BEET AND CARROT SALAD WITH CORIANDER AND SESAME SALT
Provided by Molly Stevens
Categories Salad Appetizer Side Thanksgiving Vegetarian Low Cal High Fiber Carrot Healthy Low Cholesterol Sesame Coriander Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Whisk shallot, vinegar, orange juice, miso, ginger, and orange peel in medium bowl. Let stand 10 minutes to allow flavors to blend. Gradually whisk in oil.
- Toast coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until coarsely ground. Add sesame seeds to same skillet. Toast over medium heat until golden brown, about 3 minutes. Add 3/4 teaspoon coarse salt; stir 30 seconds. Transfer sesame salt to small bowl and cool. DO AHEAD: Dressing and toasted spices can be made 1 day ahead.
- Cover and chill dressing. Store toasted coriander and sesame salt in separate airtight containers at room temperature.
- Using shredding disc on processor or a box grater, coarsely grate beets and carrots. Transfer vegetables to large bowl. Add enough dressing to coat lightly. Add coriander and 1 tablespoon sesame salt. Toss to coat. Let marinate at room temperature 30 minutes. Season salad to taste with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
- Toss salad, adding additional dressing, if desired. Sprinkle with remaining sesame salt and serve.
SESAME SPINACH AND BEET SALAD
Categories Salad No-Cook Vegetarian Quick & Easy Low Cal High Fiber Spinach Beet Summer Vegan Sesame Gourmet
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Discard stems from spinach. Stack leaves and cut into 1/3-inch strips. Peel beets and with a sharp thin knife or a mandoline slice very thin. Cut beet slices into fine julienne strips and transfer to a bowl with spinach.
- In a small bowl stir together vinegar, soy sauce, oil, and sugar until sugar is dissolved.
- Toss spinach and beets with vinaigrette and garnish with sesame seeds.
BEET SALAD WITH MISO AND BLACK SESAME
Provided by Dawn Perry
Categories Salad Leafy Green Quick & Easy Lunch Root Vegetable Beet Healthy Watercress Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Place 4 beets on a large piece of foil and rub with 1 tablespoon oil; season with salt and pepper and close up foil around beets. Place on a rimmed baking sheet and roast until tender, 30-40 minutes. Unwrap beets and let cool slightly. Peel and cut into 1/2" wedges.
- Meanwhile, whisk miso, vinegar, remaining 2 tablespoons oil, and 3 tablespoons water in a small bowl. Set dressing aside.
- Thinly slice remaining 2 raw beets on a mandoline. Arrange watercress and roasted and raw beets on a platter and drizzle with reserved dressing; top with sesame seeds.
- DO AHEAD: Beets can be roasted 2 days ahead. Cover separately and chill.
SESAME BEET SALAD
One of my favorite salads from Moosewood cookbook. Easy if you use canned beets. I freeze my lemon juice in ice cube trays so I always have some on hand for this salad.
Provided by cookalot 2
Categories Low Protein
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut leaves from beets leaving about an inch.
- Scrub beets and place in pot of water.
- Boil, then lower heat andcook about 30-45 minute.
- Drain and rinse with cold water so you can slip off the skins.
- Slice beets and toss with other ingredients.
Nutrition Facts : Calories 78.9, Fat 1.9, SaturatedFat 0.3, Sodium 88.3, Carbohydrate 14.5, Fiber 2.9, Sugar 10.5, Protein 2.6
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