Best 7 Mixed Beet Salad With Curry Vinaigrette Recipes

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Discover the culinary delight of mixed beet salad, an irresistible vegetarian dish that showcases the earthy sweetness of beets and the vibrant flavors of a tangy curry vinaigrette. Prepared with fresh and colorful ingredients, this salad is a symphony of textures and tastes, making it a perfect side dish or light meal. Whether you're a seasoned cook or a novice in the kitchen, this easy-to-follow recipe will guide you through the steps of creating a nutritious and visually stunning mixed beet salad that will tantalize your taste buds and impress your family and friends.

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

MIXED-BEET SALAD WITH CURRY VINAIGRETTE



Mixed-Beet Salad with Curry Vinaigrette image

Red, yellow, and Chiogga beets combine in this fantastic salad from chef Daniel Humm of Eleven Madison Park.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

1 pound medium red beets, washed and dried
1 pound medium Chiogga beets, washed and dried
1 pound medium yellow beets, washed and dried
1/2 cup olive oil
1/2 cup white-wine vinegar
2 tablespoons coarse salt
1 tablespoon sugar
Freshly ground pepper
6 sprigs fresh thyme
Curry Vinaigrette
1 Granny Smith apple

Steps:

  • Preheat oven to 425 degrees.
  • Place beets in a large bowl; add olive oil, vinegar, salt, and sugar. Season with pepper and toss to combine. Wrap each beet individually in parchment paper-lined aluminum foil, with some of the olive oil mixture and a sprig of thyme. Transfer to oven and roast until tender, about 2 1/2 hours.
  • Remove foil and let cool slightly before peeling. Using an apple corer, cut each beet into as many cylinder shapes as possible. Alternatively, cut beets into quarters. Place each variety of beet in individual bowls and toss each with some of the vinaigrette.
  • Using the julienne blade on a mandoline, carefully julienne apple.
  • Divide beets evenly between 4 serving plates. If beets are cylindrical, stand beets up on plate. Garnish with apple slices and drizzle with remaining vinaigrette. Serve immediately.

TRI-COLOR BEET SALAD WITH CHERRY VINAIGRETTE



Tri-Color Beet Salad with Cherry Vinaigrette image

Provided by Guy Fieri

Time 1h5m

Yield 4 servings

Number Of Ingredients 12

2 pounds medium red, golden and striped beets, scrubbed
Extra-virgin olive oil, to coat
Kosher salt and freshly cracked black pepper
1/4 cup dried cherries (reconstituted in 1/4 cup red wine vinegar for 30 minutes)
2 tablespoons balsamic vinegar
1 teaspoon sherry vinegar
1/2 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1 cup chiffonade of kale leaves
2 tablespoons pepitas, toasted
1/3 cup crumbled goat cheese
2 tablespoons chopped fresh mint

Steps:

  • For the beets: Preheat the oven to 400 degrees F. Lay out a large sheet of foil on top of a roasting dish and spread the beets across evenly on the sheet. Drizzle with a little olive oil and season with salt and pepper. Top with another sheet of foil and crimp to seal the edges. Poke holes in the top to allow steam to escape. Place in the oven and roast until the beets are tender, 30 to 45 minutes. Remove from the oven. Allow to cool in the foil pouch before loosening the skins and discarding. Quarter the peeled beets and place in a large bowl.
  • For the cherry vinaigrette: Drain the cherries and roughly chop. Whisk together the vinegars (including the red wine vinegar from the cherries) and cherries while slowly drizzling in the olive oil so it lightly emulsifies. Season with salt and pepper. Set aside until ready to use.
  • For the salad: Toss the warm beets with the cherry vinaigrette. Add the kale, pepitas, goat cheese and mint, continuing to toss. Season with salt and pepper.

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE



Roasted Beet Salad with Orange Vinaigrette image

Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

3 medium fresh beets (about 1 pound)
3 tablespoons olive oil
1 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon white wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh tarragon, divided
1 package (6 ounces) fresh baby spinach
4 cups torn mixed salad greens
2 medium navel oranges, peeled and sectioned
4 ounces crumbled goat cheese
1/2 cup chopped walnuts, toasted

Steps:

  • Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

Nutrition Facts : Calories 125 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

CURRY VINAIGRETTE



Curry Vinaigrette image

Use this curry vinaigrette to make a delicious Mixed-Beet Salad, courtesy of chef Daniel Humm from Eleven Madison Park.

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 6

6 tablespoons grape seed oil
1 teaspoon Madras curry powder
3 tablespoons white balsamic vinegar
Coarse salt
2 tablespoons golden raisins, chopped
1 tablespoon toasted pine nuts

Steps:

  • In a small saucepan, heat 3 tablespoons grape seed oil with curry over medium-low heat until heated through. Remove from heat and let stand for 20 minutes.
  • Strain into a small bowl and add remaining 3 tablespoons oil and vinegar; season with salt, and whisk to combine. Stir in raisins and pine nuts.

