Best Green Salad With Roasted Beets And Pickled Rhubarb Recipes

Pickled Rhubarb image

Provided by Sarah Carey

Time P1D

Yield Makes 1 Quart

Number Of Ingredients 7

12 ounces rhubarb
1 1/4 cups distilled white vinegar
1/3 cup sugar
1 1/4 teaspoons kosher salt
1/2 teaspoon whole black peppercorns
1 star-anise pod
3 cloves garlic, smashed and peeled

Steps:

Remove rhubarb peel in alternating 1/2-inch strips (creating stripes). Cut rhubarb into 4-by-3/4-inch pieces (if thick, halve or quarter lengthwise, then cut into 4-inch pieces).
In a saucepan, bring vinegar, sugar, 1/3 cup water, salt, peppercorns, and star anise to a boil. Fill a heatproof quart jar with rhubarb and garlic. Pour boiling liquid in to cover. Let cool completely, then cover and refrigerate at least 24 hours and up to 1 month.

Roasted Beet Salad with Blue Cheese and Nuts image

Provided by Martha Stewart

Number Of Ingredients 8

4 medium beets (1 1/2 pounds total), trimmed and unpeeled
3 tablespoons extra-virgin olive oil
1 tablespoon white vinegar
1/2 teaspoon Dijon mustard
Coarse salt and ground pepper
2 tablespoons finely chopped fresh parsley
1/2 cup crumbled blue cheese
1/4 cup toasted walnut pieces

Steps:

Preheat oven to 450 degrees. Individually wrap 4 beets in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes. Let cool. Rub beets with paper towels to remove skins and cut into small wedges.
Whisk together olive oil, vinegar, and mustard; season with salt and pepper and stir in parsley. Toss beets with dressing. Serve topped with blue cheese and walnut pieces.

Nutrition Facts : Calories 269 g, Fat 20 g, Fiber 5 g, Protein 7 g

Roasted Beet Salad with Beet Greens and Feta image

Yield Serves 6

Number Of Ingredients 7

6 tablespoons extra-virgin olive oil
2 1/2 tablespoons red wine vinegar
1 tablespoon minced garlic
7 medium-large beets (about 3 inches in diameter) with greens
1 cup water
2 tablespoons chopped drained capers
3/4 cup crumbled feta cheese (about 3 ounces)

Steps:

Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.
Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.

Roasted Beet and Beet Green Salad with Warm Pistachio Salsa Verde image

Provided by Katie Lee Biegel

Time 1h

Yield 4 servings

Number Of Ingredients 16

3 beets, peeled and cut into 1-inch wedges, plus beet greens, roughly chopped
1 tablespoon olive oil
Kosher salt and freshly cracked black pepper
3 cups baby kale
One 4-ounce log goat cheese, crumbled
1/4 cup pomegranate seeds
1/2 cup fresh parsley
1/4 cup fresh cilantro
1/4 cup fresh mint
4 scallions, white and light green parts only, roughly chopped
Zest and juice of 1 lemon
Pinch red pepper flakes, optional
5 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 cup toasted pistachios, roughly chopped
Kosher salt and freshly cracked black pepper

Steps:

For the salad: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a bowl, toss the beets with the olive oil and season with salt and pepper. Transfer to the lined baking sheet. Bake until the beets are tender, 30 to 40 minutes.
For the salsa verde: In a food processor, combine the parsley, cilantro, mint, scallions, lemon zest and juice and a small pinch of red pepper flakes if using. Pulse until just combined.
Combine the oil and garlic in a medium skillet and slowly heat on low until the garlic just begins to sizzle. Turn off the heat. Stir in the pistachios and herb mixture. Season generously with salt and pepper.
In a large salad bowl, toss the beet greens with the baby kale. Top with roasted beets, crumbled goat cheese and pomegranate seeds. Drizzle with the salsa verde.
Any extra salsa verde can be stored in the refrigerator and served over fish, chicken or roasted vegetables.