Beet And Carrot Quick Slaw Recipes

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BEET AND CARROT SLAW

Use it all: Both the beets and their greens are used in this colorful, delicious slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 7



Beet and Carrot Slaw image

Steps:

  • In a large bowl, whisk together orange juice, oil, vinegar, and mustard; season with salt and pepper. Cut greens off beets; discard stems and cut leaves into 1/4-inch-wide strips. Peel and grate beets; place in a strainer and rinse until water runs clear, then squeeze dry with a paper towel. Add to bowl along with beet leaves and carrots. Toss to combine. Let stand 15 minutes before serving.

Nutrition Facts : Calories 136 g, Fat 7 g, Fiber 4 g, Protein 2 g

1/4 cup fresh orange juice
2 tablespoons extra-virgin olive oil
2 teaspoons red-wine vinegar
1 1/2 teaspoons Dijon mustard
Coarse salt and ground pepper
1 medium bunch beets with greens (about 1 pound)
2 medium carrots, grated

BEET AND CARROT BLINIS

Provided by Food Network

Categories     appetizer

Time 50m

Yield 30 blinis

Number Of Ingredients 15



Beet and Carrot Blinis image

Steps:

  • For the pickled carrots: Shave the carrot into ribbons using a vegetable peeler. Blanch in boiling water for 30 seconds. Drain, refresh in cold water, then place on a clean tea towel or paper towel to get rid of excess water.
  • In a large bowl, mix together the mirin, brown rice vinegar, sesame oil, agave and 1/4 teaspoon salt. Add the carrot ribbons and toss to coat in the marinade. Set to one side to infuse for about 30 minutes.
  • For the blinis: Sift the buckwheat flour, all-purpose flour, beetroot powder and baking powder into a medium bowl. Add a pinch of salt and mix together. Make a well in the middle of the dry ingredients and then pour in the plant-based milk and 1 tablespoon of olive oil and whisk until it forms a smooth batter. If the mixture is a little thick, add a tablespoon more of the milk.
  • Heat a lightly greased large frying pan over low heat. (Test if the pan is hot enough by using a drop of batter and see if it sizzles). Drop teaspoons of the batter into the hot pan, swirling with the back of the spoon to slightly flatten the batter into even circles. As soon as bubbles appear on the top, about 1 minute, flip over and cook for 1 to 2 minutes longer. Remove from the pan and put on a serving plate. Fry the remaining batter in batches. Allow to cool.
  • To serve: Spoon 1/2 teaspoon of the vegan cream cheese on top of each blini. Roll a ribbon of carrot around your finger and place on top. Garnish with micro herbs and serve.

1 large carrot, peeled
1 tablespoon mirin
1 tablespoon brown rice vinegar
1 teaspoon sesame oil
1/2 teaspoon agave
Flaky sea salt
1/3 cup buckwheat flour
1 tablespoon all-purpose flour
1 tablespoon beetroot powder
1 teaspoon baking powder
Flaky sea salt
1/2 cup unsweetened plant-based milk, plus more as needed
1 tablespoon extra-virgin olive oil, plus a little more for frying
5 ounces vegan cream cheese with chives
Micro herbs

BEET SLAW

Provided by Alton Brown

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 12



Beet Slaw image

Steps:

  • In a small bowl combine the red wine vinegar, honey, black pepper, and salt. Slowly, while whisking add the oil until the mixture is emulsified. Combine all vegetables and let drain in a colander. Combine vegetables and dressing then toss with the lemon juice and goat cheese.

1/4 cup red wine vinegar
2 tablespoons honey
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup olive oil
4 cups beets, boiled until tender, through a rouet, and pressed in paper towels
2 cups jicama, peeled and cut into sticks
3 cups fennel, cored, halved, and sliced with mandoline
1/4 cup grated onion
1 Asian pear, halved, cored, and sliced with a mandoline
2 tablespoons lemon juice
6 ounces goat cheese, crumbled

CARROT QUIK SLAW

Provided by Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 10



Carrot Quik Slaw image

Steps:

  • In a large non-reactive bowl, whisk together salt, red wine vinegar, lemon juice, paprika, cumin, cayenne, and olive oil. Add carrots and stir until completely coated. Add raisins and cilantro, and stir once more.

Nutrition Facts : Calories 142 calorie, Fat 7.2 grams, SaturatedFat 1 grams, Carbohydrate 19.5 grams, Fiber 3 grams, Protein 1.4 grams

1/2 teaspoon kosher salt
2 tablespoons red wine vinegar
1/4 cup fresh lemon juice
1/4 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
1(10-ounce) bag of pre-grated carrots
1/2 cup loosely packed, chopped fresh cilantro
1/2 cup plumped raisins or currants

CABBAGE AND BEET SLAW

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 0



Cabbage and Beet Slaw image

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.

