Golden Beet Slaw Food

GOLDEN BEET SLAW

Golden Beet Slaw image

As an alternative to salad, try this fresh and crunchy slaw.

Provided by Martha Stewart

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
2 tablespoons red-wine vinegar
1 teaspoon orange zest
1 tablespoon orange juice
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds golden beets, peeled and cut into matchsticks
3 scallions, sliced
1/2 cup chopped fresh cilantro

Steps:

Whisk together oil, vinegar, zest, orange juice, salt, and pepper. Tosswith beets, scallions, and cilantro.

CARROT, YELLOW BEET, AND APPLE SLAW WITH CARAWAY SEED DRESSING

Carrot, Yellow Beet, and Apple Slaw with Caraway Seed Dressing image

Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.

Provided by Katherine Sacks

Categories Salad Side Low Fat Vegetarian Kid-Friendly Quick & Easy Apple Kale Beet Carrot Spring Summer Healthy Low Cholesterol Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates

Yield 4 cups

Number Of Ingredients 11

Ingredients

6 medium multicolored carrots (about 10 ounces), peeled
4 small golden beets (about 8 ounces), peeled
1 Fuji apple
1/2 cup full-fat Greek yogurt
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
2 teaspoons honey
3/4 teaspoon whole caraway seeds
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
5 leaves Tuscan kale, thick stems removed, thinly sliced crosswise

Steps:

Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate carrots, beets, and apple into a large bowl.
Whisk yogurt, mayonnaise, vinegar, honey, caraway seeds, 1 tsp. salt, and 1/2 tsp. pepper in another large bowl until smooth.
Add carrots, beets, apple, and kale and toss to combine. Season with salt and pepper. Cover and chill until ready to serve.
Do Ahead
Slaw can be made and chilled for up to 8 hours.

CABBAGE & BEET SLAW

Cabbage & Beet Slaw image

From Bon Appétit, November 1991. It goes really well with recipe #85489 - Corned Beef Bunwiches. Prep time can be reduced by using canned sliced beets.

Provided by durovy1

Categories Vegetable

Time 2h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 medium beets, trimmed
4 cups thinly-sliced cabbage
1 1/2 tablespoons cider vinegar
2 teaspoons Dijon mustard
2 teaspoons orange zest
1 teaspoon honey
6 tablespoons olive oil
1 teaspoon caraway seed
salt, to taste
fresh ground black pepper, to taste
shredded fresh basil (for garnish)

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.

Nutrition Facts : Calories 217.6, Fat 20.5, SaturatedFat 2.8, Sodium 60.7, Carbohydrate 8.6, Fiber 2.5, Sugar 6, Protein 1.6

BEET AND RED CABBAGE SLAW

Beet and Red Cabbage Slaw image

This vivid salad of grated beets and red cabbage, served in modest portions, makes a dazzling visual statement on the dinner plate.

Provided by Veg Kitchen

Categories Salad

Time 25m

Number Of Ingredients 8

Ingredients

3 to 4 medium beets (use a combination of red and golden beets, if desired - see note)
1/2 cup whole baby carrots (or peeled and coarsely chopped carrot)
1/4 medium head red cabbage
Juice of 1/2 to 1 lemon (to taste)
2 tablespoons agave nectar or pure maple syrup (or to taste)
1 to 2 tablespoons minced fresh dill (or 1 teaspoon dried)
Pinch of salt
Freshly ground pepper to taste

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.

Nutrition Facts : Calories 54 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 50 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving

PICKLED BEET COLE SLAW

Pickled Beet Cole Slaw image

Make and share this Pickled Beet Cole Slaw recipe from Food.com.

Provided by Derf2440

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup green cabbage, chopped
1 cup sweet onion, chopped, walla walla is best
1/2 cup sweet red pepper, diced small
1/2 cup pickled beet, chopped small
1 tablespoon pickle beet juice
3 tablespoons no fat mayonnaise
salt & fresh ground pepper

Steps:

Place the first 4 ingredients in a bowl and mix well.
In a small bowl whisk together pickle beet juice, mayonnaise, salt and pepper; pour over veggies and mix well.
Refrigerate at least half an hour before serving.

CRUNCHY BEET CARROT SLAW

Crunchy Beet Carrot Slaw image

Crunchy Beet Carrot Slaw Recipe - A light vegetarian salad with massive crunch and flavor. Only 5 base ingredients, and a simple dressing, yet huge wow-factor!

