Shaved Beet And Bitter Greens Salad With Garlic Balsamic Vinaigrette Recipes

BALSAMIC BEETS AND GREENS

Balsamic Beets and Greens image

Beets are a good source of potassium and vitamins C and A. Not to mention they taste good too! Adapted from Great Good Food Cookbook by Julee Rosso.

Provided by Sharon123

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup balsamic vinegar
1 tablespoon extra virgin olive oil
2 teaspoons sugar
1/4 teaspoon dijon-style mustard
12 ounces baby beets, trimmed, peeled, thinly sliced
1 teaspoon vegetable oil
3 garlic cloves, minced
8 cups loosely packed beet leaves, washed, drained (leave some water clinging to the leaves)
2 tablespoons lemon juice
salt and pepper

Steps:

Whisk the vinegar, olive oil, sugar, and mustard together in a bowl.
Toss with the beets and marinate at room temperature for at least 1 hour.
In a large, skillet, heat the oil over medium heat.
Place the garlic in the pan and saute for 1 minute.
Add the greens, lemon juice, salt and pepper to taste.
Cook for 2-3 minutes, stirring well.
Cover and cook until the greens are wilted, about 5 minutes.
Divide the hot greens among four salad plates and top with the beets and vinaigrette.
Serve immediately and enjoy!

SHAVED BEET AND BITTER GREENS SALAD WITH GARLIC BALSAMIC VINAIGRETTE

Shaved Beet and Bitter Greens Salad with Garlic Balsamic Vinaigrette image

Yes, the paper-thin disks of raw beet will spill their pink color across the escarole and frisée dressed with a lusty vinaigrette, but don't fret-those splashes are part of this simple salad's charm.

Provided by Melissa Roberts

Time 25m

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

1/4 cup balsamic vinegar
1 large garlic clove
1 tablespoon whole-grain mustard
2 teaspoons Dijon mustard
2 teaspoons sugar
1/2 cup olive oil
1 medium beet, trimmed and peeled
3/4 pound escarole, torn into bite-size pieces (10 cups)
1/4 pound frisée, torn into bite-size pieces (6 cups)
6 ounces radicchio (1 large head), torn into bite-size pieces
Equipment: an adjustable-blade slicer

Steps:

Blend vinegar, garlic, mustards, sugar, and 1/2 teaspoon each of salt and pepper in a blender until garlic is very finely chopped. With motor running, add oil in a slow stream and blend until emulsified.
Slice beet paper-thin with slicer.
Toss greens and beet in a large bowl with enough dressing to coat.

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