Best 4 Creamy Beet Salad Recipes
Indulge in a symphony of flavors with our creamy beet salad, a delightful dish that blends the earthy sweetness of beets with a medley of textures and tangy dressing. This vibrant salad features tender roasted beets, crisp cucumbers, crunchy walnuts, and crumbled goat cheese, all tossed in a creamy dressing made with Greek yogurt and tangy lemon juice. Experience the perfect balance of sweet, savory, and tangy in every bite.
In addition to the classic creamy beet salad, we offer a collection of equally enticing beet salad recipes to tantalize your taste buds. Discover the vibrant flavors of the roasted beet and arugula salad, where roasted beets and peppery arugula come together in a harmonious blend, tossed in a balsamic vinaigrette. For a more substantial meal, try the beet, quinoa, and feta salad, a delightful combination of roasted beets, quinoa, creamy feta cheese, and a refreshing lemon-tahini dressing. If you're craving a refreshing and light option, the beet and goat cheese salad with honey mustard dressing is a perfect choice, featuring roasted beets, creamy goat cheese, and a tangy honey mustard dressing.
BEET AND CUCUMBER SALAD WITH CREAMY HORSERADISH DRESSING
Categories Salad Side Bake Horseradish Vinegar Cucumber Beet Fall Healthy Sour Cream Watercress Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Wrap beets in foil. Bake until tender when pierced with fork, about 1 hour 15 minutes. Cool. Peel beets. Cut each beet into 8 rounds. Whisk sour cream, 1 1/2 teaspoons vinegar, horseradish, and sugar in bowl to blend. Season dressing with salt and pepper. (Beets and dressing can be made 1 day ahead. Cover separately and chill.)
- Toss watercress with corn oil and remaining 4 teaspoons vinegar in large bowl. Season with salt and pepper. Divide watercress among 4 plates. Overlap beet slices and cucumber slices atop each. Drizzle with dressing and serve.
CREAMY BEET SALAD
This fresh summer salad is terrific for picnics and barbeques. You can use sour cream in place of the yogurt if you like.
Provided by Erin Gionet
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 3h
Yield 5
Number Of Ingredients 11
Steps:
- Scrub, top, and tail beets. Boil in salted water about 45 minutes, or until tender. Drain hot water from pot, and fill with cold water. Set aside until beets are cool enough to handle.
- Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.
- In separate bowl, combine yogurt, mayonnaise, vinegar, mustard, horseradish, dill, and salt and pepper. Pour over vegetables, and toss to combine. Refrigerate 2 hours, or overnight. Serve chilled.
Nutrition Facts : Calories 107.8 calories, Carbohydrate 14.4 g, Cholesterol 3 mg, Fat 4.9 g, Fiber 3.5 g, Protein 3.1 g, SaturatedFat 0.9 g, Sodium 292.2 mg, Sugar 9.1 g
CREAMY BEET SALAD
BEETS , you either love 'em or you hate 'em. I just love them! Here is a great salad. It is perfect for a picnic or pot luck. Good for Thanksgiving and Christmas Holidays too (I just love the pretty red color)!
Provided by Theresa P
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel and slice beets into a mixing bowl.
- Add onion and cucumber.
- Mix remaining ingredients in a separate bowl, add salt and pepper to taste.
- Pour over vegetables.
- Toss vegetables and dressing lightly to coat.
- Refrigerate for at least 2 hours for flavors to blend or overnight.
- Serve chilled. Enjoy!
- Note: Cook time is for boiling beets.
ROMAINE AND ROASTED-BEET SALAD WITH CREAMY ROQUEFORT DRESSING
Categories Salad Leafy Green Vegetarian Blue Cheese Beet Fall Bon Appétit
Yield Makes 6 first-course servings
Number Of Ingredients 14
Steps:
- Make dressing:
- Whisk first 5 ingredients in small bowl to blend. Fold in Roquefort cheese and cream. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Make salad:
- Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour 15 minutes. Cool beets; peel and cut each into wedges.
- Arrange 2 lettuce quarters crosswise on each of 6 large plates. Surround lettuce on each plate with beet wedges. Top with some onion slices and watercress sprigs. Drizzle with dressing, sprinkle with walnuts and serve.
Tips:
- Choose fresh, firm beets for the best flavor and texture.
- To save time, you can use pre-cooked beets. Just be sure to rinse them well before using.
- If you don't have a food processor, you can grate the beets by hand.
- To make the salad more creamy, use full-fat sour cream or Greek yogurt.
- For a tangy flavor, add a splash of lemon juice or vinegar.
- Garnish the salad with chopped fresh herbs, such as dill, chives, or parsley.
Conclusion:
Creamy beet salad is a delicious and versatile dish that can be enjoyed as a side dish or a light meal. It's packed with nutrients and has a beautiful pink color that makes it perfect for any occasion. Whether you're looking for a healthy and refreshing salad or a unique and flavorful dish to impress your guests, creamy beet salad is sure to please.
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