Best 5 Broccoli Beet Salad With Raspberry Vinaigrette Recipes
Broccoli beet salad with raspberry vinaigrette is a delicious and refreshing salad that is perfect for any occasion. With its vibrant colors and unique flavor combinations, this salad is sure to impress your guests. The broccoli and beets provide a crunchy texture, while the raspberries add a touch of sweetness. The raspberry vinaigrette dressing is the perfect finishing touch, adding a tangy and flavorful element to the salad. Whether you're looking for a healthy side dish or a light main course, this broccoli beet salad with raspberry vinaigrette is sure to be a hit.
Let's cook with our recipes!
TOSSED SALAD AND RASPBERRY VINAIGRETTE
Provided by Trisha Yearwood
Categories side-dish
Time 10m
Yield 4 to 6 Servings
Number Of Ingredients 12
Steps:
- For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
- For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
- Toss the salad with the vinaigrette before serving.
BEET SALAD WITH RASPBERRY VINAIGRETTE
A wonderful and quick beeet salad. The two vinegars blended together give it an interesting twist in flavor. Recipe came from geocities.com. Cook time is actually chill time.
Provided by Judith N.
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place beets and onion in a large bowl.
- In a cup, combine oil, raspberry vinegar, balsamic vinegar, and garlic.
- Season with the salt and pepper.
- Whisk to combine.
- Pour over the beet mixture and toss well.
- Sprinkle with the chives (if using).
- Cover and refrigerate for at least 15 minutes or up to 3 days.
Nutrition Facts : Calories 158.6, Fat 7.1, SaturatedFat 1, Sodium 148, Carbohydrate 22.4, Fiber 4.3, Sugar 16.8, Protein 3.5
BROCCOLI BEET SALAD WITH RASPBERRY VINAIGRETTE
This easy salad is perfect for the dieter or for those who love to eat well. The goat cheese and dressing add needed levels of flavor to these nutrient-packed veggies.
Provided by BeachBaby
Categories Vinaigrette Dressing
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- Mix broccoli, red onion, kidney beans, and beets in a large bowl.
- Whisk raspberry jam, vinegar, olive oil, and salt in a small bowl; pour over vegetable mixture. Toss broccoli salad with pecans and goat cheese.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 29.2 g, Cholesterol 3.5 mg, Fat 18.4 g, Fiber 7.2 g, Protein 7.6 g, SaturatedFat 2.7 g, Sodium 243.9 mg, Sugar 13.4 g
BROCCOLI BEET SALAD WITH RASPBERRY VINAIGRETTE
This easy salad is perfect for the dieter or for those who love to eat well. The goat cheese and dressing add needed levels of flavor to these nutrient-packed veggies.
Provided by BeachBaby
Categories Vinaigrette Dressing
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- Mix broccoli, red onion, kidney beans, and beets in a large bowl.
- Whisk raspberry jam, vinegar, olive oil, and salt in a small bowl; pour over vegetable mixture. Toss broccoli salad with pecans and goat cheese.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 29.2 g, Cholesterol 3.5 mg, Fat 18.4 g, Fiber 7.2 g, Protein 7.6 g, SaturatedFat 2.7 g, Sodium 243.9 mg, Sugar 13.4 g
BEET - ORANGE SALAD WITH RASPBERRY VINAIGRETTE
Make and share this Beet - Orange Salad With Raspberry Vinaigrette recipe from Food.com.
Provided by Derf2440
Categories Oranges
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Drain beets well and cut each in half, cut larger beets into quarters.
- Place in a small salad bowl.
- Zest as much as possible of the orange peel, right into the bowl with the beets.
- Cut the ends off the orange and slice the remaining peel off being careful not to leave any pith.
- Section the orange, over the bowl, dropping the supremes into bowl with the beets, taking care to let any juice run into the bowl.
- Squeeze the juice out of the remains into the bowl.
- Discard remains.
- Vinaigrette: Whisk together all vinaigrette ingredients and pour over beets and orange.
- Carefully mix to coat, cover and refrigerate for at least one hour.
- Just before serving sprinkle fresh raspberries on top.
- (Will keep in refrigerator for at least a week.).
Nutrition Facts : Calories 91.1, Fat 4.7, SaturatedFat 0.6, Sodium 149.1, Carbohydrate 12.3, Fiber 2.4, Sugar 9.3, Protein 1.3
Tips:
- Choose Fresh Vegetables: Use the freshest broccoli and beets you can find for the best flavor and texture.
- Roast the Vegetables: Roasting the broccoli and beets brings out their natural sweetness and gives them a slightly smoky flavor.
- Make the Raspberry Vinaigrette Ahead of Time: The vinaigrette can be made up to 2 days in advance and stored in the refrigerator. This will save you time when you're ready to assemble the salad.
- Toss the Salad Gently: When you're combining the roasted vegetables, walnuts, and goat cheese, toss the salad gently to avoid breaking up the vegetables.
- Serve Immediately: This salad is best served immediately after it's made, while the vegetables are still warm and the vinaigrette is fresh.
Conclusion:
Broccoli Beet Salad with Raspberry Vinaigrette is a delicious and healthy salad that's perfect for a light lunch or dinner. The roasted vegetables are tender and flavorful, the walnuts add a nice crunch, and the goat cheese adds a creamy richness. The raspberry vinaigrette is the perfect finishing touch, adding a touch of sweetness and acidity. This salad is sure to be a hit with everyone who tries it!
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