SHAVED ZUCCHINI AND BEET SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 thinly sliced zucchini and a pinch of salt in a colander; let sit 10 minutes, then pat dry. Thinly slice 2 each red and golden baby beets and 2 large radishes on a mandoline. Toss with the zucchini, 1/2 minced fresno chile (seeded for less heat), 1/4 cup chopped mint and 2 tablespoons each olive oil and lemon juice. Season with salt.
ROASTED BEET SALAD WITH ARUGULA, PISTACHIOS AND SHAVED PECORINO
Provided by Anne Burrell
Categories side-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Place all the large beets on a sheet tray and bake for 40 to 45 minutes or until a fork slides in and out of the beets easily. Add the baby beets to the tray for the last 20 minutes of cooking time. When the beets have cooled, peel them. Slice the large beets into 1/2-inch thick slices. Cut the baby beets in half.
- Place the arugula in a bowl and drizzle in about half of the vinegar and olive oil and season generously with salt. Toss the salad gently to incorporate all of the ingredients. TASTE IT! It should taste very flavorful but not soggy. Arrange the arugula on 4 individual salad plates. Toss all of the beets together in the salad bowl and add the remaining oil, vinegar and salt, and toss. Arrange the dressed beets on the arugula and top with the pistachios and shaved pecorino.
- Voila!
SHAVED GOLDEN BEET SALAD
The smaller the golden beet, the more tender, which is best if eaten raw. A mandoline or Japanese vegetable slicer is essential for slicing the beets as thin as possible. Of course, red, pink, white, and the two-toned Chioggia are perfectly acceptable here as well.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 4
Steps:
- Combine all of the ingredients in a small bowl and toss to coat.
SHAVED GOLDEN BEET SALAD
Golden beets are beautiful when cooked. Same great taste as red beets, but looks exotic. This was from Martha Stewart's Healthy Quick Cook Cookbook.
Provided by Krsi Sue
Categories Vegetable
Time 6m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a small bowl and toss to coat.
Nutrition Facts : Calories 57.2, Fat 2.4, SaturatedFat 0.3, Sodium 64.3, Carbohydrate 8.2, Fiber 2.6, Sugar 5.6, Protein 1.5
GOLDEN BEET SALAD
Provided by Kurt Beecher Dammeier
Categories Salad Side Roast Vegetarian Dinner Lunch Blue Cheese Spinach Beet Advance Prep Required Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- Place the beets in a roasting pan and add water to a depth of 1/2 inch. Cover the pan with foil and bake until the beets are easily pierced with a fork, about 1 1/2 hours. Set the beets aside until they are cool enough to handle. Peel and rinse off any pieces of skin. Slice the beets into 1/2-inch-thick rounds, and then cut them into 1/4-inch-thick sticks. Let the beets cool to room temperature.
- Toss the beets with the rice vinegar, salt, and pepper. Add the olive oil and mustard and toss with the spinach. Garnish with the toasted walnuts and crumbled blue cheese.
- Make Ahead: You can roast the beets up to 3 days in advance; toss them just before serving.
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