Culinary Beet Salad

I love beets because they are delicious, versatile, and come in a variety of colors.  Beyond that, beets provide some fantastic health benefits. Along with the high water content, these cuties are only 44 calories per serving.  Beets are also great source of nutrients: fiber, folate, and vitamin C. Eating beet may even lower your blood pressure and enhance your athletic performance.

At the market, look for firm, unblemished bulbs. Avoid beets with soft or shriveled skin.

When selecting  your perfect beet, consider its size. Choose small to medium bulbs. Select equal-sized beets so that they will cook evenly.

As a rule, smaller beets are sold in bunches with leaves attached. In that case, make sure that the leaves look bright green and are not wilted. 

Yes, pay attention to the green part.  In fact, you are buying two vegetables for the price of one.  Beet greens are almost as nutritious as collard greens and spinach. 

Moreover, you can apply similar cooking technique to the beet greens, as you would to some of your other green favorites.  Beet greens are great in soups, salads, and stuffing. While sautéing in olive oil, the greens will beg for salt, pepper (red pepper flakes are ideal), and nutmeg.  Add a little garlic and voila!

You will love this recipe for its ease of execution and the highly flavorful payoff.  This salad is garlicky, sweet, and tangy. 

Culinary Beet Salad


Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Salad, Side Dish
Keyword: beets, Brown rice, garlic, healthy, herbs, roasted beets, sourcream, vegetarian
Servings: 6 people

Ingredients

  • 3 Beets approximately 2 lbs
  • 1 tbsp Olive oil
  • Parsley finely chopped
  • Dill finely chopped
  • Chives
  • Walnuts chopped, optional

Creamy Dressing

  • 3 tbsp Mayonnaise
  • 2 tbsp Sour Cream
  • 1 tbsp Lemon juice freshly squeezed
  • 4 cloves Garlic crushed
  • Kosher Salt to taste
  • Black Pepper to taste

Instructions

  • Preheat oven to 400 degrees.
  • Toss washed and dried beets in 1 tbsp of olive oil. Wrap each beet in foil and place them in the roasting pan. Roast for 45 minutes- 1 hour until tender. Let beets cool, then peel.
  • Grate beets using the large grating side of a box grater. Set aside in a bowl.
  • Prepare the dressing by combining mayo, sour cream, lemon juice, crushed garlic, salt, and black pepper. Mix well.
  • Fold in shredded beets. At this point you can add walnuts. Transfer salad into a serving dish.
  • Top beet salad with your own combination of finely chopped parsley, dill, and/or chives.

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