Best Fresh Beet Salad Recipes

NICOLE'S BALSAMIC BEET AND FRESH SPINACH SALAD

Steps:

• Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours.
• When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.

FRESH BEET SALAD

Steps:

• Place the beets into a saucepan with enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 30 minutes.
• Meanwhile, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; transfer the bacon to a paper towel-lined plate to drain, reserving the bacon drippings in the skillet. Roughly chop the bacon and set aside.
• Add the drained beets and red Swiss chard to the reserved bacon drippings; cover the skillet, place over medium heat, and cook until the chard is tender, 3 to 5 minutes. Stir the chopped bacon and frozen peas into the beet mixture; continue cooking until the peas are cooked through, about 5 minutes. Sprinkle the feta cheese over the mixture; stir. Serve hot.

FRESH BEET AND AVACADO SALAD WITH FETA

Steps:

• wrap the beets in foil and place them on a pre-heated bbq over medium high heat. roast until you can push a knife through the middle without resistance - about 40 minutes. let cool, remove foil and peel. cut beets into 1/2 inch pieces. In a medium serving bowl combine beets, avocado and crumbled feta. drizzle with a bit of olive oil and salt & pepper to taste. mix together and enjoy!

BEET SALAD WITH WATERCRESS AND FRESH PECORINO

Steps:

• Preheat the oven to 350°. In a small baking dish, rub the whole beets with olive oil and season with salt and pepper. Cover the baking dish tightly with aluminum foil and roast the beets for about 1 hour and 15 minutes, until they are tender when pierced with a knife. Let cool, then peel the beets and cut them into wedges.
• In a large bowl, whisk the 3/4 cup of olive oil with the orange juice and balsamic vinegar; season the dressing with salt and pepper. Add the roasted beet wedges, shaved beets, watercress and shaved Pecorino and toss well to coat. Transfer to a large platter and serve right away.

FRESH BEET SALAD

Steps:

• 1. Dip whole beets into pan of boiling water for about 1 minute then remove. This will make them much easier to peel.
• 2. Peel beets and cut into 1/4 inch cubes. Place in a pot and cover with one inch of water and bring to a boil till they are just fork tender about 20 minutes. Drain and set aside.
• 3. Meanwhile, in a large saucepan, fry your streaky bacon.
• 4. Remove bacon and crumble and set aside. DO NOT drain your bacon grease. Keep your pan just the way it is. You are going to use this pan and bacon grease to cook your salad.
• 5. Heat up your bacon pan and add swiss chard. Cover for 3 minutes. Add bacon, beets, and peas cover for another 3 minutes.
• 6. Serve hot... topped with feta cheese and fresh cracked pepper and enjoy!
• 7. I use peas in this recipe because they are available all year round. But I have also used broccoli, asparagus, peppers, and green beans. Use what is fresh and pleasing to your palate.

ROASTED BEET SALAD WITH SPICY MAPLE PECANS AND CHRISSY'S FRESH CHèVRE

Steps:

• TO ROAST THE BEETS: Preheat the oven to 400°F. Set the beets in a roasting pan or ovenproof casserole in a single layer. Pour in the stock, wine, brown sugar, the 3 tablespoons balsamic vinegar, onion, ginger, salt, and the 1 tablespoon olive oil. Cover the pan tightly with aluminum foil or the casserole lid. Roast the beets until they are tender, about 45 minutes to 1 hour (a sharp knife will pull out easily from the center of a beet). Transfer the beets with tongs to a clean cutting board to cool. Reserve 6 tablespoons of the beet braising liquid for the vinaigrette.
• Wearing clean rubber gloves to prevent red fingertips, if desired, cut off the beets' green "stubble" and skinny tails. Hold the beets under cool running water to loosen the skins, then slip off the skins with a little pressure from your fingers. Set the beets aside.
• TO MAKE THE PECANS: Line a baking sheet with aluminum foil and grease it with butter or cooking spray. In a frying pan set over medium heat, combine the 1 tablespoon olive oil, maple syrup, sugar, the 2 tablespoons balsamic vinegar, and cayenne pepper. Bring the mixture to a simmer and stir in the pecan halves. Continue stirring until the mixture thickens slightly and coats the pecans, about 10 minutes. Pour the pecans onto the prepared baking sheet, spreading evenly with a spoon. Let cool before breaking them apart.
• TO MAKE THE VINAIGRETTE: Whisk together the reserved 6 tablespoons beet braising liquid, lemon juice, white wine and balsamic vinegars, rosemary, mustard, salt, black pepper, and the 1/2 cup olive oil.
• TO ASSEMBLE THE SALAD: Cut the beets into bitesize pieces. Toss the beets with the salad greens in a large bowl. Divide the salad evenly among 8 salad plates. Cut the goat cheese into 8 slices and top each salad with a slice. Sprinkle with a few candied pecans and drizzle on the vinaigrette. Serve immediately.
• Chrissy Omo's passion for goat cheese began at age sixteen, when her father's job took the family to Europe. It was love at first taste and Chrissy, whose pet goat had taken second place in a Future Farmers of America competition when she was fifteen, now embarked on a quest to learn to make the stuff. While still a high schooler she worked for two months at Pure Luck Farm and Dairy in Dripping Springs under its award-winning goat-cheese maker Amelia Sweethardt. "Mom wanted me to see what it was really like," says Chrissy.
• Mother, father, and daughter agreed to finance the cheese business with savings from Chrissy's college fund. They invested in a small herd of goats and created a dairy on their property. When Chrissy was a senior in high school, she began selling her cheese commercially. CKC Cheese (the initials stand for Chrissy and younger brothers Kenny and Conner) is a family-run operation. Chrissy's mom, Adriana, is an experienced entrepreneur who handles the finances. Mother and daughter often do the deliveries together, bringing her handcrafted cheeses to customers throughout the Hill Country, including the Fredericksburg farmers' market, as well as to specialty stores in Austin. Chrissy's brothers help out with milking and other chores, but "no one but me touches the cheese," she says.
• The goat herd has grown to more than 160 head, and Chrissy produces 300 to 400 pounds of cheese a week, from seasoned feta and baby caprino (a soft, Italian-style cheese that is aged for three weeks) to creamy fresh chèvre. Despite the expanded production, Chrissy continues to juggle her cheesemaking with schoolwork. She's on track to graduate with a degree in international business from Texas State University in San Marcos. "I love making cheese," she says. And I love eating it-especially when it comes from Chrissy's goats.
• You can roast the beets ahead and refrigerate them with the reserved beet juice in a covered container for up to 2 days. The pecans can be made up to 2 days ahead and stored at room temperature in a tightly covered container. Prepare the vinaigrette up to 3 days in advance, cover, and refrigerate until needed.
• When you roast beets, purchase ones that are all about the same size. That way they will be done at the same time.

FRESH BEET SALAD

Steps:

• Wash the beets place in a medium sauce pan and cover with 2 inches of water, and gently boil till knife tip pierces the beet easily, remove from heat drain and place in cold water till cool enough to handle and skins will come right off. Slice beets thin and mix thoroughly with all other ingredients. Chill for at least 1 hour. Sometimes I add almost ground macadamia nuts, for texture. Red Shell brand Miso dressing is a very creamy light dressing with good seasonings and light vinegar, in the refrigerated case with Oriental food section.