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
VINIGRET SALAD (BEET VEGETABLE SALAD)
It took me 5 years to develop this recipe. This is an excellent vegetarian salad but does take some time to make.
Provided by William Uncle Bill
Categories Beans
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Cook beets in 4 cups of water either in a large saucepan or in a pressure cooker; cook until just tender.
- Reserve 1 cup of liquid to use later and discard the remainder.
- Immediately immerse beets in cold water, then peel off skins and discard.
- When beets are cooled, slice the beets into 1/4 inch thick slices; then cut again into 1/4 inch strips; then cut into about 1 inch lengths.
- In a microwave proof dish, add 1 tablespoon water and frozen petite peas.
- Cover and microwave on HIGH (full power) for 2 minutes.
- Stir and continue to microwave covered on HIGH (full power) for an additional 2 minutes.
- Drain peas and immediately add about 6 ice cubes and cover with cold water, set aside and let cool.
- Drain peas well before using.
- In a large mixing bowl, add sliced beets, grated carrots, dill pickles, onions, celery, apples, sauerkraut, red kidney beans, petite peas and gently mix together.
- DRESSING--------------.
- In a mixing bowl, combine sugar, lemon juice, olive oil, red wine vinegar, reserved beet juice and horseradish; stir well to blend.
- Adjust dressing mixture to taste.
- Pour dressing over prepared vegetables and gently fold together to coat.
- Cover and refrigerate until ready to serve.
- Serve on individual side plates and spoon some of the dressing over.
- Salad will keep very well for at least 10 days when covered and refrigerated.
Nutrition Facts : Calories 144.3, Fat 5.8, SaturatedFat 0.8, Sodium 462, Carbohydrate 21, Fiber 5.9, Sugar 10.8, Protein 3.7
TRI COLORED VEGETABLE SALAD WITH MUSTARD VINAIGRETTE
Provided by Food Network
Time 26m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- For the Mustard Vinaigrette: In a small bowl whisk together all ingredients. Taste and adjust seasonings with salt and pepper.
- For the Tricolored Vegetable Salad: Place vegetables in three separate small bowl bowls. Pour 1/3 of the dressing over each vegetable. Toss to combine. Season, to taste, with salt and pepper if needed. Let stand for at least 1 hour or up to 4 hours. Serve on platter in separate mounds.
HEARTY VEGETABLE SALAD AND VINAIGRETTE
Steps:
- In a large pot of boiling, salted water, place the potatoes one variety at a time, the purple potatoes last, and cook until fork tender. Remove with a slotted spoon into an ice bath. Drain all potatoes. Cut the new potatoes and purple potatoes into quarters. Slice the fingerling potatoes lengthwise.
- Place the beets into the pot of boiling water and cook until fork tender, about 15 to 20 minutes. Rinse under cold water and remove the skin. Wear gloves to avoid turning your skin purple. Slice beets into wedges.
- In a small bowl, whisk together the rice wine vinegar, olive oil, honey and Dijon until an emulsion has formed. Season with salt and pepper.
- In a large bowl, toss all of the vegetables except the lettuce and the olives with approximately 2 tablespoons of vinaigrette. Marinate for 15 minutes.
- In a separate large bowl, toss a handful of greens per person with 2 tablespoons of vinaigrette per person. Plate the lettuce and then place a mound of mixed vegetables on top of the lettuce.
- Top each salad with a 1 to 2 ounce portion of the albacore tuna. Garnish with the olives. Serve immediately.
Nutrition Facts : Calories 296 calorie, Fat 5.6 grams, SaturatedFat 0.8 grams, Carbohydrate 35.9 grams, Fiber 13.1 grams, Protein 19.4 grams
PEAR, APPLE & BEET SALAD WITH DUCK AND PEAR VINAIGRETTE
This to me is a perfect light fall salad, A spicy salad with fall fruits and vegetables of apple and pear, pecans and roasted beets. A very simple roasted duck breast and a pear vinaigrette. Roast the beets ahead and then just 20-30 minutes to put the whole thing together. This makes a elegant dinner dish and keeps you just a short time in the kitchen. Besides when I cook, I love that people enjoy being in the kitchen with me and often help or that I can teach a bit and we can work together. Everyone always gathers around the kitchen it seems.
Provided by SarasotaCook
Categories Duck
Time 1h15m
Yield 4 Individual salads, 4 serving(s)
Number Of Ingredients 24
Steps:
- Roast the Beets -- this can easily be done a day or two ahead. Just cut off the stem (green part) and wash well. Place them on a sheet of aluminum foil, drizzle with olive oil 1-2 teaspoons and salt and pepper. Wrap up in the foil and bake at 375 for 50 minutes for medium sized beets. 45 for small 60 for large. Just let cool before peeling the skin. Just use a small plain knife and pull off the skin. If you don't want red fingers use gloves. Or after peeling them (and you will have red fingers -- just use a light mix of bleach and water and the red will come off your hands). Just store in a baggie or ziplock/plastic container. Don't slice until you need them.
