Best Beet And Cabbage Salads Recipes

CABBAGE AND BEET SLAW

Cabbage and Beet Slaw image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.

RUSSIAN CABBAGE AND BEET SALAD

Russian Cabbage and Beet Salad image

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

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

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

Beet and Cabbage Salad image

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

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

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.

BRAISED BEETS AND RED CABBAGE

Braised Beets and Red Cabbage image

Categories Vegetable Side Braise Vegetarian Low Sodium Wheat/Gluten-Free Beet Spring Cabbage Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 7

Ingredients

3/4 pound red cabbage (1/2 small head), cut into wedges, cored
4 medium beets (about 2 inches in diameter), peeled, cut into 1-inch pieces
1/4 cup (1/2 stick) butter
2 onions, chopped
1/2 cup (or more) water
1/4 cup balsamic vinegar
2 tablespoons chopped fresh parsley

Steps:

Working in batches, coarsely grate cabbage and beets in food processor fitted with grating blade. Set aside.
Melt butter in heavy large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Mix in cabbage and beets. Add 1/2 cup water and vinegar. Cover; simmer until vegetables are tender, stirring occasionally and adding water by tablespoonfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Transfer to bowl; top with parsley.