EASY BEETROOT COLESLAW RECIPE
This banging beetroot coleslaw recipe is deliciously crisp & refreshingly earthy. This vegan beetroot salad is the perfect side or show stopping main salad, on burgers, tacos or hotdogs. Speckled with poppy seeds, spring onion and chilli flakes, it is the perfect vegan salad showstopper with it's natural vibrancy.
Provided by Gillian Edwards
Categories Vegan Salad Recipes
Time 10m
Number Of Ingredients 10
Steps:
- Wash and prepare the vegetables. Peel carrots and beetroots if you wish, however i simply scrubbed clean and chopped off any unfavourable parts. Warning - you may want to wear gloves to protect your hands from beetroot juice!
- FInely chop and deseed your red chilli pepper and chop the spring onions, save a sprinkle to garnish the dish
- Using either a food processor with the thick shredding setting, or a hang grater, begin grating the carrots and beetroot. Using a food processor keeps things contained as the beetroot can seep out a lot of purple beetroot juice in the process and stain hands/worktops!
- Drain out any beetroot juice and place the shredded carrot and shreeded beetroot in a mixing bowl
- Add chopped spring onions and red chilli pepper - begin mixing gently with two wooden spoons
- Begin adding liquid ingredients, including the olive oil, mustard, apple cider vinegar and lemon juice.
- Add salt to taste - then serve!
Nutrition Facts : Calories 143 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 167 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
BEET SLAW
This beet slaw is a tangy and sweet side dish, filled with farm-fresh beets, scallions, and fresh mint! It pairs perfectly with grilled chicken or salmon, or as an addition to any leafy green salad.
Provided by Lexi
Categories Sides
Time 15m
Number Of Ingredients 11
Steps:
- Add all ingredients to a large bowl and toss to combine. Taste and adjust seasoning.
- Serve immediately or make ahead and store in an air-tight container in the refrigerator for up to 5 days.
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 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
RAW BEET SALAD
I was looking for a way to use raw beets and found a recipe online. I changed it a bit to use ingredients that I grow and use. It's so yummy and is so nutritious because the nutrition isn't cooked out of the beets. Everyone that has tried it, likes it. It's better if let set for a few hours but doesn't have to be. Serve for a cold lunch with boiled eggs on a bed of lettuce.
Provided by cheesemaker
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.
Nutrition Facts : Calories 89 calories, Carbohydrate 13 g, Fat 3.6 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 8.8 g
GOLDEN BEET SLAW
As an alternative to salad, try this fresh and crunchy slaw.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Whisk together oil, vinegar, zest, orange juice, salt, and pepper. Tosswith beets, scallions, and cilantro.
SHREDDED BEET AND CABBAGE SLAW
Use your favorite variety of cabbage when you try our shredded beet and cabbage slaw recipe. This side dish is great for picnics or lunchtime.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 7
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.
Nutrition Facts : Calories 140, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
BEET AND RED CABBAGE SLAW
Categories Salad Side Bake Beet Carrot Summer Cabbage Dill Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake beets until tender, about 1 hour 15 minutes. Cool. Peel and coarsely grate beets. Whisk vinegar, sugar, mustard and caraway seeds in large bowl to blend. Gradually whisk in oil. Add cabbage, onion and grated beets to dressing and toss to coat. Let stand 45 minutes, tossing occasionally. Stir in dill. Season generously with salt and pepper. Line large bowl with lettuce. Mix 2 1/2 cups carrots into cabbage mixture. Spoon salad atop lettuce in bowl. Sprinkle remaining grated carrots over and serve.
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
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
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.
CABBAGE & BEET SLAW
From Bon Appétit, November 1991. It goes really well with recipe #85489 - Corned Beef Bunwiches. Prep time can be reduced by using canned sliced beets.
Provided by durovy1
Categories Vegetable
Time 2h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Wrap beets in foil. Bake until tender when pierced with knife, about 1 1/2 hours. Cool. Peel beets. Cut into 2- by 1/4- by 1/4-inch strips. Place in medium bowl.
- Place cabbage in large bowl. Combine cider vinegar, Dijon mustard, grated orange peel and honey in small bowl. Gradually beat in oil. Add caraway seeds. Pour enough dressing over beets to coat. Pour remaining dressing over cabbage and mix. Season both salads with salt and pepper.
- Arrange cabbage around edge of platter. Mound beets in center. Garnish with basil and serve.
Nutrition Facts : Calories 217.6, Fat 20.5, SaturatedFat 2.8, Sodium 60.7, Carbohydrate 8.6, Fiber 2.5, Sugar 6, Protein 1.6
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