Best Chilled Beet Salad Recipes

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

CHILLED BEET SALAD

Chilled Beet Salad image

I got this from Raymond Sokolov's "Jewish American Kitchen." I'm posting his introduction as is, because I agree with it 100%. I've tweaked the quantities a bit, and it is delicious. He says "Here is my favorite of all salads. Bland, solid, earthy beets are enlivened with a mayonnaise spiked with horseradish, mustard, sour cream, and scallions." When I make it, I double the sauce because it's so delicious! Total time includes the time to cook and peel the beets.

Provided by SheCooksToConquer

Categories Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

8 medium beets, cooked and peeled (see NOTE)
1/4 cup sour cream
1 teaspoon prepared white horseradish
1 teaspoon Dijon mustard
2 tablespoons mayonnaise
2 tablespoons minced scallions
2 tablespoons chopped fresh dill

Steps:

NOTE: The best way I've found to peel/cook beets is from Mary Winecoff's Baked Beets recipe (http://www.recipezaar.com/251586). She wraps each beet in a square of tin foil and bakes them at 400 degrees for a hour to an hour and a half. When beets are cool enough to handle, just slip the skins off.
Slice, dice or chop the beets. I usually cube them into 1/2 size.
Place all the remaining ingredients (except the dill) in a serving bowl, add the beets and mix gently but thoroughly.
Refrigerate for 1-2 hours.

Nutrition Facts : Calories 102.9, Fat 5.5, SaturatedFat 2, Cholesterol 9.4, Sodium 159.5, Carbohydrate 12.6, Fiber 2.2, Sugar 9.1, Protein 2.2

CHILLED BEET SALAD

CHILLED BEET SALAD image

Categories Salad Vegetable Side Freeze/Chill Quick & Easy Healthy

Number Of Ingredients 4

Ingredients

1 can (16 oz.) Sliced Beets
1 medium Onion, sliced
Ranch salad dressing
(any consistancy of dressing, Regular, Low Fat, Light, Fat Free will work)

Steps:

Drain liquid from beets. Add desired amount of salad dressing (I usually add enough to cover beets and onions). The mixture will all turn pink. Mix all ingredients together. Chill in refrigerator.

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