Beet Salad Georgian Style Recipes

BEET SALAD--GEORGIAN STYLE

Beet Salad--Georgian Style image

This unusual combo of beets, walnuts and prunes makes a gorgeous and easy salad which keeps well in the fridge for quite a while. Serve it w/ any meat or poultry dish, or in a buffet w/ other dips and salads. The color is vivid magenta!

Provided by Sarah Chana

Categories Vegetable

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 lb beet (Fresh and boiled or roasted is best, but canned beets work out fine)
8 -12 prunes, to taste (without pits!!)
1 clove garlic, minced
1/4-1/2 cup walnuts (pre-ground if not using a food processor)
salt, to taste
pepper
mayonnaise, to taste (optional)

Steps:

For a smooth style salad or spread: Toss everything in a food processor; Pulse until mixed well; Season with salt, pepper, and mayo (optional) to taste.
For a chunkier style salad: Grate beets on the medium side of a grater; Grind or finely chop walnuts (or, buy them pre-ground); Mince prunes (or grind them w/ walnuts in a food processor or by hand); Mix everything together and season to taste.

GERMAN BEET SALAD WITH CARAWAY SEEDS

German Beet Salad with Caraway Seeds image

This is a traditional German beet salad with a simple apple cider vinegar dressing and caraway seeds. You can also make it with roasted beets, but in Germany the beets are usually boiled.

Provided by Naschkatze

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 3h5m

Yield 4

Number Of Ingredients 7

Ingredients

4 beets
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 teaspoon white sugar
¼ teaspoon salt, or to taste
freshly ground pepper to taste
1 teaspoon caraway seeds

Steps:

Place beets in a saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until beets can easily be pierced with a fork, about 45 minutes. Drain and cool slightly. Peel and slice beets; place into a large bowl.
Combine apple cider vinegar, olive oil, sugar, salt, and pepper in a small bowl and pour over beets. Mix well. Add caraway seeds and mix again. Allow to chill 2 hours before serving.

Nutrition Facts : Calories 73.1 calories, Carbohydrate 9.4 g, Fat 3.6 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 209.9 mg, Sugar 6.6 g

GEORGIAN BEETS IN CHERRY SAUCE (CHARKHALIS CHOGI)

Georgian Beets in Cherry Sauce (Charkhalis Chogi) image

I love beets. I have found that very few share my passion for this wonderful root vegetable. Ah, well, I'll eat my beets alone, then. Here is a wonderful sweet/tart, fruity and yet savory way to prepare beets. Try to find unsweetened dried tart cherries -- if you use cherries that are not tart, the dish loses something, though it will still be very good. This recipe is by way of "Olive Trees and Honey," by Gil Marks.

Provided by Susiecat too

Categories Cherries

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

8 beets, stems trimmed to 1 inch (2 lbs. total without the greens)
olive oil, for coating during roasting (or vegetable oil)
2/3 cup dried tart cherry
1 1/4 cups water
2 tablespoons unsalted butter or 2 tablespoons vegetable oil
2 onions, chopped
1/4 cup chopped fresh cilantro or 1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1/4 teaspoon salt

Steps:

Preheat oven to 375°F.
Coat the beets with the oil and place in a single layer in a baking pan. Roast until tender, about 1 hour. Let cool slightly, then trim, peel, and thinly slice.
While the beets are roasting, combine the cherries and water in a small saucepan and bring to a boil. Reduce the heat to low and simmer, uncovered, until very tender, about 20 minutes. Puree in a blender or food processor.
Melt the butter in a large skillet over medium heat. Add the onions and saute until soft and translucent, 5-10 minutes. Stir into the cherry puree. Add the cilantro, parsley and salt.
Pour the sauce over the beets. Serve warm, or at room temperature.

Nutrition Facts : Calories 88.3, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 153.1, Carbohydrate 12.6, Fiber 2.2, Sugar 8.4, Protein 1.8

GERMAN-STYLE BEET SALAD

German-Style Beet Salad image

Fresh beets are boiled until tender, and then tossed with a sweet and spicy caraway and clove vinaigrette.

Provided by CHRISTYJ

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 2h30m

Yield 6

Number Of Ingredients 11

Ingredients

2 bunches beets
2 tablespoons water
¼ cup white vinegar
2 tablespoons caraway seeds
1 teaspoon white sugar
2 tablespoons minced onion
1 teaspoon prepared horseradish
¼ teaspoon ground cloves
½ teaspoon salt
¼ teaspoon ground black pepper
5 tablespoons vegetable oil

Steps:

Wash beets and trim off greens. Bring a medium pot of salted water to a boil, add beets and cook, covered, until beets are tender. Remove from heat, drain, and peel and slice when cool.
In a large bowl, whisk together the water, vinegar, caraway seeds, sugar, onion, horseradish, cloves, salt, pepper and oil. Add beets and toss to coat. Let stand for several hours, stirring occasionally. Serve at room temperature or chilled, as desired.

Nutrition Facts : Calories 167.1 calories, Carbohydrate 14.6 g, Fat 11.9 g, Fiber 3.4 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 292 mg, Sugar 10.7 g

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