Best 5 Beet Salad With Mixed Greens Recipes
Feast your eyes and palate on a vibrant and refreshing symphony of flavors with our delightful Beet Salad with Mixed Greens. This colorful dish is not just a feast for the eyes but also a nutritional powerhouse, brimming with essential vitamins, minerals, and antioxidants. Whether you're a health-conscious foodie or simply seeking a delectable side dish to complement your main course, this salad will surely impress.
Our recipe collection features three variations of this beet salad, each offering a unique twist on the classic combination of sweet beets and crisp mixed greens. First, our Classic Beet Salad is a harmonious blend of roasted beets, tangy goat cheese, crunchy walnuts, and a zesty dressing, resulting in a perfect balance of flavors and textures.
Next, the Beet and Orange Salad introduces a burst of citrusy sweetness with the addition of fresh oranges and a honey-balsamic dressing. This salad is a delightful symphony of flavors that will awaken your taste buds and leave you craving more.
Finally, our Arugula and Beet Salad presents a peppery twist with the inclusion of arugula and a delectable dressing made with Dijon mustard and balsamic vinegar. This salad is a delightful balance of sweet, earthy, and tangy flavors that will leave you feeling refreshed and revitalized.
So, if you're seeking a nutritious and delicious salad that's bursting with flavor and color, look no further. Our Beet Salad with Mixed Greens recipe collection has something for everyone, catering to various dietary preferences and taste profiles. Prepare to embark on a culinary journey that will tantalize your taste buds and nourish your body with every bite.
BEETS & GREENS SALAD
Take some greens, add some beets and cheese, then complete with a little crunch! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place greens in a large bowl. Drizzle with vinaigrette; toss to coat. Top with beets, cheese and pumpkin seeds. Serve immediately.
Nutrition Facts : Calories 86 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 284mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
MIXED GREENS & BEET SALAD RECIPE
Try a beet salad recipe that will knock your socks off, featuring mandarin oranges and a light raspberry vinaigrette. This Mixed Greens & Beet Salad Recipe video will also demonstrate how to select the best produce!
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 8 servings, 3/4 cup each.
Number Of Ingredients 6
Steps:
- Drain oranges, reserving 2 Tbsp. liquid. Mix reserved liquid and dressing.
- Toss greens with beets, nuts and onions in large bowl.
- Add dressing mixture; mix lightly.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
BEET SALAD WITH MIXED GREENS
Mustard greens salad with great flavor.
Provided by Di
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place a sheet pan on the lower oven rack.
- Place beets on a sheet of aluminum foil. Drizzle with 1 tablespoon oil. Fold edges of the foil around the beets to make a sealed pouch.
- Place pouch on the center rack of the oven, so the sheet pan below can catch any drippings. Roast until beets are tender when pierced with a knife, 50 to 60 minutes. Remove beets from the oven. Open the pouch and allow to cool.
- Rub a paper towel on the cooled beets to remove skin. Cut into small pieces. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper. Set aside.
- Chop grapefruit segments. Transfer fruit and any accumulated juices into a small bowl.
- Combine mustard greens, beet greens, romaine lettuce, chopped grapefruit and juice, red onion, 1/4 cup olive oil, garlic, and lemon juice in a large bowl; mix well. Season with salt and pepper.
- Divide greens among 6 salad bowls. Top with roasted beets and garnish with goat cheese and dill.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 13.6 g, Cholesterol 1.9 mg, Fat 14.8 g, Fiber 4.1 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 100.9 mg, Sugar 8.3 g
MIXED GREEN SALAD WITH BEETS AND PISTACHIOS
Toss baby kale and arugula with thinly sliced beets, crunchy pistachios and an orange juice vinaigrette.
Provided by Food Network Kitchen
Time 20m
Yield 6-8
Number Of Ingredients 9
Steps:
- Whisk the vinegar, orange juice and mustard in a medium bowl until smooth. Slowly drizzle in the olive oil, whisking constantly, until well combined and thick and season with salt and pepper.
- Mix the baby arugula and kale together in a large bowl. Slice the beets very thin using a mandolin and add to the greens with the pistachios. Pour the vinaigrette over top and toss gently to combine.
ROASTED BEET SALAD WITH BEET GREENS AND FETA
Categories Salad Roast Vegetarian Feta Beet Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
- Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.
- Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
- Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
- Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.
Tips:
- Choose fresh, tender beets: Look for beets that are smooth and firm, with no blemishes or bruises.
- Roast the beets: Roasting the beets concentrates their sweetness and flavor. To roast beets, preheat the oven to 400°F (200°C). Trim the tops and roots of the beets, then drizzle them with olive oil and salt. Wrap each beet in aluminum foil and roast for 45-60 minutes, or until they are tender when pierced with a fork.
- Use a variety of greens: This salad is a great way to use up leftover greens. You can use any type of greens you like, such as arugula, spinach, kale, or romaine lettuce.
- Make a simple dressing: The dressing for this salad is made with olive oil, lemon juice, honey, and Dijon mustard. You can adjust the proportions of each ingredient to suit your taste.
- Top with crumbled goat cheese: Goat cheese adds a creamy, tangy flavor to this salad. You can also use feta cheese or blue cheese.
Conclusion:
This beet salad with mixed greens is a delicious and healthy way to enjoy beets. It's perfect for a light lunch or dinner, and it's also a great side dish for grilled meats or fish. The roasted beets add a sweet and earthy flavor to the salad, while the mixed greens provide a fresh and crunchy contrast. The simple dressing is the perfect finishing touch, bringing all the flavors together.
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