Best 6 Baby Beet Salad Recipes

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Welcome to the world of culinary artistry and delectable flavors! In this article, we will embark on a journey to discover the best recipe for a dish that combines the sweetness of beets with the freshness of greens – the baby beet salad. This vibrant and versatile dish is a symphony of colors and textures, offering a burst of flavor in every bite. Whether you're a seasoned chef or just starting your culinary explorations, this comprehensive guide will provide you with all the knowledge and inspiration you need to create a baby beet salad that will tantalize your taste buds and impress even the most discerning palate. So, prepare your kitchen, gather your ingredients, and get ready to experience the delightful symphony of flavors in every bite of this culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

BABY BEET SALAD WITH WALNUTS



Baby Beet Salad with Walnuts image

Whip up a healthy side in no time using this baby beet salad recipe.

Provided by Allrecipes Magazine

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 6

2 pounds assorted baby beets
1 tablespoon olive oil
¼ cup vinaigrette dressing, or to taste
5 cups baby lettuce mix
⅔ cup crumbled Gorgonzola cheese
⅔ cup coarsely chopped toasted walnuts

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
  • Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
  • Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
  • Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.

Nutrition Facts : Calories 235.9 calories, Carbohydrate 20.9 g, Cholesterol 11.1 mg, Fat 14.8 g, Fiber 6.2 g, Protein 7.8 g, SaturatedFat 3.8 g, Sodium 463 mg, Sugar 13.8 g

BABY BEET SALAD WITH SUGAR SNAP PEAS



Baby Beet Salad with Sugar Snap Peas image

One measure of a healthy menu is a palette of colors. Salads don't get much more colorful than this one, which features yellow and red baby beets and sugar snap peas lightly tossed in vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 15

8 red baby beets (about 10 ounces)
8 yellow baby beets (about 10 ounces)
8 ounces sugar snap peas, trimmed and halved diagonally
1 teaspoon fresh lemon thyme
1/2 teaspoon coarse salt
Freshly ground pepper
1 cup pea shoots
Pea flowers, for garnish (optional)
1 tablespoon extra-virgin olive oil
1 small onion, thinly sliced (1 cup)
1/2 teaspoon lemon thyme
2 tablespoons white balsamic vinegar
1 tablespoon water
1 teaspoon coarse salt
Freshly ground pepper, to taste

Steps:

  • Make the salad: Preheat oven to 350 degrees. Wrap red beets in parchment, then in foil. Repeat with yellow beets. Bake until tender, 60 to 65 minutes. Let stand until cool enough to handle. Peel, and halve (or quarter larger beets). Place red and yellow beets in separate bowls.
  • Add peas to bowl with yellow beets. Sprinkle red and yellow beets with the thyme, salt, and pepper.
  • Make the dressing: Heat 1 teaspoon oil in a medium skillet over medium heat. Add onion, and cook, stirring frequently, until caramelized, about 30 minutes. Stir in thyme and 1 tablespoon vinegar. Cook for 2 minutes. Transfer to a food processor, and puree. Add water, salt, pepper, and remaining 2 teaspoons oil and 1 tablespoon vinegar. Puree until smooth. (Dressing should be thick.)
  • Toss 1/2 of the dressing with the red beets and 1/2 with the yellow beet mixture. Combine beets, and gently toss with shoots. Garnish with pea flowers if desired, and serve immediately.

Nutrition Facts : Calories 141 g, Fat 4 g, Fiber 6 g, Protein 4 g, Sodium 515 g

BABY BEET SALAD



Baby Beet Salad image

Cold and refreshing. I don't eat the onions, but their flavor infuses into the dish. Adjust orange juice and vinegar if too sweet or not sweet enough. It tastes even better the next day!

Provided by acook

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 5

4 (14 ounce) cans baby beets - drained, rinsed, and quartered
2 (15.5 ounce) cans mandarin oranges, drained
1 large purple onion, cut into chunks
2 cups apple cider vinegar
2 cups orange juice

Steps:

  • Stir the beets, oranges, onion, vinegar, and orange juice together in a bowl; serve immediately or chill until needed.

Nutrition Facts : Calories 150.1 calories, Carbohydrate 33.6 g, Fat 0.5 g, Fiber 4.7 g, Protein 3.1 g, SaturatedFat 0.1 g, Sodium 394.9 mg, Sugar 26.8 g

BABY BEET SALAD WITH ROCKET AND GOATS CHEESE



Baby Beet Salad With Rocket and Goats Cheese image

Make and share this Baby Beet Salad With Rocket and Goats Cheese recipe from Food.com.

