Marinated Beet And Stilton Salad Recipes

MARINATED BEET SALAD

Steps:

• Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
• In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
• Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

MARINATED BEET AND STILTON SALAD

Steps:

• Put the beets in a large pot of water, season heavily with salt and bring to a boil over medium-high heat. Reduce the heat to medium and cook until tender, 20 to 25 minutes. Remove the beets from the water, cover with a clean kitchen towel and allow to cool for 5 minutes.
• Meanwhile, combine the lemon zest and juice, parsley, olive oil, thyme and green onions in a medium bowl. Season with salt and pepper.
• Using the same kitchen towel, remove the skins of the beets. Cut the beets into 1/2-inch-thick half-moon pieces and add to the dressing. Cover with plastic wrap and refrigerate for 1 hour.
• When ready to serve, add the marinated beets to each individual plate. Top with some crumbled blue cheese and watercress.

MARINATED BEET SALAD

Steps:

• 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.
• (Per Serving)
• Calories: 145
• Saturated Fat: 3g
• Unsaturated Fat: 6.5g
• Cholesterol: 6.5mg
• Carbohydrates: 10.4g
• Protein: 4.4g
• Sodium: 613mg
• Fiber: 3g

MARINATED BEET SALAD

Steps:

• Drain beets and chop into bite sized pieces.
• Chop onion.
• In a large bowl mix all ingredients except lettuce.
• Refrigerate 20 minutes.
• Wash lettuce and let it dry thoroughly.
• On a large serving platter arrange lettuce in an attractive manner.
• Spoon beet salad over lettuce.
• Cover with cling wrap and refrigerate until ready to serve.