Best Borscht Salad Recipes

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BORSCHT SALAD



Borscht Salad image

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

1 pound beets
1 shallot, minced
2 teaspoons Dijon mustard
1/4 cup sour cream
lemon juice to taste
chopped dill
shredded cabbage
a chopped hard-boiled egg

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



Borscht Salad image

Number Of Ingredients 10

1 (1-pound 4-ounce) can crushed pineapple
1 (6-ounce) package raspberry jello
1 1/2 cups water boiling
1 (1-pound) can beet cubed
3 tablespoons cider vinegar
1 teaspoon dill weed dried
dash salt
1 cup celery chopped
sour cream Dairy
Dill weed for garnish

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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