Best Beet Salads Recipes

BEET SALADS

Beet Salads image

Cooking time includes marinating time in this recipe. A Moroccan dish which works well with many mains and well as a salad. A tasty variation is to add 1 teaspoon orange flower water, 1/8 teaspoon cumin, a pinch of paprika, and a little water to the sauce.

Provided by PinkCherryBlossom

Categories Vegetable

Time 1h30m

Yield 2 cups

Number Of Ingredients 7

Ingredients

1 lb beet
1 tablespoon granulated sugar
1 lemon, juice of
1 tablespoon olive oil
1 pinch cinnamon
1 tablespoon chopped parsley
salt

Steps:

Wash the beets well, being careful not to break their skins.
Cut off the tops, leaving a stalk of about 1 1/2 inches.
Boil, covered, until tender.
Allow the water to cool, then slip off the skins, trim off the tops, and cut into bite-sized pieces.
Mix the remaining ingredients and pour over beets.
Let marinate 1 hour before serving.

Nutrition Facts : Calories 190.8, Fat 7.2, SaturatedFat 1, Sodium 176.5, Carbohydrate 31.1, Fiber 4.7, Sugar 25, Protein 4

PICKLED BEET AND CUCUMBER SALADS

Pickled Beet and Cucumber Salads image

Categories Salad Vegetable Low Sodium Cucumber Beet Summer Chive Bon Appétit

Yield Serves 8. Can be doubled

Number Of Ingredients 6

Ingredients

1 cup rice vinegar
1/2 cup chopped shallots
10 teaspoons sugar
2 pounds small red beets, trimmed
2 large English hothouse cucumbers (about 1 pound each), halved lengthwise, seeded, cut crosswise into 1/4-inch-thick pieces
2/3 cup chopped fresh chives

Steps:

Stir vinegar, shallots and 6 teaspoons sugar in small bowl to blend. Let marinade stand while preparing vegetables.
Cook beets in large pot of boiling salted water until tender, about 30 minutes; drain. Peel beets. Cut into wedges. Transfer to medium bowl. Toss with 1/2 cup of marinade to coat.
Place cucumbers in large bowl. Sprinkle 4 teaspoons sugar over. Toss with remaining marinade. Season salads to taste with salt and pepper. Cover separately and refrigerate 1 day, stirring occasionally. (Can be prepared 2 days ahead. Keep refrigerated.)
Drain salads separately; return to bowls. Mix half of chives into each salad. Arrange salads on platter and serve.

BEET AND CABBAGE SALADS

Beet and Cabbage Salads image

Provided by Jerome Navarre

Yield Makes 6 to 8 servings

Number Of Ingredients 12

Ingredients

Beet salad:
2 tablespoons Sherry wine vinegar
2 teaspoons Dijon mustard
5 tablespoons safflower oil
3 large raw beets, peeled, coarsely grated
Cabbage salad:
1/4 cup distilled white vinegar
1 tablespoon soy sauce
1 tablespoon sugar
5 tablespoons safflower oil
6 cups very thinly sliced green cabbage
2 tablespoons chopped fresh mint

Steps:

For beet salad:
Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper.
For cabbage salad:
Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.

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