Best Ensalada De Betabel Beet Salad Recipes

Ensalada de Betabel : Beet Salad image

Provided by Sharon123

Categories Greens

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb spinach leaves or 1 lb swiss chard, rinsed well
2 cloves garlic, finely chopped
1 tablespoon fresh lime juice or 1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
1 pinch salt, to taste
1/4 cup olive oil
6 cloves garlic, finely chopped
1/2 teaspoon anise seed
1/4 teaspoon ground black pepper
2 tablespoons lime juice
3 cups whole beets, cooked,peeled and cut into 1/2 inch cubes
2 oranges, peeled and cut into wedges
1 tablespoon sliced green onion (white part only)
1 tablespoon finely chopped fresh parsley leaves

Steps:

For the greens: If the greens are really big leaves, roughly cut or tear them.
Steam the greens for ten minutes over 2 cups water.
Drain for 20 minutes, then place the greens in a medium mixing bowl.
In a small mixing bowl, mix the garlic, lime juice, oil, salt and pepper.
Pour over the greens and toss well.
For the salad: In a small mixing bowl, mix the vinegar, oil, garlic, aniseed, pepper and limejuice.
Add the beets and allow to marinate.
At serving time, lay the greens on a platter.
Spoon the beet cubes on top and top with orange wedges, green onion and parsley.

Nutrition Facts : Calories 203.1, Fat 13.9, SaturatedFat 1.9, Sodium 264, Carbohydrate 19.1, Fiber 5.8, Sugar 11.4, Protein 3.9

Green Bean, Spinach, and Beet Salad image

Yield Makes 6 servings

Number Of Ingredients 13

Dressing
2 fresh poblano chiles
1/4 cup fresh orange juice
1/4 cup extra-virgin olive oil
1 tablespoon apple cider vinegar
2 garlic cloves
Salad
2 small beets
3 tablespoons fresh lime juice
1 1/2 pounds green beans, trimmed, cut diagonally into 1-inch pieces
3 cups baby spinach leaves
1 small white onion, sliced paper-thin
5 large radishes, sliced paper-thin

Steps:

For dressing:
Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop chiles.
Combine chiles, orange juice, oil, vinegar, and garlic in blender. Blend until mixture is smooth and thick. Season dressing to taste with salt and pepper. Cover; chill until dressing is cold, at least 1 hour and up to 1 day.
For salad:
Preheat oven to 400°F. Wrap each beet tightly in foil; place directly on oven rack. Roast beets until tender when pierced with knife, about 50 minutes. Unwrap beets and cool completely, then peel. Coarsely grate beets into medium bowl. Toss with lime juice. Season to taste with salt and pepper. Cover and let stand at room temperature at least 1 hour.
Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain; transfer to large bowl of ice water to cool. Drain again and pat dry.
Toss green beans, spinach, onion, and radishes in large bowl with enough dressing to coat. Season with salt and pepper. Divide salad among plates; top with beets.