BEET SALAD WITH RICOTTA SALATA AND BLACK OLIVE CROUTONS
Provided by Barbara Lynch
Categories Salad Cheese Leafy Green Olive Vegetable Side Roast Vegetarian Beet Fall Healthy Gourmet Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Make croutons:
- Put oven rack in middle position and preheat oven to 400°F.
- Stir together olive paste, oil, and a pinch of pepper in a bowl, then add bread, gently tossing to coat. Spread bread in 1 layer in a shallow baking pan and toast, stirring once, until golden, 8 to 10 minutes. Cool in pan on a rack, then transfer to a small bowl.
- Roast beets for salad:
- Increase oven temperature to 425°F.
- Wrap beets tightly in double layers of foil in 4 bundles (about 10 beets each) and roast until tender, about 1 hour.
- Carefully unwrap beets and, when cool enough to handle, slip off and discard skins. Trim beets and halve lengthwise.
- Make vinaigrette while beets cool:
- Whisk together shallot, mustard, vinegar, lemon juice, soy sauce, and salt in a small bowl, then add oil in a slow stream, whisking until emulsified. Season with pepper.
- Assemble salad:
- Toss beets with 1/4 cup vinaigrette in a bowl, then season with salt and pepper. Divide beets among 8 plates and top with frisée. Drizzle frisée with remaining vinaigrette and sprinkle croutons on top. Shave thin slices of ricotta salata over each salad using a cheese plane or a vegetable peeler.
BEETROOT SALATA
Make and share this Beetroot Salata recipe from Food.com.
Provided by Jubes
Categories Sudanese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Chop vegetables into even sized pieces and mix together.
- Sprinkle with vinegar, lemon juice and sesame oil.
- Add salt and toss.
Nutrition Facts : Calories 81.5, Fat 3.8, SaturatedFat 0.6, Sodium 78.2, Carbohydrate 13.2, Fiber 4.4, Sugar 5.9, Protein 2.2
BEETROOT SALATA
Make and share this Beetroot Salata recipe from Food.com.
Provided by Sara 76
Categories African
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel and grate beetroot and carrots. Chop other vegetables and mix together.
- Sprinkle with vinegar, lemon juice and sesame oil. Add salt and toss.
Nutrition Facts : Calories 80.3, Fat 3.8, SaturatedFat 0.6, Sodium 77.7, Carbohydrate 11.6, Fiber 3.5, Sugar 6.3, Protein 2
BEETROOT & CHILLI SALSA
Use seasonal summer produce in this vegetarian beetroot salsa for a quick dip that's good for sharing. It also adds a bit of colour to your party spread
Provided by Miriam Nice
Categories Snack, Treat
Time 10m
Number Of Ingredients 8
Steps:
- Cut the beetroot, tomatoes, chilli, orange and cucumber into small chunks, then mix them all together with the coriander and lime juice. Season and serve with tortilla chips or crisps.
Nutrition Facts : Calories 47 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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- Prepare the beets: Remove greens, leaving about an inch of stem. Don't cut the taproot. Wash gently, being careful not to break the skin, and mix in a bowl with olive oil, kosher salt and pepper.
- Wrap 2-3 beets in a small baking paper package. Repeat until the beet mixture is all used. Optionally, add one clove of garlic in each package for extra taste. Place onto the baking sheet and roast for 45-50 minutes, until tender.
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