UKRAINIAN SALAT VINAIGRETTE (BEET SALAD)



Ukrainian Salat Vinaigrette (Beet Salad) image

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

1 pound beets
1 pound carrots
1 pound potatoes
2 large dill pickles, diced
1 onion, minced
1 (8 ounce) can peas, drained
2 tablespoons olive oil
½ teaspoon ground black pepper
1 tablespoon chopped fresh parsley
½ teaspoon salt

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

SPIRALIZED ROASTED BEET SALAD WITH QUINCE VINAIGRETTE



Spiralized Roasted Beet Salad with Quince Vinaigrette image

Great salad for lunch or dinner! Spiralizing the beets makes for a quicker cooking time. Use any flavored vinegar of your choice - dark berry or fig vinegar make great options!

Provided by Arizona Desert Flower

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 30m

Yield 2

Number Of Ingredients 11

cooking spray
2 beets, peeled
¼ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup olive oil
3 tablespoons quince vinegar, or more to taste
salt and ground black pepper to taste
1 (12 ounce) bag spring salad mix
2 ounces blue cheese, crumbled
2 ounces chopped walnuts
2 tablespoons fresh snipped chives

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.
  • Cut beets into spirals using a spiralizer.
  • Place beet spirals in a bowl; add 1/4 teaspoon salt and 1/8 teaspoon black pepper and toss to combine. Spread out on the prepared baking sheet.
  • Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.
  • Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.
  • Divide spring salad mix between 2 plates. Top with cooled beet spirals. Scatter blue cheese, chopped walnuts, and chives over the beets. Drizzle dressing on top.

Nutrition Facts : Calories 635.1 calories, Carbohydrate 28.1 g, Cholesterol 21.3 mg, Fat 54.4 g, Fiber 8 g, Protein 14.6 g, SaturatedFat 10.9 g, Sodium 894.6 mg, Sugar 18.2 g

VEGETABLE SALAD WITH CURRY-SOY VINAIGRETTE



Vegetable Salad with Curry-Soy Vinaigrette image

Categories     Salad     Potato     Tomato     Vegetable     Side     Picnic     Vegetarian     High Fiber     Backyard BBQ     Lunch     Curry     Broccoli     Cauliflower     Turnip     Fall     Summer     Vegan     Soy Sauce     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

For vinaigrette
2 tablespoons light soy sauce
2 teaspoons Dijon mustard
2 teaspoons Madras curry powder
1 teaspoon fine sea salt
1 teaspoon freshly ground mixed or black peppercorns
1/2 cup extra-virgin olive oil
For salad
1 lb tomatoes
1/2 cup finely chopped shallots
1 bunch broccoli, cut into 1 1/2-inch florets
1/2 head cauliflower, cut into 1 1/2-inch florets
1/2 lb celery root (sometimes called celeriac), peeled and cut into 1/4-inch-thick slices, then slices cut into 3- by 1-inch rectangles
1/2 lb turnips, peeled and cut into 1/4-inch-thick rounds, then rounds halved
1/2 lb haricots verts or other thin green beans, trimmed
3 tablespoons finely chopped fresh chives
3 tablespoons finely chopped fresh cilantro

Steps:

  • Make vinaigrette:
  • Whisk together vinaigrette ingredients.
  • Make salad:
  • Blanch and peel tomatoes . Seed and cut into 1-inch pieces.
  • Wrap shallots in a kitchen towel, then twist and squeeze to remove as much liquid as possible.
  • Cook broccoli, cauliflower, celery root, turnips, and haricots verts in a large pot of boiling salted water until crisp-tender, about 5 minutes, then drain well.
  • Toss warm vegetables with tomatoes, shallots, chives, cilantro, and vinaigrette.

Tips:

  • Choose the right beets: Look for beets that are small and firm, with smooth skin and no blemishes. Avoid beets that are large or have cracks or bruises.
  • Roast the beets: Roasting the beets brings out their natural sweetness and flavor. To roast the beets, preheat oven to 400°F (200°C). Toss the beets with olive oil, salt, and pepper. Wrap the beets in aluminum foil and roast for 45 minutes to 1 hour, or until they are tender when pierced with a fork.
  • Make the curry vinaigrette: While the beets are roasting, make the curry vinaigrette. In a small bowl, whisk together the olive oil, vinegar, curry powder, cumin, coriander, salt, and pepper. Set aside.
  • Assemble the salad: Once the beets are cool enough to handle, peel and slice them. In a large bowl, combine the beets, arugula, goat cheese, pistachios, and mint. Drizzle with the curry vinaigrette and toss to coat.
  • Serve immediately: Mixed beet salad with curry vinaigrette is best served immediately, while the beets are still warm.

Conclusion:

Mixed beet salad with curry vinaigrette is a delicious and healthy salad that is perfect for a summer meal. The roasted beets are sweet and flavorful, and the curry vinaigrette adds a unique and exotic flavor. This salad is sure to impress your guests, and it is also a great way to use up any leftover beets you may have.

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