Only a few more days til Thanksgiving! This is the last recipe of this year's Thanksgiving collection - it's been fun though, shall we do it again next year?This beet salad would be a great addition to a Thanksgiving table. Unlike so many Thanksgiving vegetables, it's not sugary, it's not creamy, it's not soft(y). And it requires no cooking or prepping on the Big Day! Plus, beets add lovely color.
Just don't think about roasting or cooking the beets at the last minute for the cooking time varies way too much. The good news is that beets can be roasted or cooked two or three or even four days before, then used in delicious cold salads.
PREP AHEAD
- Cook the beets -- well before Thanksgiving, several choices are here
- Assemble the salad (except the parsley) -- the morning of or a few minutes before serving, your choice
A cold salad tossed with sour cream ... Borscht beets
A warm side dish, beets tossed with red onion and capers ... red onion beets
A green salad of romaine, walnuts and beets ... beet & walnut salad
For a small table ... beets with feta
BEET SALAD with LEMON & OLIVES
Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 4
1 pound cooked beet, skin removed, diced
1 tablespoon lemon juice
Salt & pepper to taste
Pitted Kalamata olives, halved (I used a couple of dozen)
Fresh parsley
Combine all ingredients except the parsley. Just before serving, stir in the parsley. Serve at room temperature.
NUTRITION ESTIMATE
Per Serving: 62 Cal (14% from Fat, 12% from Protein, 73% from Carb); 2 g Protein; 1 g Tot Fat; 0 g Sat Fat; 12 g Carb; 3 g Fiber; NetCarb 9; 33 mg Calcium; 1 mg Iron; 200 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point
CREDIT WHERE CREDIT'S DUE
Adapted from Vegetable Every Day by Jack Bishop
(c) Copyright 2006 Kitchen Parade
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Your Comments:
How do you think it would be with canned beets? I know fresh are better but it would be a worthwhile shortcut this week if you think it would work okay.
Erika ~ Hmmm ... no, definitely roast the beets, it only takes 5 min of hand-on time, at least to me that would be very worth the effort. Canned beets (which I do like) are just dense, a little acrid. These need to be toothsome, with texture, but not dense. I'm so glad you like this idea, I thought it was really special, if only because it felt like such a contrast to the other creamy-rich-nutty-buttery-sugary vegetables.
Bob
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