Best Rödbetssallad Beet Salad Recipes
MY FAVORITE BEET SALAD
Fresh roasted beets over a bed of baby spinach with tomatoes, avocados, onions and feta cheese drizzled with a balsamic dressing. You can cut this recipe in half for 4 servings, though it so good the next day too that I always make plenty.
Provided by monkeydoo3
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the beets into a large bowl, and drizzle with 1/4 cup olive oil, salt, and black pepper. Lay out 2 large squares of aluminum foil on a work surface, and place 3 beets onto the center of each sheet. Fold the aluminum foil into 2 envelopes, sealing the beets into the packets; place the packets into a baking dish.
- Bake in the preheated oven until tender, 1 to 1 1/2 hours. Check for tenderness after 1 hour by piercing a beet with a fork. Open the foil, and allow the beets to cool until they can be handled; peel, and slice.
- Lay out the spinach leaves on an attractive oblong-shaped serving platter. Sprinkle pieces of tomato and avocado over the spinach leaves, and top with chopped red onion. Lay the sliced warm beets over the salad, and top with crumbled feta cheese.
- Whisk together balsamic vinegar, 1/2 cup of olive oil, and Dijon mustard until smooth; pour over the salad to serve.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 28.2 g, Cholesterol 12.6 mg, Fat 31.9 g, Fiber 9.7 g, Protein 7.2 g, SaturatedFat 6.2 g, Sodium 400.3 mg, Sugar 16.9 g
RöDBETSSALLAD - BEET SALAD
Great as part of a Swedish smorgasbord, especially with Swedish meatballs.
Provided by Lori Loucas
Categories Vegetables
Time 10m
Number Of Ingredients 7
Steps:
- 1. In a medium glass bowl, combine the beets, apples, mayonnaise, and mustard. Add stemmed thyme leaves to taste. If beets are too sweet, add a splash of the apple cider vinegar.
- 2. If you like a creamier salad, you can add a bit more mayonnaise. Cover and refrigerate for 2 hours.
- 3. To serve, season with kosher salt and white pepper, stirring gently. Garnish with thyme stems. Will keep refrigerated for 2-3 days, covered.
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