RUSSIAN VINAIGRETTE RECIPE WITH BEETS AND SAUERKRAUT
Steps:
- In a medium pot, boil beets for 1 hour or until it can easily be pierced with a knife. OR use canned beets which don't require any cooking. I peeled beets before cooking, much easier than peeling them boiled.
- In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes. Don't overcook the potatoes.
- Drain the vegetables and refrigerate or let them stand until they cool to room temp (or cooler).
- Peel the skins from the potatoes, beets and carrots, than dice pickles, beets, potatoes, carrots & finely dice onion. Place diced beets in a separate bowl.
- Mix beets with 1st Tbsp of Sunflower Oil separately, so that beets coloring will not get on the other ingredients as much.
- Mix together beets and the rest of ingredients with the 2nd Tbsp of Sunflower or Olive oil and 1 Tbsp of vinegar. If desired, add more sauerkraut or pickles to taste. Refrigerate until ready to use.
BEET SALAD DRESSING (QUICK & EASY)
Drizzle this beet salad dressing on any of your favorite leafy greens or roasted beet salads! It only takes 5 minutes to make.
Provided by Natalya Drozhzhin
Categories Dressing
Time 5m
Number Of Ingredients 6
Steps:
- Gather the dressing ingredients.
- Combine all ingredients in a sealable canning jar. Close the lid and shake vigorously to combine.
- Keep dressing refrigerated between uses. Enjoy atop your favorite roasted and pickled beet salads!
Nutrition Facts : Calories 102 kcal, Carbohydrate 5 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 335 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 8 g, ServingSize 1 serving
ROASTED BEET SALAD WITH CHICKPEAS AND RED ONION
Steps:
- Preheat the oven to 350 degrees F.
- Set the beets, garlic and rosemary on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic.
- Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve.
UKRAINIAN SALAT VINAIGRETTE (BEET SALAD)
A delicious Ukrainian beet salad! Great with meat and poultry dishes (especially Chicken Kyiv) with a side of mashed potatoes! The preparation takes some time, but I really like the salad! It is one of the few salads popular in Ukraine that doesn't contain mayonnaise! Enjoy!
Provided by BrandyLoveWine
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 9h
Yield 16
Number Of Ingredients 10
Steps:
- Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
- The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.
Nutrition Facts : Calories 67.8 calories, Carbohydrate 12 g, Fat 1.9 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 337.3 mg, Sugar 4.1 g
CUCUMBER, TOMATO, AND RED ONION SALAD
This is a simple and great salad as a cooling accompaniment to curry or any spicy meal.
Provided by tastebudart
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Mix the tomatoes, cucumbers, red onion, cilantro, and lime juice together in a bowl. Season with salt to serve.
Nutrition Facts : Calories 40.5 calories, Carbohydrate 9.5 g, Fat 0.3 g, Fiber 2 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 8 mg, Sugar 4.9 g
ARUGULA SALAD WITH PICKLED BEETS AND PRESERVED-LEMON VINIAGRETTE
Steps:
- Make the pickled beets:
- Place each beet in its own small pot, cover with water, and simmer until a paring knife can easily pierce the beets, about 30 minutes. Cool beets, peel, and slice into thin half-moons. Reserve each beet in a separate bowl to ensure that the red beet slices don't stain the yellow ones. Meanwhile, combine the vinegar, sugar, and 1 cup water in a small pot. Bring to a boil, remove from heat, and divide the hot brine among the beets; let sit at room temperature until pickled, 3 to 4 hours.
- Make the pistachios:
- Preheat the oven to 300°F. In a small mixing bowl, whip the egg white until frothy, then add the pistachios and spices, toss to coat, and spread on a parchment-lined baking sheet. Bake until golden and fragrant, 15 minutes. Nuts will crisp as they cool.
- Make the preserved-lemon vinaigrette:
- In a medium bowl, whisk together all the ingredients until combined.
- Assemble the salad:
- Arrange the pickled beets on a serving platter. Toss the arugula in the preserved-lemon vinaigrette and place on top of the beets. Sprinkle with the spiced pistachios, drizzle with balsamic, and top with fresh black pepper. Serve immediately.
