Traditional recipes

Valentine's beetroot salad recipe

Valentine's beetroot salad recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Salad

Use a biscuit cutter to create heart shaped slices of beetroot for a fun, romantic starter on Valentine's or for other special occasions. Add cubes of fresh mozzarella if you need a more substantial salad.

Be the first to make this!

IngredientsServes: 2

  • 100g lettuce, sliced
  • 1 large fresh beetrrot, cooked
  • salt, to taste
  • extra virgin olive oil, to taste

MethodPrep:10min ›Ready in:10min

  1. Place the lettuce in a salad bowl.
  2. Peel and slice the beetroot into 1cm thick slices. Use a biscuit or cookie cutter to stamp out heart shapes from each slice of beetroot.
  3. Add hearts to lettuce leaves; drizzle with olive oil and season with salt to taste. Toss and serve, arranging that one or two beetroot hearts can be seen on top of the salad.

Recently viewed

Reviews & ratingsAverage global rating:(2)


  • 1 pound red beets, trimmed
  • 1 cup balsamic vinegar, divided
  • 2 cups loosely packed arugula
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 ounces goat cheese, crumbled (about 1/2 cup)
  • ¼ cup chopped toasted walnuts

Preheat oven to 400 degrees F. Place a large piece of foil on a rimmed baking sheet place beets in the center of the foil. Gather the sides of the foil up to make a packet pour in 1/2 cup vinegar and seal the packet. Roast until the beets are very tender when pierced with a knife, about 45 minutes. Open the foil packet let cool for 30 minutes.

Meanwhile, bring the remaining 1/2 cup vinegar to a boil in a small saucepan over medium-high heat. Cook, without stirring, until reduced to about 3 tablespoons, about 10 minutes. Remove from heat (the mixture will thicken as it cools).

When the beets are cool enough to handle, peel them, then slice very thinly with a knife or a mandoline. Arrange the sliced beets, overlapping slightly, on a platter.

Toss arugula with oil, salt and pepper in a medium bowl arrange on top of the beets. Sprinkle with goat cheese and walnuts drizzle with the balsamic reduction.


Kelda Haines's goat’s cheese, beetroot and blackberry salad

Goat's cheese and beetroot, a classic combination that can't be beat.

Kelda Hains, chef and co-owner of Rita in Wellington, New Zealand.

Ingredients

  • 250 gm blackberries
  • 2 tbps apple cider vinegar
  • 2 tbsp brown sugar
  • ¼ bunch tarragon, leaves picked, finely chopped, plus extra to serve
  • 125 ml (½ cup) extra-virgin olive oil, plus extra, to drizzle
  • 6 small beetroot (600gm), trimmed, with 3cm stem attached
  • 125 ml (½ cup) red wine
  • 200 gm fresh goat's cheese, crumbled
  • 2 tsp finely grated fresh horseradish
  • 2 red witlof, trimmed and leaves separated
  • Handful mixed micro herbs, to serve

Method

Notes

ill or mint can be substituted for tarragon. Prepared horseradish can be substituted for fresh. To veer away from this salad eating like a dessert, be bold with seasoning, acid, herbs and horseradish.


4-5 medium beetroots, shredded

⅔ cup toasted, chopped walnuts

2-3 tbs finely chopped cilantro and parsley

⅓ tsp ground red chili pepper


Toss the sliced beets with the olive oil and balsamic vinegar.

Place the beets in a single layer on a baking sheet.

While the beets are roasting, combine the ricotta cheese with the basil and oregano.

Remove the beets from the oven and place a spoon full of cheese in between each beet.

You can stack the beet tower as high as you want, but obviously the higher it is, the more difficult it is to cut into and eat.

I would recommend two layers to achieve the beautiful presentation, while still keeping it simple to eat!


Recipe: Velvet Beetroot Latte is perfect Valentine’s Day inspo to express love

There is nothing better than celebrating a healthier Valentine’s Day with beautiful dishes and drinks that amps up the romance and a Velvet Beetroot Latte is just the thing to seal the deal. This Valentine’s Day, express love to bae with extra care and we can help you do that with this recipe of beautiful looking and health-promising Velvet Beetroot Latte.

As couples go out of their comfort zones with DIY jar of love or other personalized gifts, present a glass of health and love to your partner as you pour your heart out this romantic week. With Cupid on our side, we dug up a recipe of Velvet Beetroot Latte which not only looks too tempting to resist but is also packed with health benefits.

Ingredients for Beetroot Latte mix:

1/2 tsp vanilla bean powder

For each serve:

1 tbsp Beetroot Latte Mix

1/2 c plant-based milk almond, rice, oat, soy, and coconut will all work great here

Mix all ingredients in a glass jar. To serve, add 1 tbsp of the mix to a mug, 1/2 cup of boiling water and stir to combine, then top up with hot milk. Or if you’re pressed for time, make like you would a regular milky tea -

3/4 c boiling water and rest cold milk straight from the fridge. Drink and enjoy! Dry mix will keep in a sealed jar in the cupboard for up to 6 months.

