Best Beet And Red Onion Compote Recipes

BEET AND ONION SALAD

Beet and Onion Salad image

I got this recipe for a cookbook "Greek Cooking for the Gods". I'm a beet lover and really enjoy this. The time does not include the chill time.

Provided by Marlitt

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs small beets
2 large onions (thinly sliced )
2 garlic cloves (minced )
salt and pepper (to taste )
1/2 cup olive oil
1/2 cup red wine vinegar

Steps:

Trim stems from beets leaving 1/4 inch stem attached.
Place beets in pan with enough water to cover.
Boil , cover, reduce heat and simmer until tender about 25 minutes.(I have used whole canned beets and sliced them, works well.).
Drain and cool. peel and slice in 1/4 inch slices.
Arrange beets on a platter.
Top with onions and sprinkle with garlic.
Sprinkle with salt and pepper.
Mix vinegar and oil and pour over beets.
Refrigerate until well chilled.

Nutrition Facts : Calories 248.3, Fat 18.3, SaturatedFat 2.5, Sodium 118.8, Carbohydrate 20.5, Fiber 3.8, Sugar 14.2, Protein 3.1

ROASTED BEET, RED ONION AND CRANBERRY RELISH

Roasted Beet, Red Onion and Cranberry Relish image

Categories Condiment/Spread Food Processor Fruit Onion Vegetable Side Roast Thanksgiving Vegetarian Horseradish Vinegar Cranberry Beet Fall Honey Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 4 cups

Number Of Ingredients 9

Ingredients

2 2 1/2-inch-diameter beets, unpeeled
1 1/4 pounds red onions, peeled
1 1/2 tablespoons olive oil
1 12-ounce package cranberries
1/4 cup honey
2 tablespoons prepared horseradish
4 teaspoons balsamic vinegar
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Preheat oven to 375°F. Wrap beets in double thickness of aluminum foil. Cut onions through root end into 3/4-inch-thick wedges. Place onion wedges in medium bowl; toss with oil. Arrange onion wedges, cut side down, on baking sheet. Place beets directly on oven rack. Roast beets until tender, about 1 hour 45 minutes and onions until brown and tender, turning once, about 1 hour. Peel beets; cut into 1/2-inch pieces. Chop onions coarsely.
Using on/off turns, coarsely chop cranberries in processor. Add beets and onions; blend briefly to chunky consistency. Transfer to bowl; mix in honey, horseradish, vinegar, salt and pepper. Cover and refrigerate at least 1 day. (Can be made 4 days ahead. Keep refrigerated.)

BEET, RED ONION AND HORSERADISH RELISH

Beet, Red Onion and Horseradish Relish image

Categories Condiment/Spread Onion Side Passover Vegetarian Horseradish Beet Chill Healthy Kosher Bon Appétit Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 cups

Number Of Ingredients 7

Ingredients

3 2 1/2-inch-diameter beets, trimmed
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/2 teaspoon pepper
1 1/2 cups chopped red onion
1/3 cup prepared white cream-style horseradish

Steps:

Preheat oven to 350°F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool.
Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish.
Peel beets; cut into 1/3-inch dice. Add to onion mixture. Cover; chill 1 to 4 days.

BEET AND RED-ONION SALAD

Beet and Red-Onion Salad image

Provided by Pierre Franey

Categories dinner, easy, lunch, salads and dressings, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds fresh beets, trimmed and washed
2 whole cloves
2 whole allspice
1 bay leaf
Salt and freshly ground pepper to taste
1/2 teaspoon sugar
2 teaspoons red-wine vinegar
2 tablespoons chopped Italian parsley
1 large red onion, about 1/2 pound, peeled and thinly sliced

Steps:

Place the beets in a saucepan and cover with water. Add cloves, allspice, bay leaf, salt and pepper. Bring to a boil and simmer for about 20 minutes or until tender throughout. Let cool in the cooking liquid.
Remove the beets and peel them. Slice the beets and place them in a mixing bowl. Add salt, pepper, sugar, vinegar, parsley and onion. Toss well to blend and serve.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 0 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 543 milligrams, Sugar 14 grams, TransFat 0 grams

CHILLED BEET SALAD

Chilled Beet Salad image

We enjoy fresh beets all summer long. This ruby-red dish is an excellent change from the typical tossed salad and pairs well with any sandwich and entree.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1/2 pound fresh beets
1/4 small red onion
3 tablespoons balsamic vinegar
1 tablespoon canola oil
1-1/2 teaspoons minced fresh basil
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Scrub beets and trim tops to 1 in. Place in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool., Peel beets and thinly slice. Transfer to a small bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate overnight.

Nutrition Facts : Calories 105 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 340mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges