Time 1h45m Yield 4 Number Of Ingredients 12 Steps:
Place beets into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender when pierced with a fork, about 1 hour. Drain and cool until beets can be easily handled. Peel beets, cut into cubes, and place in a bowl; refrigerate until chilled, about 15 minutes. Whisk lemon juice, olive oil, balsamic vinegar, mustard, salt, pepper, and garlic salt together in a large bowl until smooth. Add beets, tomatoes, onion, avocado, and feta cheese; toss. Top salad with spinach and toss.
Time 1h55m Yield 4 servings Number Of Ingredients 5 Steps:
Place the beets in a medium pot and cover with water. Bring to a boil and cook until tender, about 40 minutes. Drain and peel the skin while still warm, then cool in the fridge for about 1 hour. Cut the beets into large cubes. Finely chop the mint leaves and add to the beets. Add the orange juice and some salt and pepper. Serve cold.
Time 55m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Wash the beetroots and the stalks very well under cold running water many times to remove any dirt. Cut the most bottom part of the beet but leave the stalks and upper leaves intact. Boil the beets for 35-45 minutes or until tender (depending on size), and allow them to cool in their own water. When cool enough to handle, peel the beetroots, and cut them in rounds or quarters. Cut the stems in half or thirds, depending on length. Place the beets and stems in a bowl and dress with the olive oil, vinegar, salt, and 1-2 tablespoons of the water that they were boiled in (and the garlic, if used) and mix well. This salad is an excellent accompaniment to fried or broiled fish.
Yield 4 Number Of Ingredients 14 Steps:
Place washed, but not trimmed or peeled beets on top of 1 cup salt on a baking sheet, and roast in a 350 degrees F oven for 1 1/2 hours, or until fork-tender. Let cool. Wearing gloves or holding with a piece of plastic wrap, cut off stems, and peel. Cut each beet in half, cut in 1/2 inch slices, then medium dice by cutting in the opposite direction. Toast nuts in a 400 degrees F oven for 15 minutes, tossing once. Combine all of the vinaigrette ingredients, mixing well, adding nuts when cool. Trim the end of the endive, cut in half, separating the leaves for each half, but reforming each as 1/2 a head of endive. For each salad, place 1/2 cup beets, 1 cup arugula, an 1/2 endive on a plate. For each salad begin with 1/3 cup vinaigrette, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Toss each of the three components, separately in the vinaigrette, making sure to toss the beets last. Top with 1/8 cup of shaved parmesan. Repeat for remaining three salads. Serve immediately. Reserve left-over dressing.
Yield Makes 8 servings Number Of Ingredients 16 Steps:
Make croutons: Put oven rack in middle position and preheat oven to 400°F. Stir together olive paste, oil, and a pinch of pepper in a bowl, then add bread, gently tossing to coat. Spread bread in 1 layer in a shallow baking pan and toast, stirring once, until golden, 8 to 10 minutes. Cool in pan on a rack, then transfer to a small bowl. Roast beets for salad: Increase oven temperature to 425°F. Wrap beets tightly in double layers of foil in 4 bundles (about 10 beets each) and roast until tender, about 1 hour. Carefully unwrap beets and, when cool enough to handle, slip off and discard skins. Trim beets and halve lengthwise. Make vinaigrette while beets cool: Whisk together shallot, mustard, vinegar, lemon juice, soy sauce, and salt in a small bowl, then add oil in a slow stream, whisking until emulsified. Season with pepper. Assemble salad: Toss beets with 1/4 cup vinaigrette in a bowl, then season with salt and pepper. Divide beets among 8 plates and top with frisée. Drizzle frisée with remaining vinaigrette and sprinkle croutons on top. Shave thin slices of ricotta salata over each salad using a cheese plane or a vegetable peeler.
Time 1h25m Yield 1 cup or so, 4 serving(s) Number Of Ingredients 7 Steps:
Cover the beets well with water and boil till tender for about 40 minutes. Drain and chop coarsely. In a food processor, combine all the ingredients and blend till soft. Pureed Beet Salad is ready. Serve with pita wedges.
