beetroot salad

If you’re looking for a salad you can make all the time, this is the one. It’s great with everything from leftover beef or slow-cooked lamb, to oily fish or crumbly cheeses, such as feta. 

Beetroot, carrot & orange salad

g carrots

500 g raw beetroot

olive oil

oranges

sesame seeds

coriander

extra virgin olive oil

Luke Mangan does not disappoint with healthy, vegetarian recipes. This beetroot and haloumi salad makes a great dinner to start your week.

Beetroot and haloumi salad with honey and oregano

golden beetroots

tbs extra virgin olive oil

haloumi, thickly sliced

oregano leaves

(115 grams) honey

lemons

beetroot hummus

(150 grams) walnuts, toasted

Rocket leaves and micro herbs, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981815075001&=domain=del

5348771529001-5981815075001

This beetroot salad features fresh spring mix topped with red beets, avocado, oranges and radishes tossed with a honey lime vinaigrette. Throw in a little red onion and roasted pepitas for added crunch and flavor, and this salad is all the things.

Avocado, Orange and Beetroot Salad

red beets,

avocado, chopped

navel oranges,

red onion

radishes, thinly sliced

spring mix

Roasted, salted pepitas

lime, juiced (about 2 tablespoons) – can sub vinegar

honey

Dijon mustard

Salt & pepper,

In a mixing bowl, whisk the dressing ingredients together until smooth. Set aside.

Combine salad ingredients in a large bowl and add dressing. Gently toss to coat the salad in dressing.

Before serving, top with roasted pepitas and adjust seasoning with salt and pepper, to taste.

https://content.jwplatform.com/videos/YCJJBMDg.mp4

This beet root salad features fresh spring mix topped with red beets, avocado, oranges and radishes tossed with a honey lime vinaigrette. Throw in a little red onion and roasted pepitas for added crunch and flavor, and this salad is all the things.

Beetroot Salad 2.mp4

Roasted beetroot salad, with goats cheese and walnuts, is the perfect side dish for a BBQ. Simple to make, it transports well for a meal with friends.  It can also be served with loads of crusty bread as a hearty vegetarian main.

Roasted Beetroot, Goats Cheese &amp; Walnut Salad

kg (2 lb) medium beetroot (washed but not peeled)

garlic (crushed)

thyme

red wine vinegar

salt & pepper

60 ml (1/4 cup) water

walnut oil

Tablespoon red wine vinegar

kg (2 lb) roasted beetroot

150 g (6 cups) rocket (arugula) leaves

150 g (2/3 cup) goats cheese

g (1/3 cup) roasted walnuts (chopped)

Pre-heat the oven to 180C

Place the beetroot, garlic cloves and thyme into a baking dish.

Add a splash of red wine vinegar to the tray and drizzle olive oil over the beetroot.

Season with salt and pepper.

Pour the water into the bottom of the baking dish.

Cover the baking dish with foil, ensuring that it is well sealed, and place in the pre-heated oven for 45 minutes.

The beetroot are ready when a metal skewer slides easily through the centre.

Remove from the oven and allow to cool slightly.

Slide your fingers, applying slight pressure, over the beetroot to remove the skins. They should slip off easily.

Proceed with the salad whilst the beetroot is still warm.

To roast the beetroot

Whisk together the walnut oil and red wine vinegar in a large bowl.

Cut the still-warm roasted beetroot into 2cm cubes and drop into the dressing. Mix thoroughly to ensure the beetroot is completely coated in the dressing and allow to cool completely.

Arrange the rocket on a serving platter, then spoon the beetroot into the centre of the rocket leaves.

Crumble the goats cheese over the top of the beetroot.

Scatter the walnuts over the goats cheese.

Serve.

To construct the salad

Beetroot salad with feta and candied pecans is a delicious blend of sweet beets and pecans, with savory feta cheese and arugula. Topped with a light balsamic vinegar glaze is all that&#x27;s needed for a perfect blend of flavors. 

