Best 3 Beet And Berry Salad Recipes
Indulge in a symphony of flavors with our Beet and Berry Salad, a culinary masterpiece that tantalizes your taste buds. Featuring a vibrant blend of roasted beets, juicy berries, tangy goat cheese, and a refreshing honey-balsamic dressing, this salad is a delightful balance of sweet, savory, and tangy notes. The earthy sweetness of the beets pairs perfectly with the burst of freshness from the berries, while the creamy goat cheese adds a touch of richness and tang. Drizzled with a luscious honey-balsamic dressing, this salad elevates your taste buds to new heights. Our collection of recipes offers variations to suit your preferences, including a Vegan Beet and Berry Salad, a Quinoa Beet and Berry Salad for a protein-packed meal, and a Winter Beet and Berry Salad that showcases seasonal ingredients. Each recipe is meticulously crafted to ensure a delightful culinary experience.
Let's cook with our recipes!
BERRY-BEET SALAD
Here's a delightfully different salad that balances the earthy flavor of beets with the natural sweetness of berries. If you prefer, substitute crumbled feta for the goat cheese. -Amy Lyons, Mounds View, Minnesota
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place beets in an 8-in. square baking dish; add 1 in. of water. Cover and bake at 400° for 30-40 minutes or until tender., Meanwhile, in a small bowl, whisk the vinegar, oil, honey, salt and pepper; set aside. Cool beets; peel and cut into thin slices., In a large bowl, combine the beets, berries, walnuts and shallot. Pour dressing over beet mixture and toss gently to coat. Divide salad greens among 4 serving plates. Top with beet mixture; sprinkle with cheese and basil.
Nutrition Facts : Calories 183 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 124mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic exchanges
BEET SALAD WITH GOAT CHEESE
This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.
Provided by Donna
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
- Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g
BEET AND BERRY SALAD
I first had a similar salad at Annie Gunn's in St. Louis and really liked it (licked my plate clean), but felt something was missing from it. I just figured it out. . .I think the dressing should have a touch of sweetness! That being said, here is my retake on the recipe. If you aren't a fan of goat cheese, feel free to sub it out with Boursin or feta. Also sometimes they serve this salad with strawberries instead of blackberries, but I think the blackberries always look prettier!
Provided by januarybride
Categories Raspberries
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together first three ingredients and set aside.
- Place 1 cup of greens on each plate.
- Top each plate of greens with a few slivers of onion, 6 beet halves, 6 raspberries, 3 blackberries, and 1 T of goat cheese crumbles (if you can't get crumbles, just put a "round" of goat cheese in the middle).
- Finish off with a drizzle of dressing and some fresh ground black pepper.
Tips:
- Choose the best beets: Look for beets that are small to medium in size and have smooth, firm skin. Avoid beets that are bruised or have blemishes.
- Prepare the beets properly: To roast the beets, preheat the oven to 400°F (200°C). Toss the beets with olive oil, salt, and pepper. Wrap each beet in aluminum foil and roast for 45-60 minutes, or until tender. To boil the beets, place them in a large pot of boiling water. Cook for 30-45 minutes, or until tender. Once the beets are cooked, let them cool slightly before peeling and slicing them.
- Use fresh berries: For the best flavor, use fresh berries in this salad. Strawberries, blueberries, and raspberries are all good choices.
- Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for a quick and easy weeknight meal.
- Serve the salad immediately: This salad is best served immediately after it is made. The beets and berries will start to lose their color and flavor if they sit for too long.
Conclusion:
This beet and berry salad is a delicious and refreshing dish that is perfect for a summer meal. The roasted beets are tender and slightly sweet, while the berries add a burst of flavor and color. The dressing is light and tangy, and it perfectly complements the other ingredients. This salad is also a good source of vitamins and minerals, making it a healthy and delicious choice.
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