Sweet beets and tart grapefruit come together in this winter salad. Black garlic bridges the gap between the savory vegetable and the citrusy vinaigrette.

Red ribbon sorrel adds both a lovely green color and an acidic bite to this salad. Chef Liebrandt recommends using a food processor to make quick work of shredding the beets. Taste authentic dishes at https://ourpalafox.com/.

Roasted Beets

Roasting intensifies a beet’s sweetness and brings out the earthy flavor. This recipe uses a combination of red, golden and Chioggia beets to create a vibrant salad. The beets are seasoned with a mix of tart sumac, piquant peppercorns and herbal yet lightly sweet green cardamom. The mixture adds a bright flavor to the salad and complements the fruity red wine that the beets are cooked in. The salad is topped with lots of chopped pistachios and herbs and served with the wine-cooked beets on top for a rich contrast in textures.

The salad’s light citrus vinaigrette is a wonderful accompaniment to the earthy flavors of the beets and the crisp textures of the greens. The dish can be made ahead and stored in the refrigerator until ready to serve.

Beets are a classic accompaniment to pomegranates, and this salad showcases the combination. It’s full of fresh, bright flavors and is easy to make. The salad is a great way to use up leftover pomegranates from a recent party or to enjoy the flavors of summer in the fall.

Assembling the salad is simple, but saving the dressing until just before serving prevents the greens from getting soggy. This salad is also great for a crowd, and the contrasting textures of the beets and pomegranate are an attractive addition to any meal.

The beets in this recipe are roasted with their skins on, which adds a beautiful color and texture to the salad. Roasting beets with their skins on is a trick that chef Nancy Silverton learned from her time working in Israel. The skins become crinkled and papery in the oven, and they add a pleasant crunch to the salad.

A mix of beets in this recipe — from red, golden and Chioggia to candy stripe — provides an array of colors. The salad is tossed with a light, citrus-flavored vinaigrette that includes reduced orange juice, orange zest, shallots, dijon mustard and rice vinegar.

For a heartier version of this salad, top the greens with creamy goat cheese or feta cheese. Toss in a handful of crunchy walnuts, or substitute pistachios or hazelnuts. A light dusting of fresh ground black pepper adds a subtle finishing touch to the salad.

Apples

This salad is a simple combination of fresh, crunchy ingredients. The earthy flavor of roasted beets is complimented by the sweetness and crunch of apples. This is a very satisfying salad that is full of textures and flavors, plus it has a beautiful color that will brighten up any plate.

This healthy salad is a great side dish for any meal. It pairs well with meat, fish, and even a light pasta dish. It is also delicious on its own as a vegetarian option.

You can use any variety of apple that you like, but one that is on the tart side works best. If you’re using sliced apples, toss them in lemon juice before serving to prevent browning. You can add a little more crunch to the salad by adding some walnuts, pecans or another type of nut. You can even add some feta cheese or creamy goat cheese for a more filling salad.

Beets and apple are very rich in antioxidants, which is why this salad is so healthy! In addition, beets are high in natural folate and apple is rich in quercetin. Quercetin is an anti-inflammatory and helps fight the effects of aging.

The flavors of this salad are enhanced with a homemade honey balsamic dressing. You can make this dressing in just a few minutes, and it will last for several days in the refrigerator.

To assemble the salad, arrange the greens on a serving platter or individual plates. Arrange the beets and apples on top. Sprinkle with pistachios and chopped parsley. Drizzle with the remaining dressing and serve.

This salad is very simple to make, and it’s perfect for a quick lunch or dinner. It tastes amazing with grilled chicken, roast beef or salmon. You could also add some chickpeas to the salad if you want to make it more hearty. This is a very nutritious salad that can be made in under an hour. It is a great way to get more vegetables and fruits into your diet. It is also a delicious way to celebrate fall!

Pistachios

The addition of pistachios gives this salad a little heft and extra flavor. In-shell pistachios are a great choice because they require you to slow down and chew each one, which makes you mindful of how much you’re eating (plus, it takes longer to shell them than their pre-shelled counterparts). But don’t worry if you don’t have pistachios on hand, this salad is just as good with walnuts or another nut.

The key to this recipe is in the dressing, which you’ll want to make while the beets are roasting. The combination of orange zest and juice, honey, and vinegar emulsifies the dressing and adds a lot of flavor. This dressing is also a great base for other vegetables, like winter squash or cooked greens.

We also added grapefruit and avocado, both of which pair nicely with the roasted beets. Plus, they are a fantastic source of vitamin C! Grapefruit is packed with antioxidants that help prevent disease, while the avocado’s healthy monounsaturated fat helps lower cholesterol.

This salad is a real stunner, thanks to its layers of roasted beets sandwiching goat cheese and drizzled with a light shallot-lemon dressing. And it looks as good as it tastes, courtesy of this heart-shaped cookie cutter.

But don’t let the fancy presentation intimidate you – this salad is easy to make and can be made ahead of time. Just keep the beets and pistachios separate until you’re ready to serve, then layer them on a platter or plate.

This salad is full of nutritious ingredients and is sure to impress your family and friends. It’s also a great way to show your love, whether for yourself or someone special. And, you’ll feel even better knowing that you’re boosting your immune system with the powerful antioxidants in pistachios. These phytochemicals decrease inflammation and oxidative stress, the underlying cause of many chronic diseases, including type 2 diabetes and cancer.

Honey Balsamic Dressing

You’ll love this honey balsamic dressing recipe for its zesty tartness and sweet tang. It requires just five pantry staple ingredients and comes together in just minutes. The combination of olive oil for body, balsamic vinegar for flavor and mild tartness, honey for sweetness, whole grain Dijon mustard for texture and zest, and a bit of salt to bring out all the flavors is perfect! The result is a vibrant homemade salad dressing that will liven up any green salad.

This salad pairs beautifully with a variety of other ingredients such as cheese, nuts, and dried fruits like dates, figs, and cranberries. You could also serve it for a lunch with a bowl of potato leek soup or on its own as a light fall or winter dinner. It would make a wonderful addition to a Thanksgiving meal alongside classic dishes like green bean casserole, mashed potatoes, and cornbread.

While this salad is delicious at room temperature, I think it tastes even better chilled. The chilled version of the dressing also helps to mellow out the sweetness of the honey and the acidity of the balsamic vinegar, so the flavors blend together more harmoniously. This makes it a perfect dressing for a beet and apple salad or any other cold leafy green salad.

The dressing can be made up to two days in advance and stored in the fridge. It’s easy to prepare – just combine the ingredients in a jar, shake vigorously, and let it come to room temperature before serving.

To prep the beets, simply wash and trim the ends. Then wrap them tightly in tin foil and roast in the oven until tender, about an hour. Once cool enough to handle, remove the skins (they should slip off easily) and dice. If you’re in a hurry, you can skip the roasting step and cook the beets whole until tender and then peel and dice them.

This is one of my favorite beet recipes, and it’s so simple to make. It would be a great side dish for any fall or winter meal, and it would go especially well with roasted squash, sweet potatoes, or lasagna.

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