**Beetroot Salad: A Colorful and Nutritious Dish with Endless Variations**
Beetroot salad is a vibrant and versatile dish that offers a delightful blend of flavors and textures. It's made with cooked beets, usually boiled or roasted, and can be served warm or chilled. The salad's main ingredient, beetroot, is a root vegetable known for its earthy sweetness and vibrant red color. It's packed with essential vitamins, minerals, and antioxidants, making it a nutritious addition to any meal. This article presents a collection of beetroot salad recipes, each offering unique flavor combinations and preparation methods. From classic recipes like the tangy Beetroot and Goat Cheese Salad to innovative takes such as the Beetroot, Quinoa, and Feta Salad, these recipes showcase the versatility of this colorful vegetable. Whether you prefer a simple and refreshing salad or a more substantial main course option, there's a beetroot salad recipe here to satisfy your taste buds and nourish your body.
RAW-BEET AND CELERY-ROOT SALAD
Bright, crunchy, and infinitely pairable-this healthy side salad brings a lot to the table. It's a good thing then that beets are also a top source of plant-based iron. And when teamed up with citrus like they are here, it makes it more than just delicious-the vitamin C boosts how much of the good-for-you nutrients your body can absorb.
Provided by Shira Bocar
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Combine ingredients in a medium bowl and toss to combine; season with salt and pepper. Serve immediately or transfer to an airtight container and refrigerate up to 3 days.
CELERY-ROOT AND BEET SALAD
Categories Salad Vegetable Side Roast Thanksgiving Vegetarian Quick & Easy Low/No Sugar Salad Dressing Beet Winter Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
- While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
- Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
- Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.
CELERY ROOT AND BEET SALAD
This unique beet salad comes from Epicurious.com The cook time does not include the one hour stand time which is a must to allow the flavors to mature.
Provided by Debbwl
Categories Vegetable
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
- While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
- Carefully unwrap beets and, when just cool enough to handle, slip off skins. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
- Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.
BEET & CELERY ROOT POTATO SALAD
This is a fantastic way to use a variety of root vegetables! The end result is beautifully colored with each ingredient being its own shade of pink. I also like the way that it has layers of texture. It can be hard to do with root vegetables. If you don't care about the texture you can make it all easier by boiling everything and just dicing it all and mixing it up like regular potato salad. I think doing it this way is worth the effort though.
Provided by Callu
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Boil or steam potatoes until tender. Usually takes about 8-10 minutes.
- Cool, rub off skin and dice into 1/4 to 1/2 inch cubes.
- Set aside in mixing bowl. This can be done ahead. And you can use left over potatoes as long as they are red or new potatoes and not baking potatoes. They need to have the dense texture of a new potato. I use exotic varieties from my garden.
- Dice Beets into 1/4 to 1/2 inch cubes.
- Put large skillet on medium-high heat. Add water, diced beets, salt, garlic, dill (if dried, if using fresh add at the end) and cider vinegar. Simmer uncovered stirring occasionally.
- While beets start to cook dice celeriac into 1/4 to 1/2 inch cubes.
- After beets have cooked 8-10 minutes and liquid is about half gone add the diced celery root.
- Continue to simmer until all liquid has evaporated. You will need to stir more frequently as it gets closer to the end and you may want to turn the heat down to medium-low. It is important that you use a wide skillet or it takes forever and the veggies will over cook. When finished taste and adjust salt content if desired. Beets should still be slightly al dente and celery root should be soft but not mushy. NOTE: If it gets to this consistency before the liquid evaporates you can strain off the excess juices but you will have to add extra seasoning and vinegar to make up for what you lose.
- Remove from heat and add to cooked potatoes.
- While mixture is still warm stir in onion and parsley.
- Stir in mayonnaise. You can adjust the amount of mayonnaise to your liking.
- Serve room temperature or chilled.
BEET ROOT SALAD
Provided by Robert Irvine : Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place all ingredients in salad bowl. Toss gently, season with salt and pepper, cover and refrigerate for 1 hour. Serve in a family style bowl.
Tips:
- Choose fresh, firm beets for the best flavor and texture.
- To save time, you can buy pre-cooked beets in the grocery store.
- If you're using raw beets, roast them in the oven or boil them until they are tender.
- To make the salad ahead of time, simply prepare the beets and dressing and store them separately in the refrigerator. When you're ready to serve, toss everything together and enjoy!
- For a sweeter salad, add a tablespoon or two of honey or maple syrup to the dressing.
- For a more savory salad, add a teaspoon of Dijon mustard or horseradish to the dressing.
- Garnish the salad with fresh herbs, such as dill, parsley, or cilantro.
Conclusion:
Beetroot salad is a delicious and healthy dish that can be enjoyed as a side dish or a main course. It's a great way to add some color and nutrition to your diet. With its vibrant color and earthy flavor, beetroot salad is sure to be a hit at your next party or gathering.
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