Old Fashioned Beet Salad Food

ROASTED BEET SALAD

Roasted Beet Salad image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toss 4 beets in a baking dish with olive oil, salt and pepper. Cover and roast at 425 degrees F until tender, about 40 minutes; let cool, then rub off the skins. Cut into wedges; toss with any juices from the baking dish, capers, chopped pickles, a dash each of Worcestershire and hot sauce, and chopped parsley.

Nutrition Facts : Calories 67 calorie, Fat 3.5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 235 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 2 grams, Sugar 6 grams

BEET SALAD

Beet Salad image

Provided by Food Network Kitchen

Categories side-dish

Number Of Ingredients 10

Ingredients

1 1/2 pounds beets, boiled, peeled and thinly sliced
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon caraway seeds
1/3 cup olive oil
Salt and pepper
6 radishes, trimmed and thinly sliced
3 scallions, thinly sliced
Green leaf lettuce
3 tablespoons finely chopped parsley

Steps:

Place sliced beets in large bowl. In a small bowl, whisk together vinegar, mustard, and caraway seeds. Slowly add oil in a stream and continue whisking. Season with salt and pepper. Pour the dressing over the beets leaving 3 tablespoons of dressing in the small bowl. Add the radishes and scallions to the remaining dressing in the small bowl and toss to coat. Place the lettuce on a platter and top with beets. Sprinkle beets with radishes and scallions. Garnish with parsley.

PICKLED BEET SALAD

Pickled Beet Salad image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8

Number Of Ingredients 6

Ingredients

2 pounds medium fresh beets, about 2 bunches with tops
1 medium red, halved and sliced
1/3 cup sugar
1 cup white wine, tarragon, or cider vinegar
1/3 cup water
2 teaspoons kosher salt

Steps:

Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain.
When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion.
In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving.

MARINATED BEET SALAD

Marinated Beet Salad image

This is an easy to prepare beet salad that goes great with any barbeque or summer picnic.

Provided by Myra

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 4h20m

Yield 4

Number Of Ingredients 5

Ingredients

1 (16 ounce) can whole beets
¼ cup white sugar
1 teaspoon prepared mustard
¼ cup white wine vinegar
¼ cup diced red onion

Steps:

Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

Nutrition Facts : Calories 88.5 calories, Carbohydrate 21.7 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 236.3 mg, Sugar 19.1 g