Beet and Carrot Salad with Curry Dressing and Pistachios



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Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.

Ingredients

  • 1 teaspoon plus ½ cup olive oil
  • 1 tablespoon curry powder
  • 2 garlic cloves, finely grated
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 4 small beets (any color), peeled, thinly sliced on a mandoline
  • 4 medium carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
  • Lemon juice (for serving)

Recipe Preparation

  • Preheat oven to 350°. Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt. Roast, tossing once, until pistachios are golden brown, 5–7 minutes. Let cool, then coarsely chop.

  • Meanwhile, bring curry powder and remaining ½ cup oil to a simmer in a small saucepan over medium heat, swirling occasionally. Let cool.

  • Blend garlic, vinegar, and mustard in a blender, then, with motor running, stream in curry oil. Blend until dressing is very smooth and thick; season with salt.

  • Toss beets and half of dressing in a medium bowl; season with salt. Let sit until beets soften slightly, 8–10 minutes.

  • Add carrots and remaining dressing and toss to combine; season with salt and lemon juice. Serve topped with pistachios.

  • Do Ahead: Curry dressing can be made 2 days ahead. Cover and chill.

Recipe by Rebecca Collerton,

Nutritional Content

Calories (kcal) 200 Fat (g) 18 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 9 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 2 Sodium (mg) 55Reviews Section

20 Recipes with Beets That Will Be Your Favorite

We love beets! These recipes with beets are all tasty, healthy, and showcase the earthy, rich tones of beets.

These beet recipes include beet salads, roasted beets, and beet side dishes. Beets are best in the colder months, and many of these recipes are great for the holidays. They'd make excellent Thanksgiving or Christmas side dishes.

Beets, like most root vegetables, are hearty and filling. But they're also nutrient-dense, making them a great choice for healthy winter eating.


Raw beetroot and carrot salad with herbs and other bits

Ingredients

  • 3 cups of beetroot, finely cut into julienne
  • 3 cups carrots finely cut into julienne
  • ½ cup finely chopped fennel stalks
  • 2 T chopped fennel leaves
  • ½ cup toasted almond flakes
  • ½ cup toasted sunflower seeds
  • ¼ cup toasted sesame seeds
  • bunch of parsley (about 20g) – stalks and leaves, roughly chopped
  • salad dressing
  • zest and juice of one orange
  • 3 T lemon juice3T red wine vinegar
  • 3 T olive oil
  • salt and pepper
  • pinch of dried chilli flakes
  • yoghurt dressing
  • ¾ cup Greek yoghurt
  • ¼ cup crème fraiche
  • 2 t lemon juice
  • 2 T chopped fennel leaves

Instructions

  1. Toss the beetroot, carrot and chopped fennel in the salad dressing and leave to soak for 10 minutes. This can be made in advance and left in the fridge.
  2. Toast all the nuts and seeds by dry frying them (separately) in a non stick frying pan or roasting them in the oven. Set aside.
  3. Chop the parsley.
  4. Mix up the yoghurt dressing ingredients and decant into a bowl to serve on the side with the salad.
  5. When you are ready to serve the salad, lay a handful of rocket leaves on the bottom of a serving platter or bowl. Toss ¾ of all the seeds / nuts, plus the parsley through the salad and tip into the bowl.
  6. Garnish with the remaining seeds and nuts and serve.

Did you make this recipe?

I look forward to connecting with you again in the future.

Visit my Drizzle and Dip Facebook page or Google+ to get updates of all my posts or subscribe up in the top right.

I can also be found enthusiastically pinning beautiful food images on Pinterest, and snapping pics of my life in Cape Town and what I eat on Instagram


Nourishing World Blog

This vibrant purple salad is one of my all-time favorite summer dishes. It has such a complex flavor, yet it’s incredibly simple to make and quite a versatile recipe. This is the perfect salad to bring to your summer cookouts and backyard barbecues. It works great as either a vegetarian main dish or a side salad, and you’ll want to make it again and again. The basic recipe is both vegan and Paleo. Everyone who tries this salad immediately asks for the recipe!

The Salad Recipe
Shred or julienne the following using a food processor, mandolin, or spiralizer:

The Dressing Recipe
Whisk together these ingredients (double or triple the recipe if you like a lot of dressing):

  • 1 tsp grated fresh ginger
  • 1/2 to 1 tsp grated fresh garlic
  • 1 tsp curry powder
  • 2 Tbs Ume plum vinegar
  • 1/2 tsp toasted sesame oil
  • 3 Tbs olive oil
  • 2 Tbs maple syrup

Recipe Add-Ons/Extras
Mix in one or more of the following if desired:

  • sesame seeds
  • dried cranberries, cherries, or raisins
  • pomegranates
  • sturdy greens (i.e. kale)
  • nuts, such as shelled pistachios, slivered almonds or sunflower seeds
  • chopped chicken (omit for vegan)
  • goat cheese (omit for vegan or strict Paleo)

In a large bowl, simply toss the salad with the dressing and any extra additions. This salad is actually even better when it sits in the refrigerator a bit, so consider making it a day ahead of time if possible.


