Beet Potato Carrot Pickle And Apple Salad Recipes

Steps:

• Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with aluminum foil.
• Cut off the tops of the beets, scrub them, and place them on the baking sheet. Coat them with 1 tablespoon of the olive oil, and roast them in the oven for an hour. Remove from the oven, and when they are cool enough to handle, peel and cut them into 1/2-inch cubes.
• Bring a small pot of salted water to a boil, and cook the potatoes until they are tender, about 15 minutes. Remove from the water and allow to cool before peeling and cutting into 1/2-inch cubes. Cook the carrot for about 5 minutes in that same boiling salted water. Remove with a slotted spoon, cool and cut into 1/2-inch rounds.
• Whisk together the vinegar, garlic, mustard, sugar and salt and freshly ground pepper to taste in a salad bowl. Stream in the remaining 4 tablespoons olive oil. Toss in the beets, the potatoes, the carrot, the pickle, the apple and the eggs. Stir until everything is just coated with the vinaigrette. Serve at room temperature garnished with fresh dill, or refrigerate and serve the next day.

Steps:

• In a large pot, cover potatoes with 2 inches of cold water. Add 1 tablespoon salt. Bring to a boil, then reduce heat to a simmer and cook until potatoes are tender when pierced with the tip of a knife, 6 to 8 minutes. Drain; let cool 15 minutes.
• While still warm, toss potatoes with pickled beets and onion, oil, celery seed, and 2 tablespoons brine. Season with salt and pepper. Let stand at room temperature at least 1 hour, or up to overnight in an airtight container in refrigerator. Just before serving, taste and adjust seasoning with salt, pepper, and brine. Serve, garnished with scallions, or refrigerate in an airtight container up to 2 days.

Steps:

• Wash and tear leaf lettuce into bite sized pieces and arrange in salad plates.
• Place beets,carrots and apples in three separate mounds on each plate.
• Whisk the oil, vinegar, honey, salt, cinnamon and pepper together until well combined.
• Drizzle some dressing over the grated vegetables and garnish with toasted walnuts.

Steps:

• Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
• Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
• In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.

Steps:

• Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
• Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.

Steps:

• In a bowl, combine the first seven ingredients. Gently fold in apples and beets. If desired, serve on a lettuce-lined plate and top with chopped egg.

Steps:

• Preheat the oven to 350 degrees, and line a baking sheet with aluminum foil.
• Cut off the tops of the beets, scrub them, and place them on the baking sheet. Coat them with 1 tablespoon of the olive oil, and roast them in the oven for an hour. Remove from the oven, and when they are cool enough to handle, peel and cut them into 1/2-inch cubes.
• Bring a small pot of salted water to a boil, and cook the potatoes until they are tender, about 15 minutes. Remove from the water, and allow to cool before peeling and cutting into 1/2-inch cubes. Cook the carrot for about 5 minutes in that same boiling salted water. Remove with a slotted spoon, cool, and cut into 1/2-inch rounds.
• Whisk together the vinegar, garlic, mustard, sugar, and salt and freshly ground pepper to taste in a salad bowl. Stream in the remaining 4 tablespoons olive oil. Toss in the beets, the potatoes, the carrot, the pickle, the apple, and the eggs. Stir until everything is just coated with the vinaigrette. Serve at room temperature, or refrigerate and serve the next day, either way garnished with fresh dill.