Vinigret Salad Beet Vegetable Salad Recipes

Steps:

• Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

Steps:

• Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
• The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.

Steps:

• For the Mustard Vinaigrette: In a small bowl whisk together all ingredients. Taste and adjust seasonings with salt and pepper.
• For the Tricolored Vegetable Salad: Place vegetables in three separate small bowl bowls. Pour 1/3 of the dressing over each vegetable. Toss to combine. Season, to taste, with salt and pepper if needed. Let stand for at least 1 hour or up to 4 hours. Serve on platter in separate mounds.

Steps:

• Cook beets in 4 cups of water either in a large saucepan or in a pressure cooker; cook until just tender.
• Reserve 1 cup of liquid to use later and discard the remainder.
• Immediately immerse beets in cold water, then peel off skins and discard.
• When beets are cooled, slice the beets into 1/4 inch thick slices; then cut again into 1/4 inch strips; then cut into about 1 inch lengths.
• In a microwave proof dish, add 1 tablespoon water and frozen petite peas.
• Cover and microwave on HIGH (full power) for 2 minutes.
• Stir and continue to microwave covered on HIGH (full power) for an additional 2 minutes.
• Drain peas and immediately add about 6 ice cubes and cover with cold water, set aside and let cool.
• Drain peas well before using.
• In a large mixing bowl, add sliced beets, grated carrots, dill pickles, onions, celery, apples, sauerkraut, red kidney beans, petite peas and gently mix together.
• DRESSING--------------.
• In a mixing bowl, combine sugar, lemon juice, olive oil, red wine vinegar, reserved beet juice and horseradish; stir well to blend.
• Adjust dressing mixture to taste.
• Pour dressing over prepared vegetables and gently fold together to coat.
• Cover and refrigerate until ready to serve.
• Serve on individual side plates and spoon some of the dressing over.
• Salad will keep very well for at least 10 days when covered and refrigerated.