Best 5 Ensalada De Betabel Beet Salad Recipes

BEET SALAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice.
• For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat.
• Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them, and top with diced beets and feta cheese.

ENSALADA DE BETABEL : BEET SALAD

Steps:

• For the greens: If the greens are really big leaves, roughly cut or tear them.
• Steam the greens for ten minutes over 2 cups water.
• Drain for 20 minutes, then place the greens in a medium mixing bowl.
• In a small mixing bowl, mix the garlic, lime juice, oil, salt and pepper.
• Pour over the greens and toss well.
• For the salad: In a small mixing bowl, mix the vinegar, oil, garlic, aniseed, pepper and limejuice.
• Add the beets and allow to marinate.
• At serving time, lay the greens on a platter.
• Spoon the beet cubes on top and top with orange wedges, green onion and parsley.

BEET AND ENDIVE SALAD WITH GARLIC AND HERB VINAIGRETTE

Steps:

• Preheat the oven to 375 degrees F.
• Place a large sheet of aluminum foil on a baking sheet. Place the beets on top, drizzle with the olive oil and sprinkle with salt, then fold the long and short edges of the aluminum foil up to the middle and roll together, making a packet with the beets inside. Put in the oven and roast until fork-tender, about 1 1/2 hours. (Can be done a day or two ahead of time.) Allow to cool, then slip the skins from the beets, trim the ends, and cut into 1/2-inch cubes. Set aside.
• Quarter the endives lengthwise, then slice crosswise into 1/2-inch thick moons. Combine the beets and endive in a salad bowl and toss with the vinaigrette. Season with additional salt and pepper, if necessary. Serve immediately.
• In a small glass bowl, melt the salt in the vinegar, then add the pepper, shallot, garlic, mustard, and herbs and combine well. Whisk in the olive oil in slow, steady stream until the dressing is thickened. Alternately, place all ingredients in a glass jar, close the lid, and shake vigorously.

ENSALADA DE NOCHE BUENA (CHRISTMAS EVE)

Steps:

• In a small bowl, whisk together olive oil, orange juice, vinegar, salt, and cilantro. Set aside. Wash and dry lettuce leaves and then shred. Arrange the lettuce on the bottom of a glass bowl and then layer beets and fruit on top of lettuce, it can be mixed, although, doesn't have to be. Top with peanuts and pour the dressing over the salad.

ENSALADA DE NOPALES

Steps:

• wash, remove spines and dice the nopales.
• cook in pressure cooker with watter, salt and baking soda plus a stem of cilantro.
• once the cooker has acheived pressure, cook for an additional 5 minutes and wait to cool down.
• meanwhile, dice all remaining veggies.
• remove the nopales from the cooking water.