Best 3 Broccoli Beet Salad With Raspberry Vinaigrette Recipes
Feast your eyes on a symphony of colors and flavors: the Broccoli Beet Salad with Raspberry Vinaigrette. This vibrant dish is a delightful interplay of textures, with tender broccoli florets, earthy beets, and crisp walnuts adding layers of crunch. The tangy, sweet, and slightly fruity raspberry vinaigrette ties all the elements together, creating a harmonious balance of flavors. This salad is not only visually stunning but also packed with essential nutrients, making it a wholesome and satisfying meal. It's perfect for a light lunch, a refreshing side dish, or even as a healthy snack. Get ready to tantalize your taste buds with this culinary masterpiece.
This article features a collection of delectable recipes that will elevate your culinary skills and impress your loved ones. From the classic Broccoli Beet Salad with Raspberry Vinaigrette to the innovative Roasted Brussels Sprouts with Balsamic Glaze and the crowd-pleasing Quinoa and Black Bean Salad, each recipe offers a unique flavor profile and a delightful combination of ingredients. Whether you're a seasoned home cook or just starting your culinary journey, these recipes are sure to inspire and satisfy your cravings for delicious and nutritious meals.
ROASTED BEET SALAD WITH RASPBERRY BALSAMIC VINAIGRETTE
Make and share this Roasted Beet Salad With Raspberry Balsamic Vinaigrette recipe from Food.com.
Provided by cookiedog
Categories Salad Dressings
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To Roast the Beets: Adjust the oven rack to the center position and preheat the oven to 400°F Rub the beets with the olive oil and wrap them together in a large piece of aluminum foil. Put the beets in a small roasting pan or baking dish and roast them for 50 minutes to an hour, until they are tender when a knife is inserted in the center.
- Remove the foil packet from the pan and let the beets cool on the foil before unwrapping. Using your fingers, peel the beets over the foil. The skins should slip off easily; if not, use a paring knife. Cut the beets into 1/4-inch matchstick slices and reserve.
- To make the Vinaigrette: Put the olive oil, balsamic vinegar, red wine vinegar, onion, jam, mustard, and sugar in the container of a blender or food processor. Process until well blended and emulsified. (You should have 1 cup.) Season to taste with salt and pepper.
- To Assemble the salad: In a large salad bowl, toss the greens, beets, and walnuts with half of the dressing. Season to taste with pepper. Top each serving with some of the cheese. Pass the remaining dressing at the table.
Nutrition Facts : Calories 539.2, Fat 50.4, SaturatedFat 10.6, Cholesterol 21.3, Sodium 503.8, Carbohydrate 15.2, Fiber 3.1, Sugar 8.9, Protein 10.7
BEET SALAD WITH RASPBERRY VINAIGRETTE
A wonderful and quick beeet salad. The two vinegars blended together give it an interesting twist in flavor. Recipe came from geocities.com. Cook time is actually chill time.
Provided by Judith N.
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place beets and onion in a large bowl.
- In a cup, combine oil, raspberry vinegar, balsamic vinegar, and garlic.
- Season with the salt and pepper.
- Whisk to combine.
- Pour over the beet mixture and toss well.
- Sprinkle with the chives (if using).
- Cover and refrigerate for at least 15 minutes or up to 3 days.
Nutrition Facts : Calories 158.6, Fat 7.1, SaturatedFat 1, Sodium 148, Carbohydrate 22.4, Fiber 4.3, Sugar 16.8, Protein 3.5
BROCCOLI BEET SALAD WITH RASPBERRY VINAIGRETTE
This easy salad is perfect for the dieter or for those who love to eat well. The goat cheese and dressing add needed levels of flavor to these nutrient-packed veggies.
Provided by BeachBaby
Categories Vinaigrette Dressing
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- Mix broccoli, red onion, kidney beans, and beets in a large bowl.
- Whisk raspberry jam, vinegar, olive oil, and salt in a small bowl; pour over vegetable mixture. Toss broccoli salad with pecans and goat cheese.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 29.2 g, Cholesterol 3.5 mg, Fat 18.4 g, Fiber 7.2 g, Protein 7.6 g, SaturatedFat 2.7 g, Sodium 243.9 mg, Sugar 13.4 g
Tips:
- Choose fresh, tender broccoli and beets. For the best flavor and texture, look for broccoli crowns that are deep green and tightly closed. Beets should be firm and smooth, with no signs of bruising or wilting.
- Roast the broccoli and beets before assembling the salad. Roasting brings out the natural sweetness of the vegetables and gives them a slightly caramelized flavor. You can roast the broccoli and beets together on a single sheet pan, or roast them separately if you want to control the cooking time more precisely.
- Make the raspberry vinaigrette ahead of time. The vinaigrette can be made up to 3 days in advance and stored in the refrigerator. Just be sure to whisk it well before using.
- Use a variety of nuts and seeds in the salad. Nuts and seeds add crunch and flavor to the salad. You can use any type of nuts or seeds you like, but some good options include almonds, walnuts, pecans, pistachios, sunflower seeds, and pumpkin seeds.
- Serve the salad immediately after assembling. The roasted vegetables and raspberry vinaigrette will lose their flavor if the salad sits for too long.
Conclusion:
This broccoli beet salad with raspberry vinaigrette is a delicious and healthy side dish that is perfect for any occasion. The roasted broccoli and beets are tender and flavorful, and the raspberry vinaigrette adds a bright and tangy flavor. This salad is also packed with nutrients, including vitamins A, C, and K, and fiber. So next time you're looking for a healthy and delicious side dish, give this broccoli beet salad a try.
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
