Beet And Cabbage Salads Recipes

Steps:

• Toss 1/2 thinly sliced small red onion with 3 tablespoons red wine vinegar; set aside 10 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon each grainy mustard and honey. Grate 2 carrots and 1 beet on the large holes of a box grater; add to the dressing along with 1/2 thinly sliced small red cabbage and 1/2 cup parsley; season with salt and pepper. Let stand 20 minutes.

Steps:

• Combine cabbage, carrots, beet, and garlic in a large glass bowl.
• Stir together water, sugar, salt, and pepper in a large saucepan over medium heat and bring to a boil. Stir in vinegar and oil and heat for 30 seconds, but do not boil anymore.
• Pour hot brine over vegetables and stir to combine. Place a plate on top of the vegetables and weigh down with a bowl of water or a full can of beans. Press at room temperature, 8 hours to overnight.
• Transfer salad into 8 pint-size jars, seal, and store in the refrigerator.

Steps:

• Grate the beets on the large holes of a box grater into a large bowl. Add the cabbage and set aside.
• Heat the caraway seeds in a small skillet over medium heat, swirling, until toasted and fragrant, 1 to 2 minutes. Add the oil, vinegar and sugar and stir until the sugar melts. Pour over the beet mixture. Season with salt and pepper. Sprinkle the chives over top.

Steps:

• Working in batches, coarsely grate cabbage and beets in food processor fitted with grating blade. Set aside.
• Melt butter in heavy large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Mix in cabbage and beets. Add 1/2 cup water and vinegar. Cover; simmer until vegetables are tender, stirring occasionally and adding water by tablespoonfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Transfer to bowl; top with parsley.