CABBAGE AND BEET SLAW
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 0
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.
BEETROOT SLAW
A superhealthy accompaniment to a main
Provided by Mary Cadogan
Categories Buffet, Lunch, Side dish, Snack, Starter, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Fix the rough grating blade to your food processor. Peel and grate the beetroots and carrots.
- Tip into a bowl and stir in the spring onions and nuts. Mix the yogurt, honey, chilli and ginger. Serve each portion of slaw drizzled with a little dressing.
Nutrition Facts : Calories 171 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.45 milligram of sodium
BEET SLAW
Provided by Alton Brown
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a small bowl combine the red wine vinegar, honey, black pepper, and salt. Slowly, while whisking add the oil until the mixture is emulsified. Combine all vegetables and let drain in a colander. Combine vegetables and dressing then toss with the lemon juice and goat cheese.
BEET AND APPLE QUICK SLAW
Provided by Food Network
Number Of Ingredients 8
Steps:
- In the bowl you'll serve the salad in, whisk together yogurt, olive oil, lemon juice, mint and cilantro. Stir until combined, season to taste with salt. Set aside in refrigerator.
- Using a V-slicer or the largest holes on a box grater, julienne the beets and apples. Add to bowl with dressing, toss to coat. Serve immediately.
BEET AND CARROT QUICK SLAW
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small non-reactive bowl whisk together Dijon mustard, red wine vinegar, celery seed, sugar, salt and olive oil. Season with pepper. Place beets, carrots and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings.
CRUNCHY BEETROOT SLAW WITH GRILLED CHICKEN
This sweet, earthy salad makes a great healthy accompaniment to chicken or salmon
Provided by Barney Desmazery
Categories Dinner
Time 20m
Number Of Ingredients 9
Steps:
- Rub the chicken breast with a little of the olive oil and season with salt and pepper. heat a griddle pan until hot, then griddle the chicken breasts for 6-8 mins on each side until cooked.
- While the chicken is cooking, cut the apple into fine matchsticks and toss in the lemon juice. Cut the beetroot into the same-sized matchsticks and set aside. When the chicken is cooked, toss the apple with the beetroot leaves, if using, rocket, hazelnuts, vinegar and the remaining olive oil. At the last minute, toss the beetroot through so it doesn't bleed colour over all the other ingredients. Serve the chicken with a large pile of the salad alongside.
Nutrition Facts : Calories 299 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 35 grams protein, Sodium 0.3 milligram of sodium
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