Best 8 Artichoke Beet And Carrot Salad Recipes
**Indulge in a symphony of flavors with this delightful Artichoke, Beet, and Carrot Salad.**
This vibrant salad is a delightful blend of textures and flavors that will tantalize your taste buds. With its vibrant colors and refreshing taste, this salad is perfect for a light lunch or as a side dish for your next dinner party. The artichokes provide a slightly nutty flavor, while the beets add a touch of sweetness and earthiness. The carrots add a crunchy texture and a burst of color. The dressing, made with a combination of olive oil, lemon juice, honey, and Dijon mustard, ties all the flavors together perfectly. Additionally, the article includes a collection of other enticing recipes featuring these vibrant vegetables, such as a creamy and flavorful Artichoke and Spinach Dip, a hearty and comforting Carrot and Lentil Soup, and a refreshing Beet and Orange Salad. Each recipe offers a unique culinary experience, showcasing the versatility and deliciousness of these garden gems.
BEET AND CARROT SALAD
You can make this raw, root vegetable slaw up to four days before you plan to eat it.
Provided by Magdalena Wszelaki
Categories HarperCollins Salad Vegetarian Vegetable Carrot Beet Healthy Quick and Healthy Lunch Walnut
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.
ARTICHOKE, BEET, AND CARROT SALAD
Make and share this Artichoke, Beet, and Carrot Salad recipe from Food.com.
Provided by alisha.mills
Categories Spinach
Time 10m
Yield 1 salad, 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix first 4 ingrediets.
- Serve on spinach leaves.
- top with vinaigrette.
Nutrition Facts : Calories 326.8, Fat 9.5, SaturatedFat 5.9, Cholesterol 33.4, Sodium 711.2, Carbohydrate 52.5, Fiber 33.6, Sugar 9.4, Protein 17.5
BABY ARTICHOKE SALAD
Steps:
- Peel baby artichokes and place in cold water. Squeeze 1 lemon into the water to prevent the artichokes from browning.
- Cook the artichokes in boiling salted water until tender, about 8 to 10 minutes. Drain, cool, and reserve. Cut the artichokes into quarters and place in a large bowl. Add juice of 2 remaining lemons, olive oil, Parmesan, basil and toss thoroughly. Season with salt and pepper.
ARTICHOKE HEART SALAD
I put together this fast five-ingredient salad after sampling a similar mixture from a salad bar. Bottled Italian dressing gives robust flavor to this simple treatment for canned artichoke hearts. It is a snap to make as a last-minute side dish. -Elizabeth Birkenmaier, Gladstone, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 5m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine artichokes, olives if desired, green pepper and onions. Add dressing and toss to coat. , Cover and refrigerate for at least 30 minutes. Serve with a slotted spoon.
Nutrition Facts : Calories 225 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 1147mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
ROASTED BEET AND CARROT SALAD
This delicious fall salad is full of dramatic colors, bright flavors, and contrasting textures.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss beets and carrots with 1 1/2 tablespoons oil; season with salt and pepper. Roast until tender, 25 to 30 minutes, tossing halfway through. Let cool 5 minutes.
- Meanwhile, in a small bowl, whisk together orange juice, vinegar, tarragon, and 1 1/2 tablespoons oil; season with salt and pepper. In a large bowl, toss endives with half the dressing, then transfer to a serving platter. Toss beets and carrots with remaining dressing and add to platter. Top with goat cheese and pecans before serving.
Nutrition Facts : Calories 378 g, Fat 23 g, Fiber 12 g, Protein 12 g, SaturatedFat 6 g
SALAD WITH ARTICHOKES
This was given to me by a friend, who got it from a little pasta house restaurant in her hometown. It calls for mixed greens, red onion and artichokes with a vinegar and oil dressing.
Provided by Cindy
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- In a large bowl, combine the mixed greens, onion, and artichoke hearts.
- In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.
- Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 14.3 g, Cholesterol 2.6 mg, Fat 23 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 718.9 mg, Sugar 1.1 g
RAW ARTICHOKE SALAD WITH CELERY AND PARMESAN
To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Provided by David Downie
Categories Salad Cheese Vegetable Appetizer Side Christmas Easter Picnic Vegetarian Quick & Easy Low Cal High Fiber Mother's Day Backyard BBQ Dinner Lunch Parmesan Artichoke Celery Spring Summer Shower Healthy Potluck Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Whisk oil and juice in a medium bowl. Season dressing with salt and pepper. Working with 1 artichoke at a time, break off outer leaves until only pale-green ones remain. Cut 1/2" off the top; trim dark green parts around stem and heart. Slice lengthwise very thinly and toss in dressing. Repeat with remaining artichokes. Mix in celery and remaining ingredients. Season with salt and pepper. Transfer to a platter and top with cheese.
SHREDDED BEET AND CARROT SALAD
Beets, which are rich in folic acid and vitamin C, are the primary ingredient of this simple salad.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 teaspoon salt.
- In a food processor fitted with the shredding disk, shred beets then carrots. Add to bowl along with parsley, and toss to combine.
Nutrition Facts : Calories 8 g, Fiber 3 g, Protein 1 g, SaturatedFat 2 g
Tips and Conclusion
The provided AliceRecipes article offers a delightful recipe for an Artichoke, Beet, and Carrot Salad that combines vibrant colors and flavors. Here are some essential tips and takeaways from the recipe in terms of ingredients, preparation, and overall presentation:
Tips:
- Choose Fresh Vegetables: Select firm and brightly colored artichokes, beets, and carrots for optimal flavor and texture.
- Trim and Prepare: Trim the artichokes, peel the beets, and peel and chop the carrots evenly for a uniform appearance and consistent cooking.
- Preserve Nutrients: When boiling the beets, keep the peels intact to preserve their vibrant color and nutrients.
- Chill Thoroughly: Allow the cooked vegetables to cool completely before assembling the salad to ensure a refreshing and crisp texture.
- Add Texture: Incorporate crunchy walnuts or toasted almonds for added texture and nutty flavor.
- Use Fresh Herbs: Enhance the flavor profile with fresh herbs such as parsley, cilantro, or mint for a pop of aromatic freshness.
- Balance the Dressing: Adjust the ratio of lemon juice and olive oil in the dressing to achieve a harmonious balance of tanginess and richness.
- Season Generously: Don't shy away from adding salt and pepper to taste. Proper seasoning elevates the overall flavor of the salad.
- Serve Immediately: Once assembled, serve the salad promptly to prevent the vegetables from losing their vibrant color and crispness.
Conclusion:
The Artichoke, Beet, and Carrot Salad presented in this recipe combines the goodness of three nutrient-rich vegetables into a colorful and delectable dish. The vibrant hues and contrasting textures create a visually appealing salad that is sure to impress your guests. With its tangy-sweet dressing and the nutty crunch of walnuts or almonds, this salad is a perfect balance of flavors and textures. As a versatile side dish or a light main course, this salad offers a healthy and satisfying meal option. Experiment with different herbs and seasonings to create your own unique variation and enjoy the vibrant flavors of this delightful salad.
Note: This response is generated by an AI Language model and should be treated as a suggestion only. It's always a good practice to consult additional sources and adjust the recipe to suit your personal preferences and dietary requirements.
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