CUCUMBER, RED ONION, AND DILL SALAD
This Cucumber, Red Onion, and Dill Salad is simply refreshing. While English cucumbers are generally seedless, if any seeds remain, simply scoop them out by dragging a spoon down the length of the cucumber.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In the bottom of a large bowl, whisk together the vinegar, sugar, and salt. Toss in the cucumbers, red onions, and fresh dill. Cover and chill for at least 15 minutes.
PICKLED BEET SALAD
Turn an ordinary vegetable into a lovely salad! If you like pickled beets, you'll love this unusual gelatine salad. It is a beautiful burgundy color with a nice crunch from the onions and celery.
Provided by BeachGirl
Categories Gelatin
Time 25m
Yield 1 8x8 inch dish, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Grease an 8x8-inch glass casserole or a 1 1/2 quart mold.
- Cut the sliced beet into julienne strips.
- In saucepan, add gelatine, sugar and 1/2 cup water.
- Heat on medium setting, stirring constantly, until gelatine is dissolved.
- Set aside.
- Add enough water to beet juice to make 1 cup.
- Pour into saucepan.
- Add lemon juice, vinegar and horseradish to gelatine mixture.
- Refrigerate until mixture is partially thickened.
- Stir in celery, spring onions, and beets.
- Refrigerate until congealed and well set.
- TO SERVE: Cut into squares and place on bed of lettuce.
- Garnish with 1/2 tsp mayonnaise on top of each square.
- SUBSTITUTIONS: Replace celery with 1/2 cup grated carrots.
Nutrition Facts : Calories 121.1, Fat 1.1, SaturatedFat 0.2, Cholesterol 0.6, Sodium 125.8, Carbohydrate 26.1, Fiber 2.7, Sugar 22.6, Protein 3.6
PICKLED BEET SALAD WITH BACON VINAIGRETTE
Here's a festive, flavorful salad that comes together in a snap--perfect for time-crunched cooks. I love the contrasting tastes and textures of the beets, radishes, goat cheese and bacon.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 16 servings (1 cup each).
Number Of Ingredients 11
Steps:
- In a large bowl, toss spinach, beets, onion and radishes; set aside. , In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. , Add vinegar, brown sugar, mustard, pepper and salt to bacon drippings; bring to a boil. Drizzle warm dressing over spinach and toss to coat. Sprinkle with cheese and bacon. Serve immediately.
Nutrition Facts : Calories 165 calories, Fat 13g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 335mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
ROASTED-BEET AND PICKLED-RED-ONION SALAD
Tender, roasted beets and red onions pickled in rice-wine vinegar give this salad a distinctive flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Place the red beets in a roasting pan and the white beets in another roasting pan. Drizzle each pan of beets with 2 tablespoons olive oil; season with salt and pepper. Cover pans with foil; roast about 1 1/2 hours, until beets are just tender when poked with a fork. Remove from oven; set aside until cool enough to handle.
- Meanwhile, combine the sliced red onions and vinegar in a small bowl, and let stand until the onions soften, about 30 minutes.
- Gently rub off beet skins. Cut larger beets in half; transfer to a serving bowl. Using a slotted spoon, lift onions out of vinegar; arrange over beets. Whisk horseradish into vinegar remaining in bowl. Whisk in the remaining 1/4 cup olive oil.
- Pour the vinaigrette over the beets and onions. Season to taste with salt and pepper; toss to combine, and serve.
PICKLED BEET AND CUCUMBER SALAD WITH A HORSERADISH YOGURT SAUCE
Crisp cucumber and sharp pickled beets are enveloped in a tangy yogurt sauce and sprinkled with fresh dill.
Provided by Ksenia Prints
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- Chop cucumbers, beets and onions evenly.
- Mix all other ingredients except dill in a jar, and shake until combined.
- Dress vegetables with sauce, stirring gently to meld all the flavours. Sprinkle with dill weed and serve.
- This salad can be made ahead and allowed to rest in the fridge for a day or two.
ROASTED BEET AND RED ONION SALAD
Simple Morrocan-style mezze salad with roasted red beets, red onion, cumin and olive oil. Healthy, pareve, vegan, kosher for Passover.
Provided by Tori Avey
Categories Salad
Time 1h
Number Of Ingredients 7
Steps:
- Remove knobs and tails from the roasted beets and peel off skins. Cut into 1/2 inch square cubes and place in a salad bowl. Add red onion slices to the bowl.
