Best Beet And Cabbage Salad Recipes
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
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
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
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.
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
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
CABBAGE AND BEET SALAD
Steps:
- Toss the cabbage, carrots, and beets with just enough dressing to coat the vegetables evenly. Season to taste with more dressing and salt and pepper.
- Chill well and serve.
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