Beet And Red Cabbage Slaw Food

BEET AND RED CABBAGE SLAW

Steps:

• Grate the beets and carrots in a food processor using a medium-coarse grating blade.
• Cut the cabbage into chunks small enough to fit through your processor's feed tube and grate with the same blade.
• Combine the grated beets and cabbage in a serving container and dress to taste with the lemon juice and syrup. Stir well, then add the dill and salt and stir again.
• Let the salad stand for at least 15 minutes or so before serving. Taste again and adjust the lemon and sweetener if needed, then serve.

RED CABBAGE SLAW WITH BEETS

Steps:

• Preheat the oven to 400 degrees. Trim and scrub beets. Brush each beet with a drizzle of olive oil and wrap in aluminum foil. Roast beets on the center rack of the oven for 45 to 60 minutes, until tender. Remove from oven, open foil and let cool.
• While the beets are roasting, prepare the dressing and other ingredients. You can use pre-shredded cabbage (recommended) or use a mandoline or very sharp knife to slice a head of red cabbage. For the dressing, combine the shallot, mustard, and vinegar in a small bowl or dressing jar, and let this mixture sit for ~15 minutes. Then add the olive oil and whisk/shake until well combined.
• In a large bowl, combine the shredded cabbage and dried cranberries. Using a hand grater, shred the apple and cooked beets into the bowl. Add the vinaigrette and mix until combined.
• You can serve immediately, or put this in the fridge for 30 minutes to an hour, and serve cold. Just before serving, squeeze the lemon on top of the slaw and stir. Enjoy!

RED CABBAGE SLAW

Steps:

• Combine all ingredients, except cabbage, in a blender and blend until smooth. Season with salt and pepper, to taste. Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.

CABBAGE AND BEET SLAW

Steps:

• Toss 1/2 thinly sliced small red onion with 3 tablespoons red wine vinegar; set aside 10 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon each grainy mustard and honey. Grate 2 carrots and 1 beet on the large holes of a box grater; add to the dressing along with 1/2 thinly sliced small red cabbage and 1/2 cup parsley; season with salt and pepper. Let stand 20 minutes.

BEET AND RED CABBAGE SLAW

Steps:

• Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake beets until tender, about 1 hour 15 minutes. Cool. Peel and coarsely grate beets. Whisk vinegar, sugar, mustard and caraway seeds in large bowl to blend. Gradually whisk in oil. Add cabbage, onion and grated beets to dressing and toss to coat. Let stand 45 minutes, tossing occasionally. Stir in dill. Season generously with salt and pepper. Line large bowl with lettuce. Mix 2 1/2 cups carrots into cabbage mixture. Spoon salad atop lettuce in bowl. Sprinkle remaining grated carrots over and serve.

BEET SLAW

Steps:

• In a small bowl combine the red wine vinegar, honey, black pepper, and salt. Slowly, while whisking add the oil until the mixture is emulsified. Combine all vegetables and let drain in a colander. Combine vegetables and dressing then toss with the lemon juice and goat cheese.

BEET, CABBAGE, AND CARROT SLAW WITH CARAWAY SEEDS

Steps:

• Make dressing: In a small bowl, combine caraway, lemon juice, miso, and shallot. Slowly whisk in oil until emulsified. Season with pepper. Set aside.
• In a large bowl, combine beets, cabbage and carrots. Drizzle dressing over vegetables, and toss to combine.
• Serve chilled or at room temperature.

BRAISED BEETS AND RED CABBAGE

Steps:

• Working in batches, coarsely grate cabbage and beets in food processor fitted with grating blade. Set aside.
• Melt butter in heavy large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Mix in cabbage and beets. Add 1/2 cup water and vinegar. Cover; simmer until vegetables are tender, stirring occasionally and adding water by tablespoonfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Transfer to bowl; top with parsley.

ROSY BEET NAPA CABBAGE SLAW

Steps:

• Combine vegetables and parsley in a large bowl.
• In a saucepan, combine vinegar, water, sugar and salt. Bring to a boil, stirring until sugar is dissolved.
• Pour over vegetables and toss.
• Add dill and chives and mix in well.
• Cover and marinate overnight.
• Stir well. Just before serving, drain off excess liquid.
• Stir in sour cream and salt and pepper to taste.

BEET AND RED CABBAGE SALAD

Steps:

• Place lentils in a small pot and cover with 2 inches of water; season with about 1/4 teaspoon of salt and cook, over medium heat, until tender, about 25 to 30 minutes.
• Drain lentils, run under cold water, and drain again; set aside.
• Meanwhile, cook bacon in a large skillet, over medium heat, until crispy; drain on paper towels.
• In a small bowl, whisk together oil and lemon juice; season with salt and pepper.
• In a large bowl, toss together beets, parsley, lentils and 1/3 of the dressing; add cabbage, lettuce, and the remaining dressing.
• Toss, season with salt and pepper, and top with bacon and bleu cheese.

RED CABBAGE WITH BEETROOT

Steps:

• 1 Mix the sugar with 1 tsp salt and plenty of black pepper. In a large, heavy-bottomed pan, layer up a handful of the cabbage, onions, apples and beetroot with the spices and sprinkle with some of the sugar, repeating with the layers until all the ingredients are used up.
• Mix the wine, vinegar and stock cube, pour over the cabbage and dot the butter on top. Tightly cover the pan and bring to the boil over a medium heat. When you can hear it boiling, turn down the heat to low and simmer for 30 mins. Stir well - the mixture will have reduced and softened - then cover and simmer for 15-30 mins more depending on how soft you like it.

BRAISED RED CABBAGE WITH BEET

Steps:

• Cut the cabbage into quarters, remove the hard core and shred.
• Heat the oil in a large heavy saucepan, add the onion and fry over a low heat until it begins to soften; add the cabbage, beetroot and all remaining ingredients, seasoning to taste.
• Cover the pan tightly and keeping an eye on the liquid (there should be enough at all times to prevent sticking, but no excess at the end of cooking) cook, stirring occasionally, for 1 ½ - 2 hours, until soft and reduced in bulk; adjust seasoning if required.
• NOTE: This can also be made in advance and reheated; it can also be cooked in a casserole dish in a low oven.

CABBAGE & BEET SLAW

Steps:

• Preheat oven to 375 degrees. Wrap beets in foil. Bake until tender when pierced with knife, about 1 1/2 hours. Cool. Peel beets. Cut into 2- by 1/4- by 1/4-inch strips. Place in medium bowl.
• Place cabbage in large bowl. Combine cider vinegar, Dijon mustard, grated orange peel and honey in small bowl. Gradually beat in oil. Add caraway seeds. Pour enough dressing over beets to coat. Pour remaining dressing over cabbage and mix. Season both salads with salt and pepper.
• Arrange cabbage around edge of platter. Mound beets in center. Garnish with basil and serve.

SHREDDED BEET AND CABBAGE SLAW

Steps:

• Whisk first 3 ingredients until blended.
• Combine cabbage, beets and onions in large bowl. Add vinegar mixture; mix lightly. Let stand 15 min.
• Sprinkle with nuts.