Recipe Summary

  • 2 small cooked beets, chopped
  • 1 (15 ounce) can chickpeas, drained with liquid reserved
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tahini
  • 1 clove garlic, minced
  • ¾ teaspoon salt
  • ¼ teaspoon cumin

Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.


Carrot salad recipes

Let carrot take centre stage with these fresh, vibrant salads. Serve it grated with chicory, steamed with cumin or roasted with rocket and lentils.

Middle Eastern carrot salad

A light and vibrant shredded salad flavoured with orange blossom water, cumin and mint- serve alongside spiced meats

Simple carrot salad

Turn boiled carrots into an impressive side dish in minutes with this simple recipe.

Carrot & cumin salad

The sweet, fresh flavours of this superhealthy side dish make it the perfect accompaniment to curry

Carrot & sugar snap salad

Sweet, colourful and low-in-fat - this super side even counts towards your five-a-day

Halloumi, carrot & orange salad

Serve this halloumi, carrot, orange and watercress salad with a mustard and honey dressing for an easy lunch or starter. It takes just 20 minutes to make and delivers one of your 5-a-day


Curried tofu salad: Quick & easy vegan lunch

Published: May 16, 2019 · Modified: May 5, 2021 by Cadry Nelson
As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

Curried tofu salad comes together in just 10 minutes. It’s filled with raisins, shredded carrot, and nutty pistachios for crunch. Serve it on its own, in a sandwich, or wrap. Vegan & gluten-free.

Somehow whenever I have an appointment, I’m left at the last second scrambling for something to eat that won’t take long to prepare.

Even when I think I’ve allowed plenty of time, it never fails that with ten minutes to spare I’m looking at a bin of produce and wondering how I’m going to turn that into lunch. Now.

At times like those, salad sandwiches are perfect. They’re filling and easy. They’re no cook meals made with pantry staples. And for the most part, anything goes.

I can quickly make vegan tuna salad, vegan egg salad, vegan chicken salad, or today’s curried tofu salad with vegan mayo as the base.

Then depending on the recipe, I’ll add celery, onion, shredded carrot, nuts or seeds, dried fruit, sliced grapes, diced pickles, stone-ground mustard, and/or spices.

Even better are the times when I’ve made a tofu salad ahead of time, like this curried tofu salad.

The flavors meld and deepen with time as it sinks into the blocks of tofu.

Every day it sits in the refrigerator, it just gets better. (I think this one tastes best on day two!)

When it’s already waiting and ready in the fridge, I can just add a couple of dollops into a tortilla, roll it up, and hit the door.

This dish is based on one of my favorite prepared salads at my local Co-op. With carrots, onions, and raisins, it has a wonderful mixture of sweet and savory flavors.


Kale and Golden Beet Salad With Champagne Vinaigrette

Posted: Feb 1, 2019 by Lori Modified: Jan 24, 2020 · This post contains affiliate links.

This colorful and nutrient-packed Kale and Golden Beet Salad comes together in about 20 minutes and is a perfect side dish or start to a meal. Add beans, starchy vegetables, and/or grains to transform it into a satisfying main dish. Naturally vegan and gluten-free with an oil-free option.

Even for folks like myself who are on the fence about beets, eating them raw, especially golden beets, can be delightful! When red beets are cooked, as they so often are, their earthiness can be a bit strong. And while I would never turn my nose up at them, they've never really been a favorite. Golden beets, on the other hand, have a milder flavor, and I also find them easier to work with because they don't stain everything in sight!

How about you? Do you have a beet preference? Have you tried them raw in salads? If not I hope you'll give this Kale and Golden Beet Salad a try. The bright acidity of champagne vinegar and dijon mingles with a touch of sweetness from maple syrup and golden raisins. Pistachios add crunch and even more nutrition. And if you like a bit of heat, this salad is delicious with a pinch of crushed red pepper or black pepper.

As far as the kale goes, feel free to use regular curly kale instead of lacinato. You can't go wrong either way.

For variety, try one of these oil-free tahini dressings instead of the champagne vinaigrette.

With minimal prep and zero cook time, you'll have this gorgeous salad on the table in a snap! As always I would love to see a photo. Just share it on instagram and tag @myquietkitchen to show off your healthy eats.


