Shaved Zucchini And Beet Salad Recipes
SHAVED ZUCCHINI AND BEET SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 thinly sliced zucchini and a pinch of salt in a colander; let sit 10 minutes, then pat dry. Thinly slice 2 each red and golden baby beets and 2 large radishes on a mandoline. Toss with the zucchini, 1/2 minced fresno chile (seeded for less heat), 1/4 cup chopped mint and 2 tablespoons each olive oil and lemon juice. Season with salt.
SHAVED SUMMER VEGETABLE SALAD
Provided by Food Network Kitchen
Time 15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Make the vinaigrette: Stir together the shallot, mustard, honey, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil.
- Thinly slice the zucchini and squash lengthwise (with a mandoline, if you have one, or a vegetable peeler), then thinly slice the beets and mushrooms. Drizzle with the vinaigrette and toss. Sprinkle with the chives, chervil and tarragon. Season to taste with salt and pepper.
Nutrition Facts : Calories 120 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 392 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 2 grams, Sugar 5 grams
MY FAVORITE BEET SALAD
Fresh roasted beets over a bed of baby spinach with tomatoes, avocados, onions and feta cheese drizzled with a balsamic dressing. You can cut this recipe in half for 4 servings, though it so good the next day too that I always make plenty.
Provided by monkeydoo3
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the beets into a large bowl, and drizzle with 1/4 cup olive oil, salt, and black pepper. Lay out 2 large squares of aluminum foil on a work surface, and place 3 beets onto the center of each sheet. Fold the aluminum foil into 2 envelopes, sealing the beets into the packets; place the packets into a baking dish.
- Bake in the preheated oven until tender, 1 to 1 1/2 hours. Check for tenderness after 1 hour by piercing a beet with a fork. Open the foil, and allow the beets to cool until they can be handled; peel, and slice.
- Lay out the spinach leaves on an attractive oblong-shaped serving platter. Sprinkle pieces of tomato and avocado over the spinach leaves, and top with chopped red onion. Lay the sliced warm beets over the salad, and top with crumbled feta cheese.
- Whisk together balsamic vinegar, 1/2 cup of olive oil, and Dijon mustard until smooth; pour over the salad to serve.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 28.2 g, Cholesterol 12.6 mg, Fat 31.9 g, Fiber 9.7 g, Protein 7.2 g, SaturatedFat 6.2 g, Sodium 400.3 mg, Sugar 16.9 g
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