alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Beet Noodle Greek Salad

    Share

    Beet Noodle Greek Salad

    This interesting slant on Greek salad will have all ages clamouring for seconds. Serve as a main course or as a side salad with grilled chicken kebabs.

    Advertisement

    Salad

    2 large red beets
    1 Tbsp (15 mL) extra-virgin olive oil
    1/2 red onion, shaved into thin slices and separated into rings
    1/2 unpeeled English cucumber, finely diced
    1 yellow pepper, cored and finely diced
    1/3 cup (80 mL) pitted and chopped green olives
    1/4 cup (60 mL) crumbed goat feta
    1 Tbsp (15 mL) chopped fresh mint leaves

    Dressing

    2 Tbsp (30 mL) extra-virgin olive oil
    1 tsp (5 mL) lemon zest
    2 tsp (10 mL) freshly squeezed lemon juice
    1 garlic clove, minced
    2 tsp (10 mL) finely chopped fresh oregano
    1/2 tsp (2 mL) Dijon mustard
    Salt and freshly ground black pepper, to taste

    Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.

    Trim and peel beets. Using spiralizer or hand-held julienne cutter, cut beets into thin noodle-sized strips. You should have about 3 cups (750 mL). Place beet noodles in bowl with 1 Tbsp (15 mL) olive oil and toss. Spread beets out on prepared baking sheet and roast for 5 to 10 minutes, or until they are soft but retain a little bite.

    While beets are roasting, prepare dressing by combining ingredients in small bowl and whisking vigorously until emulsified. Add salt and pepper to taste.

    When beets are tender-crisp, transfer to bowl and add red onion. Toss salad with dressing and arrange on serving platter. Scatter with diced cucumber, yellow pepper, olives, feta, and mint. Sprinkle with additional black pepper if you wish. Serve at room temperature.

    Serves 4.

    Each serving contains: 175 calories; 3 g protein; 14 g total fat (3 g sat. fat, 0 g trans fat); 12 g total carbohydrates (5 g sugars, 3 g fibre); 235 mg sodium

    source: "Veggie Noodles", alive #390, April 2015

    Advertisement

    Beet Noodle Greek Salad

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.