Provided by Sommer Collier

Categories Salad

Time 10m

Number Of Ingredients 12

Ingredients

3 beets
3 large carrots
30 fresh chopped mint leaves, (about 1/2 cup)
1/2 cup sultanas ((golden raisins))
1/2 cup slivered almonds, (toasted)
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey ((agave for vegan))
1 teaspoon fresh grated ginger
1 clove garlic, (minced)
1/2 teaspoon ground cumin
Salt (and pepper)

Steps:

Wash the beet and carrots well. If the skin looks smooth and clean, leave it on. If it looks rough and dry, peel it off. Shred the beets and carrots and place in a salad bowl.
Toast the almonds over medium heat in a small dry skillet. Then pour them on a paper towel to cool. Add the chopped mint and sultanas to the salad bowl. Add the almonds once they are cool.
In a small bowl whisk together the oil, vinegar, honey, ginger, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Pour over the slaw and toss well. Taste, then season with salt and pepper as needed. Serve immediately, or cover and refrigerate until ready to serve.

Nutrition Facts : ServingSize 4 ounces, Calories 131 kcal, Carbohydrate 16 g, Protein 2 g, Fat 7 g, Sodium 42 mg, Fiber 2 g, Sugar 10 g

BEET SLAW

Beet Slaw image

Provided by Alton Brown

Categories side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1/4 cup red wine vinegar
2 tablespoons honey
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup olive oil
4 cups beets, boiled until tender, through a rouet, and pressed in paper towels
2 cups jicama, peeled and cut into sticks
3 cups fennel, cored, halved, and sliced with mandoline
1/4 cup grated onion
1 Asian pear, halved, cored, and sliced with a mandoline
2 tablespoons lemon juice
6 ounces goat cheese, crumbled

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.

CARROT AND BEET SLAW WITH PISTACHIOS AND RAISINS

Carrot and Beet Slaw with Pistachios and Raisins image

Provided by Joshua McFadden

Categories Salad Side Raisin Pistachio Root Vegetable Beet Carrot Fall Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

3/4 cup unsalted, shelled raw pistachios
2 garlic cloves, crushed
3/4 cup golden raisins
1/4 cup white wine vinegar
6 medium carrots (about 1 pound), peeled, julienned
2 medium beets (any color; about 1 pound), peeled, julienned
1/2 cup (packed) fresh flat-leaf parsley leaves
1/4 cup (packed) fresh mint leaves
3 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
Kosher salt, freshly ground pepper
1/3 cup extra-virgin olive oil

Steps:

Preheat oven to 350°F. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6-8 minutes. Let cool; coarsely chop.
Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.
Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.

BEET AND CARROT QUICK SLAW

Beet and Carrot Quick Slaw image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon celery seed
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
Cracked black pepper
1 pound beets, peeled and shredded, about 3 medium beets
1/2 pound carrots, peeled and shredded, about 3 carrots
3 tablespoons fresh chopped parsley leaves

Steps:

In a small non-reactive bowl whisk together Dijon mustard, red wine vinegar, celery seed, sugar, salt and olive oil. Season with pepper. Place beets, carrots and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings.

BEET AND CARROT SLAW

Beet and Carrot Slaw image

Use it all: Both the beets and their greens are used in this colorful, delicious slaw.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 7

Ingredients

1/4 cup fresh orange juice
2 tablespoons extra-virgin olive oil
2 teaspoons red-wine vinegar
1 1/2 teaspoons Dijon mustard
Coarse salt and ground pepper
1 medium bunch beets with greens (about 1 pound)
2 medium carrots, grated

Steps:

In a large bowl, whisk together orange juice, oil, vinegar, and mustard; season with salt and pepper. Cut greens off beets; discard stems and cut leaves into 1/4-inch-wide strips. Peel and grate beets; place in a strainer and rinse until water runs clear, then squeeze dry with a paper towel. Add to bowl along with beet leaves and carrots. Toss to combine. Let stand 15 minutes before serving.

Nutrition Facts : Calories 136 g, Fat 7 g, Fiber 4 g, Protein 2 g

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Put all of the veggies in a large mixing bowl. You may want to cut the spirilized beets a little so they aren't so long - it makes them easier for kids to handle that way.
Put the rest of the ingredients into a pint mason jar and use an immersion blender to make the dressing. The immersion blender emulsifies the oil so if you do not have an immersion blender, you can use a food processor and add the oil into the other ingredients slowly using the oil drip top on your food processor to emulsify. You could also use a whisk and bowl and drizzle the oil in slowly so it emulsifies. The dressing should be nice and creamy.
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