Pickled Beet And Corn Salad Food

PICKLED BEET AND CORN SALAD.

Steps:

• In lg bowl, combine beets, corn, sugar snap peas, bell pepper, celery and parsley, mix well. In another bowl, combine reserved beet liquid, vinegar, mustard, oil, salt and pepper. Whisk until blended. Stir in basil. Pour over beet mix. Chill until ready to serve, or serve immediately.

PICKLED BEET SALAD

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.

PICKLED BEET SALAD

Steps:

• Cut off stems and tips of fresh beets and cook until tender in boiling salted water (reserve 1/4 cup water).
• Cool beets. Slip off outer skin, slice thinly, and set aside.
• In a small saucepan, combine reserved water with vinegar, sugar spices, and salt.
• Heat until boiling.
• Add beets, cover and simmer 5 minutes.
• Chill overnight.
• To serve, drain pickled beets and put on a bed of lettuce.
• Top with onion slices and sour cream.

BEET AND PICKLE SALAD (TARATUTA) FOR ZWT3

Steps:

• Cook beets in boiling salted water until tender.
• Cool and peel.
• Thinly slice beets.
• Combine beets, pickles and onios in a bowl.
• Whisk together the oil, horseradish, salt and pepper.
• Drizzle over the salad.
• Toss gently and serve on a bed of lettuce.

SWEET CORN WITH BABY BEETS AND BASIL

Steps:

• Bring a medium pot of water to a boil; season with salt.Cook corn until tender, about 4 minutes; remove with aslotted spoon, and transfer to a plate.
• Add beets to water, and simmer, partially covered, untiltender when pierced with a knife, 30 to 35 minutes;remove with a slotted spoon, and transfer to a plate. Let coolslightly. Peel, and cut beets into halves or quarters.
• Carefully cut kernels from corncobs using a sharp knife,and transfer to a large shallow bowl. Add beets, anddrizzle with oil. Season with salt and pepper, and stir intorn basil. Garnish with basil sprigs.

PICKLED BEET COLE SLAW

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.

SWEDISH PICKLED BEET AND APPLE SALAD

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.