Best Beets With Citrus Mint Dressing Recipes

Beets with Carrots in a Lime Vinaigrette image

Provided by Food Network

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

6 medium carrots, scrubbed
4 medium beets, scrubbed
1 medium cucumber, peeled, seeded and sliced into 1/4inch thick crescents
Dressing
6 tablespoons olive oil
Juice of 2 limes
1/2 bunch cilantro, leaves only, chopped
1 garlic clove, minced
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin

Steps:

Using a steamer basket over medium boiling salted water, lightly steam the carrots and beets until tender and cooked through, about 12 minutes for the carrots and 1520 minutes for the beets. Remove carrots and beets and let sit at room temperature until cooled. Peel beets and cut into bitesize slices. Cut carrots on the diagonal.
Mix vegetables in a large bowl along with the cucumber.
Combine the dressing ingredients in a small bowl. Pour the dressing over the vegetables and toss to coat. Chill the salad until ready to serve.

Beets with Orange Vinaigrette image

Provided by Ina Garten

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

3 (15-ounce) cans baby beets, drained
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup small-diced red onion (1 small onion)
2 large seedless oranges, zested
Segments 2 large seedless oranges

Steps:

Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.

Beets With Creamy Balsamic Vinaigrette and Mint image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

3 cloves garlic, unpeeled
2 large beets (about 1 pound)
1/3 cup 2-percent plain Greek yogurt
1 tablespoon low-sodium vegetable broth or water
2 teaspoons white balsamic vinegar
2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons fresh small mint leaves
1 tablespoon roasted or raw unsalted pistachios, chopped

Steps:

Wrap the garlic cloves together in a piece of parchment paper; wrap each beet separately in parchment. Place the garlic and beets in a microwave-safe dish and cook for 3 minutes. Remove the garlic and set aside, still wrapped. Continue to cook the beets in intervals of 2 minutes, until they can be easily pierced with a knife, 8 to 10 minutes. Let sit wrapped in parchment to complete the cooking process and until cool enough to handle, about 15 minutes.
Meanwhile, whisk together the yogurt, broth, vinegar, oil and 1/8 teaspoon salt in a small bowl. Peel the garlic cloves, mash completely and whisk into the vinaigrette. Season with salt and pepper. (Alternatively, make the vinaigrette with the microwave-roasted garlic up to a few hours in advance to allow the flavors to blend. Cover and refrigerate. Bring to room temperature before serving.)
Peel the beets using a paring knife and cut into wedges or slices. Arrange on a platter, drizzle with the vinaigrette and sprinkle with the mint and pistachios. Serve immediately, while still warm.

Beets with Citrus-Mint Dressing image

Provided by Martha Stewart

Number Of Ingredients 7

7 medium golden beets, scrubbed well
10 baby Chioggia or baby red beets, trimmed, scrubbed well
6 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 teaspoons coarsely chopped fresh mint leaves, plus sprigs for garnish

Steps:

Place golden beets in a medium saucepan, and baby beets in a small saucepan; add water to cover beets by 2 inches. Bring to a boil over medium-high heat, then reduce heat to medium-low; simmer until beets are tender, 40 to 45 minutes for golden beets and 15 to 20 minutes for baby beets. Drain beets, and let stand until cool enough to handle.
Peel beets. Cut the golden beets crosswise into 1/4-inch-thick slices, and cut baby beets in half lengthwise. Arrange beets on a serving platter.
Whisk together the orange juice, lemon juice, and oil in a small bowl. Season with salt and pepper, and stir in the mint. Drizzle beets with the citrus-mint dressing, and garnish with mint sprigs.