Moroccan Beet Salad From Nyt Recipes

MEDITERRANEAN BEET AND YOGURT SALAD

Steps:

• Roast the beets, peel and cut in wedges or slice into half-moons. Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and allow to marinate for 2 to 3 hours at room temperature or in the refrigerator.
• Place the garlic in a mortar and pestle, add 1/8 teaspoon salt, and mash to a paste. Stir into the yogurt. Stir in half the dill. Add salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss with the beets, or arrange the beets on a platter and drizzle the yogurt over the top. Sprinkle on the remaining dill, and serve.

FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE

Steps:

• Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
• Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.

MARINATED BEET SALAD WITH WHIPPED GOAT CHEESE

Steps:

• Prepare the beets: Place a rack in the center of the oven and heat to 400 degrees. Place a sheet pan underneath to catch any drips from the beets.
• Trim the greens, tops and stems from the beets. Wash thoroughly and wrap in aluminum foil packages, about 4 beets per package. Place the packages directly on the oven rack and bake until beets are easily pierced by a fork or knife, 45 minutes to 1 hour depending on size. (No need to unwrap the beets to test them.)
• Meanwhile, in a large bowl, combine shallots, oil, vinegar and a lavish sprinkling of salt and pepper. Set aside.
• Remove beets from oven and carefully open packages to let the steam escape. Let cool at least 20 minutes, or up to 4 hours.
• Unwrap beets and use a peeler or your fingers to remove any tough skin. Dice beets neatly into bite-size pieces. Add to bowl with shallot mixture, mix well and let marinate in the refrigerator for at least 30 minutes or up to 8 hours. Stir occasionally.
• Meanwhile, in a toaster oven or 350-degree oven, toast nuts until golden, about 5 minutes. If unsalted, sprinkle with salt. Let cool, then coarsely chop.
• Prepare the goat cheese: In a bowl, mix or whisk all ingredients together until smooth. Keep whipping until cheese is fluffy and soft. Taste and season with additional vinegar and salt. Refrigerate until ready to serve.
• To serve, pile beets on a serving platter or individual plates. Spoon remaining dressing over the top. Spoon dollops of goat cheese mixture on and around the beets, then tuck in herbs and/or greens. Sprinkle with nuts and serve immediately.

ROASTED BEETS WITH MOROCCAN SPICES

Steps:

• Heat the oven to 400.
• Wash 1 pound beets, wrap each in foil and put on a baking sheet.
• Put 1 pound carrot chunks on the baking sheet and toss with olive oil.
• Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the carrots are tender and browned (remove when done; before the beets).
• When the beets are cool enough to handle, peel, and cut into chunks; toss them and the carrots with chopped almonds, 1/2 teaspoon each of cumin and coriander, a pinch of allspice, lemon juice and olive oil.
• Garnish: Mint.

MOROCCAN BEET SALAD

Steps:

• Place water in a 3-quart saucepan, and bring to a boil.
• Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes.
• Cool, peel, and cut beets into bite-size pieces.
• Place in a serving bowl.
• Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl.
• Whisk in olive oil, then toss with beets.
• Let sit a few hours.
• Just before serving, sprinkle with parsley.

RAW BEET SALAD

Steps:

• Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with the metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
• Toss with the salt, pepper, mustard, oil and vinegar. Taste, and adjust seasoning. Toss in the herbs, and serve.

ROASTED-BEET SALAD WITH GOAT CHEESE AND WALNUTS

Steps:

• Heat the oven to 400. Wash the beets, and while they are still wet, wrap them individually in foil. Put them on a rimmed baking sheet and cook, undisturbed, until you can pierce them easily with a thin-bladed knife, 60 to 90 minutes. Once the beets have cooled, peel them (I like to rub the skin off under running water), and cut them into chunks.
• Put the walnuts in a dry skillet over medium heat and cook, shaking the pan frequently, until fragrant and beginning to darken, 3 to 5 minutes.
• Rinse and dry the greens and put them in a large bowl; add the walnuts. Combine the oil, vinegar, shallot and Dijon in a jar with a sprinkle of salt and pepper. Screw the lid on tightly and shake vigorously until the dressing becomes thick and creamy. Taste and adjust the seasoning.
• Pour some of the dressing onto the greens and toss to coat; pile the greens on 4 plates. Put the beets in the bowl, toss with some of the dressing and arrange them on top of or around the greens. Crumble the goat cheese on top, and serve.