Best 6 Beet Salad With Apple And Tofu Recipes

BEET AND APPLE SALAD

Steps:

• Toss the apple, celery and shallots in a bowl with the lemon juice.
• Peel the beet, then slice into matchsticks and add to the bowl. Toss in the sugar, walnuts and olive oil. Season with the salt and pepper. Let stand 10 minutes if time allows, then serve on a bed of the sliced endive.

BEET SALAD WITH APPLE AND TOFU

Steps:

• Place beets into a large pot, cover with cold, lightly salted water, and bring to a boil. Reduce heat, cover, and simmer until beets are soft and can easily be pierced with a fork, about 40 minutes. Drain and rinse under cold water. Peel and cut into cubes.
• Heat oil in a skillet over medium heat. Cook and stir smoked tofu until hot, 2 to 3 minutes. Combine tofu, beets, and apple in a bowl.
• Mix yogurt, horseradish, and maple syrup in a small bowl and season with salt and pepper. Pour over salad and mix well. Let stand until flavors combine, about 15 minutes.

BEET AND APPLE SALAD

Steps:

• Cook whole beets covered, in simmering water for 4050 minutes until tender. Drain, and cool slightly, remove skin and cut into thin strips.
• For dressing: combine oil, vinegar, zest, orange juice, green onion, mint and honey in screwtop jar, shake to combine. Toss half of dressing with beets, chill for 2 to 24 hours.
• To serve, combine torn Romaine and diced apple in a serving bowl, toss with the rest of the dressing, and top with beets. Garnish with mint.
• ROASTED BABY BEETS AND Sauteed BEET GREENS
• Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 degrees for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.

APPLE BEET SALAD

Steps:

• In a bowl, combine the first seven ingredients. Gently fold in apples and beets. If desired, serve on a lettuce-lined plate and top with chopped egg.

BEET AND APPLE SALAD

Steps:

• For dressing, combine egg with sugar and beat well.
• Stir in flour and mustard.
• Add mixture to heated water and vinegar in a small heavy saucepan.
• Cook, stirring constantly, over low heat until thick, 2-3 minutes.
• Season to taste with salt and pepper.
• Cool.
• In a medium bowl, mix the 4 salad ingredients.
• Pour the cooled dressing over and mix well.
• Garnish with parsley and chopped nuts, as desired.
• Serve chilled.

BEET, ORANGE AND APPLE SALAD

Steps:

• Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.
• Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
• Trim and peel off skins; cut into 8 wedges.
• Peel and section orange. In a bowl, combine orange sections, beets and apples.
• Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.
• Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.