Yellow Beet Salad With Mustard Seed Dressing Recipes
YELLOW BEET SALAD WITH MUSTARD SEED DRESSING
If you are beet-phobic because you fear the inevitable crimson stains, try golden yellow beets instead. Yellow beets, nearing orange on the color spectrum, are slightly milder than red ones. They make a beautiful assertive salad, dressed with horseradish, mustard and mustard seeds.
Provided by David Tanis
Categories dinner, lunch, weekday, vegetables, main course, side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Put scrubbed beets in a small roasting pan with an inch of water in the bottom. Cover tightly and bake until beets are tender when probed with a paring knife or skewer, about 1 hour. Alternatively, cook beets on the stovetop in simmering salted water for about 30 minutes.
- Meanwhile, make the vinaigrette: Put shallot, lemon juice, rice vinegar, mustard and horseradish in a small bowl. Add good pinch of salt and pepper and stir to incorporate. Whisk in 3 tablespoons vegetable oil.
- Heat a very small skillet with 1 tablespoon oil. When oil is hot, add mustard seeds and nigella seeds. They will begin to pop after about 1 minute. Carefully scrape popped seeds and oil into the vinaigrette. Taste and adjust seasoning.
- Let beets cool slightly, then use fingers or a kitchen towel to rub skin off beets. Slice beets crosswise into 1/4-inch rounds and place in a wide salad bowl.
- Sprinkle beet slices lightly with salt, then gently toss with the dressing. Grate a little more horseradish over the top. Serve at room temperature.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 410 milligrams, Sugar 8 grams, TransFat 0 grams
GOLDEN BEET SALAD
Provided by Kurt Beecher Dammeier
Categories Salad Side Roast Vegetarian Dinner Lunch Blue Cheese Spinach Beet Advance Prep Required Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- Place the beets in a roasting pan and add water to a depth of 1/2 inch. Cover the pan with foil and bake until the beets are easily pierced with a fork, about 1 1/2 hours. Set the beets aside until they are cool enough to handle. Peel and rinse off any pieces of skin. Slice the beets into 1/2-inch-thick rounds, and then cut them into 1/4-inch-thick sticks. Let the beets cool to room temperature.
- Toss the beets with the rice vinegar, salt, and pepper. Add the olive oil and mustard and toss with the spinach. Garnish with the toasted walnuts and crumbled blue cheese.
- Make Ahead: You can roast the beets up to 3 days in advance; toss them just before serving.
SWEET MUSTARD SALAD DRESSING
Steps:
- Add all ingredients to a small bowl. With a small whisk or spoon, stir until combined. Drizzle over salad.
Nutrition Facts : Calories 26 kcal, Sugar 1.8 g, Sodium 33.2 mg, Fat 1.8 g, Carbohydrate 1.8 g, ServingSize 1 serving
ROASTED YELLOW BEET SALAD
Chuck Hughes' roasted yellow beet salad, mixed in with a sweet and sour vinaigrette, is a delicious and unique dish.
Provided by Chuck Hughes
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- Place the beets on a large sheet of foil. Season with salt and drizzle with 2 tablespoons (30ml) olive oil. Wrap the beets in the foil, leaving a little hole at the top, and place in a roasting pan. Cook until a knife inserted into the beets goes in easily, about 45 minutes.
- When the beets are cool enough to handle, peel and chop into 1/2-inch pieces.
- Whisk together the mustard, vinegar, hazelnut oil, maple syrup, tarragon, shallots and the remaining 1/3 cup (85ml) olive oil in a bowl.
- Toss the beets with the dressing. Add the celery leaves and season with salt and pepper.
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- Preheat the oven to 375°. On a large sheet of heavy-duty foil, toss the beets with oil and season with salt and pepper. Wrap the beets in the foil and bake for about 1 hour, until tender when pierced. Let the beets cool slightly, then peel and let cool completely. Slice the beets crosswise 1/8 inch thick.
- Meanwhile, in a small saucepan, combine 1/3 cup of water with the balsamic vinegar, mustard seeds, sugar and a pinch of salt and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the seeds are nearly tender and most of the liquid is absorbed, about 12 minutes; let cool.
- In a small bowl, whisk the tarragon vinegar with the Dijon mustard, horseradish and 3 tablespoons of olive oil. Season the vinaigrette with salt and pepper.
- Arrange the beet slices on 4 plates or a platter, season with salt and pepper and drizzle with the horseradish dressing. Dollop the pickled mustard seeds on top; if the pickling liquid seems too thick, stir in water 1 teaspoon at a time before dolloping. Garnish the beets with arugula leaves, snipped chives and minced red onion and serve.
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- Wash and spin dry baby spinach. Quarter figs and cut red onion into fine rings. Roughly chop walnuts. Peel mixed beets and roughly grate the red beets, cut the yellow ones into wedges, and thinly slice the Chioggia.
- For the dressing, add apple cider vinegar, honey, olive oil, walnut oil, mustard, salt, and pepper to a bowl. Stir well to combine.
- In three separate bowls, combine grated red beet, yellow beet wedges, and Chioggia beet slices with half of the honey mustard dressing. Serve mixed beets with figs, spinach, walnuts, and red onion rings. Crumble feta cheese over the salad and drizzle with the remaining honey-mustard dressing. Enjoy!
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- It is always a good idea to wear gloves when working with beetroots and to line your board with baking paper to prevent discolouration
- Trim and scrub your beets1. Line two baking trays with heavy-duty foil (one for the red and one for the golden beets). Place the beets (separately) in each baking tray, season and add some oil then fold the ends of each packet tightly to seal.
- Place in a baking tray and place in the middle section of your oven, roast until soft (approximately 40-60 minutes).
GOLDEN BEET SALAD WITH APRICOT VINAIGRETTE RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 40 minsAuthor Julia WestbrookCalories 260 per serving
- To prepare vinaigrette: Combine apricots and boiling water in a 1-cup glass measuring cup. Let stand until softened, about 10 minutes.
- Heat a small skillet over medium-high heat. Add cumin seeds and toast, shaking the pan every 5 seconds, until they start to crackle and smell very nutty, 30 seconds to 1 minute. Immediately transfer to a blender.
- Add 1/4 cup oil, vinegar, cilantro, ginger, chile and 1/4 teaspoon salt. Add the apricots and 1/4 cup of the soaking liquid (reserve the remaining liquid). Blend until smooth.
- To prepare salad: Heat oil in a large skillet over medium-high heat. Add mustard seeds, cover and cook until they stop popping, about 30 seconds. Add beets, reduce heat to medium and cook, stirring, until the beets are light brown in spots, about 10 minutes. Add ginger and the remaining soaking liquid; stir well. Reduce heat to medium-low and continue to simmer, stirring occasionally, until the beets are fork-tender, 10 to 15 minutes. Stir in mango, pistachios and salt. Remove from heat.
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- Preheat oven to 425°F. Wipe or scrub beets clean then trim stems down to one-inch (leave "tails" on). Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into ½-inch dice (I usually do this right on the aluminum foil but you can also use a stain-proof cutting board or plate). Set aside.
- In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.
- Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide greens onto plates, then sprinkle with beets, walnuts and goat cheese. (The reason you don't just mix it all together in a salad bowl is that the beets would cause the whole salad to turn pink.) Serve immediately.
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