Best Borscht Salad Recipes
BORSCHT SALAD
There are loads of ways to prepare beets beyond just pairing them with goat cheese, and in 2013, Mark Bittman looked at about a dozen or so of them. Here, they're grated, not roasted whole, and paired with shredded cabbage and dill, some of the dominant ingredients in borscht. It's a nontraditional approach to beets and borscht alike, ready in minutes.
Provided by Mark Bittman
Categories side dish
Time 15m
Number Of Ingredients 8
Steps:
- Peel and grate 1 pound beets.
- Make a dressing with minced shallot, Dijon mustard, sour cream, lemon juice to taste and chopped dill.
- Add shredded cabbage and a chopped hard-boiled egg.
- Garnish: Parsley.
BORSCHT SALAD
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving syrup. Dissolve gelatin in boiling water. Stir in beets with liquid, vinegar, dill, salt and reserved pineapple liquid. Chill until syrupy. Fold in celery and pineapple. Pour into 2-quart mold. Chill until firm. Top with sour cream and a sprinkle of dill weed.
Nutrition Facts : Nutritional Facts Serves
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