- Whisk together olive oil, vinegar, salt, pepper and cumin. Pour mixture over the onions and beets. Stir gently until beets and onions are evenly coated with the oil mixture.
- Add more salt and pepper to taste, if desired. Marinate for 1 hour at room temperature, then serve.
Nutrition Facts : Calories 92 kcal, Carbohydrate 7 g, Protein 1 g, Fat 6 g, Sodium 266 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
PICKLED BEET SALAD
Provided by Food Network Kitchen
Time 50m
Yield 6 to 8
Number Of Ingredients 6
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.
ROASTED BEETROOT & GOAT'S CHEESE SALAD
Tangy balsamic vinegar, sweet beetroot and creamy goat's cheese combine beautifully in this easy vegetarian salad that's sure to impress, containing four of your five-a-day
Provided by Chelsie Collins
Categories Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6 and put the beetroot in a roasting tin with 1 tbsp oil, 1 tbsp vinegar and plenty of seasoning. Roast for 8-10 mins until sticky. Meanwhile, bring a pan of salted water to the boil, add the green beans, cook for 1 min, then drain. Toss in with the beetroot and roast for a further 5 mins.
- Meanwhile, make the dressing by combining the remaining oil and vinegar in a small bowl, and season well. Put the mixed leaves and cucumber in a bowl and toss together with a little dressing.
- Dip both cheese halves in the chopped walnuts so the tops are covered, then pop in the roasting tin with the beetroot and green beans for a few mins, to soften and toast the nuts.
- Pile the salad onto plates and serve with the remaining dressing drizzled over the top.
Nutrition Facts : Calories 672 calories, Fat 53 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 20 grams sugar, Fiber 10 grams fiber, Protein 21 grams protein, Sodium 1.1 milligram of sodium
RED SALAD WITH PICKLED BEET VINAIGRETTE
Provided by Maranda Engelbrecht
Categories Salad Fruit Vegetable Side Low Fat Kid-Friendly Low Cal Lunch Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 1 cup vinaigrette
Number Of Ingredients 17
Steps:
- Pickled Beets:
- Bring beets, star anise, verjus, salt, and 1 cup water to a simmer in a small saucepan over medium heat.
- Reduce heat to medium-low and cook beets, adding water as needed to keep them covered, until tender, 30-40 minutes. Let cool.
- Remove beets from brine with a slotted spoon and rub with paper towels to remove skins. Set beets aside. Reserve brine separately.
- Do ahead
- Beets can be pickled 3 days ahead. Return beets to brine; cover and chill.
- Vinaigrette and assembly:
- Toast pumpkin seeds in a dry small skillet over medium-high heat, tossing occasionally, until golden brown and puffed, about 3 minutes. Let cool.
- Process anchovies, garlic, Parmesan, basil, oil, lemon juice, and 2 pickled beets in a food processor until smooth; season with salt and pepper. With motor running, thin vinaigrette with reserved brine to a pourable consistency. Add pumpkin seeds and pulse until coarsely ground.
- To serve, spoon some vinaigrette into a shallow bowl and arrange fruits and vegetables of choice on top. Season with salt and pepper.
- Do Ahead
- Vinaigrette can be made 2 days ahead. Cover and chill.
PICKLED BEET SALAD WITH AVOCADO & EUROPEAN GREENS
Make and share this Pickled Beet Salad With Avocado & European Greens recipe from Food.com.
Provided by Chef mariajane
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- VINAIGRETTE: Whisk together orange juice, vinegar, mustard, basil salt and pepper. Whisking constantly, gradually whisk in olive oil until dressing is thickened and smooth.
- CROUTE TOPPING: In a small bowl, stir together goat cheese, roasted red peppers, honey and basil. Spread evenly over bread slices. Place bread on baking sheet; broil about 6 inches from heat, for 3-5 minutes or until lightly golden. Set aside.
- SALAD: In large bowl, gently toss together beets and greens. Drizzle vinaigrette over, tossing gently until well combined. Gently stir in avocado. Divide evenly among 4 salad plates. Sprinkle pistachios over salad and place 2-3 croutes on eadge of plate.
Nutrition Facts : Calories 847.6, Fat 48.2, SaturatedFat 12.1, Cholesterol 24.7, Sodium 1047.8, Carbohydrate 84.7, Fiber 14.8, Sugar 10, Protein 25.2
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