View allAll Photos Tagged beetsalad
brunch
another favorite salad
arugula, pea shoots, roasted beets, blue cheese, nectarine
simple dijon vinaigrette
💕
Great place for lunch across from Millennium Park.
See more of my photos at:
I’m very lucky my son’s school is right down the street, so stopping off @driftwoodraleigh is our go-to. The #beetsalad and #breadandbutterwine are my faves. The staff are always great - @lafayettevillage is having a #stpatricks celebration on the 19th. I’ll be sure to pop in. ☘📷 @thatgirlstudio / on Instagram www.instagram.com/p/BDEmMn0jh0i/
Food shots (served in my Greek & Spanish earthenware, carefully brought home from holidays) = Happy Cliche Saturday!
BEETS, SMOKED EGG, APPLE & HORSERADISH
I rarely miss a beet salad on the menu, and this one was not to miss! I did not taste much of the smoked egg flavor, but all the flavors worked really well. I also loved the presentation. Really good interpretation of a classic, I thought.
Please take a look at the entire The Dutch picture set, as well as the Locanda Verde pictures - another great restaurant from Chef Andrew Carmellini.
again! we're fortunate enough to eat this splendid meal on a regular basis and one of these days I am going to write down the recipe for all you fine folks. this featured an attempt at an Asian-ized beet salad that didn't quite work, but was still pretty good. I've since tweaked it further and I think I'm almost there.
Roasted beets and raw apples tossed with thyme.
Taken December, 2008 in Somerville, Massachusetts, United States
¹⁄₆₀ sec at f/5.6, ISO100, flash fired.
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Boiled lamb shank with vegetables, cabbage salad mediterranean style, beet salad. Side of green beans with tomatoes and pita bread.
I love lamb. It’s not an everyday food for me, so maybe that’s why I like it so much – it always feels like a celebration. Especially lamb shanks mediterranean style!
Those at Fadi's are always hit, and always delicious!
Arabic/mediterranean food is one of my favourites.
Beet salads have long been celebrated for their vibrant colors and rich, earthy flavors. This particular beet salad is a testament to the art of balancing taste, texture, and visual appeal, making it a standout dish on any menu.
The foundation of this salad is a selection of perfectly roasted beets, their natural sweetness intensified through the roasting process. The beets are tender yet retain a satisfying bite, providing a robust base for the other ingredients. These ruby-red gems are complemented by a medley of fresh greens, which add a crisp, refreshing contrast.
A sprinkle of creamy goat cheese crumbles adds a luxurious richness to the salad, offering a tangy counterpoint to the sweetness of the beets. The goat cheese is sourced from local dairies, ensuring the highest quality and freshest flavor. Alongside the goat cheese, candied walnuts contribute a delightful crunch and a hint of sweetness, elevating the dish's texture and complexity.
To bring all these elements together, a light vinaigrette made from balsamic vinegar, olive oil, and a touch of honey is drizzled over the salad. This dressing enhances the natural flavors of the ingredients without overpowering them, adding a subtle tang and richness that ties everything together.
The presentation of this beet salad is as impressive as its taste. The vibrant reds and greens are artfully arranged, creating a visually striking dish that is sure to catch the eye. Garnished with a few sprigs of fresh herbs, it’s a salad that not only pleases the palate but also delivers on presentation.
Whether enjoyed as a starter or a light main course, this beet salad is a perfect example of how simple, high-quality ingredients can be transformed into a culinary masterpiece.
I ate beets! I've been trying to like beets for forever. Every time they are served I try them and each time I am put off by the earthy taste. This time I tried again at lunch this past week. Roasted beets with goat cheese. Sadly the roasting had happened earlier and the beets were cold. But I did "like" the salad, as long as you like eating dirt. Maybe they are growing on me?
Beet salad with goat cheese, toasted sesame and shaved ham.
Thirty Acres, located at 500 Jersey Avenue, was opened on April 6, 2012 by Kevin Pemoulie, the former Momofuku Noodle Bar chef de cuisine, and his wife Alex. The restaurant, which serves "new" New Jersey cuisine, gets its name from an 80,000-seat arena built nearby for a Jack Dempsey and Georges Carpentier championship fight in 1921.
It's a watermelon? It's a tuna? It's beet salad! Yep, those pink things are giant juicy beets like I've never seen them before, this was a delicious and hearty salad! (via Foodspotting)
BEETS, SMOKED EGG, APPLE & HORSERADISH
I rarely miss a beet salad on the menu, and this one was not to miss! I did not taste much of the smoked egg flavor, but all the flavors worked really well. I also loved the presentation. Really good interpretation of a classic, I thought.
Please take a look at the entire The Dutch picture set, as well as the Locanda Verde pictures - another great restaurant from Chef Andrew Carmellini.
The vegetarian tasting at Dayboat, PEI, Canada.
Taken July, 2009 in Oyster Bed Bridge, Prince Edward Island, Canada
¹⁄₆₀ sec at f/2.8, ISO100, flash fired.
Roasted beet and citrus salad on spinach.
Taken December, 2007 in Lexington, Massachusetts, United States
¹⁄₆₀ sec at f/4.5, ISO200, flash fired.
Second course was a Beet and Goat Cheese Salad. This was much, much better than it sounds, with perfectly pickled beets in a nice cabbage slaw with lentils. Everything worked here, the beets were delicious and tender, the dressing nice and tangy, and the textures of the cheese blended nicely with the rest of this. This was seriously one of the best salads I've ever had.