PICKLED BEET SALAD
Provided by Food Network Kitchen
Time 50m
Yield 6 to 8
Number Of Ingredients 6
Steps:
- Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain.
- When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion.
- In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving.
GERMAN PICKLED BEET SALAD (VEGAN)
Posting this for ZWT - it's from an old German cookbook. I look forward to trying this with beets fresh from the garden. You can use fresh horseradish if you dare....in which case just use 1 tsp grated. Note that this needs to sit for a day before serving, not included in the prep time.
Provided by magpie diner
Categories German
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the tops off the beets, leaving about 1" of the stem intact. Scrub the beets well then add them to a large pot with enough cold water to cover them by about 2". Add 1 tsp of the salt and bring to a boil. Once the boiling point is reached, reduce heat to low and cover the pot. Simmer until the beets show little resistance when pierced with the tip of a sharp knife. This may only take 30 minutes for young beets, much longer for more mature ones. Keep them consistently covered with water.
- Once cooked, drain the beets, reserving a small amount of the cooking liquid (about 1/4 cup). (You may or may not need this later on, so don't worry if you forget).
- When the beets are cool enough to handle, slip off the skins and then cut them crosswise into 1/8" slices. Place them in a deep glass or ceramic bowl.
- In a medium saucepan bring the red wine, vinegar, onion, cloves, coriander, peppercorns and remaining 1 tsp of salt to a boil. Immediately pour over the beets. It should cover them, if not, add more wine.
- Cool to room temperature then cover well and refrigerate for at least 24 hours.
- Before serving discard the whole cloves and peppercorns. Beat the olive oil and horseradish together in a small bowl and add to the beets. Mix gently but thoroughly. If you think the sauce is going to be too thick, you can now use that reserved cooking liquid to thin things down (beat in with the olive oil and horseradish), or use a bit of plain water.
Nutrition Facts : Calories 234.4, Fat 10.6, SaturatedFat 1.5, Sodium 1353.5, Carbohydrate 26.9, Fiber 5.1, Sugar 19.9, Protein 4.2
BEETS & GREENS SALAD
Take some greens, add some beets and cheese, then complete with a little crunch! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place greens in a large bowl. Drizzle with vinaigrette; toss to coat. Top with beets, cheese and pumpkin seeds. Serve immediately.
Nutrition Facts : Calories 86 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 284mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
PICKLED BEET SALAD WITH AVOCADO & EUROPEAN GREENS
Make and share this Pickled Beet Salad With Avocado & European Greens recipe from Food.com.
Provided by Chef mariajane
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- VINAIGRETTE: Whisk together orange juice, vinegar, mustard, basil salt and pepper. Whisking constantly, gradually whisk in olive oil until dressing is thickened and smooth.
- CROUTE TOPPING: In a small bowl, stir together goat cheese, roasted red peppers, honey and basil. Spread evenly over bread slices. Place bread on baking sheet; broil about 6 inches from heat, for 3-5 minutes or until lightly golden. Set aside.
- SALAD: In large bowl, gently toss together beets and greens. Drizzle vinaigrette over, tossing gently until well combined. Gently stir in avocado. Divide evenly among 4 salad plates. Sprinkle pistachios over salad and place 2-3 croutes on eadge of plate.
Nutrition Facts : Calories 847.6, Fat 48.2, SaturatedFat 12.1, Cholesterol 24.7, Sodium 1047.8, Carbohydrate 84.7, Fiber 14.8, Sugar 10, Protein 25.2
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