Best 5 Beet Salad With Chives Salatat Shamandar Recipes
**Discover the Vibrant Symphony of Flavors in Beet Salad with Chives: A Culinary Journey Through Salatat Shamandar**
Embark on a culinary adventure with Salatat Shamandar, a vibrant and refreshing beet salad that captures the essence of Middle Eastern cuisine. This delectable dish combines the earthy sweetness of roasted beets with the tangy zest of lemon and the aromatic freshness of chives, creating a symphony of flavors that tantalizes the taste buds. Explore the diverse culinary landscape of Salatat Shamandar through three enticing recipes: a classic version, a variation with walnuts and pomegranate, and a delightful combination with feta cheese and mint. Each recipe offers a unique twist, showcasing the versatility and boundless creativity of this beloved Middle Eastern salad. Prepare to be captivated by the vibrant colors and invigorating flavors of Salatat Shamandar, a dish that promises to transport you to the vibrant streets of the Middle East with every bite.
MUTABBAL SHAMANDAR (BEET-TAHINI DIP)
This spread starts off sweet, then gets a little spicy. Mutabbal Shamandar is made with beets and nutty tahini. Serve with pita for dipping.
Provided by Reem Assil
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- In a medium bowl, coat the beets in the oil and 1 teaspoon of the salt. Tear four lengths of aluminum foil and tightly wrap each beet individually in the foil. Roast the beets in the oven for about 1 hour, until caramelized and tender (a knife or cake tester should go through them with little or no resistance). Remove the beets from the oven and cool in the foil.
- For this next step, I save old towels I don't mind staining. When cool enough to handle, remove the beets from the foil, wrap each beet in a towel, and rub the peels away.
- Coarsely chop the beets and place them in a food processor or blender. Add the garlic, chile, lemon juice, cumin, and the remaining 2 teaspoons salt and blend for about 5 minutes, until creamy and smooth. Slowly drizzle in the tahini and continue blending until the tahini is fully incorporated. Scrape down the sides of the bowl as needed. Adjust the salt and lemon juice to taste. If you want a thicker spread, blend in more tahini, 1 tablespoon at a time.
- When ready to serve, scoop the mixture onto a serving plate, drizzle it with the oil, and garnish it with the herbs.
BALSAMIC ROASTED BEET SALAD
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
- Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
- Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
CHILLED BEET SALAD
We enjoy fresh beets all summer long. This ruby-red dish is an excellent change from the typical tossed salad and pairs well with any sandwich and entree.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Scrub beets and trim tops to 1 in. Place in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool., Peel beets and thinly slice. Transfer to a small bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate overnight.
Nutrition Facts : Calories 105 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 340mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
MARINATED BEET SALAD
This is an easy to prepare beet salad that goes great with any barbeque or summer picnic.
Provided by Myra
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 4h20m
Yield 4
Number Of Ingredients 5
Steps:
- Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
- In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
- Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.
Nutrition Facts : Calories 88.5 calories, Carbohydrate 21.7 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 236.3 mg, Sugar 19.1 g
CARDAMOM-FLAVORED FRUIT SALAD (SALATAT AL-FAWAAKIH)
From: "Classic Vegetarian Cooking from the Middle East & North Africa"-Arabian Gulf. This is the BEST fruit salad my husband or I have ever tried! It's easy, healthy, refreshing and WONDERFUL. You have to like cardamom to really appreciate it though. You may find yourself doubling the sauce in the future because you want to drink it up. I don't repeat very many recipes because there are too many new ones to try but this one is repeated over and over during cantaloupe season. I'm sure it would work with other fruits as well but I like this combo so much I haven't experimented.
Provided by Engrossed
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Sauce: In a small saucepan, combine honey, water and cardamom and bring to a boil, stirring a few times simmer for 2 minutes and remove from heat. Stir in lemon juice and cool completely.
- When sauce is cooled- toss it together with the fruit and refrigerate until it's ready to be served.
- Make sure to include some of the sauce with each serving!
Tips:
- For the best flavor, use fresh beets that are small and tender. Look for beets that have smooth skin and no blemishes.
- To easily remove the skins from the beets, boil them in water for 10-15 minutes, or until they are tender. Then, drain the beets and rinse them under cold water. The skins should slip right off.
- If you don't have time to boil the beets, you can also roast them in the oven. Preheat the oven to 400 degrees Fahrenheit and roast the beets for 45-60 minutes, or until they are tender. Let the beets cool before peeling and slicing them.
- To make the salad dressing, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. You can also add a pinch of cumin or coriander for extra flavor.
- For a more flavorful salad, marinate the beets in the dressing for at least 30 minutes before serving.
- Serve the salad with crumbled feta cheese, chopped walnuts, and fresh chives.
Conclusion:
Beet salad with chives is a delicious and healthy salad that is perfect for any occasion. It is easy to make and can be prepared in advance. This salad is a great way to get your daily dose of vegetables and is also a good source of fiber, vitamins, and minerals.
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
