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Beet Salad with Caraway and Almonds

Beet Salad with Caraway and Almonds

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The mustard and caraway in this salad play off each other to evoke a little deli deliciousness. You can dress the beets up to a day in advance, but wait to add the almonds just before serving.


  • 2 tablespoons sliced almonds
  • 1 pound peeled cooked beets, cut into wedges
  • 1 tablespoon fresh lemon juice
  • Kosher salt, freshly ground black pepper

Recipe Preparation

  • Preheat oven to 350°. Toast sliced almonds on a small rimmed baking sheet, stirring occasionally, until golden brown, about 4 minutes. Let cool.

  • Toast caraway seeds in a small dry skillet over medium heat until fragrant, about 1 minute. Toss together almonds, caraway seeds, beets, mustard dressing, and lemon juice in a medium bowl; season with salt and pepper. Reserve ½ cup beet salad for Sardines with Rye Crackers and Whole Grain Mustard Dressing.

Photos by Kimberley HasselbrinkReviews Section

Beet Salad with Balsamic Dressing

Ahhh beets. Do you love them? This nutritious, shocking pink root vegetable is now at the top of our veggie list. It’s only been in the last few years that Alex and I started eating beet regularly. Why? Well, the Instant Pot. Cooking beets in the Instant Pot is much quicker than the oven. Don’t worry: you don’t need a pressure cooker for this recipe–only if you’re a little lazy, like us! This beet salad works with roasted beets, too: and man is it good. It has all the right elements: baby greens, creamy goat cheese and a tangy balsamic beet dressing. Basically, it’s salad perfection!

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Beet Salad with Caraway and Almonds - Recipes

This Middle-Eastern inspired recipe is a lovely way to prepare oven baked beets (aka beetroot, in the UK).

You could make this with purchased cooked beets but it won’t taste anywhere near as good. Oven baking beets results in a wonderfully intense sweetness of flavor unlike boiling them, where you end up with a pan full of purple liquid that you’ll dump, along with lots of nutrients.

If you can find those rainbow colored beets (gold and pink) you’ll have a prettier plateful but this works just as well with the good old purple variety.

To bake beets select ones that are roughly the same size don’t peel them but rinse away any dirt and trim the leaves off (you could saute those later with garlic and olive oil). Seal them together in a foil parcel, allowing a bit of space in there.

Stick them in a pre-heated 350F (180C) oven for about 45 mins to an hour depending on their size, or until they’re tender when pierced with a sharp knife.

Once they’re cool enough to handle, the skins will slide right off.

To serve cube the beets and mix everything together which will give you a pretty pink dressing – alternatively, arrange them on a plate and spoon the dressing over.

The dressing is best made 30 minutes ahead to allow the flavors to develop and everything will keep for a couple of days in the fridge.

Beet Salad with a Yogurt, Garlic & Caraway Seed Dressing


1 lb (450g) of beets, any color – baked as above

8 fl oz (225ml) of plain regular yoghurt (not Greek style)

2 cloves of garlic, peeled and crushed

1 teaspoon of caraway seeds

2 heaped tablespoons of chopped flat leaf parsley

Sea salt and freshly ground black pepper

Slice or cube the cooked beets and either arrange on a plate or put in a serving bowl.

Whisk together the remaining ingredients except for the paprika. Chill for 30 minutes then spoon over the sliced beets or fold everything together for a pretty pink salad.

Sprinkle with a little paprika to serve and a scattering of extra parsley, if you like.

Earthy beets and sweet berries are a lovely match. Roasting the berries softens them and concentrates their flavor, so they taste like strawberries intensified by a factor of 10.

This bright and fresh first course will set the tone for the rest of the dinner. Red-and-white-striped Chioggia beets (also called candy cane beets) make a festive presentation, but if you can’t find them, use red or golden beets.

This composed salad is just the thing to serve at your next dinner party.

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Easy dinner recipes: Beets 5 ways

Recipe: Cubed watermelon combined with feta, mint, a little jalapeno and a cumin-lime dressing.

(Gary Friedman / Los Angeles Times)

Beets are one of summer’s most vibrant vegetables. They’re great in a salad, in a dessert or roasted on their own. They’re also easy to prepare.

When selecting beets, you’ll want to chose ones that are heavy for their size. Try to pick out the ones without any cuts on their surface. You can tell if the beets are fresh if they are sold with their tops on and the tops are green.

Here are five recipes that showcase the many sides of the beet:

Total time: 1 hour, 15 minutes, plus 1 hour standing time

Note: From Christian Shaffer. Red and golden beets may be used instead of the Chioggia beets.

6 large Chioggia beets, golden and red

2 tablespoons seasoned rice vinegar

1/4 cup good-quality olive oil

1/2 teaspoon toasted ground coriander seeds

1 (8-ounce) carton creme fraiche

2 tablespoons prepared horseradish

2 tablespoons plus 1/2 teaspoon kosher salt, divided

2 tablespoons fresh chervil, whole leaves or rough chopped

1. Boil the beets in enough water to cover, with 2 tablespoons salt, until tender, about an hour.

2. In a small bowl, combine the vinegar, oil, coriander and shallot and set the mixture aside for 30 minutes. In another bowl, combine the creme fraiche, horseradish, one-half teaspoon salt and pepper and set aside.

