Best 2 Winter Beet Salad Recipes
Welcome to the world of winter beet salads! These vibrant and hearty dishes are a celebration of the earthy flavors of beets, combined with a variety of textures and tastes to create a symphony of flavors. Whether you're looking for a light and refreshing side dish or a substantial main course, you'll find a winter beet salad recipe that suits your taste and preferences. With the right combination of ingredients and a bit of creativity, you can transform humble beets into a culinary masterpiece. So, get ready to embark on a culinary journey and discover the best winter beet salad recipe that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED BEET AND WINTER SQUASH SALAD WITH WALNUTS
The colors of the vegetables were the inspiration behind this beautiful salad. You may be fooled into thinking the orange vegetables next to the dark beets are sliced golden beets, but they are slices of roasted kabocha squash.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Roast the beets. Preheat the oven to 425 degrees. Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4 inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl
- Line another roasting pan with foil or parchment and brush with olive oil. Peel the squash and cut in 1/2-inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets, but watch carefully if you need to put the baking sheet on a lower shelf. Remove from the heat and allow to cool
- Meanwhile, bring a large pot of water to a boil while you stem and wash the greens. Add salt to the water, and blanch the greens for 1 minute or until tender. Transfer the greens to a bowl of cold water, then drain and squeeze out the water. Chop coarsely
- Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice into half-moon shapes. Toss with half the salad dressing. In a separate bowl, toss the roasted squash with the remaining dressing
- Place the greens on a platter, leaving a space in the middle. Arrange the beets and squash in alternating rows in the middle of the platter. Sprinkle on the fresh herbs and the walnuts. If desired, sprinkle on crumbled feta. Serve
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 18 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 594 milligrams, Sugar 9 grams
WINTER BEET SALAD
To save a little time on this sweet and savory beet salad, we recommend using packaged salad greens in this original recipe. The simple dressing is easy to assemble. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Cut slits in beets; place on a baking sheet. Bake until tender, about 1 hour. When cool enough to handle, peel beets and cut into wedges. Divide greens among salad plates; top with beets, oranges, fennel and hazelnuts. Combine dressing ingredients in a jar with a tight-fitting lid; shake well. Drizzle over salads.
Nutrition Facts : Calories 213 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 80mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic exchanges
Tips:
- Choose the right beets: Look for beets that are firm and have smooth skin. Avoid beets that are bruised or have blemishes.
- Roast the beets: Roasting the beets brings out their natural sweetness and flavor. To roast the beets, preheat the oven to 400°F (200°C). Toss the beets with olive oil, salt, and pepper. Wrap the beets in foil and roast for 45-60 minutes, or until they are tender.
- Make the dressing: While the beets are roasting, make the dressing. In a small bowl, whisk together the olive oil, vinegar, honey, mustard, salt, and pepper.
- Assemble the salad: Once the beets are roasted, let them cool slightly. Then, peel and slice the beets. In a large bowl, combine the beets, arugula, walnuts, and goat cheese. Drizzle the dressing over the salad and toss to coat.
- Serve immediately: Beet salad is best served immediately. However, you can store leftovers in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Beet salad is a delicious, healthy, and colorful dish that is perfect for any occasion. It is a great way to enjoy the earthy flavor of beets and the fresh crunch of arugula. The walnuts add a nutty flavor and the goat cheese adds a creamy richness. The dressing is a simple combination of olive oil, vinegar, honey, mustard, salt, and pepper that brings all the flavors together. Beet salad is a great way to get your daily dose of vegetables and it is also a good source of vitamins and minerals.
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