CREAMY BEET SALAD
BEETS , you either love 'em or you hate 'em. I just love them! Here is a great salad. It is perfect for a picnic or pot luck. Good for Thanksgiving and Christmas Holidays too (I just love the pretty red color)!
Provided by Theresa P
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel and slice beets into a mixing bowl.
- Add onion and cucumber.
- Mix remaining ingredients in a separate bowl, add salt and pepper to taste.
- Pour over vegetables.
- Toss vegetables and dressing lightly to coat.
- Refrigerate for at least 2 hours for flavors to blend or overnight.
- Serve chilled. Enjoy!
- Note: Cook time is for boiling beets.
BEETS IN SOUR CREAM
For all you beet lovers, this dish is so easy to make, takes no time at all and so good too! Recipe: The Russian Heritage Cookbook Photo: copykat.com
Provided by Ellen Bales
Categories Vegetables
Time 15m
Number Of Ingredients 8
Steps:
- 1. Drain beets, reserve liquid; chop coarsely.
- 2. In a saucepan over medium heat, melt butter. Add flour, stir, blending in sugar, salt and vinegar. Stir in beets and cook for a few minutes.
- 3. Add 1/4 cup reserved beet juice and sour cream. Simmer for 5 minutes. Sprinkle with chopped chives just before serving.
BEET SALAD
Provided by Hans Rueffert
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- This is ridiculously easy. Bring a pot of water to a boil and add the beets. Cook until they are knife tender, about 30 to 40 minutes. Rub off the beet skins under cold running water with a soft cloth. You can save the bright red cloth to play cruel "Hey, I cut myself" type practical jokes later.
- Slice the beets in half and then slice each half into 1/4-inch thick slices. Toss the beets with the sugar, salt, and vinegar. Stir in the sour cream and refrigerate for maximum flavor. The beets will "sweat" more of their bright red liquid, giving the dish an amazing color. Garnish with fresh dill.
- Variation: Toss in pickled herring and sliced apples...good stuff!
BALSAMIC ROASTED BEET SALAD
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
- Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
- Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
SWEET AND SOUR PICKLED BEETS
These are quick and easy to make. You'll want to snack on them right out of the jar. They're much more flavorful than those bland sliced beets you see on salad bars.
Provided by RunnerGirl76
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- In a saucepan, combine the liquid from the beets, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 5 minutes. Add the beets and simmer for 5 more minutes. Use tongs to transfer the beets to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.
Nutrition Facts : Calories 94.1 calories, Carbohydrate 22.7 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.7 g, Sodium 167 mg, Sugar 20.6 g
CREAMY BEET SALAD
This fresh summer salad is terrific for picnics and barbeques. You can use sour cream in place of the yogurt if you like.
Provided by Erin Gionet
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 3h
Yield 5
Number Of Ingredients 11
Steps:
- Scrub, top, and tail beets. Boil in salted water about 45 minutes, or until tender. Drain hot water from pot, and fill with cold water. Set aside until beets are cool enough to handle.
- Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.
- In separate bowl, combine yogurt, mayonnaise, vinegar, mustard, horseradish, dill, and salt and pepper. Pour over vegetables, and toss to combine. Refrigerate 2 hours, or overnight. Serve chilled.
Nutrition Facts : Calories 107.8 calories, Carbohydrate 14.4 g, Cholesterol 3 mg, Fat 4.9 g, Fiber 3.5 g, Protein 3.1 g, SaturatedFat 0.9 g, Sodium 292.2 mg, Sugar 9.1 g
SOUR CREAM AND HORSERADISH BEET SALAD
We usually ate it for lunch on a Friday so that we wouldn't be too stuffed for the Shabbat meal. It's light and tasty especially with rye bread. Agreed, you have to like beetroots to enjoy the salad (and I do). Prep. time does not include chilling
Provided by Chef Dudo
Categories Low Protein
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook beets in boiling water 35-40 minutes until tender (or buy diced pre-cooked, then you can forget steps 2 and 3).
- Drain and rinse under cold running water to cool.
- Peel and dice.
- Combine next 5 ingredients in a serving bowl.
- Add beets and mix gently but well.
- Refrigerate 1-2 hours.
