Beet and Carrot Salad with Coriander and Sesame Salt

Beet and Carrot Salad with Coriander and Sesame Salt
Bon Appétit | October 2010

3 1/2 tablespoons minced shallot
3 tablespoons plus 2 teaspoons apple cider vinegar
2 tablespoons fresh orange juice
1 tablespoon white miso (fermented soybean paste)
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon finely grated orange peel
1/3 cup extra-virgin olive oil
1 1/2 teaspoons coriander seeds
2 tablespoons sesame seeds
3/4 teaspoon coarse kosher salt
4 2-inch-diameter beets, peeled
1 pound carrots, peeled

Whisk shallot, vinegar, orange juice, miso, ginger, and orange peel in medium bowl. Let stand 10 minutes to allow flavors to blend. Gradually whisk in oil.

Toast coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until coarsely ground. Add sesame seeds to same skillet. Toast over medium heat until golden brown, about 3 minutes. Add 3/4 teaspoon coarse salt; stir 30 seconds. Transfer sesame salt to small bowl and cool. Cover and chill dressing. Store toasted coriander and sesame salt in separate airtight containers at room temperature.

Using shredding disc on processor or a box grater, coarsely grate beets and carrots. Transfer vegetables to large bowl. Add enough dressing to coat lightly. Add coriander and 1 tablespoon sesame salt. Toss to coat. Let marinate at room temperature 30 minutes. Season salad to taste with salt and pepper. Can be made 4 hours ahead. Cover and chill.

Toss salad, adding additional dressing, if desired. Sprinkle with remaining sesame salt and serve

Roasted Beet Salad

Roasted Beet Salad
Gourmet | September 2000

1 bunch beets (3/4 pound without greens or 1 1/4 pound with), trimmed
1/4 cup sliced natural almonds
3 tablespoons olive oil
1 tablespoon minced shallot
1 tablespoon fresh lemon juice
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon sugar
1/2 teaspoon salt
1 large Asian pear
3 cups arugula leaves (3 ounces)

Preheat oven to 425°F
Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool.

While beets are roasting, cook almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale golden. Cool almonds in oil (nuts will get darker as they cool). Transfer almonds with a slotted spoon to a small bowl and season with salt.

Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl.

Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.

Quarter and core pear and cut into julienne strips.
Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with arugula, then pear. Sprinkle with almonds

Warm Golden Beet Salad with Greens and Almonds

Warm Golden Beet Salad with Greens and Almonds

1 bunch beets, both tops and roots
Olive oil
Salt and freshly ground black pepper
2 cloves garlic, minced
4 ounces goat cheese, crumbled
2/3 crumbled cup toasted almond slivers

Heat the oven to 425°F. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Lightly rinse the beet roots to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool.

Meanwhile, chop the beet greens into bite-size ribbons. Discard the stalks between the roots and where the leaves start, but chop the leaf ribs along with the leaves. Rinse thoroughly to remove all traces of dirt and grit. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat.

When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bitesized pieces and toss with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. (This also makes an excellent pressed sandwich filling, especially with some extra goat cheese.)

Cucumber Yogurt Salad

Cucumber Yogurt Salad

1-2 cucumbers, peeled, quartered and sliced in chunks
1 clove garlic, minced
salt to taste
1 tablespoons dried mint or dill
1/2 cup plain yogurt
1/2 tablespoon olive oil

Mix the cucumbers together with the garlic. Layer cucumber slices in a salad bowl, sprinkling each layer lightly with salt. Let stand for 30 minutes. Pour off the liquid that has formed, pressing cucumber firmly. Crumble herbs over cucumbers. Beat yogurt until smooth; blend in a drizzle of olive oil if desired. Pour over cucumbers. Refrigerate until thoroughly chilled.

Cauliflower Broccoli Salad with Apples and Raisins

Cauliflower Broccoli Salad with Apples and Raisins
From Asparagus to Zucchini

1 cup mayonnaise
1/4 cup sugar
2 tablespoons vinegar
3 cups chopped cauliflower
3 cups chopped broccoli
1/2 cup raisins
1/4 cup finely chopped red onion
1 apple, diced
2 tablespoons soy bacon bits salt and pepper to taste

Mix first 3 ingredients. Stir in remaining ingredients. Serve chilled.

Carrot and Beet Salad with Ginger Vinaigrette

Carrot and Beet Salad with Ginger Vinaigrette

1/4 cup minced shallot
2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/4 cup rice vinegar (available at Asian markets and some supermarkets)
1 tablespoon soy sauce
1/2 teaspoon Asian (toasted) sesame oil
Tabasco to taste
1/2 cup olive oil
4 cups finely shredded carrots
4 cups finely shredded peeled raw beets (about 3/4 pound)

In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.

In separate bowls toss carrots with half of the dressing and beets with remaining half. Serve.

Red Potato and Green Bean Salad

Red Potato and Green Bean Salad epicurious.com

8 ounces green beans, trimmed, cut into 1 1/2-inch pieces
3 pounds small red-skinned potatoes, unpeeled, halved
2 tablespoons dry vermouth
2 tablespoons white wine vinegar
1 large shallot, chopped
1 tablespoon coarse-grained Dijon mustard
2/3 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley

Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes. Drain. Transfer to bowl of ice water. Drain; pat dry with paper towels.

Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.

Beet, Cucumber, and Sweet Onion Salad with Dijon-honey Dressing

Beet, Cucumber, and Sweet Onion Salad with Dijon-honey Dressing

6 medium beets, trimmed
1 large cucumber, peeled, cut into 1/4-inch-thick rounds
1/2 sweet onion halved lengthwise, thinly sliced (since our onions aren’t super sweet you may want to use a little less or it may be a bit onion-y)
4 teaspoons honey
4 teaspoons apple cider vinegar
1 1/2 teaspoons Dijon mustard
1/3 cup corn oil

Preheat oven to 400°F. Wrap each beet in foil, enclos- ing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour 30 minutes. Cool in foil. Peel beets, then cut each into 6 slices. Arrange beets, slightly overlapping, on half of large platter. Arrange cucumber slices on other half. Scatter onion in center. (Can be made 4 hours ahead; chill.) Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.

Roasted Beet and Carrot Salad with Watercress

Roasted Beet and Carrot Salad with Watercress

1 pound beets , peeled and cut into 1/2-inch thick wedges, wedges cut in half crosswise if beets are large
1 pound carrots , peeled and cut on bias into 1/4-inch- thick slices
3 tablespoons extra virgin olive oil
Table salt and ground black pepper
1/4 teaspoon sugar
2 tablespoons white wine vinegar
1 teaspoon honey
1 medium shallot, minced (about 3 tablespoons)
6 ounces watercress, washed and trimmed (about 4 cups)

Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Toss beets and carrots with 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer beets and carrots to sheet and spread in even layer. (Do not wash bowl.) Roast until vegetables are tender and well-browned on one side, 20 to 25 minutes (do not stir during roastng).
Meanwhile, whisk remaining tablespoon oil, vinegar, honey, shallots, 1/4 teaspoon salt, and 1/8 teaspoon pepper in now-empty bowl. Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in watercress, and serve.

Strawberry Arugula Salad

Strawberry Arugula Salad

1/4 cup chopped walnuts
2 cups baby arugula or torn arugula leaves
1 cups sliced strawberries (about 10 ounces)
1 ounces Parmesan cheese, shaved and crumbled into small pieces (1/2 cup)
1/8 teaspoon freshly ground pepper
salt
1 tablespoons aged balsamic vinegar (see Ingredient note)
1/2 tablespoon extra-virgin olive oil

Toast walnuts in a small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes. Transfer to a salad bowl; let cool for 5 minutes.

Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.

Wilted Spinach Salad with Bacon and Balsamic Vinaigrette

Wilted Spinach Salad with Bacon and Balsamic Vinaigrette

5 ounces spinach (about 6 cups), washed, dried and torn into bite sized pieces
2 slices bacon (about 2 ounces), cut into 1/4-inch pieces
1 tablespoon extra-virgin olive oil
1/2 small red onion , minced (about 1/2 cup)
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1/8 teaspoon granulated sugar
1 tablespoon balsamic vinegar

Place spinach in large bowl. Fry bacon in small skillet over medium heat until crisp, about 5 minutes; transfer with slotted spoon to paper towel–lined plate, leaving fat in skillet. Return skillet to medium heat and add oil, onion, salt, pepper, and sugar. Cook, stirring occasionally, until onion is slightly softened, 2 to 3 minutes. Add balsamic vinegar; swirl to incorporate. Pour warm dressing over spinach and toss gently to wilt. Sprinkle bacon over spinach; serve immediately.

Green Salad with Balsamic Vinaigrette for Two

Green Salad with Balsamic Vinaigrette for Two

Vinaigrette
1 tablespoon balsamic vinegar
1/2 teaspoon minced shallot
1/2 teaspoon Dijon mustard (optional)
1/4 teaspoon table salt
Pinch ground black pepper
4 tablespoons extra-virgin olive oil

Salad
4 cups mixed greens, washed and dried

Combine vinegar, shallot, mustard (if using), salt, and pepper in bowl with fork. Add oil, then whisk or mix with fork until smooth, about 30 seconds. The dressing will separate after 5 to 10 minutes, so use immediately or mix again before tossing with greens.

Place greens in large salad bowl. Drizzle with dressing and toss until greens are evenly coated. Serve immediately.

Cabbage Salad with Spicy Peanut Dressing

Cabbage Salad with Spicy Peanut Dressing

1 pound green cabbage (about 1/2 medium head), shredded fine
1 large carrot, peeled and grated
1 teaspoon table salt
2 tablespoons smooth peanut butter
2 tablespoons peanut oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
2 medium cloves garlic, chopped coarse
1 1/2 inch piece ginger, peeled
1/2 jalapeño chile, halved and seeded
4 medium radishes, halved lengthwise and sliced thin
4 medium scallions, sliced thin
Table salt

Toss shredded cabbage, carrot, and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage and carrot under cold running water (or in large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels.

In bowl of food processor fitted with steel blade, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeño until smooth paste is formed. Toss cabbage and carrot, radishes, scallions, and dressing together in medium bowl. Season to taste with salt; cover and refrigerate until ready to serve.

Creamy Dill Cucumber Salad

Creamy Dill Cucumber Salad

1 cup sour cream
3 tablespoons cider vinegar
1 teaspoon sugar
1/4 cup minced fresh dill
Salt and black pepper
3 medium cucumbers (about 1 1/2 pounds)
1/2 medium red onion, very thinly sliced

Halve each cucumber lengthwise, peel and scoop out seed cavity with a spoon. Turn the halves upside-down and slice into 1/4-inch slices. Toss the cucumber and red onion slices with 3 teaspoons salt in a colander and weight them down with a ziploc bag with a quart of water in. Let sit at room temp for at least an hour to drain.

When the cukes have drained, whisk the sour cream, vinegar, sugar, dill and salt and pepper to taste in a medium bowl. Add the cucumbers and onion; toss to coat. Serve chilled, adjusting the seasonings if neces- sary.

Viennese Cucumber Salad

Viennese Cucumber Salad

4 medium cucumbers (about 2 pounds)
1 tablespoon salt
1/3 cup white-wine vinegar
1/4 cup water
2 teaspoons sugar
1 garlic clove, forced through a garlic press
1 teaspoon dill seed

Score cucumbers lengthwise with a fork and slice thin, preferably with slicing disk of a food processor. In a large bowl toss cucumbers with salt and let stand 1 hour. In a small saucepan bring vinegar and water to a boil with sugar, garlic, and dill seed, stirring until sugar is dissolved, and let dressing cool. In a colander drain cucumbers and rinse under cold water. Drain cucum- bers well, squeezing out excess liquid. In a bowl com- bine cucumbers with dressing and marinate, covered and chilled, at least 1 hour and up to 6 hours. (After about 2 hours cucumber skin will discolor, but there will be no effect on flavor.)

