MAROULOSALATA (GREEK ROMAINE SALAD)
In Greece, maroulosalata is one of the most common salads. The simple ingredient list shouldn't fool you--it's such a light, crunchy, refreshing salad that is full of flavor. I particularly love it alongside roast or grilled meats. The key to authenticity is to almost shred the romaine lettuce (marouli), rather than tear it into large pieces as we normally do in the States.
Provided by Diana Moutsopoulos
Yield 6
Number Of Ingredients 6
Steps:
- Wash and dry romaine lettuce. Lay leaves on a cutting board and slice lengthwise across the leaves, shredding them into 1/4-inch strips.
- Transfer lettuce to a large bowl. Add scallions, dill, olive oil, vinegar, salt, and pepper; toss until well combined. Adjust oil, vinegar, and seasoning to taste.
Nutrition Facts : Calories 96.4 calories, Carbohydrate 3.5 g, Fat 9.2 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 8.6 mg, Sugar 1 g
TOMATO AND LENTIL SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the lentils, garlic and 4 cups water in a large heavy pot. Bring to a boil and reduce to a simmer. Simmer until the lentils are soft, about 15 minutes. Drain the lentils, discarding the garlic cloves, and set aside to cool to room temperature.
- In a mixing bowl, whisk together the lemon juice and olive oil until combined. Add the tomatoes, scallions, basil, dill, corn and cooled lentils. Season with salt and pepper. Add the lemon zest and toss to combine, making sure everything is evenly incorporated.
- Serve cold or at room temperature. This dish can be made 1 day ahead.
BEET AND TOMATO SALAD
Slices of roasted beets and fresh beefsteak tomatoes are dressed with shallot vinaigrette and fresh oregano to create a colorful and flavorful salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Top with 2 teaspoons oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast beets on sheet until tender when pierced with a knife, 45 minutes to 1 hour. Remove beets from foil and let cool, then peel and cut into 1/4-inch-thick slices.
- In a small bowl, whisk together remaining 3 teaspoons oil, shallot, and vinegar; season with salt and pepper. On a large platter, arrange beets and tomatoes, and season with salt and pepper. Drizzle with dressing and sprinkle with fresh oregano leaves.
Nutrition Facts : Calories 103 g, Fat 6 g, Fiber 2 g, Protein 1 g
BEET AND TOMATO SALAD WITH MINT
For this late-summer side dish, beets can be roasted, refrigerated overnight, and then combined at the last minute with heirloom tomatoes, extra-virgin olive oil, coarse salt, lemon juice, and a handful of fragrant mint leaves.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Place beets, cut sides up, on parchment-lined foil on a rimmed baking sheet. Drizzle with oil, and sprinkle with 1/4 teaspoon salt. Fold foil over beets to enclose, and crimp edges to seal. Bake until tender, about 35 minutes. Let cool. Peel, and cut into wedges. (Beets can be refrigerated in an airtight container overnight.)
- Arrange beets and tomatoes on a serving platter. Drizzle with oil and lemon juice, and season with remaining 1/4 teaspoon salt and the pepper. Scatter mint over top, and serve.
TOMATO-BEET SALAD
This feta- and cilantro-specked salad is particularly good with poached chicken, grilled steak, or burgers.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.
Nutrition Facts : Calories 171 g, Fat 10 g, Fiber 5 g, Protein 5 g, SaturatedFat 3 g
BEET AND POTATO SALAD
This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for mayonnaise here.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
- Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
- In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 321 milligrams, Sugar 4 grams, TransFat 0 grams
More about "beet and tomato salad with scallions and dill recipes"
20 BEST BEET SALADS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Mar 8, 2022Category Recipe Roundup
- Beet Salad with Arugula and Balsamic Vinaigrette. Roasted beets are the star of this show. By roasting, you’ll enhance their sweet flavor and make them fork-tender.
- Beet Salad with Goat Cheese and Balsamic. This glowing beet salad wins every time. It has an array of contrasting flavors that complement one another in the best way.
- Colorful Beet Salad with Carrot, Quinoa & Spinach. Looking to dress up your quinoa salad? I’ve got the perfect suggestion. This lustrous quinoa and beet salad is packed with superfoods coated in a sweet and tangy vinaigrette.
- Beet Salad with Pistachios and Feta. The best fall salads should be good enough for the holiday table and quick enough for a healthy meal, and this one tops the charts!
- Vegan Beet Salad (Korean Style) Beets can hold their own in a salad and this recipe is proof. Grated beets get a coating of a sweet, crisp dressing that has a punch of garlic.
BEET SALAD WITH SCALLIONS AND DILL - JAMIE GELLER
From jamiegeller.com
Servings 4-8Estimated Reading Time 40 secsCategory Salads, Vegetable SideTotal Time 1 hr 15 mins
TOMATO BEET SALAD (SUMMER ON A PLATE!) - FOXES LOVE …
From foxeslovelemons.com
BEET SALAD WITH FETA, CUCUMBERS, AND DILL - BOWL OF …
From bowlofdelicious.com
BEET SALAD WITH SOUR CREAM AND DILL • THE VIEW FROM …
From theviewfromgreatisland.com
A TASTE OF FRANCE WITHOUT VENTURING TOO FAR - THE NEW YORK ...
From nytimes.com
HERBY CHICKPEA AND BEET SALAD RECIPE | GOOP
From goop.com
SCALLION DILL BEETROOT SALAD WITH YOGURT RECIPE ...
From dobbernationloves.com
BEST BEETTOMATO SALAD RECIPES
From alicerecipes.com
BEET CUCUMBER SALAD WITH FETA AND DILL - TWO CLOVES KITCHEN
From twocloveskitchen.com
BEET AND TOMATO SALAD WITH SCALLIONS AND DILL RECIPE
From pinterest.com
BEET AND TOMATO SALAD WITH SCALLIONS AND DILL RECIPES
From tfrecipes.com
BEET AND TOMATO SALAD WITH SCALLIONS AND DILL RECIPE
From pinterest.co.uk
BEET AND TOMATO SALAD WITH SCALLIONS AND DILL — FEED ...
From feedsonoma.com
BEET AND TOMATO SALAD WITH SCALLIONS AND DILL FOOD
From topnaturalrecipes.com
WHIPPED FETA WITH ROASTED BEET SALAD - DANIELLE WALKER
From daniellewalker.com
BEET AND TOMATO SALAD WITH SCALLIONS AND DILL RECIPES
From wikifoodhub.com
EETCH (ARMENIAN BULGUR, TOMATO, AND HERB SALAD) RECIPE
From seriouseats.com
LENTIL, TOMATO & BEET SALAD WITH BOCCONCINI – LENTILS.ORG
From lentils.org
You'll also love