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
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
CABBAGE AND BEET SLAW
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 0
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 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
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.
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
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.
CANDY-STRIPE BEET AND CARROT SLAW
Provided by Bon Appétit Test Kitchen
Categories Side Fourth of July Vegetarian Graduation Backyard BBQ Beet Carrot Summer Healthy Vegan Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Whisk yogurt, orange zest and juice, lemon juice, and dill in a medium bowl. Add beets and carrot and toss to combine. Season to taste with salt and pepper.
BEET AND APPLE QUICK SLAW
Provided by Food Network
Number Of Ingredients 8
Steps:
- In the bowl you'll serve the salad in, whisk together yogurt, olive oil, lemon juice, mint and cilantro. Stir until combined, season to taste with salt. Set aside in refrigerator.
- Using a V-slicer or the largest holes on a box grater, julienne the beets and apples. Add to bowl with dressing, toss to coat. Serve immediately.
CARROT-MUSTARD SLAW
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak a thinly sliced red onion in water for 15 minutes; drain. Whisk 1 1/2 tablespoons dijon mustard, 2 tablespoons white wine vinegar and 1 tablespoon capers. Whisk in 1/3 cup olive oil, and salt and pepper to taste. Toss with 1 pound shredded carrots, 2 thinly sliced celery stalks, the onion slices and 1/4 cup chopped dill.
BEET AND CARROT BLINIS
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.
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
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.
BEET, CABBAGE, AND CARROT SLAW WITH CARAWAY SEEDS
Make and share this Beet, Cabbage, and Carrot Slaw With Caraway Seeds recipe from Food.com.
Provided by VegSocialWorker
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
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 to combine.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 100.9, Fat 5, SaturatedFat 0.7, Sodium 185.9, Carbohydrate 13.5, Fiber 3.1, Sugar 8.3, Protein 2.3
BEET AND CARROT SLAW
Yield serves 4
Number Of Ingredients 7
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
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
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.
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