Tag Archives: salad

Spiralizer Citrusy Beet Salad

Thursday, October 20, 2016 at 2:00 pm by

Incorporating beets is a great way to add a pop of color (and not to mention nutrients) to any dish. Spiralize them into ribbons and they are that much more beautiful. If you’re used to roasting or juicing beets, this salad is a great way to mix things up. Skip the sheet pan tonight and start spiralizing.

Spiralizer-Beet-Salad-1st

Using the 3-in-1 Electric Spiralizer, spiralize 6 beets into ribbons using the ribbon disc. Then boil the beets in a large saucepan and cook them for about 1 or 2 minutes, until they are tender. Remove the beets from the saucepan and chill them in an ice bath, then drain and dry the beets with paper towels.

Spiralizer-Beet-Salad-2nd

Arrange fresh greens (you could use spinach, arugula or your favourite lettuce), beet ribbons, and orange segments on a salad plate and top with crumbled goat cheese and toasted walnuts for an added crunch.

Spiralizer-Beet-Salad-3rd

Top your colourful salad with a citrusy vinaigrette. Blend orange juice, vegetable oil, rice vinegar, honey, thyme, salt and pepper in no time in your personal blender. Dress your salad and you’re ready to eat.

Spiralizer-Beet-Salad-4th

There are few better combinations than beets and goat cheese, but if you’re not a fan of goat cheese, top this salad with crumbled feta instead. The soft, salty cheese complements the earthiness of the beets while the citrus slices and zesty dressing add sweetness. This salad would make a nice side to your favourite protein or can be served by itself as a hearty lunch.

 

Spiralizer Citrusy Beet Salad

Ingredients
  • 2 pounds fresh beets (about 6 medium), peeled
  • 3 teaspoons salt, divided
  • 6 tablespoons fresh orange juice
  • 1/2 cup vegetable oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon fresh thyme leaves
  • 1 clove garlic
  • 1/2 teaspoon coarse black pepper
  • Salad greens
  • 2 medium oranges, sectioned
  • 1/2 cup crumbled goat cheese
  • 1/2 cup chopped walnuts, toasted

 

Instructions
  1. Using a spiralizer, make ribbons of beets. Fill a large saucepan two-thirds full of water and 2 teaspoons salt. Over high heat, boil water. Add beet ribbons and cook until tender, 1 to 2 minutes. Chill in an ice bath. Drain and dry ribbons with paper towels.
  2. To make dressing, in a single-serve blender, add orange juice, oil, vinegar, honey, thyme leaves, garlic, 1 teaspoon salt, and coarse black pepper. Blend until slightly thickened.
  3. On a salad plate, arrange fresh greens, beets and orange segments. Top with goat cheese and toasted walnuts.

Serves 8

 



TAGS: , , , , ,
CATEGORIES: From the Test Kitchen, main courses, salads, sauces & dressing

Nicoise Salad with Grilled Tuna

Friday, February 27, 2015 at 3:00 pm by

Nicoise Salad with Grilled Tuna from Everyday Good Thinking by @hamiltonbeach

Nicoise salad is a French salad with tuna, hard boiled egg, green beans, potatoes, olives and other veggies served with a vinaigrette dressing. You can use fresh or canned tuna, but we think using a nicely grilled tuna steak to top the salad makes a world of difference – not just in presentation, but in flavor, too. Since it’s still cold outside, we’re lucky we can achieve this perfectly seared rare tuna on an indoor grill in just minutes.

Nicoise Salad with Grilled Tuna from Everyday Good Thinking by @hamiltonbeach

First, we composed the salad with a bed of lettuce, then assembled sections of the different ingredients. We made a large platter for serving a group as a lunch salad (This would also be great to serve at a brunch or bring to a potluck shower.) so we used a fair amount of each ingredient. We seared the tuna on the Searing Grill, sliced it and served it over the salad with our favorite lemon vinaigrette on the side.

It was a delicious, healthy lunch and surprisingly hearty. If you don’t usually fill up on salads, this one was made for you.

Nicoise Salad with Grilled Tuna from Everyday Good Thinking by @hamiltonbeach

Nicoise Salad with Grilled Tuna from Everyday Good Thinking by @hamiltonbeach
Nicoise Salad with Grilled Tuna
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
6
Servings
6
Nicoise Salad with Grilled Tuna from Everyday Good Thinking by @hamiltonbeach
Nicoise Salad with Grilled Tuna
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Units:
Instructions
  1. Heat indoor grill to SEAR/450°F.
  2. Brush both sides of tuna steaks with olive oil.
  3. Grill tuna 3 to 4 minutes on each side or until desired doneness. Let rest for 5 minutes and slice.
  4. Arrange remaining ingredients, except the oregano and salad dressing on a serving platter. Top with sliced tuna.
  5. Garnish with oregano sprigs, lemon slices and serve with choice of salad dressing.
Share this Recipe
Hamilton Beach Searing Grill @hamiltonbeachWith the Indoor Searing Grill, you can enjoy outdoor grilled flavor anytime you want, regardless of the weather. There are two secrets to its excellent grilling capability. The Searing Grill’s high-heat searing temperature locks in juices and flavor, giving your meat better taste, texture and appearance. What’s more, its unique hooded design helps keep in flavor to give your food that authentic outdoor grilled taste.



TAGS: , ,
CATEGORIES: Everyday Recipes, Healthy Eating, salads