Sunday, May 9, 2021

Roasted Beet Salad #SundayFunday

Beets and a full head of garlic, roasted and then quickly pickled before being tossed with the beet greens, pecans and red onion.  I served this as part of a  Mezze platter, a Lebanese appetizer course served before the main meal.


The Sunday Funday Bloggers are sharing Beetroot Recipes today......

Mayuri of Mayuri's Jikoni invited us to join her in sharing recipes for that Superfood Beetroot saying...

Use beetroot or beetroot greens in a dish of your choice. Can be anything from a starter to a dessert...just make sure beetroot is one of the main ingredients.

Let's see what the gang is sharing today........

I served this salad along with a Greek Burger that I will be sharing later this month and then as part of a Mezze Platter that I shared with you in this post. 


You start off by roasting the beets and a full head of garlic, so this salad takes some pre planning and time.


Then you cover the beets and garlic with a pickling liquid and let it marinate for at least two hours or overnight.


When beets are pickled you finely chop the greens and stems, add the beets, a little of the pickling juice, olive oil, nuts and onion.  Toss together and enjoy.


Salad, Beets, Roasting, Vegetables, Side Dishes, Pecans, Pickling
Salads, Vegetable Sides
Middle Eastern
Yield: 8 servings
Author: Wendy Klik
Roasted Beet Salad

Roasted Beet Salad

Beets and a full head of garlic, roasted and then quickly pickled before being tossed with the beet greens, pecans and red onion.
Prep time: 20 MinCook time: 1 HourInactive time: 24 HourTotal time: 25 H & 20 M

Ingredients

  • 1-2 lbs. beets with greens
  • 1 head garlic
  • 4 T. olive oil, divided
  • salt and pepper, to taste
  • 1 c. vinegar
  • 1 t. salt
  • 1/4 c. sugar
  • 1/2 c. chopped, toasted pecans
  • 1/4 of a red onion, thinly sliced
  • 2 sprigs dill, chopped

Instructions

  1. Rinse and dry the beets. Remove the greens.  Cut the greens from the stalks and set aside. If beets are large cut them into halves or quarters.
  2. Remove the excess papery skin from the garlic and cut in half, crosswise.
  3. Place the beets and garlic into a baking pan, drizzle with half of the olive oil and season with salt and pepper.  Cover the pan with foil and roast in a 350* oven until tender.  About an hour depending on the size of the beets.
  4. Whisk together the vinegar and sugar in a bowl.  Let beets cool enough to handle and then slip the skins off.  Cut into bite size pieces and add to the vinegar mixture.  Squeeze the garlic from the bulb into the vinegar.  Let marinate for at least 2 hrs and up to 24 hrs at room temperature.
  5. Finely chop the greens and thinly slice the stalks into a large bowl.  Using a spider or slotted spoon, remove the garlic and beets from the pickling liquid into the bowl.  Add the pecans, onion, and dillweed. Drizzle the salad with 1/4 c. of the pickling liquid, remaining 2 Tablespoons of olive oil, salt and pepper.  Toss to combine and serve.

Notes:

Adapted from a recipe found at Eating Well Magazine

Nutrition Facts

Calories

186.49

Fat (grams)

11.78

Sat. Fat (grams)

1.37

Carbs (grams)

18.57

Fiber (grams)

3.40

Net carbs

15.16

Sugar (grams)

13.57

Protein (grams)

2.95

Sodium (milligrams)

398.22

Cholesterol (grams)

0.00
Created using The Recipes Generator
 

12 comments:

  1. Pickled beets are my favorite! Thanks for sharing this and reminding me to cook those beets in my fridge. Happy Mothers' Day, Wendy!!

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  2. I love beet salads and this one sounds amazing Wendy!

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  3. Roasted beet with garlic, pickled and then served with beet greens, awesome salad Wendy. A burst of flavors with dill, pecans and crunch from the onions. Wish I had that on my table.

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  4. Gorgeous salad and looks exquisite and delicious. Love pickled beets.

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  5. I love that garlickly infusion - that sounds abolutely DELICIOUS!

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  6. I eat salad with beets but never roasted it. I bet this would be delicious and I would love to try this next

    ReplyDelete

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