Best 3 Beet Salad With Pumpkin Seeds Recipes
Welcome to a delightful culinary journey with our beet salad featuring pumpkin seeds! This vibrant and flavorful dish is a perfect blend of earthy beets, crunchy pumpkin seeds, and a tangy dressing. Get ready to tantalize your taste buds with this simple yet elegant salad that's not only visually appealing but also packed with nutrition.
Our recipe collection includes variations of the classic beet salad to cater to diverse preferences. From a refreshing and light vinaigrette dressing to a creamy and tangy yogurt-based sauce, these recipes offer a range of flavors that will surely please everyone. Whether you're a fan of sweet and tangy combinations or prefer a savory and earthy taste, we've got you covered.
Not only are these beet salads delicious, but they're also incredibly healthy. Beets are a rich source of essential vitamins, minerals, and antioxidants, making them a powerhouse of nutrients. Pumpkin seeds, on the other hand, are packed with healthy fats, protein, and fiber. Together, they create a salad that's not only delicious but also good for you.
So, let's dive into the world of beet salads and explore the unique and flavorful recipes we have in store for you. Get ready to impress your friends and family with this colorful and nutritious dish that's perfect for any occasion. Bon appétit!
GERMAN BEET SALAD WITH CARAWAY SEEDS
This is a traditional German beet salad with a simple apple cider vinegar dressing and caraway seeds. You can also make it with roasted beets, but in Germany the beets are usually boiled.
Provided by Naschkatze
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 3h5m
Yield 4
Number Of Ingredients 7
Steps:
- Place beets in a saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until beets can easily be pierced with a fork, about 45 minutes. Drain and cool slightly. Peel and slice beets; place into a large bowl.
- Combine apple cider vinegar, olive oil, sugar, salt, and pepper in a small bowl and pour over beets. Mix well. Add caraway seeds and mix again. Allow to chill 2 hours before serving.
Nutrition Facts : Calories 73.1 calories, Carbohydrate 9.4 g, Fat 3.6 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 209.9 mg, Sugar 6.6 g
BEET SALAD WITH PUMPKIN SEEDS
This version is nice - steaming is easier than roasting. I think I'll try this with thinly sliced raw beets - they are wonderful & not used as often. Found in the Seattle Times.
Provided by Busters friend
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Scrub beets and steam until soft. Remove from heat and cool.
- Peel and quarter beets. Thinly slice each quarter piece into 1/2 -inch slices. Place in bowl.
- Whisk together balsamic vinegar, mustard, basil, salt and pepper. Add olive oil and whisk until well combined. Season with additional salt and pepper to taste.
- Pour dressing over beets. Add pumpkin seeds and green onions to beets. Gently toss to combine.
Nutrition Facts : Calories 300.6, Fat 21.3, SaturatedFat 3.1, Sodium 331.4, Carbohydrate 25.2, Fiber 5.3, Sugar 18.5, Protein 6.2
ROASTED BEET SALAD WITH PUMPKIN SEEDS
Honey lemon dressing enhances the natural sweetness of the beets while the seeds add contrast and earthy flavour. Can be made up to 2 days ahead, covered and chilled.
Provided by Abby Girl
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- Wash and place each beet in tin foil. Roast for 45 - 1 hour -- depending on size. (I pull my beets out when they are individually done, so that the smaller ones don't get overcooked) The beets taste better when they are undercooked.
- Let cool on the counter for 15 minutes. With gloves, peel the beets and cut into cubes.
- Stir honey with mustard in a medium bowl until combined; slowly whisk in lemon juice and salt. Add beets, gently toss to coat.
- If making in advance, bring to room temperature before serving.
Nutrition Facts : Calories 150, Fat 7.4, SaturatedFat 1.2, Sodium 153.2, Carbohydrate 19.5, Fiber 3.3, Sugar 15.1, Protein 4
Tips:
- For the best flavor, use fresh beets. If you can't find fresh beets, you can use canned beets, but be sure to rinse them well before using.
- To make the salad ahead of time, cook the beets and let them cool completely. Then, store the beets and the dressing separately in the refrigerator for up to 3 days. When you're ready to serve, assemble the salad and drizzle with the dressing.
- If you don't have pumpkin seeds, you can use other nuts or seeds, such as walnuts, pecans, or sunflower seeds.
- To add a bit of sweetness to the salad, try adding a tablespoon of honey or maple syrup to the dressing.
- For a more savory salad, add a teaspoon of Dijon mustard or balsamic vinegar to the dressing.
Conclusion:
This beet salad with pumpkin seeds 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 roasted chicken or fish. The salad is packed with nutrients, including vitamins A, C, and K, as well as fiber and potassium. So next time you're looking for a healthy and delicious salad, give this beet salad a try.
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