- Salad -- Now prepare the salad. In a medium size bowl add the arugula, red onion and pecans reserving some for a garnish. Now I don't add the apples or pears until right at the end. Just drizzle with lemon so they will not brown and set on a plate covered in saran wrap to the side.
- Duck -- First score the skin. With a knife cut cross marks on the skin side in order to release all the duck fat as it cooks. Just salt and pepper well. Then in a heavy pan such as cast iron, cold not heated -- add 1 teaspoon olive oil and add the duck skin side down which is important. Turn the heat to to medium high heat, saute the duck. Starting from cold lets the duck render all the duck fat and give it a crispy crust. After about 10 minutes, flip and cover with a lid. Cook until 135 for medium rare. About 5-7 more minutes. Half way through you can drain some of the duck fat off if you want. Once done to medium rare, remove from the heat and cover with foil and let rest before slicing.
- Vinaigrette -- Remove most of the duck fat and just keep a little of the bits on the bottom of the pan for flavor, add the olive oil, mashed pear, garlic and shallot to the pan and cook until well combined 2-3 minutes. Add the white wine to deglaze the pan and cook another minute. Add the mustard, rice wine vinegar, apple juice, fresh thyme, salt and pepper and cook just a minute.
- Put it all together -- Add a couple of tablespoons of the vinaigrette to the lettuce and toss lightly. Make sure to add in the pears and apples at this point. Now slice your beets and duck. On each plate add your salad mix, then fan out the sliced beets (1 beet per person), and top with the duck thin sliced (1 breast per person). Top each with the warm vinaigrette and garnish with extra pecans and gorgonzola crumbles.
- JUST ENJOY!
Nutrition Facts : Calories 1165.4, Fat 80.1, SaturatedFat 22, Cholesterol 368.9, Sodium 3685, Carbohydrate 39.2, Fiber 8.8, Sugar 22.6, Protein 75.5
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.
BEET SALAD WITH RASPBERRY VINAIGRETTE
A wonderful and quick beeet salad. The two vinegars blended together give it an interesting twist in flavor. Recipe came from geocities.com. Cook time is actually chill time.
Provided by Judith N.
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place beets and onion in a large bowl.
- In a cup, combine oil, raspberry vinegar, balsamic vinegar, and garlic.
- Season with the salt and pepper.
- Whisk to combine.
- Pour over the beet mixture and toss well.
- Sprinkle with the chives (if using).
- Cover and refrigerate for at least 15 minutes or up to 3 days.
Nutrition Facts : Calories 158.6, Fat 7.1, SaturatedFat 1, Sodium 148, Carbohydrate 22.4, Fiber 4.3, Sugar 16.8, Protein 3.5
BABY BEET SALAD WITH FETA AND RASPBERRY VINAIGRETTE
Super simple and elegant summer salad from St. Brendan's Inn in Wisconsin. This is very refreshing and it looks so good on the plate. There is so much flavor in each bite.
Provided by LilPinkieJ
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Boil beets for 30 minutes with skin on. Drain and place on baking sheet and roast for 20 minutes at 350. Cool for 10 minutes. Peel and slice.
- Puree dressing ingredients in blender and add chives at the end.
- Place greens in center of plate, surround with beets, crumble feta and drizzle with dressing.
Nutrition Facts : Calories 770.8, Fat 76.2, SaturatedFat 11.7, Cholesterol 13.4, Sodium 243.3, Carbohydrate 21.4, Fiber 3.8, Sugar 14.6, Protein 4
VINEGRET (RUSSIAN WINTER BEET AND SAUERKRAUT SALAD)
This Russian salad dates from the early Soviet era, at a time when fresh vegetables were hard to come by, especially in the big cities, and they were often bad or rotten when they did reach the market. The name of the salad comes from the love of Russian nobility for the French language and the use of a traditional vinaigrette in the original salad.
Provided by Member 610488
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- The day before you serve the salad, cook potatoes and carrots together in a pot with enough unsalted water to cover them until done. Bring to a boil then turn down to a simmer.
- Carrots should be done around 30 minutes and potatoes should be done around 40 minutes. The vegetables should be tender and easy to pierce with fork. Take each vegetable out of the pot and chill for 1 hour. Remove skin from potato and carrots.
- When ready to make salad, chop beets, carrots, potatoes, and pickles into small cubes and mince the onion. Chop fresh dill.
- In a large serving bowl, mix beets with 1 tbsp vegetable oil. Stir to coat well. Add carrots, potatoes, pickles, sauerkraut, green peas/beans, onion and dill. Add the remaining 1 tbsp of oil and mix well. Season with salt and plenty of black pepper. Chill overnight to allow flavors to mingle.
Nutrition Facts : Calories 258.2, Fat 7.5, SaturatedFat 1, Sodium 515.2, Carbohydrate 42.9, Fiber 9.2, Sugar 15.2, Protein 7.7
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