Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Beet Salad Recipe
    Lost? Site Map

    Beet Salad

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Turtleme's Note:

    This recipe was taken from Eating Well magazine and looked positively delicious!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 4 medium beets, scrubbed,root ends and 1 inch of stems left intact (3/4 pound)
    • 1/3 cup walnuts
    • 1 bunch watercress or 1 bunch arugula, trimmed (about 5 cups)
    • 1 apple, quartered,cored and thinly sliced
    • 1 stalk celery, thinly sliced
    • 1/4 cup raisins

    Curry Vinaigrette

    Directions:

    1. 1
      In a large pot, stem beets until tender, about 30 minutes.
    2. 2
      In a small skillet, toast walnuts over low heat, stirring, until fragrant, about 5 minutes (or toast in a toaster over).
    3. 3
      Let cool; coarsely chop.
    4. 4
      Set aside.
    5. 5
      When beets are done, slip off skins under running water.
    6. 6
      Cut beets into wedges and set aside.
    7. 7
      In a large shallow serving bowl, toss watercress (or arugula) with one-third of the vinaigrette.
    8. 8
      In a large shallow bowl, toss apple, celery and reserved walnuts with halk of the remaining vinaigrette.
    9. 9
      Mound in center of greens.
    10. 10
      Make a well in the apple mixture.
    11. 11
      In the bowl, toss raisins and reserved beets with remaining vinaigrette.
    12. 12
      Arrange in the center of the apple mixture.
    13. 13
      Serve immediately.
    14. 14
      Curry Vinaigrette: In a small bowl, whsik cider, vinegar, shallots, curry powder, mustard, sugar, 1/4 tsp salt and pepper.
    15. 15
      Whisk in oil.
    16. 16
      Adjust seasoning with salt and pepper.
    17. 17
      (The vinaigrette will keep in the refrigerator for up to 1 day).
    18. 18
      Makes 1/2 cup.

    Ratings & Reviews:

    • on January 03, 2011

      45

      This salad is good. I'm not a huge fan of beets but this dressing definitely makes them palatable. It was a hit with the family!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 30, 2009

      55

      The curry flavor makes this beet salad extra flavorful and unique. I served this at a picnic with the Oven Fried Southern Honey-Cinnamon Chicken - a huge hit!

      people found this review Helpful. Was this review helpful to you? Yes | No

    You Might Also Like...

    View All Seasonal Recipes

    Advertisement

    Nutritional Facts for Beet Salad

    Serving Size: 1 (164 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 203.8
     
    Calories from Fat 121
    59%
    Total Fat 13.5 g
    20%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 204.4 mg
    8%
    Total Carbohydrate 20.7 g
    6%
    Dietary Fiber 3.3 g
    13%
    Sugars 13.9 g
    55%
    Protein 3.1 g
    6%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites