Beet Salad Recipes

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Beet Mozzarella Salad with Gorgonzola Dressing Recipe

I love this salad as a light lunch meal, especially with the flavorful gorgonzola salad dressing. Alternating thin slices of mozzarella and red beets make up the core of the salad; I placed them on a bed of arugula and flavored them with a leek vinaigrette. Lightly toasted pine nuts added a little crunch.

Serve with slices of toasted sourdough rye bread and you'll be satisfied for the rest of the day.


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Beet Orzo Pasta Salad Recipe Recipe

Beet Orzo Pasta Salad Recipe

07.25.11 by Jackie

Orzo salad is an easy one-dish, summertime meal. You could add anything you like, so you can adapt the recipe to fit whatever you find at the market. The most labor intensive work involved in preparing the salad is chopping all the ingredients. For this version, I added cherry tomatoes, broccoli, sugar snap peas, pickled carrots and canned black beans. The main event though, was the addition of the roasted beets. I prepped them in the morning and let them cool to room temperature.

We spent a very low-key, relaxing weekend and I didn't feel like cooking a ton, raising the temperature in the kitchen with the stove and oven during the afternoon, as the temperature got higher. This cold pasta dish was light, complete but still flavorful, and we got to enjoy it by the scoopful in our garden.


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Beet Salad Dressing Recipe Recipe

Beet Salad Dressing Recipe

03.01.11 by Jackie

Beet salad dressing is a unique way to flavor your salad. The dressing contains puréed beets, a sweetener (sugar, honey or syrup), vinegar and flavorful oils. The vivid color makes for a stunning start to any meal. I learned this new trick from my best friend Alexia's fiancé during our recent trip to Paris. Olivier served diced beets with pieces of goat cheese to give the salad a richer mouth feel. The salad was very simple but insanely delicious.

I've been best friends with Alexia for almost 15 years, and even though I've known Olivier for only a few years, he’s incredibly sweet so we’ve all gotten very close. Last December, they got "P.A.C.Sed" (PActe Civil de Solidarité), which is a form of civil union in France, but they’re planning on getting married next year. They haven’t set a date though, so Alexia asked my husband Lulu to bug Olivier about it a bit. So every time we saw them, Lulu and I would find a "subtle" way to sneak the question in the conversation. Alexia thought it was ingenious! We'll keep trying to nudge him until we have another good excuse to go back to France. If you’d like to get in on the fun, leave a comment for Olivier on this post. I’m sure he’ll appreciate the encouragement.

Olivier, je sais que tu lis! (I know that you're reading!). We love you two!   

Alexia et Olivier
Olivier and Alexia, a.k.a "Darling" and "Pouette".


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Roasted Beet Salad with Feta and Candied Pecans Recipe

Roasted beet salad is a first course I serve often when we host dinner parties. It has great visual appeal. The dish doesn’t just have good looks though. The roasted beets are incredibly flavorful and they pair wonderfully with many ingredients. I've used them in risotto, gnocchi pasta and salad. To give the beet salad a rich mouth-feel, I added garlic-and-herb-flavored feta cheese and spicy candied pecans (I recently used them as garnish for pumpkin mousse) for crunch.

If you're planning a buffet-style dinner, you could serve the beet salad in endive or mini butter lettuce leaves as a "cup". Just spoon the mixture onto the leaves and chill for an hour before serving. When you're ready to serve, drizzle with the vinaigrette. Voilà!


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Roasted Beet and Corn Salad with Tangerine Vinaigrette Recipe

I love beets. They have a wonderful sweetness and texture. I sometimes cook beets into hot dishes, but my favorite way to enjoy beets is in a simple salad. For this particular recipe, I paired the beets with a tangerine vinaigrette with tangerine-infused oil and tangerine juice. The vinaigrette brightens the flavor of the dish and acts as a nice complement to the flavor of the beets. I also added corn to create a contrast of texture and color. The result is a salad with some very bold flavors.


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