ROTE RUBENSALAT (RED-BEET SALAD)
Steps:
- Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally.
Nutrition Facts :
ROTE RUBENSALAT (RED-BEET SALAD)
Make and share this Rote Rubensalat (Red-Beet Salad) recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender.
- Peel and slice.
- Prepare marinade dressing by combining remaining ingredients.
- Pour over beets and let stand for several hours before serving.
- Stir beets occasionally.
RUSSIAN BEET SALAD
A Russian beet salad with a difference! I have used canned beets to make this salad, (see step #12) but, fresh beets are best!
Provided by Elly in Canada
Categories Vegetable
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Trim beets of stems and greens, place prepared beets into a saucepan, cover with water, bring to a boil and simmer until tender, approximately 25 minutes.
- Meanwhile, combine the vinegar, garlic, honey and salt in a bowl, set aside.
- Prepare the rest of the vegetables and eggs, set aside.
- Rinse cooked beets under cold running water as you remove the skins, they will retain a lot of heat!
- Chop beets into 1/2 inch chunks and while they are still hot, add the vinegar mixture.
- Stir until well combined with the dressing.
- Allow to marinate 30 minutes at room temperature.
- Set aside a few pieces of the vegetables, egg and dill to use as a garnish, add the remaining ingredients to the beets along with the amount of sour cream or yogurt you desire.
- Note: I use only enough sour cream to combine the salad, approximately 1 cup +.
- Stir well, chill until very cold.
- Top with garnish, serve.
- To substitute canned beets - pour two 14oz. cans of small beets including the liquid into a saucepan, heat until boiling hot, drain well and continue with step #5.
Nutrition Facts : Calories 225.6, Fat 14.8, SaturatedFat 8.3, Cholesterol 131.1, Sodium 418.1, Carbohydrate 17.7, Fiber 2.2, Sugar 11, Protein 7
BEET SALAD
In this recipe the beets are grated, then dressed. It calls for cooked beets, so they could be roasted or boiled, your choice. You could also use canned beets, but you would have to cut them up really thin in julienne style.
Provided by threeovens
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all the ingredients together and chill for 2 hours before serving.
Nutrition Facts : Calories 54, Fat 3.5, SaturatedFat 0.5, Sodium 324.8, Carbohydrate 5.5, Fiber 0.9, Sugar 4.4, Protein 0.8
BEET SALAD- GERMAN (ROTE BEETE SALAT) RECIPE - (4.5/5)
Provided by MJH
Number Of Ingredients 11
Steps:
- Prepare the beets by trimming off the greens and the tips. Boil the beets in salted water until tender, approximately 45 minutes. Set aside to cool, then peel and cut into bite sized pieces. In a bowl, whisk together the remaining ingredients. Add the beets and toss to coat. Let stand for a few hours. This salad is best served at room temperature. Refrigerate any remaining salad.
MOROCCAN RED BEET SALAD
Another recipe from the kitchen of Momma Simo. This is my best guess from watching her make it. I have since tried this at home with measuring and this is pretty darn close. There is one optional ingredient which while not terribly authentic works really well in this dish.
Provided by justcallmetoni
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Trim the the long root tip off the beets, leaving about 1/2 inch of stem on the tops. Scrub the beets rather well taking care not to damage the skin.
- Place the cleaned beets into a large heavy saucepan filled with water and bring to a boil. Cook until the beets are cooked tender. This can vary from 30 to 60 minutes depending on the size of your beets.
- When the beets are cooked, pour out the boiling water and run the beets under cool running water. Reduce the temperature of the beets to a point where they can be handled. The skins should be fairly loose.
- Peel and trim the beets. Dice into bite sized cubes about 1/2 - 3/4 inches.
- Mix together all remaining ingredients and pour over the slightly warm beets. Toss and place in the fridge for a minimum of 1 hour.
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