**Unleash a Symphony of Flavors with the Perfect Dressing for Beet Salad: A Culinary Journey through Tangy, Creamy, and Refreshing Options**
Beet salad, a vibrant and nutritious dish, deserves a dressing that elevates its earthy sweetness and brings out its vibrant colors. This article presents a culinary journey through a diverse range of dressings, each offering a unique flavor profile to complement the beets' natural goodness. From the tangy and herbaceous vinaigrette to the creamy and indulgent goat cheese dressing, discover the perfect accompaniment to your next beet salad creation. We'll also explore a refreshing orange dressing, a classic honey mustard dressing, and a zesty lemon dressing, ensuring that every palate finds its match. So, let's embark on this flavor adventure and find the dressing that will make your beet salad sing!
BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE
This beet salad tastes fancy but is SO EASY to make. This is a show-stopping and flavorful salad that is impressive for entertaining or a wonderful meal in. Make-ahead tip: pre-cook beets up to 3 days in advance, cover and refrigerate them until ready to use.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange lined baking sheet. Bake in preheated oven for 1 hour or until largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins (see Pro Tip Below*) and slice into halves and then wedges.
- Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
- Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
- In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.
Nutrition Facts : Calories 308 kcal, Carbohydrate 20 g, Protein 5 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 409 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
BEET SALAD WITH GOAT CHEESE
This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.
Provided by Donna
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
- Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g
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.
BEET AND GOAT CHEESE ARUGULA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 42m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Line a baking sheet with foil. Preheat the oven to 450 degrees F.
- Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
- Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
BEET SALAD WITH LEMON DRESSING
I was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Scrub beets and trim tops. Wrap beets in foil; place on a baking sheet. Bake until tender, 1-1/4 - 1-1/2 hours. Cool slightly. Peel beets and cut into cubes., Place remaining vegetables and parsley in a large bowl. Whisk together dressing ingredients; toss with cucumber mixture. Gently stir in beets.
Nutrition Facts : Calories 116 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
Tips:
- Use Fresh Beets: Fresh beets have a sweeter and more vibrant flavor compared to canned or pre-cooked beets.
- Roast or Boil Beets: Roasting beets intensifies their natural sweetness and caramelizes their edges, while boiling preserves their vibrant color.
- Choose a Variety of Greens: A mix of greens, such as arugula, baby spinach, or kale, adds texture and flavor to the salad.
- Pick a Tangy Cheese: Goat cheese, feta, or blue cheese add a salty and tangy contrast to the sweetness of the beets.
- Nuts and Seeds: Walnuts, pecans, or pepitas add a crunchy texture and healthy fats to the salad.
- Fresh Herbs: Herbs like cilantro, parsley, or dill add a pop of freshness and flavor to the dressing.
- Balance the Flavors: Adjust the amount of vinegar, honey, and mustard in the dressing to achieve a balance of sweet, tangy, and savory flavors.
Conclusion:
With its vibrant colors, sweet and earthy flavors, and versatility, the beet salad is a dish that can be enjoyed in many different ways. Experiment with various dressing recipes to find the one that best suits your taste preferences. Whether you prefer a classic vinaigrette, a creamy goat cheese dressing, or a tangy honey-mustard sauce, the perfect dressing will elevate your beet salad and make it a memorable and satisfying dish. So next time you have a craving for something healthy, delicious, and visually appealing, reach for a beet salad and enjoy the symphony of flavors it offers.
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