Beet Salad With Mayonnaise Food
BEET AND CELERY SALAD
Steps:
- In a medium mixing bowl, combine dressing and orange juice. Strain beets and add to bowl. Slice celery, including leaves, thin on the bias. Add celery to the bowl and toss together. Place on a platter and top with celery leaves.
BEST BEET SALAD
My Mom's recipe for cold beet salad -- the only way she could get us kids to eat beets! Now I add hard-boiled eggs and it is even better. People who do not normally like beets will probably like them this way.
Provided by STARFLOWER
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 4
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
- Before cooking the beets, wash them gently under cold water, being careful not to pierce the thin skin. Place in a saucepan and cover with cold water. Bring water to a boil and cook until they pierce easily with a thin knife, about 15 minutes.
- To peel cooked beets, cut off both ends, then hold the beets under cold running water and slip off the skins. Leave to cool until able to handle, then grate them into a medium bowl.
- Add eggs, mayonnaise, salt and pepper; mix gently. Cover and chill for at least 1 hour before serving.
Nutrition Facts : Calories 184.9 calories, Carbohydrate 7.2 g, Cholesterol 69 mg, Fat 16.3 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 2.7 g, Sodium 180.8 mg, Sugar 4.9 g
BEET AND PEA SALAD
I got the idea for this recipe from my daughter-in-law who had tried a beet and pea salad at an organic food co-op. She was sure the beets had been pickled and the dressing was made with mayonnaise. She thought the salad included cabbage, but I decided to keep the recipe very simple. It was a major hit with my husband who hates beets.
Provided by Denise Rutledge
Categories Beet Salad
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Dice or julienne pickled beets. Toss with peas and onion in a bowl.
- Combine vegan mayonnaise and onion powder in a separate bowl. Stir into beet mixture.
- Chill to let flavors blend, about 1 hour. Serve.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 17.2 g, Fat 13.7 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 2.2 g, Sodium 266.5 mg, Sugar 8.2 g
BEET SALAD
My Finnish mother-in-law taught me to make this. It is a family favourite. Measurements are only a guide...it's a good make-ahead salad.
Provided by Christine L.
Categories Vegetable
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Wash beets, cut off top stem, and place in a pot with water to cover. Peel potato and carrots, and add to the pot. Bring to a gentle boil. Remove carrots and potato as they become fork tender - be careful not to overcook. Let cool. As beets become tender, remove to a bowl of cold water. Slip off the peels, and cool slightly.
- Dice beets.(Use about 4 - 6 cups diced). Dice carrots, potatoes. Make a small dice,for all vegies, about 1/2 cm or 1/4 inch. Chop onion fine. Place all in a large bowl. Add the diced dill pickles. Pour over 1/2 - 3/4 cups dill pickle juice. Stir gently.
- Cover and refrigerate until ready to serve.
- When serving, stir in about 2 heaping tablespoons mayonnaise, or to taste.
Nutrition Facts : Calories 56.2, Fat 1.4, SaturatedFat 0.2, Cholesterol 1, Sodium 170.4, Carbohydrate 10.5, Fiber 1.7, Sugar 3.7, Protein 1.2
CREAMY BEET SALAD
BEETS , you either love 'em or you hate 'em. I just love them! Here is a great salad. It is perfect for a picnic or pot luck. Good for Thanksgiving and Christmas Holidays too (I just love the pretty red color)!
Provided by Theresa P
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel and slice beets into a mixing bowl.
- Add onion and cucumber.
- Mix remaining ingredients in a separate bowl, add salt and pepper to taste.
- Pour over vegetables.
- Toss vegetables and dressing lightly to coat.
- Refrigerate for at least 2 hours for flavors to blend or overnight.
- Serve chilled. Enjoy!
- Note: Cook time is for boiling beets.
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- Note A good beetroot is a flat one. The best mayonnaise for this is French or Russian. The garlic can be substituted with a few drops of garlic oil.
- What is garlic oil? Something very practical worth making. Whenever I have some free time, I clean a few garlic cloves, put them in a jar, pour oil over them and put them away in the refrigerator. This way, I always have clean garlic and oil on hand. I use the oil the garlic has soaked in as a spicy condiment.
- Boil the beetroot in a pressure cooker for 1 hour on low heat. After cooling, clean it of its rind and grate it finely on a grater. Add a few drops of garlic oil or 1 clove of crushed garlic. Add salt to taste, a little black pepper and the mayonnaise .
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