BEET SALAD WITH CHIVES (SALATAT SHAMANDAR)
From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Syria and Lebanon.
Provided by Engrossed
Categories Vegetable
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil the beets until tender.
- When beets are cool enough to handle, peel, dice, and place in a salad bowl.
- Stir in garlic, cilantro, chives, olive oil, vinegar, salt and pepper.
- Chill for at least 1 hour.
- Stir, sprinkle with parsley and serve.
Nutrition Facts : Calories 74.6, Fat 4.7, SaturatedFat 0.7, Sodium 51.2, Carbohydrate 7.1, Fiber 1.5, Sugar 5.1, Protein 1.4
BALSAMIC ROASTED BEET SALAD
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
- Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
- Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
MUTABBAL SHAMANDAR (BEET-TAHINI DIP)
This spread starts off sweet, then gets a little spicy. Mutabbal Shamandar is made with beets and nutty tahini. Serve with pita for dipping.
Provided by Reem Assil
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- In a medium bowl, coat the beets in the oil and 1 teaspoon of the salt. Tear four lengths of aluminum foil and tightly wrap each beet individually in the foil. Roast the beets in the oven for about 1 hour, until caramelized and tender (a knife or cake tester should go through them with little or no resistance). Remove the beets from the oven and cool in the foil.
- For this next step, I save old towels I don't mind staining. When cool enough to handle, remove the beets from the foil, wrap each beet in a towel, and rub the peels away.
- Coarsely chop the beets and place them in a food processor or blender. Add the garlic, chile, lemon juice, cumin, and the remaining 2 teaspoons salt and blend for about 5 minutes, until creamy and smooth. Slowly drizzle in the tahini and continue blending until the tahini is fully incorporated. Scrape down the sides of the bowl as needed. Adjust the salt and lemon juice to taste. If you want a thicker spread, blend in more tahini, 1 tablespoon at a time.
- When ready to serve, scoop the mixture onto a serving plate, drizzle it with the oil, and garnish it with the herbs.
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