BEET AND CARROT SLAW

Yield serves 4

Number Of Ingredients 7



Beet and Carrot Slaw image

Steps:

  • In a large bowl, whisk together orange juice, oil, vinegar, and mustard; season with salt and pepper. Cut greens off beets; discard stems and cut leaves crosswise into 1/4-inch-wide strips, then wash well and dry. Peel and grate beets; place in a sieve and rinse until water runs clear, then squeeze dry with paper towels. Add to bowl along with beet leaves and carrots. Toss to combine. Let stand 15 minutes before serving.
  • (Per Serving)
  • Calories: 136
  • Fat: 7.3g (1g Saturated Fat)
  • Protein: 2.3g
  • Carbohydrates: 16.3g
  • Fiber: 4.2g

1/4 cup fresh orange juice
2 tablespoons olive oil
2 teaspoons red-wine vinegar
1 1/2 teaspoons Dijon mustard
Coarse salt and ground pepper
1 medium bunch beets with greens (about 1 pound)
2 medium carrots, grated

ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE

Beets and carrots roasted in the oven, then simmered in an easy glaze and served.

Provided by Jen

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 1h55m

Yield 4

Number Of Ingredients 5



Roasted Beets and Carrots with Honey-Balsamic Glaze image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
  • Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
  • Peel and chop beets into 1-inch pieces.
  • Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

Nutrition Facts : Calories 154.3 calories, Carbohydrate 29.9 g, Fat 3.8 g, Fiber 5.7 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 151.5 mg, Sugar 21.6 g

8 carrots, or more to taste, cut into 1-inch chunks
1 tablespoon olive oil
4 medium beets, trimmed and scrubbed
2 tablespoons honey, or more to taste
3 tablespoons balsamic vinegar

PICKLED BEET COLE SLAW

Make and share this Pickled Beet Cole Slaw recipe from Food.com.

Provided by Derf2440

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7



Pickled Beet Cole Slaw image

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.

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

BEETROOT SLAW

A superhealthy accompaniment to a main

Provided by Mary Cadogan

Categories     Buffet, Lunch, Side dish, Snack, Starter, Supper

Time 15m

Number Of Ingredients 7



Beetroot slaw image

Steps:

  • Fix the rough grating blade to your food processor. Peel and grate the beetroots and carrots.
  • Tip into a bowl and stir in the spring onions and nuts. Mix the yogurt, honey, chilli and ginger. Serve each portion of slaw drizzled with a little dressing.

Nutrition Facts : Calories 171 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.45 milligram of sodium

500g raw young beetroot
250g new season carrot
1 bunch spring onion , finely sliced
50g cashew or salted peanuts
150g pot low fat yogurt
1 tsp clear honey
pinch each chilli and ginger powder

CARROT, YELLOW BEET, AND APPLE SLAW WITH CARAWAY SEED DRESSING

Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.

Provided by Katherine Sacks

Categories     Salad     Side     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     Apple     Kale     Beet     Carrot     Spring     Summer     Healthy     Low Cholesterol     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield 4 cups

Number Of Ingredients 11



Carrot, Yellow Beet, and Apple Slaw with Caraway Seed Dressing image

Steps:

  • Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate carrots, beets, and apple into a large bowl.
  • Whisk yogurt, mayonnaise, vinegar, honey, caraway seeds, 1 tsp. salt, and 1/2 tsp. pepper in another large bowl until smooth.
  • Add carrots, beets, apple, and kale and toss to combine. Season with salt and pepper. Cover and chill until ready to serve.
  • Do Ahead
  • Slaw can be made and chilled for up to 8 hours.

6 medium multicolored carrots (about 10 ounces), peeled
4 small golden beets (about 8 ounces), peeled
1 Fuji apple
1/2 cup full-fat Greek yogurt
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
2 teaspoons honey
3/4 teaspoon whole caraway seeds
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
5 leaves Tuscan kale, thick stems removed, thinly sliced crosswise

CARROT AND BEET SLAW WITH PISTACHIOS AND RAISINS

Provided by Joshua McFadden

Categories     Salad     Side     Raisin     Pistachio     Root Vegetable     Beet     Carrot     Fall     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 12



Carrot and Beet Slaw with Pistachios and Raisins image

Steps:

  • Preheat oven to 350°F. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6-8 minutes. Let cool; coarsely chop.
  • Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.
  • Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.

