Best Marinated Beet Recipes

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MARINATED BEET SALAD



Marinated Beet Salad image

This is an easy to prepare beet salad that goes great with any barbeque or summer picnic.

Provided by Myra

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 4h20m

Yield 4

Number Of Ingredients 5

1 (16 ounce) can whole beets
¼ cup white sugar
1 teaspoon prepared mustard
¼ cup white wine vinegar
¼ cup diced red onion

Steps:

  • Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
  • In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
  • Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

Nutrition Facts : Calories 88.5 calories, Carbohydrate 21.7 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 236.3 mg, Sugar 19.1 g

MARINATED BEET SALAD WITH WHIPPED GOAT CHEESE



Marinated Beet Salad With Whipped Goat Cheese image

It's easy to make a pretty good beet salad, but this one makes the leap into greatness. After decades of kitchen experiments, the chef and beet maven Andrew Carmellini shared how to elevate both elements: marinate the beets, then season and whip the goat cheese. Feel free to cook the beets on a grill instead of in the oven if you've got a fire going. Young beets, juicy and tender enough to bite into, can be used instead of the thick-skinned, mature kind. But do not roast: Steam them just until tender.

Provided by Julia Moskin

Categories     salads and dressings, vegetables, appetizer, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

8 to 10 medium-large beets (see note)
2 tablespoons minced shallots
3 tablespoons olive oil, plus more to taste
2 tablespoons rich, sweet vinegar like Barolo, balsamic or sherry
Salt and ground black pepper
1/4 cup shelled nuts, like pistachios, walnuts or pecans (optional)
1 cup loosely packed whole herb leaves (like parsley, mint or cilantro) or 2 cups small salad greens (like baby spinach, baby arugula or mâche), or use a mixture or herbs and greens
1/4 cup fresh goat cheese
1 tablespoon olive oil
2 tablespoons whole milk or heavy cream
1/2 teaspoon rice or white wine vinegar, plus more to taste
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt, more to taste

Steps:

  • Prepare the beets: Place a rack in the center of the oven and heat to 400 degrees. Place a sheet pan underneath to catch any drips from the beets.
  • Trim the greens, tops and stems from the beets. Wash thoroughly and wrap in aluminum foil packages, about 4 beets per package. Place the packages directly on the oven rack and bake until beets are easily pierced by a fork or knife, 45 minutes to 1 hour depending on size. (No need to unwrap the beets to test them.)
  • Meanwhile, in a large bowl, combine shallots, oil, vinegar and a lavish sprinkling of salt and pepper. Set aside.
  • Remove beets from oven and carefully open packages to let the steam escape. Let cool at least 20 minutes, or up to 4 hours.
  • Unwrap beets and use a peeler or your fingers to remove any tough skin. Dice beets neatly into bite-size pieces. Add to bowl with shallot mixture, mix well and let marinate in the refrigerator for at least 30 minutes or up to 8 hours. Stir occasionally.
  • Meanwhile, in a toaster oven or 350-degree oven, toast nuts until golden, about 5 minutes. If unsalted, sprinkle with salt. Let cool, then coarsely chop.
  • Prepare the goat cheese: In a bowl, mix or whisk all ingredients together until smooth. Keep whipping until cheese is fluffy and soft. Taste and season with additional vinegar and salt. Refrigerate until ready to serve.
  • To serve, pile beets on a serving platter or individual plates. Spoon remaining dressing over the top. Spoon dollops of goat cheese mixture on and around the beets, then tuck in herbs and/or greens. Sprinkle with nuts and serve immediately.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 369 milligrams, Sugar 10 grams

BEET AND MARINATED GOAT CHEESE SALAD



Beet and Marinated Goat Cheese Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

1/2 cup extra-virgin olive oil
1/3 cup white balsamic vinegar
1 tablespoon frozen apple juice concentrate, thawed
1 1/2 teaspoons minced fresh thyme
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/4 teaspoon kosher salt, plus extra for seasoning
2 cloves garlic, minced
4 ounces goat cheese, chilled, broken into 1/2-inch chunks
Four 2-inch-diameter red or golden beets, tops trimmed
6 ounces green beans, trimmed, cut into 2-inch lengths
1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 cups bite-size pieces butter lettuce (part of 1 head)
2 packed cups baby arugula
1/2 large Granny Smith apple, cored, cut into thin slices

