Beet Salad

Beet Salad is a staple in many high end restaurants. Chefs have a fascination with the eponymous root veg. There are variations of the dish made all over the world. They are beautiful, healthy, and make for a great contrast. They are especially enjoyable in winter months when eating heavy food and looking for a light alternative to soups and cooked vegetables. The best news is that not only are beets great in colder months, citrus is often making a great option as well.

Key ingredients for popular beet salads

The main ingredients besides the beets themselves are very common for most chefs. We look for a contrast of textures, flavors, and colors. Usually there is a crunch from nuts, creaminess from cheese, and acidity from citrus and vinegars.

• Citrus. Orange is the most common and is a standard flavor match with beets. For this reason we use not only fresh segments, but also some juice in the cooking process. It also pairs very well with cheeses.
• Cheeses. In this recipe we go with a triple cream brie. Probably the most common varieties are tangy options. Feta, goats cheese, sharper manchego and sheeps milk are common also. There really isnt a bad option here, but we tend to stay away from flat cheeses such as mozzarella. Cheddars and the like can be a bit cloying as well.
• Nuts and seeds for crunch. Pistachio is a go to, but there are other options. Colder months would beg for walnuts, pumpkin seeds, hazelnuts or similar. In warmer months try sunflower seeds, peanuts, or sesame. For those with nut allergies, think about cooking and drying quinoa, or simple croutons.
• Lettuces. We like the refreshing qualities of romaine. Other options are frisee which works great in chunky heartier styles of salads. You can also use watercress, spinach, or butter lettuces. The preferences are pretty personal as they play a backdrop. You can even completely opt out.
• Oil and vinegar. This recipe is so simple, we make a “broken” vinaigrette with just drizzles of balsamic vinegar and olive oil. Other vinegars that work are sherry, ice wine, and red wine. We like the flavors of oak cask vinegars that are more complex than clear vinegar varieties but that is a preference. Look for sweeter varieties to play off of the sugars in the beets and orange.

Other ideas for Beet Salad Variations

• In this recipe we use nothing but orange juice to cook the beets. Most chefs will add a touch of salt, vinegar, or sugar to push the flavor, but we like to keep them clean. The reason for this is that the liquid and beets themselves can be used for other things if leftover, such as smoothies. You can also puree them and add to mashed potatoes for a super interesting twist. Some chefs take the liquid and add to the vinaigrette if making an emulsified version.
• Try adding some pickled onions for more zesty zip. You can also add other pickled vegetables, or pickled chiles. Chefs usually add some type of pickle to up the flavor profile.
• Try a creamy spread in place of diced or cumbled cheese. You can spoon this on the bottom for a boost in the texture, and it turns into a complete vegetarian meal.
• Add some dried toasted chiles such as ancho or pasilla to soak in the vinegar. Toasted sesame seeds and sesame oil also work great.
• Try other citrus varieties. Grapefruit is another popular option for chefs. You can also use finger limes, buddhas hand, or key lime juice.
• If adding proteins, shellfish such as poached shrimp or lump crab, chilled are great options.
• Try multi colored beets for even more color pops. In this case, however, cook them separately to preserve the colors.

Beet salad

Beet salad is a Chef's Kiss Classic!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Salad, Side Dish

Cuisine American, european

Servings 4 people

Calories 203 kcal

Equipment

1 sauce pan

1 citrus juicer

Ingredients

  

1x2x3x

• 1 pound Beets red, yellow, or combination
• 3 each Mandarin oranges
• 3 ounces Brie cheese
• 1 ounce Romaine lettuce chopped
• .25 cups Pistachios
• 2 tbsp Balsalmic vinegar
• 1 tbsp Olive oil
• .5 tsp Sea salt
• .5 tsp Black pepper
• 3 cups Water

Instructions

 

• Prep the ingredients. Segment two of the oranges. Rough chop the lettuce. Dice the cheese. Peel the beets and dice them into cubes, about .5 inches.
  
• Simmer the beets in a sauce pan with just enough water to cover. If desired, add a splash of clear vinegar, a pinch of salt, and a pinch of sugar. You can also add spices such as clove, cinnamon, star anise, pepper, or grains of paradise.
  
• Squeeze the remaining mandarin into the water.
  
• Cool the beets. Reserve the liquid for other uses. Mount the ingredients. Drizzle the oil and vinegar over the salad, then add the nuts. Bon appetit!
  

Nutrition

Serving: 2cupsCalories: 203kcalCarbohydrates: 15gProtein: 8gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 21mgSodium: 524mgPotassium: 511mgFiber: 4gSugar: 10gVitamin A: 819IUVitamin C: 6mgCalcium: 77mgIron: 1mg

Keyword beet, beet salad, salad, vegetarian

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