MARINATED BEET SALAD
"You can vary this recipe by using half olive oil and half walnut oil and topping the beets with toasted walnuts. For the most visually appealing presentation, use a mixture of beets such as Chioggia, golden, and red."
5 beets (about 1 pound without greens), trimmed and halved
1 garlic clove, smashed
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
FOR SERVING:
1/4 cup fresh mint leaves, coarsely chopped
1/4 cup crumbled goat cheese (about 2 ounces)
Fill a large saucepan with 2-inches of water; set a steamer basket (or colander) inside pan, and bring to a boil. Place beets in basket, cover pot, and reduce heat to a gentle simmer. Steam until beets are tender when pierced with the tip of a sharp knife, 30 to 35 minutes.
Remove beets. When cool enough to handle, rub with paper towels to remove skins. Cut the beets into thin slices.
Combine beets, garlic, vinegar, oil, and 1 teaspoon salt; season with pepper. Toss to combine. Cover and refrigerate at least 3 hours, or up to overnight.
When ready to serve, remove and discard garlic. Top beets with mint and goat cheese.
Makes 4 servings
Per serving: 145 calories; 3 g saturated fat; 6.5 g unsaturated fat; 6.5 mg cholesterol; 10.4 g carbohydrates; 4.4 g protein; 613 mg sodium; 3 g fiber
Source: Power Foods by The Editors of Whole Living magazine
"You can vary this recipe by using half olive oil and half walnut oil and topping the beets with toasted walnuts. For the most visually appealing presentation, use a mixture of beets such as Chioggia, golden, and red."
5 beets (about 1 pound without greens), trimmed and halved
1 garlic clove, smashed
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
FOR SERVING:
1/4 cup fresh mint leaves, coarsely chopped
1/4 cup crumbled goat cheese (about 2 ounces)
Fill a large saucepan with 2-inches of water; set a steamer basket (or colander) inside pan, and bring to a boil. Place beets in basket, cover pot, and reduce heat to a gentle simmer. Steam until beets are tender when pierced with the tip of a sharp knife, 30 to 35 minutes.
Remove beets. When cool enough to handle, rub with paper towels to remove skins. Cut the beets into thin slices.
Combine beets, garlic, vinegar, oil, and 1 teaspoon salt; season with pepper. Toss to combine. Cover and refrigerate at least 3 hours, or up to overnight.
When ready to serve, remove and discard garlic. Top beets with mint and goat cheese.
Makes 4 servings
Per serving: 145 calories; 3 g saturated fat; 6.5 g unsaturated fat; 6.5 mg cholesterol; 10.4 g carbohydrates; 4.4 g protein; 613 mg sodium; 3 g fiber
Source: Power Foods by The Editors of Whole Living magazine
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Salads - Vegetables
Salads - Vegetables
- Beach Broccoli Salad with Curry Dressing (using raisins and nuts)
- Fresh Three-Bean Salad with Sweet and Sour Dressing
- Three Bean Salad with Lemon and Basil (using garbanzos, green and yellow beans)
- Lemon Broccoli Salad
- Fiesta Corn and Avocado Salad (make ahead, Ina Garten)
- Broccoli Salad (using bacon, pecans, and dried cranberries)
- Summertime Zucchini, Yellow Squash and Red Bell Pepper Salad with Celery Seed Dressing
- Raisin Broccoli Salad (not Sweet Tomatoe's)
- Grilled Supersweet Corn Salad (with tomato, olives, and blue cheese)
- Greek Squash Ribbon Salad with Vinaigrette Dressing
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!