Roast Beetroot Salad with Feta and Candied Pecans

lbs (680 grams) beets, peeled,

oz (113 grams) arugula

2+ oz (56 grams) crumbled feta cheese

pecan halves (or caramelized pecans)

butter

sweetener (sugar

cilantro

tsp+ sea salt

black pepper

+ 1/2 Tbsp+ olive oil- divided

Tbsp+ balsamic glaze (or balsamic vinegar)

Roasting the beets

Toasting the pecans

Assembling the salad ingredients and drizzling with oil...

Assembling the salad ingredients and drizzling with oil and vinegar

Pomegranate-glazed mackerel with satsuma & fennel salad

ml pomegranate molasses

ml runny honey

orange

mackerel

beetroots

fennel

satsumas

fresh dill

lemon

pomegranate molasses

runny honey

A little sweet, a little salty and incredibly satisfying, this roasted beetroot feta salad tastes as beautiful as it looks too. Simply roasted beetroots, and the best salad dressing ever tossed through salad leaves and topped with walnuts and Danish feta.

Roasted Beetroot Feta Salad

raw beetroot

rocket (arugula)

75 g Danish feta

walnuts ((notes 1))

pomegranate arils (seeds), optional ((notes 1))

balsamic vinegar ((notes 1))

maple syrup

Preheat the oven to 200℃ (180℃ fan) / 395℉ fan forced

Scrub the beetroot, then cut them in half. Line a casserole dish with a sheet of aluminium foil, twice it's length. Place the beetroot in the middle and wrap the foil around them.

Roast for 45 minutes to 1 hour or until soft enough to poke a fork in.

While the beets are roasting, combine the dressing ingredients in a small jar with a lid and shake well to combine. Set aside.

Open up the foil parcel and let them cool just enough to handle.

Put on some latex food-safe gloves and peel away the skin. A fork will help. Cut them into large bite-sized chunks.

Place the rocket into a serving bowl and drizzle over half the dressing. Toss to coat. Check the flavour and add a little more if desired, saving some to drizzle over the beetroot.

Add the beetroot over the top of the rocket, and drizzle a little more dressing over.

Crumble over the feta in large pieces, along with walnuts and the pomegranate seeds if using.

Please take a moment to leave a comment &amp; rating. It&#39;s appreciated and so helpful.

Creamy beet salad is absolutely delicious and a great alternative to a regular beet salad. Cooked al dente, the roasted beets bring nice texture and flavor!

Creamy Beet Salad

beets

sour cream

mayo

garlic

Salt and pepper

Preheat the oven to 400°F (200°C).

Place the beets and garlic cloves on a greased baking sheet. Roast for about an hour, or until fork tender.

Once the beets are cooked and cooled, peel them and grate them. Push the roasted garlic through a garlic press, or simply mush them with a fork.

In a medium bowl, combined grated beets, sour cream, mayo and roasted garlic. Salt and pepper to taste.

Top 9 beetroot salad recipes from across the web

The most viewed beetroot salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beetroot, carrot & orange salad

Beetroot and haloumi salad with hon...

Avocado, Orange and Beetroot Salad

Avocado, Orange and Beetroot Salad

Roasted Beetroot, Goats Cheese &amp...

Roast Beetroot Salad with Feta and ...

Pomegranate-glazed mackerel with sa...

Roasted Beetroot Feta Salad

Creamy Beet Salad

Top 9 beetroot salad recipes from across the web

The most viewed beetroot salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beetroot, carrot & orange salad

Beetroot and haloumi salad with hon...

Avocado, Orange and Beetroot Salad

Avocado, Orange and Beetroot Salad

Roasted Beetroot, Goats Cheese &amp...

Roast Beetroot Salad with Feta and ...

Pomegranate-glazed mackerel with sa...

Roasted Beetroot Feta Salad

Creamy Beet Salad

The most viewed beetroot salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine