Best 7 Beet Salad With Avocado Fennel Red Onion And Mint Recipes
**Beet Salad with Avocado, Fennel, Red Onion, and Mint: A Symphony of Flavors and Textures**
This vibrant and refreshing beet salad is a delightful combination of sweet, earthy beets, creamy avocado, crisp fennel, pungent red onion, and refreshing mint. Dressed in a tangy vinaigrette, this salad offers a harmonious balance of flavors and textures that will tantalize your taste buds. The natural sweetness of the beets is perfectly complemented by the creamy richness of the avocado, while the fennel and red onion add a delightful crunch and a subtle hint of bitterness. The fresh mint adds a burst of aromatic flavor that ties all the elements together, creating a truly unforgettable salad experience. Whether served as a light lunch or a colorful side dish, this beet salad is sure to impress with its stunning presentation and delicious flavors.
BEET AND FENNEL SALAD RECIPE
Cooking is a creative endeavor - an art form all its own. Through the alchemy of the kitchen, heat and good intentions transform vegetables, meat and grains into nourishment for body and soul. That nourishment can then be used to fuel other creative endeavors. There's nothing like a delicious home-cooked meal to help a person dig into a writing, art, dance or film project.That's the philosophy behind a new cookbook released by a writer's retreat for women on Whidbey Island in Washington state called Hedgebrook. Each year, 1,500 writers vie for one of 40 spots available at the nonprofit retreat. Once there, they are given a cottage in the woods, the perfect place to write. The only requirement is that they come to the farmhouse kitchen every evening at 5:30 to eat a meal that Hedgebrook chefs Denise Barr and Julie Rosten have worked all afternoon to prepare.Those recipes, including one for lavender ice cream that is a favorite of Hedgebrook regular Gloria Steinem, have been published for the first time in "Hedgebrook Cookbook: Celebrating Radical Hospitality," which was released this fall as part of the retreat's 25th anniversary. The cookbook can be found on Amazon as well as on the retreat's website, http://www.hedgebrook.org."Food is so central to the experience at Hedgebrook because you are what you eat and you write what you are - who you are," Hedgebrook Executive Director Amy Wheeler said.With that advice in mind, I chose two dishes that appealed to my need to feel clean and clear to better write the novel I've been plugging away at (very slowly) for the last few months: Carrot ginger orange soup and the beet and fennel salad. Dishes that I decided to try later included Vietnamese noodle salad bowls with shrimp, Indian chicken stew, and braised Brussels sprouts with pancetta.The beet and fennel salad turned out to be a breeze and was substantial enough to serve as a satisfying main course alongside the soup. Be sure to start boiling your beets in advance, since they can take a lot longer than the 30 minutes called for to become soft enough to peel and eat. The recipe calls for salad greens or spinach, but I used kale that I massaged for about five minutes with a little olive oil. The added crunch complemented the fennel nicely.The lemon vinaigrette that dresses the salad was tangy, with garlic, shallots and lemon zest combining to create depth of flavor. Extra dressing can be saved for up to three days for quick lunchtime salads.The carrot ginger orange soup was richly flavored, with coriander and cumin adding a complex Indian kick. I used the orange juice sparingly, since I didn't want the final product to be too sweet.This turned out to be important, since I found that the soup required quite a bit of thinning to reach the consistency I desired. Vegetable stock serves as the base for the soup and can be used to thin along with extra orange juice. If you're feeling adventurous, you can use some butter or coconut milk. I got a little wild and tried both with the leftover soup. The coconut milk added a lovely creaminess.The recipe portions were generous, and both dishes held up nicely as tasty leftovers for the following day. Maybe I was imagining it, but I think I actually did write better after eating [email protected]
Provided by Jessica Gelt
Categories SALADS, VEGETARIAN, EASY
Time 50m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the shallots, garlic, lemon zest, lemon juice, agave syrup, salt and pepper, then slowly whisk in the olive oil to emulsify. (You can also use a small food processor to make this dressing by putting all ingredients into the processor and blending until emulsifed.) This makes a generous cup of of salad dressing, which will keep, refrigerated in an airtight container, up to 3 days.
- Heat the oven to 350 degrees. Toast the walnuts in a shallow baking pan until fragrant and golden brown, about 10 minutes.
- Place the unpeeled beets in a large saucepan and cover with water. Bring the water to a boil, then reduce the heat to a gentle simmer, cover and cook until the beets can easily be pierced through with a fork, about 30 minutes. Set the beets aside until cool enough to handle, then peel and slice into one-fourth-inch thick rounds. Place the beets in a small bowl (separate bowls if using different colors to keep the colors from bleeding), and toss with vinaigrette to coat.
- Place the greens on individual plates or on a large shallow serving bowl. Arrange the sliced beets on top of the salad greens. Sprinkle the fennel and red onion slices on top of the beets, then drizzle over the vinaigrette before serving.
