For those looking for a vibrant and flavorful dish, the Balthazar beet salad stands out as a must-try. Originating from the renowned New York City restaurant Balthazar, this salad has garnered a loyal following thanks to its harmonious blend of earthy roasted beets, tangy goat cheese, and crunchy walnuts. Topped with a drizzle of honey vinaigrette, this salad offers a delightful balance of sweet, savory, and tangy flavors. Whether you're seeking a delectable appetizer or a nutritious side dish, the Balthazar beet salad promises to tantalize your taste buds.
Here are our top 7 tried and tested recipes!
BEET AND BURRATA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the beets: Preheat the oven to 375 degrees F.
- Put the beets in an 8-inch square baking dish. Add the vinegar, salt, thyme sprigs and 3 tablespoons water to the baking dish. Toss well to coat. Cover the dish with aluminum foil and roast until the beets are tender all the way through, about 50 minutes. Allow the beets to cool slightly, then use a paper towel to rub off the skins. Cut the beets into quarters or sixths depending on the size. Toss with any of the remaining liquid from roasting. Set aside to cool slightly.
- For the dressing: Heat a small skillet over low heat. Add the oil, shallots and 1/4 teaspoon of the salt and cook until the shallots are soft but not brown, about 5 minutes. Remove from the heat and cool for 5 minutes. Meanwhile, in a large bowl, whisk together the vinegar, Dijon mustard and remaining 1/4 teaspoon salt. Add the cooled oil mixture and whisk to combine.
- For the salad: Add the arugula and beets to the dressing and toss gently to coat. Place the salad on a large platter and tear the burrata around the sides. Sprinkle with the pine nuts.
BALSAMIC ROASTED BEET SALAD
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
- Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
- Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
UKRAINIAN SALAT VINAIGRETTE (BEET SALAD)
A delicious Ukrainian beet salad! Great with meat and poultry dishes (especially Chicken Kyiv) with a side of mashed potatoes! The preparation takes some time, but I really like the salad! It is one of the few salads popular in Ukraine that doesn't contain mayonnaise! Enjoy!
Provided by BrandyLoveWine
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 9h
Yield 16
Number Of Ingredients 10
Steps:
- Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
- The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.
Nutrition Facts : Calories 67.8 calories, Carbohydrate 12 g, Fat 1.9 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 337.3 mg, Sugar 4.1 g
BALTHAZAR SALAD
Provided by Willy Staley
Categories salads and dressings
Time 30m
Yield Serves 6
Number Of Ingredients 17
Steps:
- Roughly chop the lettuces and mix with fennel and radish.
- Blanch asparagus and haricots verts in boiling water until tender, 6 minutes. Transfer to ice bath, then drain.
- Add the asparagus and haricots verts to the greens. Separately, combine vinaigrette ingredients, shake and dress salad. Season to taste with salt and pepper.
- Divide the salad among 6 plates, topping each with a slice of ricotta salata, a wedge of avocado, some julienned beet and lemon zest. Finish with a pinch of breadcrumbs.
BEET SALAD
To cook the beets, you can either boil them in salted water, or wrap them in aluminum foil and roast in a 400 degrees oven until tender.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Place cooked beets in two separate bowls (one for the red, the other for the yellow). In a small bowl, whisk together vinegar and olive oil. Add caraway seeds, and season with salt and pepper. Divide vinaigrette between beets. Cover with plastic wrap, and chill overnight.
ROASTED AND MARINATED BEET SALAD
This simple roasted-and-marinated-beet salad goes perfectly with crusty french bread. Serve as a side or an appetizer.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Place beets on aluminum foil; toss with 2 tablespoons oil, and season with salt and pepper. Seal foil, and place on a baking sheet. Roast until tender when pierced with a paring knife, about 45 minutes. Let cool slightly, then peel and cut into quarters.
- Place vinegar in a medium bowl. Whisking constantly, pour remaining 1/4 cup oil in a steady stream until emulsified. Season with salt and pepper. Add beets and chives; gently toss to combine. Serve chilled or at room temperature.
BALTHAZAR BEET SALAD
Steps:
- Preheat oven to 375. Wrap beets in foil and bake until tender, approximately 1- 1/2 hours. Remove from oven and when cool, remove skins and cut into 1/2 inch cubes. Reserve. While beets are cooking, toast the walnuts in the same oven for 10 minutes. Cool and coarsely chop. Reserve. Prepare dressing by whisking together mustard, vinegar, salt and pepper in a small bowl. Slowly drizzle oil in, whisking until thick. Set aside. Peel and cut pears in quarters and thinly slice. Toss with lemon juice. Add beets, walnuts and toss. Add greens and dressing. Toss. Sprinkle cheese over top. Season with salt and pepper if needed.
Tips:
- Choose the right beets: Look for beets that are small and firm, with smooth skin and no blemishes. Avoid beets that are large, soft, or have cracks or bruises.
- Roast the beets: Roasting the beets brings out their natural sweetness and flavor. To roast the beets, preheat your oven to 400 degrees Fahrenheit. Cut the beets into 1-inch pieces and toss them with olive oil, salt, and pepper. Roast the beets for 30-45 minutes, or until they are tender when pierced with a fork.
- Make the vinaigrette: While the beets are roasting, make the vinaigrette. In a small bowl, whisk together the olive oil, vinegar, honey, Dijon mustard, salt, and pepper. Taste the vinaigrette and adjust the seasonings as needed.
- Assemble the salad: Once the beets are roasted and the vinaigrette is made, assemble the salad. In a large bowl, combine the roasted beets, arugula, goat cheese, and walnuts. Drizzle the vinaigrette over the salad and toss to coat. Serve the salad immediately.
Conclusion:
Balthazar beet salad is a delicious and healthy salad that is perfect for any occasion. The roasted beets are sweet and flavorful, the arugula is peppery and fresh, the goat cheese is creamy and tangy, and the walnuts add a nice crunch. The vinaigrette is simple but flavorful, and it brings all of the ingredients together perfectly. This salad is sure to be a hit with your friends and family.
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