Beet Potato Carrot Pickle And Apple Salad Food

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MOM'S RUSSIAN POTATO SALAD



Mom's Russian Potato Salad image

This Russian potato salad (or vinaigrette) is perfect as a side dish for a festive meal.

Provided by Jane Garrison

Categories     Salad     Potato Salad Recipes     No Mayo

Time 2h40m

Yield 6

Number Of Ingredients 8

5 small beets
2 potatoes
1 carrot, peeled
¼ cup chopped onion
1 dill pickle, chopped
½ cup sauerkraut, drained
3 tablespoons olive oil
salt to taste

Steps:

  • Place the beets, potatoes, and carrot into a saucepan, fill with water, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Remove vegetables and allow to cool; peel the beets and potatoes. Dice the beets, potatoes, and carrot, and place into a salad bowl. Stir in onion, pickle, sauerkraut, olive oil, and salt. Chill the salad for 2 to 3 hours; serve cold.

Nutrition Facts : Calories 95 calories, Carbohydrate 8 g, Fat 6.9 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 261.9 mg, Sugar 4.8 g

BEETROOT, APPLE AND CARROT SALAD



Beetroot, Apple and Carrot Salad image

A different and sweet salad - perfect for summer! So quick and easy and you can easily change the ratio of the carrot, apple and beetroots depending on your tastes.

Provided by beauty_queen_999

Categories     Apple

Time 10m

Yield 2 small bowls, 2 serving(s)

Number Of Ingredients 3

100 g beetroots (canned)
1 large carrot
1 large apple

Steps:

  • Grate beetroot, carrot and apples.
  • Mix together in a bowl and serve.

Nutrition Facts : Calories 88.6, Fat 0.3, SaturatedFat 0.1, Sodium 58.6, Carbohydrate 22.3, Fiber 4.4, Sugar 16, Protein 1.3

BEET-CARROT-APPLE SALAD



Beet-Carrot-Apple Salad image

Grating beets can admittedly be a messy business, but it's worth it when you taste the delicious end result. Go ahead...get your hands red!

Provided by Geema

Categories     Apple

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup grated peeled carrot
1 cup grated peeled granny smith apple
1 cup grated peeled beet
1 head leaf lettuce
1 cup canola oil
1/2 cup raspberry vinegar
1 tablespoon honey
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
fresh ground pepper
1 cup toasted walnuts

Steps:

  • Wash and tear leaf lettuce into bite sized pieces and arrange in salad plates.
  • Place beets,carrots and apples in three separate mounds on each plate.
  • Whisk the oil, vinegar, honey, salt, cinnamon and pepper together until well combined.
  • Drizzle some dressing over the grated vegetables and garnish with toasted walnuts.

POTATO AND BEET SALAD



Potato and Beet Salad image

Every Easter my Mom would make this potato salad. This is not exactly hers but my version. Don't wait for Easter make it for your next picnic! Do use new potatoes if you like them firm but I myself like my potatoes soft so I find myself using russets, and if you don't want a precise cut salad with firm potatoes use russet. I find myself rough cutting the russets potatoes because they do fall apart and add to the creaminess of the dressing. FYI-You can toss the cubed, cooked, still warm, potatoes with the vinegar or beet juice and let set till cool even up to over night. Then add remaining ingredients.

Provided by Rita1652

Categories     Onions

Time 45m

Yield 20 serving(s)

Number Of Ingredients 14

1/3 cup white vinegar (or use the juice from the pickled beets for more vibrant color)
1 teaspoon salt
1/2-1 teaspoon pepper
1/2 teaspoon fresh horseradish
2 tablespoons fresh parsley
1 cup mayonnaise (adding more after tossing with salad ingredients for more creaminess if desired)
5 lbs new potatoes, boiled, peeled and cubed
1 (15 ounce) jar pickled beets, drained and diced
1 red onion, diced fine
1 small green pepper, diced fine
1 stalk celery, diced fine
6 eggs, boiled and diced
1 hard-boiled egg, sliced
paprika (smoked is really good)

Steps:

  • Mix all salad dressing ingredients in a large bowl.
  • Toss remaining ingredients into the large bowl with dressing, toss to coat.
  • Chill for at least 1 hour overnight is best.
  • Top with sliced egg and sprinkle paprika.

