Shaved Beet And Dandelion Salad Recipes

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SHAVED VEGETABLE SALAD



Shaved Vegetable Salad image

When beautiful produce is available, sometimes the best way to cook it is, well, not to! This raw salad is crunchy, vibrant and fresh. Use a mandoline to give the vegetables the paper-thin treatment.

Provided by Food Network Kitchen

Time 30m

Yield 6 servings

Number Of Ingredients 13

2 small candy cane beets
1 medium carrot
1 medium watermelon radish, halved
Quarter of a head red cabbage
1/4 cup extra-virgin olive oil
1 teaspoon honey
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 small bunch watercress, washed and large stems discarded
2 tablespoons roasted salted pepitas
2 ounces fresh goat cheese, crumbled (about 1/4 cup)
1/3 cup fresh basil leaves, torn into pieces
1 tablespoon roughly chopped fresh chives

Steps:

  • Shave the beets into paper-thin rounds, the carrot into paper-thin slices on a bias and the radish into paper-thin half-moons on a mandoline. Thinly slice the cabbage with a sharp knife.
  • Whisk together the oil, honey, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until well combined. Set aside.
  • Lay the beet, carrot and radish pieces all over the bottom of a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. Gently toss the cabbage, watercress and remaining vinaigrette together in a medium bowl until well coated. Pile the cabbage and watercress in the middle of the platter and top with the goat cheese, pepitas, basil and chives.

Nutrition Facts : Calories 160, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 190 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 4 grams, Sugar 5 grams

SHAVED BEET SALAD



Shaved Beet Salad image

Yield serves 4

Number Of Ingredients 6

1 pound beets, trimmed and peeled
1 teaspoon finely grated orange zest plus 2 tablespoons orange juice
2 teaspoons white-wine vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon sugar
Coarse salt and freshly ground pepper

Steps:

  • Using a mandoline or sharp chef's knife, slice beets into very thin rounds.
  • In a large bowl, whisk together orange zest and juice, vinegar, oil, and sugar; season with salt and pepper. Add beets, and toss to coat. Serve immediately.

SHAVED BEET-AND-DANDELION SALAD



Shaved Beet-and-Dandelion Salad image

Red and yellow beets are complemented by bitter dandelion greens and a sherry vinaigrette.

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 8

2 teaspoons finely chopped shallot
1 teaspoon Dijon mustard
2 anchovy fillets, finely chopped
2 tablespoons sherry vinegar
Coarse salt and freshly ground pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 small red or yellow beet, peeled and shaved into very thin pieces
2 bunches dandelion or arugula, or a combination (about 20 ounces total), trimmed to bottom of leaf, torn if large

Steps:

  • Whisk together shallot, mustard, anchovies, and vinegar; season with salt and pepper. Whisk in oil in a slow, steady stream. Add beet and dandelion. Toss.

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