BEET CARPACCIO WITH MINT VINAIGRETTE
A vegetarian alternative to beef carpaccio. This recipe wins over so many people who thought they hated beets or just never wanted to even try them. I was that person - once I actually tasted this recipe, well, I was sold and have loved beets ever since. Once beets are steamed and peeled, it is simple and easy. Beets can be prepped a day ahead and stored in a bag or container, but I personally like bringing it all together in one shot.
Provided by bonnieblaze
Categories Salad Vegetable Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Fill a pot with 3 inches of water, insert a steamer basket, and bring to a boil. Reduce heat to medium or medium-low and place beets inside the steamer basket. Cover pot. Cook until beets are easily pierced with a knife, checking water level periodically, 35 to 50 minutes. Remove from heat and cool, about 30 minutes.
- Peel the beets; if you are using red and golden beets, peel the golden ones first so you don't end up turning them pink. Remove any remaining root stems. Thinly slice beets and arrange on a serving platter. I use a round plate and start in the center, alternating red and golden beet slices. Dot the top with goat cheese - you want to be able to see the beets but have enough cheese because it pairs so well with the beet. Sprinkle with sea salt and black pepper.
- Combine rice vinegar, olive oil, mint, and sugar in a small bowl. Drizzle over beets.
Nutrition Facts : Calories 153.7 calories, Carbohydrate 8.8 g, Cholesterol 7.5 mg, Fat 12.1 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 166 mg, Sugar 6.5 g
WATERMELON AND CANTALOUPE SALAD WITH MINT VINAIGRETTE
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
- In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.
- In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.
ARTICHOKE CRUSTED SALMON WITH MINT VINAIGRETTE
Provided by Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- To make artichoke crust, place the artichoke bottoms, thyme, garlic, buttermilk or yogurt, mustard, bread crumbs, salt and pepper in a food processor fitted with a steel blade and process until smooth. Sprinkle the salmon with the salt and pepper. Divide the artichoke crust into 4 portions and place dollops on the top side only of the salmon fillets. Pat down to form a crust. Cover the artichoke crust with the artichoke slices or sprinkle with bread crumbs. To make the mint vinaigrette, combine the tomato, shallots, mint, lemon juice, salt, pepper and vinegar in a small bowl. Set aside. Preheat oven to 350 degrees. Place a large non stick skillet over a medium high heat and when it is hot, add the salmon fillets skin side down. Cook until the skin is crispy, about 2 minutes. Transfer to the oven and bake until the salmon is rare, about 10 minutes. Serve immediately with the mint vinaigrette.
LEMON-MINT VINAIGRETTE
The sunny fresh flavors of tart lemon and cool mint combine to make a lively dressing that adds sparkle to salads made with steamed vegetables, potatoes or grains, such as couscous.
Provided by Bev I Am
Categories Salad Dressings
Time 10m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- Whisk lemon juice, mustard, sugar and garlic in a small bowl until blended.
- Drizzle in oil, whisking until blended.
- Stir in mint, salt and pepper.
- Note: Can be kept in refridgerator for up to 2 days.
MINT VINAIGRETTE
great on mixed greens, fuit salads, cous cous or drizzled on salmon. lamb is one of my favorite mates for this dressing! It also looks gorgeous on the plate!
Provided by mowo3160
Categories Salad Dressings
Time 2m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- combine olive oil and mint in a blender and blend until pureed, about 15 seconds.
- add the rest of the ingredients and blend until just incorporated, about 5 seconds. do not over blend or the vinaigrette will be too thick!
- Dressing will keep up to 1 week.
Nutrition Facts : Calories 384.8, Fat 40.7, SaturatedFat 5.6, Sodium 167.1, Carbohydrate 6.6, Fiber 0.4, Sugar 5.9, Protein 0.3
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