3. Drain the beets and, while still warm, peel them. Slice them into wedges, about 8 to 10 per beet, and cool.

4. Pour the vinegar mixture over the beets and let stand, covered, at room temperature for an hour. Spoon the horseradish cream onto a platter, covering the bottom. Using a slotted spoon, mound the beets over the cream. Garnish the beets with the chervil and serve.

Each serving: 152 calories 2 grams protein 8 grams carbohydrates 1 gram fiber 13 grams fat 5 grams saturated fat 12 mg. cholesterol 285 mg. sodium.

Total time: 1 hour, 20 minutes

Note: Adapted from “The Book of New Israeli Food” by Janna Gur. Pomegranate concentrate or molasses is available at select Jons markets, cooking supply stores and Middle Eastern markets.

2 tablespoons pomegranate concentrate or molasses

2 to 3 tablespoons lemon juice

2 to 3 small, dried red chile peppers, crushed

1/2 cup fresh cilantro leaves

1/4 cup lightly flavored olive oil

1. Cook the beets in a covered medium saucepan of boiling water until tender, 45 to 50 minutes. Cool, peel and cut into very small dice. Place in a medium bowl.

2. Add the pomegranate concentrate, lemon juice, peppers, one-eighth teaspoon sea salt, or to taste, and combine. Set aside for about 15 minutes.

3. Toss the beets with the cilantro leaves and pomegranate seeds, drizzle with olive oil and serve.

Each serving: 118 calories 1 gram protein 9 grams carbohydrates 1 gram fiber 9 grams fat 1 gram saturated fat 0 cholesterol 24 mg. sodium.
Beet-potato latkes with horseradish-caraway creme fraiche

Total time: 2 hours, 10 minutes, plus chilling time

Note: Adapted from Eric Greenspan. Make the creme fraiche and the carrot puree up to two days ahead.

Horseradish-caraway creme fraiche

2 tablespoons caraway seeds

1/4 cup freshly grated horseradish

1. Place the caraway seeds in a small saute pan and cook over medium heat, shaking occasionally, until they become aromatic and begin to pop, 3 to 5 minutes.

2. In a medium bowl, combine the creme fraiche with the toasted seeds and the horseradish. Season with one-half teaspoon salt and a pinch of pepper, or to taste. Cover and refrigerate for at least 24 hours and up to 3 days. Serve cool.

2 medium carrots, peeled and coarsely diced

2 cups fresh carrot juice

1. Heat the oil in a medium saucepan over medium-high heat until shimmering. Add the diced carrot and cook for 2 minutes, until the color is vibrant. Add the carrot juice and bring the mixture to a simmer, then reduce the heat to maintain a good simmer. Cook until the liquid has been reduced by a little more than half, 10 to 15 minutes, stirring occasionally.

2. Remove the mixture from the heat, cool for several minutes, and puree in a blender or with an immersion blender. Season with three-fourths teaspoon salt and a pinch of pepper, or to taste. Cover and refrigerate for up to a week. Serve at room temperature.

3 Yukon Gold potatoes (about 1 1/2 pounds)

2 cups canola oil, divided

1 recipe horseradish-caraway creme fraiche

1. Heat the oven to 375 degrees. Trim the beet, wash it and wrap it in foil. Roast it in the oven for 1 hour, until a knife easily pierces through the flesh. Cool before handling remove the skin.

2. Peel the potatoes, onions and carrot. Using a box grater, grate the potatoes, carrot and beet separately, squeezing the moisture out of each vegetable using a colander or paper towels, then combine the vegetables in a large bowl. Grate the onion, squeezing the moisture from half and adding it to a large bowl with the other vegetables. Reserve the remaining grated onion.

3. Heat a medium saute pan over medium heat. Add 2 tablespoons oil and the reserved grated onion. Saute the onion, stirring occasionally, until soft and caramelized, about 8 minutes. Remove from the heat and add to the bowl of grated vegetables, tossing to combine.

4. Stir in the eggs and flour, and season with one-half teaspoon salt and one-fourth teaspoon pepper.

5. Heat the remaining oil in a medium skillet until it shimmers. Drop the latke batter (beginning with a single “tester latke”), a quarter cup at a time, flattening slightly with a heatproof spatula to form a pancake. Fry the latkes, 1 or 2 at a time, for about 2 minutes until they’re a golden color on one side, then flip and cook 1 to 2 minutes on the other side. Remove the cooked latkes to drain on a paper towel-lined tray, sprinkling each with a good pinch of kosher salt, and continue with the remaining batter you should have about 14 to 16 latkes.

6. Serve immediately with the horseradish-caraway creme fraiche and the carrot puree.

Each serving of 4 latkes with two tablespoons each of creme fraiche and carrot puree: 585 calories 11 grams protein 60 grams carbohydrates 6 grams fiber 35 grams fat 7 grams saturated fat 118 mg. cholesterol 766 mg. sodium.