Steps:

  • For the dressing: Combine the oil, vinegar, apple juice, thyme, pepper, salt and garlic in a small bowl and whisk to blend. Season with additional salt and pepper.
  • For the salad: Preheat the oven to 425 degrees F. Place the goat cheese in a medium bowl. Drizzle with just enough dressing to moisten. Refrigerate until ready to serve.
  • Wrap each beet in foil. Place the beets directly onto the oven rack and roast until tender, about 50 minutes. Eight minutes before the beets are tender, place the green beans in a pie dish. Add the oil and a pinch each salt and pepper and toss to coat. Roast the green beans alongside the beets until crisp-tender, about 8 minutes. Remove the foil from the beets and set aside until cool enough to handle. Cut each beet into 6 to 8 wedges.
  • Combine the lettuces in a large bowl. Add the green beans and apple slices and top with the beet wedges. Sprinkle the goat cheese on top. Just before serving, pour the dressing over the salad and toss until coated.

MARINATED BEET SALAD



Marinated Beet Salad image

The beauty of this salad -- other than its vibrant colors and delicious taste -- is that the longer you let it sit, the more the flavors develop.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 55m

Number Of Ingredients 7

5 medium beets (about 1 pound without greens), ends trimmed, halved
1 clove garlic, smashed
1 tablespoon sherry vinegar
2 tablespoons olive oil
Coarse salt and ground pepper
1/4 cup fresh mint, coarsely chopped
1/4 cup goat cheese, crumbled

Steps:

  • Set a steamer basket in a large saucepan with a lid. Fill with enough water to come just below basket; bring to a boil. Place beets in steamer basket, cover pot, and reduce water to a gentle simmer. Steam until beets are tender, 30 to 35 minutes. When cool enough to handle, grab beets with a paper towel and slip off skins. Cut the beets into thin slices.
  • In a medium bowl combine sliced beets, garlic, vinegar, and oil; season with salt and pepper and toss to combine. Cover and refrigerate several hours or overnight. Remove and discard garlic. Serve beets topped with mint and goat cheese.

Nutrition Facts : Calories 142 g, Fat 11 g, Fiber 1 g, Protein 4 g

ROASTED AND MARINATED BEET SALAD



Roasted and Marinated Beet Salad image

This simple roasted-and-marinated-beet salad goes perfectly with crusty french bread. Serve as a side or an appetizer.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 5

12 small red beets (about 1 1/2 pounds), stems and roots trimmed
2 tablespoons plus 1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 1/2 tablespoons red-wine vinegar
1/2 bunch fresh chives, snipped into 1/2-inch pieces (about 1/4 cup)

Steps:

  • Preheat oven to 450 degrees. Place beets on aluminum foil; toss with 2 tablespoons oil, and season with salt and pepper. Seal foil, and place on a baking sheet. Roast until tender when pierced with a paring knife, about 45 minutes. Let cool slightly, then peel and cut into quarters.
  • Place vinegar in a medium bowl. Whisking constantly, pour remaining 1/4 cup oil in a steady stream until emulsified. Season with salt and pepper. Add beets and chives; gently toss to combine. Serve chilled or at room temperature.

MARINATED BEET SALAD



Marinated Beet Salad image

A delicious salad for any occasion. If you are lucky enough to live where you can get fresh lettuce in December this would be fantastic on a Christmas table. Don't be squeamish about onions and raisins, they go really well together. I have seen similar receipts in Polish and Finnish cookbooks.

