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Meatless Monday: Sochi-Inspired Beet Salad

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

The Super Bowl may be over, but there’s only a quick break before action-packed sports resume with this week’s opening of the Winter Olympics. In honor of this year’s host city, Sochi on the Black Sea, we’re fueling up with a classic vegetarian zakuski, Russia’s version of tapas. This vibrant, crimson-hued salad is remarkably simple, calling for shredded roasted beets tossed with ample garlic and chopped walnuts. Lemon juice and sweet medjool dates mellow out the intense garlicky punch, while sour cream and mayonnaise give the dish its luxurious, creamy texture. Toss in other hearty vegetables like potatoes or carrots to make it a filling meatless main, or load the salad up on blinis for a gold medal-worthy appetizer. Let the games begin!

Garlicky Beet Salad with Walnuts and Dates
2 1/2 pounds beets, preferably organic
1/2 cup walnuts, chopped
7 large garlic cloves, mashed into a paste
6 medjool dates, chopped
2 tablespoons mayonnaise
2 tablespoons sour cream or Greek yogurt
1 teaspoon kosher salt, plus more to taste
Zest of 1 lemon, preferably organic
Juice of 1 lemon

Directions:
Preheat the oven to 400 degrees F with the rack in the middle. Trim and halve the beets lengthwise, and place in a 13-by-9-inch roasting pan. Fill with enough water so it comes halfway up the sides, cover the top tightly with foil and roast the beets for 30 to 40 minutes (depending on beets’ size), until fork-tender. Remove from the oven, let cool, and slip the skins off. Using the coarsest setting on the food processor or the hand grater, shred the beets.
In a large bowl, toss the beets with the remaining ingredients and mix until well-combined. Taste and adjust seasonings accordingly, if needed. Serve immediately or refrigerate.

More Meatless Recipes for the Olympics:

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Comments (7)

  1. [...] Meatless Monday: Sochi-Inspired Beet Salad [...]

  2. Nancy Suda posted 02/04/2014

    I love Kelseys new show. It is a hit with me. New ideas and recipes love it. Also love the foodnetwork magazine have been getting it since it was available.

  3. carhas posted 02/04/2014

    Three Cheese Caprese Calzone would be my favorite, but anything Kelsey makes looks and sounds delicious. I have been a fan of hers since she competed on Next Foodnetwork Star.

  4. Debbie Richey posted 02/04/2014

    My favorite Kelsey recipe is Deviled eggs with candied bacon. I love sweet and salty.Then you add bacon to the mix! Am I already in Heaven? LOL!

  5. john posted 02/05/2014

    Skillet Bacon Mac and Cheese is what I like due to a traumatic brain injury I cannot taste, so texture and temperature means everything.

  6. Laura posted 02/05/2014

    I love chocolate! Your chocolate recipes are the bomb! Thanks for those awesome desserts!

  7. Susan posted 02/07/2014

    I love garlic, so one of my favorites is the Buttery Garlic Herb Knots! AWESOME!!!

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