Provided by katew

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

12 baby beets, trimmed
100 g rocket
1 red onion, sliced finely
250 g goat cheese, crumbled
3 tablespoons pine nuts, toasted
1/3 cup light olive oil
2 tablespoons lemon juice
1 teaspoon caster sugar

Steps:

  • Place beetroot in a large saucepan.
  • Cover with cold water, bring to the boil.
  • Simmer 40 minutes or till tender, cool in pan.
  • Drain beetroot.
  • Use your hands to rub off skin.
  • Combine beetroot, rocket, onion, cheese and pinenuts in serving bowl.
  • Shake oil, juice and sugar together.
  • Season to taste.
  • Drizzle salad with dressing just before serving.

Nutrition Facts : Calories 301.9, Fat 27.4, SaturatedFat 10.5, Cholesterol 32.9, Sodium 220, Carbohydrate 5.2, Fiber 0.7, Sugar 3.2, Protein 10.2

MIXED BABY BEET SALAD WITH BLOOD ORANGES, SHAVED FENNEL, AND CHEVROT CHEESE



Mixed Baby Beet Salad with Blood Oranges, Shaved Fennel, and Chevrot Cheese image

This recipe comes courtesy of Vincent Nargi, executive chef at Cafe Cluny and the Odeon, both in New York City.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

1 bunch baby red beets, cleaned and trimmed
1 bunch baby golden beets, cleaned and trimmed
1 bunch baby candy-striped beets, cleaned and trimmed
3/4 cup red-wine vinegar
1 1/2 cups sugar
Coarse salt and freshly ground black pepper
6 blood oranges
1/4 cup plus 3 tablespoons chardonnay or champagne vinegar
1/4 cup plus 2 tablespoons olive oil
1 bulb fennel, trimmed and thinly sliced crosswise using a mandoline, fronds reserved and chopped
1 ounce shaved Chevrot cheese or crumbled Montrachet goat cheese
1 bunch arugula, preferably wild

Steps:

  • Preheat oven to 350 degrees. Place beets in a roasting pan. Pour over 8 cups water, red-wine vinegar, sugar, and 3 tablespoons salt. Cover with parchment-paper-lined foil and roast until tender, about 40 minutes.
  • Drain beets and peel by rubbing with a kitchen towel. Cut beets in half lengthwise; set aside.
  • Juice 4 blood oranges into a small pot. Place over low heat and cook until reduced by half; let cool.
  • Transfer juice reduction in the jar of a blender, along with 3 red baby beets and 1/4 cup chardonnay vinegar; blend until smooth. With the motor running, drizzle in 1/4 cup olive oil and blend until emulsified; season with salt and pepper. Strain through a fine sieve into a medium bowl; set aside.
  • Slice the top and bottom of remaining oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release; set aside.
  • Toss the fennel slices, fronds, and arugula in a large bowl along with 2 tablespoons olive oil and 3 tablespoons chardonnay vinegar; season with salt and pepper. Divide evenly among 4 plates.
  • In a large bowl toss together remaining beets, orange segments, and half of the vinaigrette; season with salt and pepper. Evenly arrange on top of greens. Garnish with cheese and drizzle remaining vinaigrette around the perimeter of the salad.

BABY BEET SALAD



Baby Beet Salad image

Categories     Salad     Vegetable     Bake     Roast     Quick & Easy     Vinegar     Mint     Beet     Spring     Parade

Yield Makes 6 servings

Number Of Ingredients 5

2 pounds yellow or red baby beets, trimmed
3 tablespoons olive oil
2 tablespoons red-wine vinegar
Salt and freshly ground black pepper, to taste
1/3 cup small fresh mint leaves, for garnish

Steps:

  • Scrub the beets well. Wrap groups of 2 or 3 beets together in little packets of aluminum foil. Place the packets on a baking sheet and bake at 350°F until very tender, about 1 hour. When the beets are cool enough to handle, slip off and discard the skins (using rubber gloves). Halve beets lengthwise and place in a bowl. Whisk together the oil, vinegar, salt and pepper; toss with the beets. Sprinkle with the mint leaves.

Tips:

  • Choose the right beets: Look for small, tender beets with smooth skin and no bruises.
  • Roast the beets: Roasting brings out the beets' natural sweetness and intensifies their flavor.
  • Use a variety of greens: Arugula, spinach, kale, and watercress are all great options for this salad.
  • Add some crunch: Nuts, seeds, or croutons add texture and flavor to the salad.
  • Make a flavorful dressing: A simple vinaigrette or a creamy goat cheese dressing are both great options.
  • Serve immediately: This salad is best when served fresh.

Conclusion:

This baby beet salad is a delicious and healthy way to enjoy this seasonal vegetable. It's perfect for a light lunch or dinner, and it's also a great side dish for grilled meats or fish.

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