Total time: 45 minutes, plus cooling time for the beets

Note: Adapted from Alain Passard’s “The Art of Cooking With Vegetables”

1 tablespoon balsamic vinegar

Leaves from 4 sprigs purple basil (or green), coarsely cut

Fleur de sel or salt of your choice

Flowers from a sprig of lavender

1.Cook the beets in lightly salted simmering water in a covered pan until tender, 30 to 60 minutes, depending on their size. Leave them to cool in their cooking water. When they are cool enough to handle, but still warm, slip them from their skins, slice or quarter if desired, and set aside.

2.Meanwhile, melt the butter in a saute pan over low heat. Add the blackberries and, after a few minutes, crush them with a fork. Continue to cook them until their juices run freely, about 5 minutes. Stir in the soy sauce, balsamic vinegar and basil leaves, then leave the mixture to stew over the lowest possible heat without stirring until it smells slightly smoky, about 4 to 5 minutes.

3.At the same time, bring the milk just to the boiling point, then whisk to froth and emulsify it, preferably using an immersion blender.

4.Turn the blackberries onto a warm serving dish and arrange the beets on top. Spoon some of the milk over the beets and drizzle the remainder over the blackberries. Add salt if desired and sprinkle with the lavender flowers.

Each of 4 servings:210 calories 6 grams protein 21 grams carbohydrates 7 grams fiber 12 grams fat 7 grams saturated fat 32 mg cholesterol 15 grams sugar 334 mg sodium.

Total time: 45 minutes, plus cooling time for the quinoa

Note: Umeboshi (plum) vinegar can be found at Whole Foods markets and Asian markets.

Umeboshi-lemon dressing2 teaspoons umeboshi vinegar

2 tablespoons dill pickle juice

1 tablespoon best-quality olive oil

In a medium bowl, whisk together the vinegar, lemon juice, pickle juice and olive oil. Cover and refrigerate until needed. This makes one-quarter cup dressing.

Scarlet quinoa and salad assembly1 cup quinoa

1/2 cup finely diced red beets

2 cups vegetable broth or water

1/4 cup diced Japanese or Persian cucumber

2 teaspoons chopped chives

1 tablespoon chopped dill

1 teaspoon fresh lemon zest

1. Wash the quinoa under cold running water in a fine strainer. Drain well.

2. In a 2-quart, heavy-bottomed saucepan, combine the beets, vegetable broth, olive oil and lemon juice. Cover and bring the mixture to a boil over medium heat. Stir in the quinoa, then cover and reduce the heat to low. Cook the quinoa until the grains are translucent and tender and the germ has spiraled out from the grain, about 15 minutes (be careful not to overcook). Remove from heat and drain any remaining liquid.

3. Fluff the quinoa with a fork and transfer to a baking sheet. Refrigerate the grains, uncovered, until cool.

4. Fluff the cooled grains and place them in a large bowl. Gently stir in the cucumber, chives, dill and lemon zest. Stir in half of the dressing, then taste the salad and add additional dressing or salt as desired.

Each serving: 146 calories 4 grams protein 22 grams carbohydrates 2 grams fiber 5 grams fat 1 gram saturated fat 0 cholesterol 220 mg. sodium.

Tasty and Healthy

Over time, sugar plums evolved to contain fruit and spices, in addition to seeds and nuts. They were pretty much the energy bars of our ancestors, a dense little nugget of nutrition that was satisfying during the dark, cold winter months.

Especially when compared to the typical butter- and flour-laden Christmas treats of today, these are incredibly virtuous little confections. The nuts are heart-healthy sources of good fats, fiber, and protective vitamin E. Dried fruits are packed with vitamins, minerals, and antioxidants. Many are great sources of potassium, an often under-consumed mineral that helps to balance out sodium in the body. Spices, such as cinnamon, have powerful anti-inflammatory properties and have been shown to protect against heart disease, cancer and diabetes, as well as ease arthritis pain.

For our 17th century grandparents facing a long bleak winter with nary a fresh bite to be had, sugar plums were not only a nice treat for the winter solstice, but possibly a crucial way to maintain their health during those times of food insecurity.

Just keep in mind, however, that these are dense little bites of energy, containing a good deal of fat and calories given their size. This was important for those 17th century folk, but something modern people need to be careful of. However, the healthy fats in the nuts and fiber contained in the nuts and fruit make them very filling, so you probably won’t overdo it.

Beet Salad with Caraway and Almonds - Recipes

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Redcurrant & Feta Salad

This salad combines hot, sour, salty and sweet flavors from Northern Europe, the Mediterranean, and Asia. It shouldn't work, but oddly, it does. Against a backdrop of peppery arugula, the tart taste of Northern European redcurrants, salty feta and briny black olives from the Mediterranean are complemented by an Asian-ish dressing of sweet ginger syrup, lime, and spicy chile oil.


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