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 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
POTATO AND BEET SALAD
Every Easter my Mom would make this potato salad. This is not exactly hers but my version. Don't wait for Easter make it for your next picnic! Do use new potatoes if you like them firm but I myself like my potatoes soft so I find myself using russets, and if you don't want a precise cut salad with firm potatoes use russet. I find myself rough cutting the russets potatoes because they do fall apart and add to the creaminess of the dressing. FYI-You can toss the cubed, cooked, still warm, potatoes with the vinegar or beet juice and let set till cool even up to over night. Then add remaining ingredients.
Provided by Rita1652
Categories Onions
Time 45m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Mix all salad dressing ingredients in a large bowl.
- Toss remaining ingredients into the large bowl with dressing, toss to coat.
- Chill for at least 1 hour overnight is best.
- Top with sliced egg and sprinkle paprika.
RUSSIAN BEET AND POTATO SALAD
A Russian potato salad with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
- Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 19.6 g, Fat 7 g, Fiber 2.6 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 384 mg, Sugar 2.9 g
BEET AND POTATO SALAD
Humble potatoes and beets create a robust entree when combined with garlicky wilted greens and blue cheese.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Bring a large saucepan of water to a boil. Add beets, reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool. Peel and quarter beets.
- Meanwhile, put potatoes into another pan, and cover with water by about 1 inch. Add salt, bring to a boil, reduce heat, and simmer until tender, about 10 minutes. Drain, and let cool. Halve lengthwise.
- Coarsely chop beet greens (you will need about 4 cups). Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic, and cook, stirring, until golden, 2 to 3 minutes. Add beet greens, and cook until wilted, about 3 minutes. Transfer greens to paper towels to drain.
- Toss together beets, potatoes, beet greens, blue cheese, pepper, and remaining oil. Serve immediately.
More about "beet potato salad with lemon recipes"
CREAMY BEET & POTATO SALAD | VERY BEST BAKING
From verybestbaking.com
Servings 12Total Time 5 minsCategory GuarniciónCalories 247 per serving
BEET AND POTATO SALAD (SALADE RUSSE) - TASTE LOVE AND …
From tasteloveandnourish.com
GERMAN BEET-AND-POTATO SALAD RECIPE - REAL SIMPLE
From realsimple.com
ROASTED BEET & POTATO ARUGULA SALAD WITH LEMON …
From pumpkinandpeanutbutter.com
BEET & POTATO SALAD - EATINGWELL
From eatingwell.com
Servings 10Calories 217 per servingTotal Time 40 mins
- Preheat oven to 400°F. Place beets on a sheet of foil; drizzle with oil, and wrap up. Place the wrapped beets on a rimmed baking sheet. Roast until fork-tender, 1 hour to 1 hour, 10 minutes. Carefully unwrap and let stand until cool enough to handle, about 10 minutes. Peel and set aside.
- Meanwhile, place potatoes in a large saucepan and add cold water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, until the potatoes are just fork-tender, about 12 minutes. Drain and spread on a large plate or large baking sheet; let stand until cool, at least 10 minutes.
- Using paper towels, gently rub the cooled beets to remove skin. Cut the beets into thin wedges. Combine mayonnaise, sour cream, dill, vinegar, mustard, salt and pepper in a large bowl. Add the beets, potatoes, eggs, pickles and onion; stir gently to combine. Garnish with additional dill, if desired.
BEET-POTATO SALAD WITH LEMON RECIPE | EPICURIOUS
From epicurious.com
3/5 (7)Author EpicuriousServings 4
POTATO AND BEET SALAD - MOMMY'S HOME COOKING
From mommyshomecooking.com
3.9/5 (8)Total Time 1 hr 15 minsCategory Salad, Side DishPublished Aug 22, 2021
GREEK POTATO SALAD | THE MEDITERRANEAN DISH
From themediterraneandish.com
BEST CLASSIC POTATO SALAD RECIPE - HOW TO MAKE EASY POTATO SALAD …
From delish.com
20 BEST BEET SALADS - INSANELY GOOD
From insanelygoodrecipes.com
THESE STRAWBERRY SALAD RECIPES TASTE LIKE SUMMER—AND ARE A …
From bhg.com
ROASTED BEETS & SWEET POTATO SALAD - JAR OF LEMONS
From jaroflemons.com
POLISH-STYLE BEET AND POTATO SALAD - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
BEET SALAD WITH LENTILS AND PRESERVED LEMON | THE WIMPY …
From thewimpyvegetarian.com
THIS ROASTED GOLDEN BEET SALAD WITH SHALLOT VINAIGRETTE
From allrecipes.com
RAW BEET AND SWEET POTATO SALAD - A SPICY PERSPECTIVE
From aspicyperspective.com
PICKLED BEET POTATO SALAD - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
BEET AND POTATO SALAD FROM ETHIOPIA - THE FOREIGN FORK
From foreignfork.com
BEET SALAD WITH GOAT CHEESE AND BALSAMIC - LOVE AND LEMONS
From loveandlemons.com
POTATO AND ASPARAGUS SALAD WITH WILD GARLIC GREMOLATA
From zuckerjagdwurst.com
RUSSIAN BEET AND POTATO SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEET SALAD WITH LEMON VINAIGRETTE | RECIPES - KOSHER.COM
From kosher.com
ROASTED POTATO SALAD WITH LEMON AND FETA RECIPE - NYT COOKING
From cooking.nytimes.com
POTATOES, ASPARAGUS AND PARMESAN SOUP RECIPE - THE WASHINGTON …
From washingtonpost.com
CHOOSE YOUR OWN COOKOUT SALAD ADVENTURE - THE NEW YORK TIMES
From nytimes.com
You'll also love