3/4 cup unsalted, shelled raw pistachios
2 garlic cloves, crushed
3/4 cup golden raisins
1/4 cup white wine vinegar
6 medium carrots (about 1 pound), peeled, julienned
2 medium beets (any color; about 1 pound), peeled, julienned
1/2 cup (packed) fresh flat-leaf parsley leaves
1/4 cup (packed) fresh mint leaves
3 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
Kosher salt, freshly ground pepper
1/3 cup extra-virgin olive oil

BEET, CABBAGE, AND CARROT SLAW WITH CARAWAY SEEDS

This flavorful slaw is bursting with vitamin C courtesy of raw red cabbage.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9



Beet, Cabbage, and Carrot Slaw with Caraway Seeds image

Steps:

  • Make dressing: In a small bowl, combine caraway, lemon juice, miso, and shallot. Slowly whisk in oil until emulsified. Season with pepper. Set aside.
  • In a large bowl, combine beets, cabbage, and carrots. Drizzle dressing over vegetables, and toss until combined. Serve chilled or at room temperature.

Nutrition Facts : Calories 79 g, Fat 5 g, Fiber 3 g, Protein 2 g, Sodium 172 g

1 teaspoon caraway seeds
2 tablespoons freshly squeezed lemon juice
1 tablespoon white or yellow miso paste
1 small shallot, halved lengthwise, and thinly sliced into half-moons
2 tablespoons extra-virgin olive oil
Freshly ground pepper
2 1/2 cups julienned or grated beets (about 2)
2 cups finely shredded red cabbage (1/4 medium)
1 1/2 cups julienned or grated carrots (about 3)

ROASTED BEETS AND CARROTS

Caramelized and delicious. Use organic whole carrots for better true-carrot flavor. I use turbinado sugar because the crystals are bigger and they dissolve more slowly, which seems to lead to a better caramelized crust. I sometimes do a mix of half golden beets and half red beets -- then when I serve them, I fan the veggies out on the platter in a rainbow: golden beets, carrots, then red beets. Pretty!

Provided by Susiecat too

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6



Roasted Beets and Carrots image

Steps:

  • Peel carrots and cut diagonally into 1-2 inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end).
  • Place in a large bowl and toss with 1/4 cup each of olive oil and balsamic vinegar, 1 tsp kosher salt, and 1 Tablespoon sugar. Set aside.
  • Peel beets, slice into cubes approximately 1-2 inches square.
  • Spray baking pan with nonstick spray.
  • Mix carrots one more time, then empty gently into half of baking pan.
  • Move beets to bowl, toss gently with remaining oil, vinegar, salt and sugar.
  • Let stand 2-3 minutes, then toss one more time before transferring to other half of baking pan.
  • Bake 375-400°F for one hour, uncovered, tossing each vegetable separately once during cooking.
  • Serve immediately.

2 -3 medium beets
4 -5 carrots
1/2 cup olive oil, divided
1/2 cup balsamic vinegar, divided
2 teaspoons kosher salt, divided
2 tablespoons turbinado sugar, divided (sugar in the raw)

BEET AND CARROT SALAD

You can make this raw, root vegetable slaw up to four days before you plan to eat it.

Provided by Magdalena Wszelaki

Categories     HarperCollins     Salad     Vegetarian     Vegetable     Carrot     Beet     Healthy     Quick and Healthy     Lunch     Walnut

Yield 4-6 servings

Number Of Ingredients 13



Beet and Carrot Salad image

Steps:

  • To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.

Salad:
2 cups shredded peeled beets
2 cups shredded unpeeled carrots
1 cup chopped raw walnuts
1/4 cup chopped scallions
1/4 cup chopped fresh flat-leaf parsley
Dressing:
1/2 cup extra virgin olive oil
Freshly grated peel of 1 orange
1/4 cup freshly squeezed orange juice
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
1 teaspoon salt

SHREDDED BEET AND CARROT SALAD

Beets, which are rich in folic acid and vitamin C, are the primary ingredient of this simple salad.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 11



Shredded Beet and Carrot Salad image

Steps:

  • In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 teaspoon salt.
  • In a food processor fitted with the shredding disk, shred beets then carrots. Add to bowl along with parsley, and toss to combine.

Nutrition Facts : Calories 8 g, Fiber 3 g, Protein 1 g, SaturatedFat 2 g

1/4 cup fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon cayenne pepper
Coarse salt
1 pound raw beets, peeled
2 carrots, peeled
1/3 cup coarsely torn fresh parsley

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From foodandwine.com


BEET AND CARROT RAW SLAW SALAD (VEGAN/GLUTEN-FREE) - JUST BEET IT
Gently wash, peel, and shred carrots and beets. Either shred by hand or place in a food processor with a shredding disc. In a medium bowl, whisk together olive oil, lemon juice, cumin, honey (optional), and salt. Add beets, carrots, parsley, almonds, and raisins to …
From justbeetit.com


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