Winter Citrus Roasted Beet Salad

Fresh, vibrant winter roasted beet salad with citrus, pistachios, hemp seeds, and avocado. This vitamin-packed salad will leave you feeling energized and glowy.

How has the first month of 2018 been treating you so far?

If you&rsquore doing Whole30, how are you feeling? But really.

Truthfully, I miss rice. At the beginning of my Whole30, I was so on board with all of the rules and regs because I was feeling like I needed a major re-set, but now that the month is almost over, my mindset has transitioned to that rebellious, &ldquo why can&rsquot I eat rice, again?&rdquo status. I keep reminding myself this is temporary, but still&hellip.why can&rsquot I eat rice, again? Kidding. NOT.

I do feel about one hundred billion times better now than I did in December, so I&rsquom keeping that in mind each time I want to face plant into a big bowl of Extra Rice Curry&trade (<- Coined term for a ground-breaking recipe I plan on sabotaging the internet with come Feb 1. You think I&rsquom joking, but you know what they say, &ldquoGive me Extra Rice Curry and a fulcrum, and I shall move the world&hellip&rdquo I&rsquom so happy you people put up with me). Or a batch of chocolate chip cookies.

So, if I haven&rsquot been subsisting off of curry and cookies, what have I been eating? WUHL. I&rsquove been thriving off of soup and salad lately. Soup and roasted vegetables have been my substance food, and salads (either massive and entree-esque or lighter and side dish-esque), have been a nearly daily event.

This roasted beet salad is one of those seasonally-appropriate #adulting salads that will fire you up (no joke, I&rsquom convinced beets are an aphrodisiac), and make you feel squeaky clean and glowy.

For the citrus portion of this recipe, I use a clementine, a blood orange, and make a dressing with fresh lemon juice. The triple citrus trifecta makes for a super vibrant and perky salad that changes up your lunch and dinner game.

If you&rsquore tight on time, you don&rsquot need to peel the outer membrane off of the clementine and blood orange pieces &ndash you can leave the membrane intact. I just peeled the membranes off for visual purposes. There&rsquos a textural difference without the membrane, but my recipes are always a choose-your-own-adventure situation, so don&rsquot go feeling pressured.

The combination of roasted beets, citrus fruit, and avocado is a beautiful 3-way produce marriage. After years and years of working with beets, I&rsquove found you can never go wrong with this combination, as so many flavor and texture bases are covered.


Beet and Mixed Green Salad with Polenta Croutons and Goat Cheese

Published: Apr 2, 2017 · Modified: Feb 15, 2021 by Liz · This post may contain affiliate links.

I eat a lot of salads. Pretty much every single day (and sometimes even twice a day!) I can be found at some point during the day with a giant bowl of salad balanced precariously on my lap. It’s the best way I know how to get a healthy dose of plant-power, all while simultaneously helping to clean out the crisper drawer of my refrigerator (= real talk).

So to keep things interesting, my salads need to be so much more than just a big pile of leafy greens. I’m always mixing things up with various seasonal ingredients, cheeses and crunchy elements, like nuts and croutons. It’s those little extra touches that really make a salad enjoyable and not just simply “diet food.”

My current obsession is turning baked polenta into croutons. It’s a great way to add bulk to any salad, all while keeping things gluten-free. I’ve been putting polenta croutons into all kinds of salads lately, and they are a key player in this beet and mixed green salad that I’m sharing here today.

These polenta croutons are so simple to make. I start by baking some polenta in a greased pan in my oven until it’s firm and all of the water is absorbed, a trick I learned from The Kitchn a couple of years ago. It’s is a great hands-off way to prepare a large amount of polenta with virtually no stirring. And it’s the perfect way to make croutons, because you end up with a large square of baked polenta that you can effortlessly cut up in cubes for your salads. Once I’ve created the polenta cubes, I bake them a second time (you can do this while you cook the beets, so it doesn’t require any additional time investment) to make them crisp around the edges. It’s a step that I don’t recommend skipping!

If you’re really short on time, you can purchase one of those tubes of prepared polenta from the grocery store, cut it up and bake it your oven as you would for the homemade polenta.

I made a very simple dressing that uses fresh squeezed orange juice instead of lemon juice, because I just love the combination of beets and oranges. And my other favorite easy salad trick is adding in fresh herbs. They really brighten the flavor of any salad, while almost going undetectable in the final dish. I chose mint leaves in this case. But I’ve used cilantro, parsley and dill in the past, all with success. Just a couple of tablespoons is all your need to make your salads pop!


Watch the video: Marinovaná červená řepa s kozím sýrem - Roman Paulus - Kulinářská Akademie Lidlu


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