BEET GREENS AND BABY SPINACH WITH RED KIDNEY BEANS
I found a 'Greens with Cannellini Beans and Pancetta' recipe and didn't have all the ingredients, so I compromised and came up with this recipe. A Big 'Thank You' to Diana Moutsopoulos, for sharing her recipe with everyone.
Provided by truckersmom
Categories Side Dish Vegetables Greens
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Drain the beans, but reserve about 1/4 cup of the liquid. Set the beans and reserved liquid aside.
- Heat olive oil in a skillet over medium heat, and cook the onion until transparent and beginning to turn brown, about 8 minutes; stir in garlic, and cook just until fragrant, about 1 more minute. Stir in spinach and beet greens, partially cover the pan, then cook until the leaves wilt, about 2 minutes. Sprinkle on the bacon bits. Stir in the kidney beans with reserved liquid, and cook the mixture, stirring often, for about 2 more minutes. Mix in the red wine vinegar, and cook until the pan juices reduce and the greens are tender, about 5 more minutes. Season to taste with salt.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 27.3 g, Fat 12.1 g, Fiber 9.6 g, Protein 12.9 g, SaturatedFat 1.7 g, Sodium 599 mg, Sugar 0.9 g
ROASTED GREEN BEAN, RED ONION, AND BEET SALAD
Categories Salad Bean Onion Vegetable Side Roast Vinegar Green Bean Beet Summer Thyme Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Wrap beets tightly in foil. Place directly on oven rack. Roast until tender when pierced with knife, about 1 hour. Cool beets. Peel and quarter beets. Transfer to large bowl. Add 2 tablespoons olive oil, 2 teaspoons thyme, salt, and pepper; toss to coat.
- Spray 2 large rimmed baking sheets with nonstick spray. Divide onion wedges between prepared baking sheets. Brush onions on both sides with 2 tablespoons oil; sprinkle with 4 teaspoons thyme, salt, and pepper. Arrange onions cut side down and roast until golden brown on bottom, about 10 minutes. Turn onions over. Roast until golden brown and tender, about 10 minutes longer. Transfer to another large bowl.
- Divide green beans between same baking sheets. Drizzle beans with remaining 2 tablespoons olive oil, 1/4 cup water, and 2 teaspoons thyme. Sprinkle with salt and pepper. Cover tightly with foil and roast until almost crisp-tender, about 14 minutes. Uncover and continue to roast until water evaporates and beans are crisp-tender, about 5 minutes. Transfer to bowl with onions. (Beets, onions, and green beans can be prepared 2 hours ahead. Let stand at room temperature.)
- Drizzle onions and green beans with balsamic vinegar; toss to coat. Season to taste with salt and pepper. Top with beets and serve warm or at room temperature.
FRESH GREEN BEAN SALAD
I had a similar salad from a deli and tried to duplicate it. This is what I ended up with. I think it's fabulous! The deli salad was my first experience trying hearts of palm...now they're a new favorite!
Provided by Engrossed
Categories Salad Dressings
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Mix salad ingredients together.
- Mix dressing ingredients together (except the feta).
- Toss everything together.
- Best if it stands for at least an hour at room temperature.
- To serve top each serving with feta.
- This stores well for a long time in a large ziploc bag if you only add the feta when served.
Nutrition Facts : Calories 127.7, Fat 7.6, SaturatedFat 1.1, Sodium 584.2, Carbohydrate 13.4, Fiber 4.9, Sugar 4.6, Protein 4.4
BEET SPINACH SALAD
My husband and I like this salad's fresh taste and the fact that it uses beets, spinach, mint and onion, all of which we grow in our large garden.-Marguerite Shaeffer, Sewell, New Jersey
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place beets in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Cool; peel and cut into 1/4-in. strips., In a small bowl, whisk vinegar and mustard until blended; gradually whisk in oil. Add the sugar, salt and pepper. In a large bowl, combine the beets, onions, mint and 2 tablespoons vinaigrette. Cover and refrigerate for 30 minutes., In a large salad bowl, combine the spinach, orange sections, beet mixture and remaining vinaigrette; toss. Top with raspberries. Serve immediately.
Nutrition Facts : Calories 174 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein.
SPINACH & GREEN BEAN SALAD
This salad is quick and simple to prepare, and goes beautifully with fish - you can prepare most of it ahead, too
Provided by Lesley Waters
Categories Side dish
Time 10m
Number Of Ingredients 4
Steps:
- In a small bowl mix together the olive oil and lemon juice, and season with salt and freshly ground black pepper.
- In a large serving bowl, mix together the beans and spinach. Toss the salad with the dressing and serve immediately.
Nutrition Facts : Calories 58 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium
More about "green bean spinach and beet salad recipes"
DELICIOUS SPINACH AND BEET SALAD - FOOD WINE AND LOVE
From foodwineandlove.com
Cuisine VeganTotal Time 10 minsCategory SaladCalories 160 per serving
- The tomatoes should be sliced in half. If you are using a tomato that is not a cherry tomato, cut the tomato into bite sized pieces.
GREEN BEAN SPINACH AND BEET SALAD RECIPE
From friendseat.com
BEET SALAD | FETA & GARBANZO BEANS - THIS DELICIOUS …
From thisdelicioushouse.com
ROAST BEET AND GREEN BEAN SALAD - PBS
From pbs.org
COLORFUL BEET SALAD RECIPE - COOKIE AND KATE
From cookieandkate.com
GREEN BEAN AND BEET SALAD - THE SALT AND SWEET KITCHEN
From thesaltandsweet.com
Reviews 8Servings 4Cuisine AmericanCategory Salads
BEET SALAD WITH SPINACH AND BALSAMIC VINAIGRETTE RECIPE
From thespruceeats.com
Ratings 49Calories 362 per servingCategory Appetizer, Side Dish, Lunch, Salad
ROASTED BEET & GREEN BEAN SALAD – THE FOUNTAIN AVENUE KITCHEN
From fountainavenuekitchen.com
SPINACH SALAD WITH CITRUS AND ROASTED BEETS RECIPE
From foodandwine.com
GREEN BEAN AND SPINACH SALAD RECIPE - RECIPES.NET
From recipes.net
BEET SALAD WITH SPINACH, CASHEWS, AND GOAT CHEESE
From juliasalbum.com
WARM BEET & SPINACH SALAD - EATINGWELL
From eatingwell.com
10+ BEET SALAD RECIPES TO MAKE FOREVER - EATINGWELL
From eatingwell.com
GREEN BEAN BEET & PISTACHIO SALAD- VEGAN RECIPE - TORI AVEY
From toriavey.com
GREEN BEAN, SPINACH, AND BEET SALAD - PLAIN.RECIPES
From plain.recipes
OUR 25 MOST POPULAR (AND DELICIOUS) RECIPES AT ALL TIMES. HOW
From msn.com
24 SIMPLE WEIGHT WATCHERS SALADS - DRIZZLE ME SKINNY!
From drizzlemeskinny.com
VEGETABLE SIDE DISH RECIPE ROUNDUP - STONEGABLE
From stonegableblog.com
CORONATION QUICHE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
GREEN BEAN, SPINACH, AND BEET SALAD RECIPE | BON APPéTIT
From bonappetit.com
You'll also love