Best Rote Rubensalat Red Beet Salad Recipes

Rote Rubensalat (Red-Beet Salad) image

Provided by Mimi Bobeck

Categories Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Steps:

Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender.
Peel and slice.
Prepare marinade dressing by combining remaining ingredients.
Pour over beets and let stand for several hours before serving.
Stir beets occasionally.

Russian Beet Salad image

Provided by Elly in Canada

Categories Vegetable

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 12

6 -8 fresh beets (1 bunch)
1/4 cup apple cider vinegar
1 garlic clove, minced
2 teaspoons honey
1/2 teaspoon salt
1/4 cup red onion, minced
2 green onions, chopped fine
1 medium cucumber, peeled, seeded, finely chopped
2 eggs, hard-boiled chopped
2 tablespoons fresh dill, chopped or 2 teaspoons dried dill
1 -2 cup sour cream or 1 -2 cup yogurt, as you prefer
fresh ground black pepper

Steps:

Trim beets of stems and greens, place prepared beets into a saucepan, cover with water, bring to a boil and simmer until tender, approximately 25 minutes.
Meanwhile, combine the vinegar, garlic, honey and salt in a bowl, set aside.
Prepare the rest of the vegetables and eggs, set aside.
Rinse cooked beets under cold running water as you remove the skins, they will retain a lot of heat!
Chop beets into 1/2 inch chunks and while they are still hot, add the vinegar mixture.
Stir until well combined with the dressing.
Allow to marinate 30 minutes at room temperature.
Set aside a few pieces of the vegetables, egg and dill to use as a garnish, add the remaining ingredients to the beets along with the amount of sour cream or yogurt you desire.
Note: I use only enough sour cream to combine the salad, approximately 1 cup +.
Stir well, chill until very cold.
Top with garnish, serve.
To substitute canned beets - pour two 14oz. cans of small beets including the liquid into a saucepan, heat until boiling hot, drain well and continue with step #5.

Nutrition Facts : Calories 225.6, Fat 14.8, SaturatedFat 8.3, Cholesterol 131.1, Sodium 418.1, Carbohydrate 17.7, Fiber 2.2, Sugar 11, Protein 7

Moroccan Red Beet Salad image

Provided by justcallmetoni

Categories Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 lbs beets
2 -3 teaspoons sugar (at home I make this with Splenda)
1 large lemon, juice of
1 tablespoon olive oil
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/8 teaspoon sweet paprika (pimenton)
3 -4 tablespoons parsley
2 teaspoons water
salt
1 tablespoon Grand Marnier (optional)

Steps:

Trim the the long root tip off the beets, leaving about 1/2 inch of stem on the tops. Scrub the beets rather well taking care not to damage the skin.
Place the cleaned beets into a large heavy saucepan filled with water and bring to a boil. Cook until the beets are cooked tender. This can vary from 30 to 60 minutes depending on the size of your beets.
When the beets are cooked, pour out the boiling water and run the beets under cool running water. Reduce the temperature of the beets to a point where they can be handled. The skins should be fairly loose.
Peel and trim the beets. Dice into bite sized cubes about 1/2 - 3/4 inches.
Mix together all remaining ingredients and pour over the slightly warm beets. Toss and place in the fridge for a minimum of 1 hour.