TANGY BEET-CASHEW DRESSING WITH CHILE
In Amy Chaplin's salads, the vegetables are in the dressing. This is just one version of the raw beet dressings from her book Whole Food Cooking Every Day, where she combines sweet beets with cashew butter and red chiles to create a rich, creamy sauce.
Provided by Amy Chaplin
Categories Salad Dressing Beet Chile Pepper Cashew Nut
Number Of Ingredients 11
Steps:
- Base dressing:
- Put the beet, water, nut or coconut butter or tahini, vinegar, olive oil, garlic, and salt in an upright blender and blend until completely smooth. Scrape down the sides with a rubber spatula and blend again. Adjust the seasoning to taste and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed.
- Tangy beet-cashew dressing with chile:
- Make the dressing following the instructions for the base recipe, adding the chile to the blender along with the other ingredients.
ROASTED BEETS WITH LEMON-THYME DRESSING
Provided by Food Network
Time 45m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Trim stems off beets and place them onto the middle of a large piece of aluminum foil. Drizzle beets with 1 tablespoon olive oil and season them with salt and freshly ground black pepper. Wrap beets up in foil, making a tightly sealed but roomy package. Bake beets in foil package on a sheet pan for 45 minutes to an hour at 400 degrees F, until tender. Remove from oven and carefully open up foil package and let cool.
- When cool to the touch, wrap one beet at a time in paper towels and rub skin off. Repeat with remaining beets. This may stain your hands red unless you wear gloves. Cut peeled beets into chunks and place in a mixing bowl. In a small container with a tight fitting lid, combine olive oil, thyme, lemon juice, lemon zest and some salt and pepper. Close container and shake vigorously. Pour dressing over beets and toss to coat. Serve immediately or cover and keep in fridge until ready to serve.
BEET SALAD WITH LEMON DRESSING
I was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Scrub beets and trim tops. Wrap beets in foil; place on a baking sheet. Bake until tender, 1-1/4 - 1-1/2 hours. Cool slightly. Peel beets and cut into cubes., Place remaining vegetables and parsley in a large bowl. Whisk together dressing ingredients; toss with cucumber mixture. Gently stir in beets.
Nutrition Facts : Calories 116 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
BEET SALAD WITH ORANGE-WALNUT DRESSING
Light and refreshing, this salad goes nicely with the heavier dishes of the season. Your family and friends will also appreciate the tasty homemade dressing. -Marian Platt, Sequim, Washington
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (about 1 cup dressing).
Number Of Ingredients 15
Steps:
- Place beets in a 13-in. x 9-in. baking dish; add 1 in. of water. Cover and bake at 400° for 40-45 minutes or until tender. Cool; peel and julienne., In a serving bowl, combine the lettuce, oranges, endive and watercress. Add beets and walnuts. , In a small bowl, whisk the oil, orange juice, vinegar, onion, lemon juice, mustard, salt and pepper. Drizzle over salad; toss gently to coat.
Nutrition Facts : Calories 255 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 274mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 18g fiber), Protein 9g protein.
BEET SALAD WITH GOAT CHEESE
This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.
Provided by Donna
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
- Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g
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- Balsamic vinaigrette. This dressing works well on any salad because it has a sweet and tangy flavor that pairs well with vegetables. It also has notes of garlic and red wine vinegar, which make it great for pairing with beets.
- Blue cheese dressing. Blue cheese is made from cow’s milk, so vegans and those who are lactose intolerant should avoid it. However, blue cheese dressing goes well with many different types of foods, such as salads or pasta dishes.
- Homemade Ranch Dressing. This recipe is fairly straightforward and easy to make. Just throw all of the ingredients into a bowl and whisk them together until they’re well-blended!
- Honey Mustard Dressing. This dressing is also easy to make, but it does require some time in the refrigerator for the flavors to meld together properly (about 10 minutes).
- Avocado Lime Dressing. This avocado-based dressing is light but flavorful at the same time—and it’s perfect for making sure that your salads don’t feel too heavy on their own!
- Lemon Vinaigrette. If you’re looking for something bright and fresh, this lemon vinaigrette will definitely do the trick! It’s also super simple to make—just throw everything into a jar and shake!
- Greek Dressing. This recipe is super flavorful and full of herbs like oregano and thyme—it’s sure to please even picky eaters! The only downside is that it takes some time to prepare since there are so many ingredients involved (about 20 minutes).
- Caesar Dressing. This dressing is made with raw eggs—and while it’s perfectly safe when done right, it’s best if you use pasteurized eggs instead of fresh ones (you can find these at most grocery stores).
- Salsa. This salsa recipe is super easy and quick to whip up—just toss all of the ingredients into a blender or food processor and blend until smooth! You can use this salsa as both a sauce for tacos or burritos, or as a dip for chips and vegetables.
- Olive Oil. This dressing goes great with all sorts of salads, including beet salad! You can also use it as a dipping sauce for vegetables or pasta dishes if you want something lighter than mayonnaise-based dressings but still flavorful enough to make an impact on your meal.
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