Marinated Beet Salad Fat Free Recipes
MARINATED BEET SALAD
This is an easy to prepare beet salad that goes great with any barbeque or summer picnic.
Provided by Myra
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 4h20m
Yield 4
Number Of Ingredients 5
Steps:
- Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
- In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
- Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.
Nutrition Facts : Calories 88.5 calories, Carbohydrate 21.7 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 236.3 mg, Sugar 19.1 g
MARINATED BEET SALAD
You can vary this recipe by using half olive oil and half walnut oil and topping the beets with toasted walnuts. For the most visually appealing presentation, use a mixture of beets such as Chioggia, golden, and red.
Yield Serves 4
Number Of Ingredients 7
Steps:
- Fill a large saucepan with 2 inches of water; set a steamer basket (or colander) inside pan, and bring to a boil. Place beets in basket, cover pot, and reduce heat to a gentle simmer. Steam until beets are tender when pierced with the tip of a sharp knife, 30 to 35 minutes. Remove beets. When cool enough to handle, rub with paper towels to remove skins. Cut the beets into thin slices.
- Combine beets, garlic, vinegar, oil, and 1 teaspoon salt; season with pepper. Toss to combine. Cover and refrigerate at least 3 hours, or up to overnight.
- When ready to serve, remove and discard garlic. Top beets with mint and goat cheese.
- (Per Serving)
- Calories: 145
- Saturated Fat: 3g
- Unsaturated Fat: 6.5g
- Cholesterol: 6.5mg
- Carbohydrates: 10.4g
- Protein: 4.4g
- Sodium: 613mg
- Fiber: 3g
MARINATED BEET SALAD
The beauty of this salad -- other than its vibrant colors and delicious taste -- is that the longer you let it sit, the more the flavors develop.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 55m
Number Of Ingredients 7
Steps:
- Set a steamer basket in a large saucepan with a lid. Fill with enough water to come just below basket; bring to a boil. Place beets in steamer basket, cover pot, and reduce water to a gentle simmer. Steam until beets are tender, 30 to 35 minutes. When cool enough to handle, grab beets with a paper towel and slip off skins. Cut the beets into thin slices.
- In a medium bowl combine sliced beets, garlic, vinegar, and oil; season with salt and pepper and toss to combine. Cover and refrigerate several hours or overnight. Remove and discard garlic. Serve beets topped with mint and goat cheese.
Nutrition Facts : Calories 142 g, Fat 11 g, Fiber 1 g, Protein 4 g
MARINATED BEET SALAD
A delicious salad for any occasion. If you are lucky enough to live where you can get fresh lettuce in December this would be fantastic on a Christmas table. Don't be squeamish about onions and raisins, they go really well together. I have seen similar receipts in Polish and Finnish cookbooks.
Provided by KookieMomster
Categories Vegetable
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Drain beets and chop into bite sized pieces.
- Chop onion.
- In a large bowl mix all ingredients except lettuce.
- Refrigerate 20 minutes.
- Wash lettuce and let it dry thoroughly.
- On a large serving platter arrange lettuce in an attractive manner.
- Spoon beet salad over lettuce.
- Cover with cling wrap and refrigerate until ready to serve.
Nutrition Facts : Calories 86.7, Fat 2.5, SaturatedFat 0.3, Sodium 137.1, Carbohydrate 16.1, Fiber 2.1, Sugar 11.4, Protein 1.5
MARINATED BEET SALAD (FAT-FREE)
Plan ahead the salad needs to chill for at least 4 hours to blend flavors, sliced beets may be used in place of the rosebud, this is best when served at almost room temerature, if you are not an onion-lover then omit --- do NOT taste the juice when it is still hot, the vinegar will take your breath away! allow to cool before tasting start with 1/4 cup sugar you can always add in more sugar after it is cooled a little just stir until dissolved --- I have tryed this with red wine vinegar and it was not great so I suggest to use only white wine vinegar for this --- this can easily be double or even tripled :)
Provided by Kittencalrecipezazz
Categories Onions
Time 4h15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Drain the canned beets and reserve 1/4 cup beet liquid.
- Slice the beets into 1/2-inch slivers then place in a large glass bowl.
- Add in the onions; cover and refrigerate.
- For the dressing; in a saucepan over medium heat coook the sugar, mustard powder, reserved 1/4 cup beet juice, and garlic powder stirring until all the sugar granules are dissolved (about 3 minutes).
- Add in the wine vinegar and bring JUST to a boil; remove from heat and season with salt.
- Allow to cool to room temerature.
- Pour the dressing over the beets and onions; toss well to coat.
- Cover and refrigerate for 4 to 24 hours.
Nutrition Facts : Calories 222.1, Fat 0.9, SaturatedFat 0.1, Sodium 177.3, Carbohydrate 52.4, Fiber 5.4, Sugar 45, Protein 4.7
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