(Recipe: Buffy Ellen, Instagram/begoodorganics)

Packed with essential nutrients, beetroots are rich in calcium, iron, vitamins A and C, fiber, folate (vitamin B9), manganese and potassium. They not only help in improving blood flow but also lower the blood pressure and increase exercise or athletic performance.

Low in calories, beetroots are even considered by some to protect from signs of aging such as wrinkles. This superfood also aides in hair growth and prevent hair loss as well.

Follow more stories on Facebook and Twitter


First, make the dressing in a small bowl, mix together the yogurt, cumin, and garlic. Season with salt and pepper to taste. If you have the time, leave the dressing to infuse, refrigerated, for an hour or so, then assemble the salad as follows. If you do not have the time, no worries, it will still taste just as good, making it in advance simply lifts the flavors even more.

Put the vinegar in a medium bowl. Cut the beetroot into even-sized wedges. Transfer the wedges to the bowl with the vinegar as they are cut. Toss and let sit for 10 minutes. Drain the beets, discarding the vinegar.

Mix together the beetroot wedges, the washed and drained spinach with most of the chopped mint & coriander in a large serving bowl (reserve a little of the chopped herbs as a garnish for the salad).

Before serving, drizzle the dressing over the salad, then as you are ready to serve finish by sprinkling with the remaining chopped herbs.

The salad can be served on its own with crusty bread and some salty butter, or serve as a side dish with meat or fish, or as part of a range of other salads.


4-5 medium beetroots, shredded

⅔ cup toasted, chopped walnuts

2-3 tbs finely chopped cilantro and parsley

⅓ tsp ground red chili pepper


Our Best Beet Recipes

Beets are one of the most underappreciated root veggies. They’re often overlooked because of their bitter, earthy flavor but if you ask us that’s what makes them so special. They come alive when paired with bright, tangy flavors — or when roasted in the oven until tender and subtly sweet. Still not sure? Give these recipes a try they’re sure to make you a believer.

Related To:

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Pasta Primavera with Beets, Radishes and Radicchio

This colorful recipe makes the most of what&rsquos available at the farmer&rsquos market during the spring. Roasted beets are paired with radishes, radicchio, red onion, ricotta salata and garlic for a hearty pasta salad that&rsquos as good to look at as it is to eat.

Beets With Chive Cream

Bive sweet-and-earthy roasted beets a tangy upgrade with a simple Greek yogurt-based dipping sauce. This easy recipe is one you'll make again and again.

Beet Salad with Walnuts and Goat Cheese

Beets and goat cheese are a classic combo, making them the perfect ingredients for this simple salad. We add buttery walnuts, peppery greens and a simple vinaigrette for a recipe you&rsquore sure to return to.

Beet, Ginger and Red Cabbage Soup

This creamy, ruby red soup has a touch of ginger and rosemary. It's topped with a dollop of sour cream and toasted walnuts for a simple, yet delicious, finish.

Roasted Beets

Ina proves you don&rsquot need much to elevate the humble beet. With a little orange juice, raspberry vinegar and fresh thyme, she turns it into a company-worthy side that&rsquos easy enough to make any night of the week.

Roasted Beet and Lentil Dip

This brightly-hued dip is packed with fiber, thanks to both red beets and lentils. Canned lentils can be found in most grocery stores and are a great alternative to the ever-popular chickpea. Just make sure to drain them well and give them a good rinse to eliminate extra sodium before using them.

Beet Negroni

Beet juice stands in for vermouth in this earthy, refreshing take on a Negroni. If your favorite taste is bitter, this is your drink.

Roasted Beets with Warm Fennel Vinaigrette

Not only is this ruby red side dish a showstopper. It's also packed with betalains, red and yellow pigments that act as antioxidants that search for and stabilize free radicals (which can cause cell damage). It's beautiful, delicious and good for you!

Microwave Beets with Greens and Goat Cheese

This impressive side dish cooks in a fraction of the time it would take to roast beets in the oven. We use the beet greens, but if you purchase beets without tops, you can substitute 2 cups of other greens such as Swiss chard or kale. To make this a meal, serve alongside juicy slices of grilled flank or skirt steak.

Summer Borscht

Ina&rsquos summery version of this Eastern European classic features plenty of beets &mdash but gets a nice, refreshing lift from cucumber, sour cream and plain yogurt. After the borscht chills completely, she tops it with an extra dollop of whipped cream and a sprig of fresh dill for a pretty finish.

