BEST BEET SALAD
Steps:
- Preheat the oven to 400 degrees F. Wrap the beets individually in tin foil and roast directly on the rack in the oven until tender, about 1 hour. Open the foil packets and let cool. Once they're cool, peel the beets and cut into small chunks.
- In a large bowl, whisk together the olive oil, vinegar, honey, red onion, and mustard. Season with salt and pepper. Add the beets and spinach to the dressing and toss to coat. Transfer the salad to a platter or plates, top with the goat cheese and walnuts, and serve.
CUBAN BEET SALAD
This is a beautiful side dish. Very simple - it let's the ingredients speak for themselves. I serve this with Carnitas and Tangy Citrus Slaw.
Provided by SassyStew
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Scrub the beets and cut off the tops, leaving about an inch of stem. Cook the beets according to your preference - roasted or boiled. Either way, it will take about 45 minutes. The beets should be tender and easily pierced with a knife. Set aside to cool.
- Meanwhile, put a kettle of water on to boil. Place the thinly sliced red onion in a sieve and pour the boiling water over them, allowing the water to drain into the sink. This will take the harshness from the onions.
- Peel and slice the beets. You can cut them into thin wedges, or cut the beets in half and then into 1/4 inch slices.
- Place beets, onions, parsley, lemon juice and olive oil in a bowl and toss to coat. Season with a bit of salt.
- Cover and chill for at least an hour to let the flavors marry. Can be served cool or at room temperature.
Nutrition Facts : Calories 57.7, Fat 3.5, SaturatedFat 0.5, Sodium 40, Carbohydrate 6.5, Fiber 1.2, Sugar 4.5, Protein 1
CUBANO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk together the vinegar, lemon juice, garlic, 1/2 teaspoon salt and pepper to taste in a medium bowl. Whisk in the olive oil.
- Combine the radishes, tomatoes, lettuce and onions in a large bowl and toss with just enough dressing to coat. Top with the avocado.
BALSAMIC ROASTED BEET SALAD
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
- Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
- Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
CUBAN SALAD
Cuban salads typically are refreshing, yet uncomplicated, and they're always a nice addition to what often can be a heavy Cuban meal. Served with a loaf of crusty Cuban bread isn't a bad idea either!
Provided by lutzflcat
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Combine romaine, tomatoes, avocados, onion, and black beans in a large bowl; toss to combine.
- Whisk lime juice, honey, garlic, cumin, salt, and pepper together in a small bowl. While constantly whisking, stream in the olive oil until dressing is well combined.
- Drizzle some of the dressing over the salad, toss, taste, and add more dressing if desired. If there's any extra dressing, refrigerate for later use.
Nutrition Facts : Calories 536.1 calories, Carbohydrate 33.8 g, Fat 43.7 g, Fiber 16.1 g, Protein 8.9 g, SaturatedFat 6.2 g, Sodium 384.7 mg, Sugar 8.9 g
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- Preheat oven to 425°F. Wipe or scrub beets clean then trim stems down to one-inch (leave "tails" on). Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into ½-inch dice (I usually do this right on the aluminum foil but you can also use a stain-proof cutting board or plate). Set aside.
- In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.
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