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beet salad

  • m

My basic recipe for beet salad is getting boring. Basically, it has roasted beets, feta or blue cheese, optional nuts, but no greens. I need a new dressing idea to liven up this mix. Any suggestions would be welcome. Thanks!

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  1. 2 good options:
    The orange route. Make a vinaigrette of orange juice and olive oil (1 to 1, as orange has the sweetness) and some grated orange zest. Use this on your beets, roasted as you mentioned, place them on a bed of baby spinach and top with some toasted chopped walnuts.
    The walnut route. Make a vinaigrette with sherry vinegar and walnut oil (1 vinegar to 3 oil). Start with a tablespoon or so of chopped shallot, add a pinch of salt, a 1/4 tsp. of dijon mustard, then the vinegar. Let sit for 15 minutes before proceeding with the oil. Toss vinaigrette with your beets, place on a small bed of mixed greens (I prefer a sweet blend to Spring mix) and top with both chopped toasted walnuts and goat cheese. I also like to mix some blanched asparagus pieces in with this salad.
    Hope that helps.
    Oh and btw...I like a healthy grinding of pepper on each of these.

    1. roast them, skin and slice,dress with balsamic vinegar mixed wirh Boyajain orange oil and a chiffonade of fresh mint. serve cold.yummy

      1. I made the beet salad linked below for dinner last night and it was delicious. Definitely seek out the pistachio oil as it adds a wonderful flavor, but other oils will work, too.

        Link: http://www.epicurious.com/recipes/rec...

        1. For a heartier salad that works as a light meal, I like roasted beets, French lentils, walnuts, feta and arugula w/ a basic vinaigrette. I always feel very satisfied and healthy after eating this...

          I too am a fan of beets w/ oranges. Very nice served chilled w/ asparagus and some fresh dill.

          1 Reply
          1. re: Carb Lover

            My usual salad is similar to carb lover's, except I use baby spinach and goat cheese, and sometimes add hard boiled eggs. When I'm not using a basic red wine or sherry vinegar dressing, I really like a sweet poppyseed dressing on my beets-- Brianna's brand is my current favorite.

            Sometimes I serve it warm by sauteeing the cubed roasted beets with the lentils in a saute pan until warmed through, with walnut (or olive) oil and sherry vinegar. Then I slide it onto the spinach, and top with either a round or two of goat cheese that I have coated in crushed almonds and warmed in a saute pan, or a fried egg. I don't dress it beyond the oil and vinegar in the saute pan with the beets and lentils.

          2. I made a salad last weekend with fresh roasted beets from the farmers' market and avocado. Both were cubed and tossed in a fig balsamic vinaigrette with shallot, and served over butter lettuce, crumbled with goat cheese. It was a really nice salad.

            4 Replies
            1. re: DanaB

              I picked up some fig balsamic vinegar that I have yet to use. Would you be willing to provide your vinagrette recipe?

              1. re: Funwithfood

                Likewise...I've had a bottle sitting in my pantry for a year now and haven't touched it.

                1. re: Funwithfood

                  I didn't really use a recipe -- I pretty much made it to taste with salt, minced shallot, a little dijon mustard, the fig basalmic vinegar, and olive oil, with typical proportions for the vinegar and oil. I find when I make a dressing with balsamic vinegar, I need to use a little less oil than with more acidic vinegars, but other than that, I usually mix the shallot (maybe about a T.), a shake or two of salt and the dijon (maybe about a tsp.), then add a couple of tablespoons of vinegar and whisk, then add oil by droplets to taste.

                  1. re: DanaB

                    Have you used it for anything else. I'm really looking to do something with it, but a vinaigrette isn't getting me excited for some reason.

              2. Here's a beet salad I like a lot. Easy to make beause you don't have to cook the beets.

                300g (~9 oz) shredded carrots
                425g (~15oz) shredded julienne beets
                230g (~7 oz or 1/2 can) chickpeas, drained
                60g raisins
                4 tbsp olive oil
                3 tbsp raspberry vinegar
                4 tbsp pineapple juice

                PREPARATION:

                1. Combine all the ingredients.
                2. Keep chilled until ready to eat.

                1. I make a golden beet salad with proscuitto=roast six golden beets add 2 tbsp parmesan grate, 4 oz proscuitto torninto shreds, 6 minced scallion greens.
                  Dressing: 1 tb dijon ; 3 tbp evoo;3 tbs oranje juice; 1 tsp balsamic vinegar; 1/2 tsp salt; 1/4 tsp black pepper.
                  Toss the beets with vinagrette then add everything else and mix well. Garnish with chopped mint leaves.

                  1. I like to marinate the beets in a light vinaigrette, then serve them alone, or add them to the top of a green salad, after I have already tossed the salad with dressing. That way the beets provide a sweet taste and color accent without getting other ingredients pink in color. Also I like the beets better when they have had a chance to absorb the vinaigrette flavor better, by storing them in the fridge in the marinade. Also the marinade acts as a preservative so frequently they will last two weeks.

                    1. I like to boil or roast the beets, then cut them into chunks and combine them with boiled new potatoes (halved), chunks of carrots which have been steamed or boiled just so they begin to lose their crunchiness, green beans (raw or steamed slightly, as you prefer), lots of chopped dill, and some vinegar. Sometimes I throw in frozen peas. Mix everything together and then chill.