Beet And Cabbage Salad Recipes

Steps:

• Toss 1/2 thinly sliced small red onion with 3 tablespoons red wine vinegar; set aside 10 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon each grainy mustard and honey. Grate 2 carrots and 1 beet on the large holes of a box grater; add to the dressing along with 1/2 thinly sliced small red cabbage and 1/2 cup parsley; season with salt and pepper. Let stand 20 minutes.

Steps:

• For beet salad:
• Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper.
• For cabbage salad:
• Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.

Steps:

• Combine cabbage, carrots, beet, and garlic in a large glass bowl.
• Stir together water, sugar, salt, and pepper in a large saucepan over medium heat and bring to a boil. Stir in vinegar and oil and heat for 30 seconds, but do not boil anymore.
• Pour hot brine over vegetables and stir to combine. Place a plate on top of the vegetables and weigh down with a bowl of water or a full can of beans. Press at room temperature, 8 hours to overnight.
• Transfer salad into 8 pint-size jars, seal, and store in the refrigerator.

Steps:

• Place lentils in a small pot and cover with 2 inches of water; season with about 1/4 teaspoon of salt and cook, over medium heat, until tender, about 25 to 30 minutes.
• Drain lentils, run under cold water, and drain again; set aside.
• Meanwhile, cook bacon in a large skillet, over medium heat, until crispy; drain on paper towels.
• In a small bowl, whisk together oil and lemon juice; season with salt and pepper.
• In a large bowl, toss together beets, parsley, lentils and 1/3 of the dressing; add cabbage, lettuce, and the remaining dressing.
• Toss, season with salt and pepper, and top with bacon and bleu cheese.

Steps:

• Whisk first 3 ingredients until blended.
• Combine cabbage, beets and onions in large bowl. Add vinegar mixture; mix lightly. Let stand 15 min.
• Sprinkle with nuts.

Steps:

• Working in batches, coarsely grate cabbage and beets in food processor fitted with grating blade. Set aside.
• Melt butter in heavy large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Mix in cabbage and beets. Add 1/2 cup water and vinegar. Cover; simmer until vegetables are tender, stirring occasionally and adding water by tablespoonfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Transfer to bowl; top with parsley.

Steps:

• Combine Apples, Beets & Cabbage.
• Sprinkle with the Lemon Juice and sugar.
• Toss & serve well chilled.