Beet Summer Salad Recipes

BEET SUMMER SALAD

Beet Summer Salad image

This was a quick simple recipe powered by a desire to have a delicious summer salad with what I had on hand. I also love beets!!

Provided by mab575

Categories Salad Vegetable Salad Recipes

Time 45m

Yield 2

Number Of Ingredients 8

Ingredients

1 (15 ounce) can sliced beets, drained and diced
¼ cup chopped watermelon
2 tablespoons chopped fresh cilantro
2 tablespoons reduced-fat sour cream
2 tablespoons balsamic vinegar
1 tablespoon olive oil
kosher salt to taste
ground black pepper to taste

Steps:

Mix beets, watermelon, and cilantro together in a bowl. Whisk sour cream, balsamic vinegar, olive oil, salt, and pepper together in a small bowl; pour over beet mixture. Toss to coat. Refrigerate 30 minutes before serving.

Nutrition Facts : Calories 163.2 calories, Carbohydrate 20.2 g, Cholesterol 5.9 mg, Fat 8.9 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 2.1 g, Sodium 624.3 mg, Sugar 15 g

BEET SALAD

Beet Salad image

Slightly sweet, this salad would be a classy accompaniment to any party.

Provided by Robbie Rice

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 1h5m

Yield 16

Number Of Ingredients 12

Ingredients

4 bunches fresh small beets, stems removed
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons white wine vinegar
1 tablespoon honey
2 tablespoons Dijon mustard
1 teaspoon dried thyme, crushed
½ cup vegetable oil
salt and pepper to taste
2 medium heads Belgian endive
1 pound spring lettuce mix
1 cup crumbled feta cheese

Steps:

Preheat oven to 450 degrees F (230 degrees C). Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice.
For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat.
Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them, and top with diced beets and feta cheese.

Nutrition Facts : Calories 166.2 calories, Carbohydrate 14.9 g, Cholesterol 8.3 mg, Fat 10.8 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 2.8 g, Sodium 253.6 mg, Sugar 8.8 g

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