Fennel, Arugula and Smoked Trout Salad

Fennel, Arugula and Smoked Trout Salad

1 1/2 tablespoons sour cream
3 teaspoons olive oil, divided
2 teaspoons prepared horseradish
2 teaspoons finely chopped fresh dill
1 1/4 teaspoons white wine vinegar, divided
2 cups arugula
1 1/2 cups thinly sliced fennel bulb
1/3 cup thinly sliced sweet onion
2/3 cup smoked trout, coarsely flaked

Whisk sour cream, 1 1/2 teaspoons olive oil, horserad- ish, dill, and 3/4 teaspoon white wine vinegar in small bowl. Season dressing to taste with salt and pepper. Place arugula, fennel, and onion in medium bowl. Add 1 1/2 teaspoons olive oil and 1/2 teaspoon white wine vinegar; toss to coat. Season with salt and pepper. Divide salad between 2 plates. Top with smoked fish. Drizzle horseradish dressing over and serve.

Cabbage and Tofu Salad

Cabbage and Tofu Salad

1 tablespoon sweet chili sauce
1/2 teaspoon grated fresh ginger root
2 cloves garlic, crushed
1 tablespoon dark soy sauce
1 tablespoon sesame oil
1/2 (16 ounce) package extra-firm tofu, drained and diced
1 cup snow peas, trimmed
2 small carrots, grated
1 cup finely shredded cabbage
2 tablespoons chopped peanuts

In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator.
Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside.

Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.

Fresh Kale Salad in Soy Miso Dressing

Fresh Kale Salad in Soy Miso Dressing

For dressing:
1 cl garlic
1 shallot
3 T soy
1 T brown miso
1 T tahini
1/4 c rice wine
1/2 lemon (if you have it)
3/4 c canola or olive oil

For salad:
1 qt finely shredded kale
1/4 c sliced red onion
1/2 c sliced apple
1/2 c tomato chunks
1/4 c dried cranberries
1/2 c cooked quinoa (cooled)

Combine dressing ingredients in a blender and blend well. Mix together the salad ingredients and toss with dressing. Let stand for at least 15 minutes before serving, the dressing will tenderize the kale.

Salad of Celeriac, Carrots and Beets

Salad of Celeriac, Carrots and Beets

1/2 teaspoon salt
1 tablespoon whole-grain mustard
1 tablespoon lemon juice
2 tablespoons olive oil
1/4 cup whole-milk yogurt
1 medium celeriac
1 small shallot, minced
1/2 pound carrots, peeled and shredded
1/4 teaspoon dried dill
1 tablespoon small capers
2 tablespoons minced parsley leaves
2 large beets, roasted and peeled

Blend salt, mustard, and lemon juice in small bowl. Whisk in oil, then yogurt. Peel and quarter celeriac, cut out spongy core, if any. Cut into coarse shreds with food processor or grater. Transfer to bowl. Add shallot and three-quarters of the dressing. Using your hands, toss and separate the strands to coat well.

Mix carrots with remaining dressing and dill in another bowl. Cover both vegetables and refrigerate a few hours, or more. To serve, toss celeriac with capers and parsley. Arrange beets on serving dish and top with celeriac, then carrots.

Beet and Arugula Salad

Beet and Arugula Salad

1/2 pound beets without leaves (about 3 medium)
1 small bunch arugula
1 tablespoon white-wine vinegar
1/4 cup olive oil

Peel beets and cut into 1/2-inch wedges. In a steamer set over boiling water steam beets until tender, about 10 minutes, and transfer to a bowl. Discard course stems from arugula. Wash arugula well and dry. In a bowl whisk together vinegar and salt and pepper to taste and whisk in oil until emulsified. Pour half of vinaigrette over beets and toss well. To vinaigrette remaining in bowl add arugula and toss well. Arrange arugula and beets on 2 plates.