Provided by KookieMomster

Categories     Vegetable

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

28 ounces canned beets
1 large red onion
1 head red leaf lettuce
1 cup golden raisin
2 tablespoons olive oil
3 tablespoons red wine vinegar
salt & pepper

Steps:

  • Drain beets and chop into bite sized pieces.
  • Chop onion.
  • In a large bowl mix all ingredients except lettuce.
  • Refrigerate 20 minutes.
  • Wash lettuce and let it dry thoroughly.
  • On a large serving platter arrange lettuce in an attractive manner.
  • Spoon beet salad over lettuce.
  • Cover with cling wrap and refrigerate until ready to serve.

Nutrition Facts : Calories 86.7, Fat 2.5, SaturatedFat 0.3, Sodium 137.1, Carbohydrate 16.1, Fiber 2.1, Sugar 11.4, Protein 1.5

ENDIVE CUPS WITH BEET, PERSIMMON AND MARINATED FETA



Endive Cups with Beet, Persimmon and Marinated Feta image

This is a gorgeous, seasonal hors d'oeuvre that would be lovely on a table or as a passed appetizer. The tang of the feta compliments the sweetness of the salad and the bitterness of the endive leaf, and the jewel tones of the beet and persimmon make for a beautiful bite.

Provided by Lauryn Tyrell

Categories     Appetizer     Christmas     Feta     Beet     Persimmon     Endive     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 30 to 40 hors d'oeuvres

Number Of Ingredients 10

1 cup crumbled marinated feta or goat cheese (see Cooks' Note)
2 medium golden or red beets
3 ripe Fuyu persimmons
2 tablespoons Meyer lemon juice (or 1 1/2 tablespoons regular lemon juice)
1 teaspoon Meyer lemon zest (or regular lemon zest)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Pinch sugar, optional
8 heads Belgian endive
Torn fresh mint, for garnish

Steps:

  • Let cheese sit at room temperature while you prepare the rest of the ingredients.
  • In a small saucepan, boil beets in salted water until fork-tender, 20 to 25 minutes. Do not overcook; they should still have a bit of firmness to them. Let beets cool, and then slip off the skins with your fingers. Cut the beets into 1/2-inch cubes and place in a medium bowl.
  • Cut the tops and bottoms off the persimmons, then run a knife between the peel and the flesh to cut off the peel. Cut flesh into 1/2-inch cubes and add to the bowl with the beets. Add Meyer lemon juice, zest, oil, salt and pepper; toss to combine. Let beet mixture stand 15 minutes to let flavors meld. Taste and adjust the seasoning, keeping in mind the cheese will add some salt to your dish. Depending on the sweetness of your lemon, you may want to add a pinch of sugar.
  • Meanwhile, cut the bottom ends off endive heads to separate the leaves. With a sharp knife, cut a tiny bit off the curved underside of each leaf so that the endive cup lies flat.
  • To serve, place a heaping teaspoon of cheese in each leaf, then spoon a bit of beet-persimmon salad over it. Garnish with torn mint and serve.
  • DO AHEAD: The beets can be cooked up to 3 days in advance and refrigerated.

MARINATED BEET AND STILTON SALAD



Marinated Beet and Stilton Salad image

Provided by Damaris Phillips

Categories     side-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 9

5 to 6 medium beets (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 teaspoons lemon zest plus 1/4 cup lemon juice
1/4 cup chopped fresh flat-leaf parsley (about 1/2 bunch)
2 1/2 tablespoons olive oil
3 sprigs fresh thyme, leaves removed and chopped
2 green onions, green parts only, sliced
2 ounces Stilton blue cheese, crumbled
1 bunch watercress, leaves and thin stems only

Steps:

  • Put the beets in a large pot of water, season heavily with salt and bring to a boil over medium-high heat. Reduce the heat to medium and cook until tender, 20 to 25 minutes. Remove the beets from the water, cover with a clean kitchen towel and allow to cool for 5 minutes.
  • Meanwhile, combine the lemon zest and juice, parsley, olive oil, thyme and green onions in a medium bowl. Season with salt and pepper.
  • Using the same kitchen towel, remove the skins of the beets. Cut the beets into 1/2-inch-thick half-moon pieces and add to the dressing. Cover with plastic wrap and refrigerate for 1 hour.
  • When ready to serve, add the marinated beets to each individual plate. Top with some crumbled blue cheese and watercress.

