Best Raw Beet Salad Recipes
RAW BEET SALAD
I was looking for a way to use raw beets and found a recipe online. I changed it a bit to use ingredients that I grow and use. It's so yummy and is so nutritious because the nutrition isn't cooked out of the beets. Everyone that has tried it, likes it. It's better if let set for a few hours but doesn't have to be. Serve for a cold lunch with boiled eggs on a bed of lettuce.
Provided by cheesemaker
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.
Nutrition Facts : Calories 89 calories, Carbohydrate 13 g, Fat 3.6 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 8.8 g
RAW BEET SALAD
This is a beet recipe for someone who is skeptical of their earthy, rooty flavor. Uncooked beets are less sweet and earthy than they are when boiled or roasted. This is a messy affair, so peel and grate them near the sink.
Provided by Mark Bittman
Categories dinner, easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with the metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
- Toss with the salt, pepper, mustard, oil and vinegar. Taste, and adjust seasoning. Toss in the herbs, and serve.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 346 milligrams, Sugar 9 grams, TransFat 0 grams
RAW BEET SALAD WITH JICAMA, AVOCADO, AND ORANGE
This is a yummy light summer salad. It's quite easy to put together and truly unique. This recipe is great for raw foodists, vegans, or those on a no gluten diet. Thanks for this great recipe vegetarian times.
Provided by enigma256
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place beets in medium bowl along with jicama, avocado, orange, and cilantro.
- Whisk together orange juice concentrate, lime juice cumin, and coriander. Whisk in oil. Pour over beet mixture, and toss to mix. Season with salt and pepper, if desired. Sprinkle each serving with toasted pumpkin seeds.
Nutrition Facts : Calories 183, Fat 11.2, SaturatedFat 1.7, Sodium 50.3, Carbohydrate 19.9, Fiber 6.4, Sugar 10.8, Protein 3.9
RAW-BEET AND CELERY-ROOT SALAD
Bright, crunchy, and infinitely pairable-this healthy side salad brings a lot to the table. It's a good thing then that beets are also a top source of plant-based iron. And when teamed up with citrus like they are here, it makes it more than just delicious-the vitamin C boosts how much of the good-for-you nutrients your body can absorb.
Provided by Shira Bocar
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Combine ingredients in a medium bowl and toss to combine; season with salt and pepper. Serve immediately or transfer to an airtight container and refrigerate up to 3 days.
RAW BEET SALAD
Steps:
- Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with a metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
- Toss with the salt, pepper, mustard, oil, and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.
RAW BEET SALAD WITH TOASTED SUNFLOWER SEEDS AND GOAT CHEESE
This is less recipe than method and ingredients. Delicious. If your Mr. Wonderful doesn't like goat cheese - gorgonzola would also work. This is a beautiful salad - glistening deep red gratings of beets, greens and dots of goat cheese.
Provided by One Happy Woman
Categories Vegetable
Time 22m
Yield 4 salads, 3 serving(s)
Number Of Ingredients 10
Steps:
- Mix the shallots with the vinegars and let stand while you process the beets and toast the sunflower seeds.
- Peel the beets and grate them or process them in the food processor until they are of coarsely grated consistency.
- Toast the sunflower seeds (I stir them up quickly in a hot stainless steel pan and remove them from the pan as soon as they start to brown).
- Mix the rest of the dressing ingredients with the vinegar/shallot mixture and add half of this to the beets and chill until ready to assemble the salad.
- Mound the greens loosely in individual dishes, and divide the beet mixture amongst the plates.
- Dot with goat cheese, sprinkle with sunflower seeds and drizzle more of the dressing on the greens.
RAW BEET, PEAR AND GORGONZOLA SALAD
Provided by Food Network
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the salad: Using a mandoline, slice the beets paper thin and arrange artfully on a platter. Core the pear and slice into thin lengthwise slices with a knife. Arrange the pears in fans on top of the beets. Add the gorgonzola dolce and garnish with whole mint leaves.
- For the dressing: Combine the extra-virgin olive oil and lemon juice in a small bowl. Mince the thyme and the mint leaves together and add to the bowl. Season with salt and pepper. Whisk to combine. Dress the salad right before serving.
RAW BEET SALAD WITH TOASTED SUNFLOWER SEEDS AND GOAT CHEESE
Steps:
- Mix the shallots with the vinegars and let stand while you process the beets and toast the sunflower seeds. Peel the beets and grate them or process them in the food processor until they are of coarsely grated consistency. Toast the sunflower seeds (I stir them up quickly in a hot stainless steel pan and remove them from the pan as soon as they start to brown). Mix the rest of the dressing ingredients with the vinegar/shallot mixture and add half of this to the beets and chill until ready to assemble the salad. Mound the greens loosely in individual dishes, and divide the beet mixture amongst the plates. Dot with goat cheese, sprinkle with sunflower seeds and drizzle more of the dressing on the greens.
RAW BEET SALAD WITH APPLES & RAISINS
Make and share this Raw Beet Salad With Apples & Raisins recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, mix sour cream, mustard and vinegar.
- Set aside.
- Grate beets by hand using the second-largest hole on a 4 sided grater or using the grating attachment on a food processor.
- Put in a mixing bowl.
- Core apple but do not peel.
- Cut into 1/2-inch cubes and add to beets.
- Add raisins, hazelnuts and chives.
- Season with salt and pepper.
- Add sour cream dressing and mix well.
- Taste for seasoning and serve over watercress.
RAW BEET SALAD
Steps:
- Peel the beets and the shallot. Combine them in a food processor fitted with the metal blade and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
- Toss with the salt, pepper, mustard, oil, and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.
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