summer beet salad ideas?
We love beets, and would love to incorporate them into some summer picnic menus. Ideas? Preferably non-dairy. Thanks!!!
Cold beet soup ( borscht )
Thai beet soup with coconut milk
Roasted beet and carrot salad
Purée of beets with horseradish as a side dish to grilled steak
Beet salad with fried capers from NY times
I love a salad that I learned to make in the Beaujolais many years ago. It is the only way I ever saw sweet corn eaten in France!
Dice a cooked beet, add about the same amount of fresh or frozen corn and some sliced Belgian endive.
Make a thick vinaigrette with lots of Dijon mustard, red wine vinegar, vegetable oil (whatever you like), some garlic if you like. Toss with the vegetables. Good cold or at room temperature.
It is a nice combination of sweet, hot, crunchy, bitter.
Layered Russian Salad from the New Midwestern Table cookbook.
Mandarin oranges / cooked beets/ creamy poppyseed dressing (or other sweet dressing). Simple combo that's good alone or on top of salad greens.
I'm eating a beet salad for lunch right now. It's got shredded raw beets, shredded raw carrots, finely chopped ginger root, a little turmeric, a little cinnamon, some golden raisins, a little honey and a splash of balsamic vinegar. Very tasty.
Another beet dish I love, is this one from the NYTimes:
Finally there's this cold borscht recipe from Ina Garten which I will be making all summer:
I used to make one that was mixed greens, roasted beets, goat cheese, candied walnuts, and mandarin oranges. with balsamic vinaigrette! yum!
I use a lot of beets in the summer, sliced thinly and pickled. Chioggia beets look great as a garnish or part of a salad. If you have a chamber sealer or even a whipping siphon you can easily quickly compress and/or pickle beets making the colors really pop.
I made this salad for a potluck this past winter, but it would be great for summer too. Cobbled together from a few recipes, it's nice because you don't need to cook the beets. The grating is a bit messy though. Everyone loved it and I ended up writing it down.
Barley & Beet Salad with Orange Vinaigrette
1 cup pearl barley, cooked
5 small or medium beets, peeled and grated (I used the food processor – not as messy!)
1 yellow pepper, diced (mango or orange segments would be nice additions too)
2 green onions, sliced
¼ cup cilantro, chopped
Soft goat cheese, crumbled. Probably about ½ cup, I used one of the little plastic logs.
6 TB olive oil
juice of 2 oranges
3 TB vinegar (I used orange champagne vinegar, white wine or rice vinegar would be fine also, or another fruit flavoured vinegar)
1 tsp honey
salt and pepper - I probably ended up with 1 1/2 - 2 tsp of salt altogether, and 1/4 tsp of pepper
(This makes a lot of dressing, you might not have to use it all)
Pour ½ of the dressing on the beets and stir. Let them sit for a little while. Combine barley, yellow pepper, onions and cilantro with the rest of the dressing. Just before serving, combine the beets with the barley mixture and crumble goat cheese on top.
One I did recently - beet and soba (buckwheat) salad.
Finely dice a roast beet, and cook some whole soba grains, toasting first - about twice the volume of cooked soba as beets. Add some finely diced celery and a bit of diced onion, and shoem chopped parsely, and dress with a mix of lemon juice, red wine vinegar, olive oil, dijon mustard, a bit of garlic, salt and pepper. You can optionally mix in some crumbled feta or blue cheese.
I'm fond of grated raw beet and carrot salad. Grate raw beets and carrots, and toss with lemon juice, olive oil, toasted mustard and cumin seeds, and salt.
One that's really good and has a small amount of dairy (although soy yoghurt would probably work quite well) is beetroot raita. Grate a cooked beet. Fry some mustard seeds in a bit of oil, along with some curry leaves, if you have them. Toss the grated beets, oil mixture, half a teaspoon each of ground cumin and paprika, salt to taste, and enough yoghurt to coat the beets.
If you don't have fresh curry leaves (dried are useless), add chopped mint at the end (raw, not fried).
Less of a salad than a twist on carpaccio: slice beets (steamed or roasted) thinly and arrange on plate. Drizzle with your favorite olive oil and then add some tangy crumbled feta (good quality feta will be better than the pre-cubed crap) or shaved young pecorino. Some cracked pepper -- done. Great summery appetizer.