Beet and Carrot Latkes

These crispy potato latkes get a gorgeous jewel tone from shredded beets and carrots. They&rsquore great during the holidays &mdash but we&rsquod gladly eat them year-round!

Hasselback Beets with Dill Yogurt Sauce

Give beets the hasselback treatment to ensure tangy dill yogurt sauce in every bite. Worried about making all those perfectly spaced slices? This recipe will walk you through it, step-by-step.

Beet-Carrot-Apple Juice

This ruby red juice is a good source of both vitamins C and K. It also contains Beta-carotene, which is converted to vitamin A in the body-good for skin and night vision. Be sure to drink your juice as soon as possible after it's made for the most nutritious bang. Adding chia seeds helps replace the fiber that is lost in the juicing process.

Quick Ginger Beets

Looking for a new way to dress up roasted beets? Try a mix of cider vinegar, fresh ginger and honey.

Beet Tahini Hummus

The sweet earthiness of beets in this hummus is tempered by hummus tahini and creamy labneh. If you can't find labneh, just substitute full-fat Greek yogurt for the same rich dairy tang. Black sesame seeds and cilantro make a striking garnish on this beautiful dish that comes together easily.

Beets With Creamy Balsamic Vinaigrette and Mint

Top these beets with a smooth, Greek-yogurt based dressing for a dish that's both hearty and heart-healthy.

Beet Reuben

Sweet beets get rolled in a pastrami-inspired spice rub for a quick, vegetarian version of this classic deli favorite.

Beet and Cabbage Salad

Need a quick and easy side for pork chops, burgers and more? Toss grated beets and thinly sliced cabbage in a sweet-and-sour caraway vinaigrette.

Beets with Walnut Pesto

You can use red or golden beets in this flavorful side. They&rsquore both equally delicious tossed with a simple, herbaceous parsley pesto.

Balsamic Roasted Beet Salad

The secret to flavorful beets? Dress them with vinaigrette while they&rsquore still warm &mdash they&rsquoll absorb more of the dressing that way.

Creamy Beet Toast

Need a break from your routine avocado toast? Spread cream cheese onto bread and top with tender roasted beets for a brunch-worthy dish you&rsquoll want to make every weekend.

Shredded Beet and Apple Salad

If you know someone that says they don&rsquot like beets, it&rsquos only because they haven&rsquot tried this sweet-and-tangy salad. We drizzle fresh apple and beets with a shallot vinaigrette and top with candied walnuts. Who could say no to that?!

Red Berry-and-Beet Smoothie

When fresh berries aren't in season, use frozen for drinks like this brilliantly colored, high-fiber smoothie. The beet adds a wonderful earthiness, plus antioxidants and fiber.

Warm Maple and Orange Beet Salad

If you have parchment, you can cook these beets in the microwave in a pouch, a la en papillote. Just lay out a rectangle large enough to hold the beets (say 11 by 14 inches) place the beets in the center and fold one end over to the other, like a book. Start rolling and crimping starting from one edge to the other-as you would a hand pie or empanada-until the beets are sealed inside.

Roasted Beet Salad

Use every part of your beets (including the leaves) with this easy and delicious recipe. If you&rsquove never cooked beet greens before, you&rsquore missing out. They&rsquore mild and subtly sweet &mdash the perfect addition to any salad.


Recipe Summary

  • 1/2 pound walnut halves (2 cups)
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lime juice
  • Salt and freshly ground pepper
  • 3/4 pound peeled roasted beets, cut into 1/3-inch cubes (See Note)
  • 1 Fuji apple, cut into 1/3-inch cubes
  • 1 Hass avocado, cubed
  • 1 fennel bulb, cored and thinly sliced
  • 1/4 pound Manchego cheese, thinly shaved (1 cup)
  • 5 ounces mesclun greens
  • 2 cups tortilla chips, lightly crushed

Preheat the oven to 350°. Spread the walnuts on a baking sheet and toast for 10 to 12 minutes, until golden and fragrant. Let cool completely.

Transfer 1 1/2 cups of the walnuts to a food processor. Add the oil and lime juice and pulse until the walnuts are coarsely chopped. Transfer to a bowl and season with salt and pepper. Add the beets, apple, avocado, fennel and Manchego and toss. Add the mesclun and tortilla chips, season with salt and pepper and toss again. Transfer the salad to plates, garnish with the remaining walnuts and serve right away.



Comments:

  1. Sceley

    Unmatched answer;)

  2. Jubal

    You are not right. I'm sure. I can defend my position. Email me at PM, we will talk.

  3. Morrie

    i like this topic

  4. Dowle

    Between us speaking, in my opinion, it is obvious. I will not begin to speak on this theme.

  5. Zulkigrel

    I apologize for not being able to help. I hope they will help you here.

  6. Adken

    I'm sorry, but I think you are wrong. Let's discuss. Email me at PM, we will talk.



Write a message