectar, salt, and ginger. Set aside.
Wash the beets well to get rid of any excess dirt and use a paring knife to peel away the rough outer layer. It's easier to start the paring knife from the tender part of the root and pull up. Once both are cut, you can julienne your beets either by hand, using a mandoline slicer, or if you have access to one, a spiralizer to create curly beet noodles.
%http://198.46.89.68/~produc94/wp-content/uploads/2014/09/raw-beet-salad-julienne-300x200.jpg
Continue julienning or spiralizing the carrot and English cucumber. Toss julienned beets, carrot, cucumber, and chopped dill with the dressing. Garnish with thinly sliced avocado slices, and serve immediately.

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

BEET SALAD WITH GINGER DRESSING

Beet Salad with Ginger Dressing image

Provided by From www.marthastewart.com

Number Of Ingredients 6

Ingredients

2 delicata or sweet dumpling squashes ((about 3 1/2 pounds), halved, seeded, stems removed, and bottoms trimmed to sit flat)
Coarse salt and freshly ground pepper
1 teaspoon chopped fresh sage
1 cup homemade or store-bought low-sodium chicken stock
4 garlic cloves (, halved)
1/4 cup heavy cream

Steps:

Preheat oven to 350 degrees. Arrange squash halves, cut side up, in two 9-by-13-inch baking dishes. Season with salt and pepper. Sprinkle sage over each. Pour 1/2 cup stock into each dish, and scatter garlic around squashes
Bake, covered, until squashes are tender when pierced with a fork, 45 to 55 minutes.
Heat broiler with rack about 8 inches from heat source.
Transfer garlic to a bowl using a slotted spoon. Mash with a fork, and stir in cream and 2 tablespoons liquid from baking dishes.
Spoon over squash halves, including edges.
Broil squashes until bubbling and golden, 3 to 4 minutes.
Serve immediately.

ROASTED BEET AND GINGER SALAD

Roasted Beet and Ginger Salad image

I love to use the first batch of beets in spring for this salad. The mint is the perfect compliment to the apple cider and balsamic vinegars in the dressing.

Provided by Alex Guarnaschelli

Categories appetizer

Time 1h20m

Yield 4 to 6 appetizer portions

Number Of Ingredients 10

Ingredients

2 pounds medium to small beets
Kosher salt
1 tablespoon apple cider vinegar
1 tablespoon balsamic vinegar
1 teaspoon dark brown sugar
Sea salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons freshly grated ginger
25 to 30 parsley leaves, washed and dried
20 to 30 small to medium-size mint leaves, washed and dried

Steps:

Cook the beets: Using a pot large enough to hold all of the beets, fill it 3/4 of the way with cold water and add the beets. Season the water generously with salt. Bring the liquid to a gentle simmer over low heat. When the beets are tender when pierced with the tip of a knife, drain the water and allow them to cool for about 10 minutes. Peel them by "wiping" the skin off with a kitchen towel. Trim the tough parts of the tops and bottoms with a small knife and cut each beet into "sections" like pieces of an orange.
Make the dressing: In a medium bowl, combine the cider vinegar, balsamic vinegar, brown sugar and sea salt and pepper, to taste. Stir in the beets. Put the bowl in the refrigerator and allow the beets to marinate for about 10 to 15 minutes.
When ready to serve, add the olive oil, ginger and parsley leaves. Toss to coat the beets. Use a scissors to "snip" the mint leaves over the salad and serve immediately.

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

CARROT AND BEET SALAD WITH GINGER VINAIGRETTE

Carrot and Beet Salad with Ginger Vinaigrette image

Categories Salad Ginger Appetizer Side Vegetarian Quick & Easy Dinner Lunch Vinegar Beet Carrot Spring Shallot Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 11

Ingredients

1/4 cup minced shallot
2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/4 cup rice vinegar (available at Asian markets and some supermarkets)
1 tablespoon soy sauce
1/2 teaspoon Asian (toasted) sesame oil
Tabasco to taste
1/2 cup olive oil
4 cups finely shredded carrots
4 cups finely shredded peeled raw beets (about 3/4 pound)
spinach leaves, washed thoroughly, for garnish if desired

Steps:

In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.
In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves.

LENTIL, BEETROOT AND HAZELNUT SALAD WITH A GINGER DRESSING

Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing image

Provided by Amelia Freer

Categories Low Fat Kid-Friendly Dinner Lunch Lentil Beet Summer Healthy Vegan Hazelnut Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates

Yield Serves 2-3

Number Of Ingredients 15

Ingredients

For the salad:
1 cup Puy lentils, rinsed
2 3/4 cup filtered water
Sea salt
3 cooked beetroot, cut into small cubes
2 spring onions, finely sliced
2 tablepoons hazelnuts, roughly chopped
A handful of fresh mint, roughly chopped
A handful of fresh parsley, roughly chopped
For the ginger dressing:
3/4-inch cube of fresh ginger, peeled and roughly chopped
6 tablepoons olive oil
1 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
Pinch of sea salt and freshly ground black pepper

Steps:

1. For the lentils, put them in a saucepan, cover with water, bring to a boil the reduce the heat and simmer for about 15-20 minutes, or until all the liquid has evaporated and the lentils are not mushy and still with a bite.
2. As soon as the lentils are cooked transfer them to a large bowl and leave to cool.
3. Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs and stir until everything is combined.
4. For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.
5. Drizzle the dressing over the salad and serve.

SPINACH AND ROASTED BEET SALAD WITH GINGER VINAIGRETTE

Spinach and Roasted Beet Salad with Ginger Vinaigrette image

Categories Salad Ginger Onion Side Roast Vegetarian Quick & Easy High Fiber Spinach Beet Fall Healthy Vegan Soy Sauce Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 4 servings.

Number Of Ingredients 7

Ingredients

4 medium beets, trimmed
3 tablespoons rice vinegar
2 tablespoons vegetable oil
2 teaspoons reduced-sodium soy sauce
2 teaspoons minced peeled fresh ginger
1/2 medium red onion, thinly sliced
8 cups fresh spinach leaves (about 8 ounces), trimmed

Steps:

Preheat oven to 450°F. Wrap beets in foil. Roast until beets are tender when pierced with skewer, about 1 hour 15 minutes. Cool beets slightly. Peel beets; cut into wedges. Place in medium bowl.
Whisk vinegar, oil, soy sauce and ginger in small bowl to blend well. Season vinaigrette to taste with salt and pepper. Add red onion and half of vinaigrette to beets and toss to blend.
Place spinach in large bowl. Drizzle remaining vinaigrette over; toss to coat. Arrange beet mixture atop spinach.

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