MINTED BEET SALAD
We have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe-the vinegar and oil dressing with fresh mint will tone down the sweetness of the beets, and the kalamata olives add a salty touch. -Barbara Estabrook, Appleton, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Scrub beets; trim tops to 1 in. Place in a single layer in a large microwave-safe dish. Drizzle with water. Microwave, covered, on high until easily pierced with a fork, turning once, 14-15 minutes; let stand 5 minutes., When cool enough to handle, peel and cut beets into 3/4-in. pieces. In a bowl, whisk vinegar, oil, salt and pepper until blended. Add olives, beets and 1 tablespoon mint; toss to coat. Refrigerate, covered, until cold, at least 1 hour. Top with remaining 1 tablespoon mint.
Nutrition Facts : Calories 123 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 406mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
BEET SALAD WITH AVOCADO, FENNEL, RED ONION, AND MINT
Steps:
- Preheat oven to 400 degrees. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour 15 minutes. Rinse under cold water to cool, then peel. Cut beets into 1-inch cubes. Whisk olive oil and lime juice in medium bowl to blend. Season to taste with salt and pepper. Transfer 2 tablespoons dressing to small bowl; add avocado and toss to coat. Toss beets, fennel, onion, and mint in large bowl with enough remaining dressing to coat. Season salad to taste with salt and pepper. Spoon avocado mixture atop beet salad and serve.
ONION BEET SALAD
Everyone loves the tangy dressing on these mouthwatering baked beets. I'm always asked to bring this pretty dish to family gatherings.-Barbara Van Lanen, Salinas, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Place beets in a large resealable plastic bag; add 2 tablespoons oil. Seal bag and shake to coat. Place an 18x12-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Arrange beets on foil; fold foil over beets and seal tightly. Bake at 400° for 1 to 1-1/4 hours or until tender. , Cool to room temperature. Cut beets into cubes; place in a large bowl. Add onion. In a small bowl, whisk the vinegars, sugar, salt, basil, pepper and remaining oil. , Pour over beet mixture; gently toss to coat. Cover and refrigerate for at least 1 hour, stirring several times. Serve with a slotted spoon.
Nutrition Facts : Calories 135 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein.
BEET, ORANGE AND ARUGULA SALAD
The oranges in this sweet and pungent salad will look like blood oranges after they sit for a little while with the beets. This makes a pretty Christmas salad. Try to find the wispy wild arugula, which is more pungent than regular arugula.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, salads and dressings, appetizer
Time 10m
Yield Serves 4
Number Of Ingredients 11
Steps:
- In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
- Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 14 grams
BEET AND ONION SALAD
I got this recipe for a cookbook "Greek Cooking for the Gods". I'm a beet lover and really enjoy this. The time does not include the chill time.
Provided by Marlitt
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Trim stems from beets leaving 1/4 inch stem attached.
- Place beets in pan with enough water to cover.
- Boil , cover, reduce heat and simmer until tender about 25 minutes.(I have used whole canned beets and sliced them, works well.).
- Drain and cool. peel and slice in 1/4 inch slices.
- Arrange beets on a platter.
- Top with onions and sprinkle with garlic.
- Sprinkle with salt and pepper.
- Mix vinegar and oil and pour over beets.
- Refrigerate until well chilled.
Nutrition Facts : Calories 248.3, Fat 18.3, SaturatedFat 2.5, Sodium 118.8, Carbohydrate 20.5, Fiber 3.8, Sugar 14.2, Protein 3.1
BLOOD ORANGE, BEET, AND FENNEL SALAD
Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.
Provided by Bon Appétit Test Kitchen
Categories Salad Citrus Fruit Appetizer Roast Low Fat Vegetarian Low Cal Low Sodium Lunch Orange Fennel Root Vegetable Beet Winter Healthy Low Cholesterol Vegan Bon Appétit Fat Free Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.
- Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.
- Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.
Tips:
- Choose fresh, tender beets with deep red color and smooth skin.
- To save time, use pre-cooked beets or canned beets. Just be sure to rinse them well before using.
- If you're using raw beets, roast them in the oven until tender. You can also boil or steam them, but roasting brings out their sweetness.
- Use a mandoline or sharp knife to thinly slice the beets. This will help them cook evenly.
- Don't overcrowd the pan when roasting the beets. This will prevent them from cooking evenly.
- Once the beets are roasted, let them cool slightly before handling them.
- Add the avocado, fennel, red onion, and mint to the beets. Drizzle with olive oil and vinegar, and season with salt and pepper.
- Serve the salad immediately or chill it for later.
Conclusion:
This beet salad is a delicious and healthy side dish or main course. It's packed with flavor and nutrients, and it's easy to make. Whether you're looking for a light lunch or a colorful addition to your dinner table, this salad is sure to please.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