- Serve sprinkled with parsley or dill.
Nutrition Facts : Calories 62.6, Fat 3.3, SaturatedFat 1.4, Cholesterol 4.9, Sodium 88.8, Carbohydrate 7.8, Fiber 1.4, Sugar 5.3, Protein 1.5
LETTUCE AND BEET SALAD WITH SOUR CREAM DRESSING
Categories Salad Leafy Green Side Bake Thanksgiving Vegetarian Beet Chill Sour Cream Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour. Cool; peel beets. Coarsely shred beets.
- Whisk sour cream, onion, vinegar, sugar and mustard in small bowl to blend. Season with salt and pepper. Place lettuces in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Top each with beets, dividing equally.
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20 BEST BEET SALADS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Mar 8, 2022Category Recipe Roundup
- Beet Salad with Arugula and Balsamic Vinaigrette. Roasted beets are the star of this show. By roasting, you’ll enhance their sweet flavor and make them fork-tender.
- Beet Salad with Goat Cheese and Balsamic. This glowing beet salad wins every time. It has an array of contrasting flavors that complement one another in the best way.
- Colorful Beet Salad with Carrot, Quinoa & Spinach. Looking to dress up your quinoa salad? I’ve got the perfect suggestion. This lustrous quinoa and beet salad is packed with superfoods coated in a sweet and tangy vinaigrette.
- Beet Salad with Pistachios and Feta. The best fall salads should be good enough for the holiday table and quick enough for a healthy meal, and this one tops the charts!
- Vegan Beet Salad (Korean Style) Beets can hold their own in a salad and this recipe is proof. Grated beets get a coating of a sweet, crisp dressing that has a punch of garlic.
- Moroccan Beet Salad. Need a healthy salad to go with your Moroccan spread? You can’t beat this Moroccan salad. The crisp mint and cilantro add a snap of freshness to the tender boiled beets.
- Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette. On special occasions or weeknights, this roasted beet salad is a simple dish to whip up.
- Pear and Beet Salad. Here’s another masterpiece for your holiday table. This show-stopping salad will lure hungry eyes right to the table. In between the roasted beets, pear slices, and feta, this salad is the perfect bite.
- Beetroot Salad Dip with Greek Yogurt (Patzarosalata) I’ll admit this might not look the most appealing, but one bite will have you sold. Patzarosalata is a Greek beetroot salad that features beets in an herby Greek yogurt dressing.
- Beet Salad on a Stick. Guys, this salad is brilliant! It’s the perfect salad all in one bite. You’ll have your roasted beets, peppery arugula, crunchy walnut, and creamy goat cheese all on a toothpick.
MOM'S CREAMY BEET SALAD - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (28)Category Salad, Side DishCuisine Russian, UkrainianTotal Time 1 hr 15 mins
- Boil beets with skin on about 1 hr or until easily pierced with a fork. Larger/older beets may take longer. The smaller/younger ones may cook in 45 min. Let cool in cold water or at room temp. Once cool enough to handle, peel the beets skin by rubbing it with your hands. Use kitchen gloves to keep from staining your hands with beets.
- It's easiest to use a mandolin to cut beets into matchsticks or julienne slices. Again, use gloves if slicing by hand. Place your sliced beets in a large bowl and top with 1/4 cup finely diced red onion.
- Add 1/4 tsp salt, 1/2 tsp sugar, 1 Tbsp vinegar, and 3-4 Tbsp real mayo to taste. Stir everything together and that's it!
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5/5 (27)Calories 216 per servingCategory Salad
- Put the beets in a medium saucepan and cover with cold water by 2 inches. Add a teaspoon of salt and bring to a boil. Cook until the beets are just tender, adding more water if necessary. Drain the beets and chill until cold. Note: if you want to cool your beets more quickly, rinse them in cold water first, or even submerge them in an ice bath.
- Blend together the mayonnaise, sour cream, onion powder and celery seed until smooth. Add salt and pepper to taste. When the beets are cold, toss them in the dressing, making sure to get them evenly coated. The white dressing will turn a lovely shade of pink.
- When ready to serve, toss the salad with the dill and green onions. Top with more pepper, if you like.
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