Best Golden Beet Slaw Recipes

Golden Beet Salad image

Provided by Kurt Beecher Dammeier

Yield Serves 4 to 6

Number Of Ingredients 9

1 1/4 pounds golden beets, trimmed and rinsed
1 1/2 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/4 teaspoon whole-grain or Dijon mustard
1 ounce spinach leaves or baby spinach, sliced (about 1 cup)
3 tablespoons toasted walnuts
1 ounce blue cheese, crumbled (1/4 cup)

Steps:

Preheat the oven to 400°F.
Place the beets in a roasting pan and add water to a depth of 1/2 inch. Cover the pan with foil and bake until the beets are easily pierced with a fork, about 1 1/2 hours. Set the beets aside until they are cool enough to handle. Peel and rinse off any pieces of skin. Slice the beets into 1/2-inch-thick rounds, and then cut them into 1/4-inch-thick sticks. Let the beets cool to room temperature.
Toss the beets with the rice vinegar, salt, and pepper. Add the olive oil and mustard and toss with the spinach. Garnish with the toasted walnuts and crumbled blue cheese.
Make Ahead: You can roast the beets up to 3 days in advance; toss them just before serving.

Pickled Beet Cole Slaw image

Provided by Derf2440

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup green cabbage, chopped
1 cup sweet onion, chopped, walla walla is best
1/2 cup sweet red pepper, diced small
1/2 cup pickled beet, chopped small
1 tablespoon pickle beet juice
3 tablespoons no fat mayonnaise
salt & fresh ground pepper

Steps:

Place the first 4 ingredients in a bowl and mix well.
In a small bowl whisk together pickle beet juice, mayonnaise, salt and pepper; pour over veggies and mix well.
Refrigerate at least half an hour before serving.

Golden Beet Slaw image

Provided by Martha Stewart

Number Of Ingredients 9

1/4 cup olive oil
2 tablespoons red-wine vinegar
1 teaspoon orange zest
1 tablespoon orange juice
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds golden beets, peeled and cut into matchsticks
3 scallions, sliced
1/2 cup chopped fresh cilantro