MARINATED BEET SALAD



MARINATED BEET SALAD image

Categories     Vegetable

Yield 4 4

Number Of Ingredients 7

1 16 oz. can of whole beets
1/4 c. white sugar
1 t. prepared mustard
1/4 c. white wine vinegar
1/4 c. diced red onion
lettuce (arugula, baby greens.. )
goat cheese

Steps:

  • 1. Drain beets, reserving 1/4 c. liquid, and slice 1/4 to 1/2 inch slivers. Add onions and toss. 2. In a saucepan, over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil. remove from heat and allow to cool. 3. Pour over the beet slices and onion, toss and refrigerate for 4-6 hours. Remove from refrigerator and serve at room temperature. OPTIONAL: serve on a bed of lettuce and sprinkle with goat cheese.

MARINATED BEET RICE BOWL



Marinated Beet Rice Bowl image

Poke-the Hawaiian dish of marinated fish served over rice-goes veggie-centric in this bowl of marinated beets, popular at José Andrés's Beefsteak restaurant.

Provided by José Andrés

Yield 4 servings

Number Of Ingredients 15

4 medium beets, or 4 packaged cooked medium beets (1 pound), cut into 1/2-inch dice
1 1/2 cups water
1 cup apple cider vinegar
1/4 cup sugar
2 teaspoons kosher salt
1 teaspoon whole black peppercorns
A 1-inch piece of fresh ginger, peeled and minced
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 carrots, peeled and cut into 1/4-inch dice
1/2 cup diced sweet onion, such as Maui or Vidalia
3 cups cooked white rice
1 cup seaweed salad (from the sushi counter at a gourmet market or grocery store)
Furikake (see note)
2 scallions, white and light green parts only, thinly sliced

Steps:

  • If using fresh beets, boil whole until fork tender, about 50 minutes. Drain and run under cold water. Use a paper towel to peel the beets, then cut into 1/2-inch dice.
  • Put the beets in a medium heatproof bowl. Combine the water, vinegar, and sugar in a small saucepan and heat over medium heat, stirring, to dissolve the sugar. Add the salt and peppercorns and bring to a boil. Strain the hot marinade over the beets and stir in the ginger. Let cool, then cover and refrigerate overnight.
  • The next day, drain the beets and transfer to a bowl. (You can reserve the marinade to use again; store it in an airtight container in the refrigerator.) Add the soy sauce and sesame oil to the beets and toss well.
  • Toss the diced carrots and sweet onion together in another bowl.
  • Divide the beets, rice, seaweed salad, and carrot-onion mix among four shallow bowls, arranging them in separate piles so that the colors and textures really stand out. Sprinkle the rice with the furikake and sliced scallions and serve.

MARINATED BEET



Marinated Beet image

Beautiful accompaniment to roast meat, or used as part of an antipasti platter with salami, cooked meats, cheeses etc.

Provided by English_Rose

Categories     Vegetable

Time P1DT2h

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 lbs raw beets
1 pint red wine vinegar
2 quarts water
1 pinch salt
2 garlic cloves, sliced
1 tablespoon dried oregano
1 red chile, finely chopped
1 pint olive oil

Steps:

  • Wash and scrub the beets under cold running water. Place them in a saucepan with the vinegar, salt and water and bring to the boil.
  • Reduce the heat, cover then pan and simmer for about 1¼ hours until the beets are tender. Meanwhile, combine all the marinade ingredients in a bowl and set aside.
  • Once the beets are cooked, drain, place on a cloth and pat dry. Remove the skins with the help of the cloth.
  • Cut into slices, place in the marinade and mix well. Leave for a day before serving. The beets will keep for several days in a covered container in the fridge but should be brought to room temperature before serving.

Nutrition Facts : Calories 1059.3, Fat 108.4, SaturatedFat 15, Sodium 198.9, Carbohydrate 18.6, Fiber 5.3, Sugar 12.2, Protein 3.2

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