BEET, POTATO, CARROT, PICKLE, AND APPLE SALAD



Beet, Potato, Carrot, Pickle, and Apple Salad image

Categories     Salad     Potato     Roast     Dinner     Apple     Beet     Carrot     Boil

Yield 6 to 8 servings

Number Of Ingredients 14

2 medium beets
5 tablespoons olive oil
Salt to taste
2 small (not tiny) russet potatoes
1 large carrot, peeled
2 tablespoons red- or white-wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
Dash of sugar
Freshly ground pepper to taste
1 large kosher sour pickle, diced
1 tart green apple, diced
2 hard-boiled eggs, peeled and roughly chopped
1 tablespoon chopped fresh dill

Steps:

  • Preheat the oven to 350 degrees, and line a baking sheet with aluminum foil.
  • Cut off the tops of the beets, scrub them, and place them on the baking sheet. Coat them with 1 tablespoon of the olive oil, and roast them in the oven for an hour. Remove from the oven, and when they are cool enough to handle, peel and cut them into 1/2-inch cubes.
  • Bring a small pot of salted water to a boil, and cook the potatoes until they are tender, about 15 minutes. Remove from the water, and allow to cool before peeling and cutting into 1/2-inch cubes. Cook the carrot for about 5 minutes in that same boiling salted water. Remove with a slotted spoon, cool, and cut into 1/2-inch rounds.
  • Whisk together the vinegar, garlic, mustard, sugar, and salt and freshly ground pepper to taste in a salad bowl. Stream in the remaining 4 tablespoons olive oil. Toss in the beets, the potatoes, the carrot, the pickle, the apple, and the eggs. Stir until everything is just coated with the vinaigrette. Serve at room temperature, or refrigerate and serve the next day, either way garnished with fresh dill.

SWEDISH PICKLED BEET AND APPLE SALAD



Swedish Pickled Beet and Apple Salad image

According to Marcus Samuelsson, this is a very traditional Swedish salad and a classic accompaniment to Swedish meatballs. I made it, using his pickled beet recipe (posted here), but you could certainly substitute your own favorite. It's very easy to put together and should be served warm or at room temperature, so if you make it ahead, make sure to let it 'unchill' before serving. I have made it with real mayo and sour cream and with lite mayo and fat-free sour cream--you can hardly tell the difference and the latter saves a lot of fat and calories.

Provided by Chef Kate

Categories     Apple

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons canola oil
1 medium red onion, halved and thinly sliced
2 granny smith apples, quartered, cored and thinly sliced
1/4 cup lemon juice, freshly squeezed
4 pickled beets, thinly sliced
2 tablespoons capers, drained
2 tablespoons mayonnaise
2 tablespoons sour cream
kosher salt & freshly ground black pepper
2 tablespoons flat leaf parsley, fresh, finely chopped
1 tablespoon chives, fresh, finely chopped

Steps:

  • Heat the oil in a large skillet over medium high heat.
  • Add the onion and apples and saute for three to five minutes, until apples have softened.
  • Transfer to a medium bowl and sprinkle with the lemon juice.
  • Add the beets and capers and toss well.
  • Mix the mayo and sour cream together, then add to the salad, tossing gently to coat.
  • Season with salt and pepper to taste.
  • Transfer to serving bowl or individual plates and garnish with the parsley and chives.
  • Note: Use a glass or stainless bowl because the beets will stain plastic and some ceramics.
  • Note 2: You can also do this with baby beets if you're lucky enough to find them at a farmer's market--increase the number of beets relative to their size.

Nutrition Facts : Calories 165.7, Fat 10.9, SaturatedFat 1.6, Cholesterol 5, Sodium 187.7, Carbohydrate 18.5, Fiber 2.9, Sugar 11.7, Protein 1

BEET, POTATO, CARROT, PICKLE AND APPLE SALAD



Beet, Potato, Carrot, Pickle and Apple Salad image

This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France." It's a hearty root vegetable salad enriched with hard-boiled eggs and tossed with a lively Dijon vinaigrette.

Provided by Tara Parker-Pope

Categories     salads and dressings, appetizer, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14

2 medium beets
5 tablespoons olive oil
Salt to taste
2 small (not tiny) potatoes
1 large carrot, peeled
2 tablespoons red or white wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
Dash of sugar
Freshly ground pepper to taste
1 large pickle, diced
1 tart green apple, diced
2 hard-boiled eggs, peeled and roughly chopped
1 tablespoon chopped fresh dill

Steps:

  • Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with aluminum foil.
  • Cut off the tops of the beets, scrub them, and place them on the baking sheet. Coat them with 1 tablespoon of the olive oil, and roast them in the oven for an hour. Remove from the oven, and when they are cool enough to handle, peel and cut them into 1/2-inch cubes.
  • Bring a small pot of salted water to a boil, and cook the potatoes until they are tender, about 15 minutes. Remove from the water and allow to cool before peeling and cutting into 1/2-inch cubes. Cook the carrot for about 5 minutes in that same boiling salted water. Remove with a slotted spoon, cool and cut into 1/2-inch rounds.
  • Whisk together the vinegar, garlic, mustard, sugar and salt and freshly ground pepper to taste in a salad bowl. Stream in the remaining 4 tablespoons olive oil. Toss in the beets, the potatoes, the carrot, the pickle, the apple and the eggs. Stir until everything is just coated with the vinaigrette. Serve at room temperature garnished with fresh dill, or refrigerate and serve the next day.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 299 milligrams, Sugar 5 grams, TransFat 0 grams

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