Beet Salad With Cucumbers, Tomatoes + Homemade Balsamic Vinaigrette


Who is ready for trying a new salad recipe? Today’s recipe can be used as a side dish or lunch. It is super easy to make my beet salad recipe; Beet Salad With Cucumbers, Tomatoes with homemade Balsamic Vinaigrette Dressing. 

One of my favorite vegetables as an adult are beets. I admit I hated them growing up. But, I think it was because my grandma loved serving them warm, and in a white sauce. I have tried beets several ways, and I’m here to say if you haven’t tried beets again, you must. Beets make a great side dish. Beet salad is the way to go.
Let’s get to how easy this beet salad is to make. 
You’ll just need fresh red beets. You can see when fresh veggies are in season from California this seasonal fruits and vegetable chart. But, just search online if you are in another area or pin this recipe for when you see them in the stores.

How to prep beets for a salad:
All my beet and salad prep is done with a chef knife.
Grab one bunch of fresh beets. You want to trim off the green tops. You can cook your beets whole, or half them. Do not peel them. Add them into a pot and cover with water, and cook until just tender by forking them.
Cool your beets by rinsing under cold water. Peel beet skins off, and rinse again. ( The beet skins slide off easily by hand when cooked.)  Optionally, you probably could roast them in the oven for this recipe too. But, I never have tried it that way for my beet salad. 

Once they are cooled prep the beets, and the rest of the salad.
Cut your beets into bite sized chunks or slices which ever you prefer, and add it to the salad bowl. 

I use 1 cucumber. Wash and peel it. Then cut it into bite sized pieces. 1-2 tomatoes cut up.
About half of one purple onion or white onion. If you like fresh garlic use 1 clove crushed garlic, with vegetables or in your dressing. Add this all into a salad bowl. Toss gently. 

Mix Your Balsamic Dressing Separately:
The reason I say to mix dressing separately to your taste, and add to the beet salad vs. as mine shown in the bowl is I know I like my dressing. By mixing separate you can adjust the recipe, add sugar if you like it sweeter, less or more of these ingredients to suit your tastes.
Homemade Balsamic Italian Dressing:
Add 1 tablespoon balsamic vinegar, 3 tablespoons olive oil and 1 teaspoon of Italian seasonings. (you can crush the seasonings in your hand if you like herbs smoother) Sprinkle of salt, and pepper. Toss dressing gently, in a separate bowl or salad shaker. Add to the salad when it’s to your liking. Gently, mix dressing with salad until well coated.

Your salad is ready to serve. Or put into the fridge for 30 minutes or more for flavors to meld, which is what I do. Then serve along side your dinner or as a lunch.
If more dressing is needed: Ratio is 3 to 1 with olive oil being the larger amount for vinaigrettes. 

Beet Salad With Cucumbers, Tomatoes + Homemade Balsamic Vinaigrette Dressing

Serves 4
Delicious and easy this beet salad is one you'll love making over and over again.

Prep Time10 min Cook Time30 min Total Time40 min

Ingredients
1 bunch of fresh beets
1 cucumber
1-2 tomatoes (depending on size)
1 purple onion or white onion
1 garlic clove
balsamic vinegar
olive oil
Italian seasonings
salt
pepper

Instructions
1.Grab one bunch of fresh beets. You want to trim off the green tops. You can cook your beets whole, or half them. Do not peel them until cooked. Add them into a pot of water, and cook until just tender by forking them. Cool your beets by rinsing under cold water. Peel and rinse off.
2.Once they are cooled prep the beets, and the rest of the salad.
3.Cut your clean beets into bite sized chunks or slices which ever you prefer, and add it to the salad bowl.
4.I use 1 cucumber. Wash and peel it. Then cut it into bite sized pieces.
5.1-2 tomatoes cut up.
6.Cut half of one purple onion or white onion.
7.If you like fresh garlic use 1 clove crushed garlic.
8.Add this all into a salad bowl. Toss gently.
9.Mix dressing separately to your taste and add to the beet salad
10.Add 1 tablespoon balsamic vinegar
11.3 tablespoons olive oil
12.1 teaspoon of Italian seasonings. (you can crush the seasonings in your hand if you like herbs smoother)
13.Sprinkle of salt, and pepper to taste.
14.Toss dressing gently, in a separate bowl or salad shaker. Add to the salad when it's to your liking. Gently, mix dressing with salad until well coated.
15.Either serve or add to fridge for an extra 30 minutes for flavors to meld, or until the rest of your dinner is ready.

Notes
You can easily double the recipe to serve more people. Optionally, you probably could roast them in the oven for this recipe too. But, I never have tried it that way for my beet salad.
By Theresa Huse

source : https://www.dearcreatives.com/beet-cucumber-tomato-salad/

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