Cabbage And Beet Salad Recipes

BEET AND CABBAGE SALAD

Grated beets and thinly sliced cabbage are tossed with a sweet and sour caraway vinaigrette.

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 8

Beet and Cabbage Salad image

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.

Ingredients

8 ounces beets, peeled
1/4 small red cabbage, thinly sliced (about 2 cups)
1 teaspoon caraway seeds
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 teaspoon sugar
Kosher salt and freshly ground black pepper
2 tablespoons 1/2-inch long chopped chives

BEET AND RED CABBAGE SALAD

This is a hearty and beautiful main dish salad. Contributed by Malin Elmlid to "Food and Wine" magazine.

Provided by threeovens

Categories Vegetable

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 11

Beet and Red Cabbage Salad image

Steps:

Place lentils in a small pot and cover with 2 inches of water; season with about 1/4 teaspoon of salt and cook, over medium heat, until tender, about 25 to 30 minutes.
Drain lentils, run under cold water, and drain again; set aside.
Meanwhile, cook bacon in a large skillet, over medium heat, until crispy; drain on paper towels.
In a small bowl, whisk together oil and lemon juice; season with salt and pepper.
In a large bowl, toss together beets, parsley, lentils and 1/3 of the dressing; add cabbage, lettuce, and the remaining dressing.
Toss, season with salt and pepper, and top with bacon and bleu cheese.

Nutrition Facts : Calories 327.8, Fat 24.4, SaturatedFat 6.7, Cholesterol 20.3, Sodium 396.6, Carbohydrate 19.2, Fiber 6.3, Sugar 8.5, Protein 9.9

Ingredients

1/2 cup green lentils or 1/2 cup brown lentils
kosher salt
4 ounces bacon, thick sliced and cut crosswise into 1/4-inch pieces
1/2 cup olive oil
3 tablespoons fresh lemon juice
fresh ground black pepper
1 1/2 lbs beets, cooked and cut into wedges (or half moon slices)
1/2 cup fresh parsley
1/2 lb red cabbage, sliced 1/2-inch thick and 2-inch pieces
1/4 lb green leaf lettuce, torn into large pieces
1/4 lb blue cheese (1 cup)

RUSSIAN CABBAGE AND BEET SALAD

This salad is irresistible - colorful and delicious! You must keep it under a press overnight (or for 24 hours) and then in the fridge for best results. It tastes much better if you keep it in the fridge for a couple of days before eating.

Provided by LenaM

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 8h15m

Yield 16

Number Of Ingredients 10

Russian Cabbage and Beet Salad image

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.

Nutrition Facts : Calories 119.4 calories, Carbohydrate 14.3 g, Fat 7 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 904.5 mg, Sugar 10.7 g

Ingredients

4 pounds shredded cabbage
2 carrots, peeled and grated
1 beet, peeled and grated
1 clove garlic, minced
4 cups water
½ cup white sugar
2 tablespoons salt
½ teaspoon ground black pepper
1 cup white vinegar
½ cup vegetable oil

CABBAGE AND BEET SLAW

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 0

Cabbage and Beet Slaw image

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.

Ingredients