GERMAN BEET SALAD WITH CARAWAY SEEDS
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
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
GERMAN-STYLE BEET SALAD
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
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
PICKLED BEET AND HERRING SALAD
Categories Salad Fish Vegetable No-Cook Quick & Easy Beet Summer Watercress Gourmet
Yield Makes 4 first-course or light main-course servings
Number Of Ingredients 8
Steps:
- Whisk together vinegar, sugar, and salt until sugar is dissolved, then add oil in a slow stream, whisking.
- Arrange herring and beets on a platter and drizzle with half of vinaigrette.
- Toss watercress and endives with remaining vinaigrette, then mound over herring and beets.
BEET AND POTATO SALAD
This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for mayonnaise here.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
- Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
- In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 321 milligrams, Sugar 4 grams, TransFat 0 grams
GERMAN BEETS
Fresh ruby red beets at their best! Enjoy the sweet-and-sour flavors of this nutritious and beautiful side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Cut off all but 1 inch of beet tops. Wash beets; leave whole with root ends attached. Heat 8 to 9 cups water, 1 tablespoon white vinegar (to preserve color) and salt (if desired) to boiling in 4-quart Dutch oven. Add beets. Cover and boil 40 to 50 minutes or until tender; drain. Cool, peel and slice beets.
- Mix cornstarch, sugar, salt and pepper in 3-quart saucepan. Gradually stir in water and vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Stir in beets; cook until hot.
Nutrition Facts : Calories 60, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 370 mg
BEET SALAD- GERMAN (ROTE BEETE SALAT) RECIPE - (4.5/5)
Provided by MJH
Number Of Ingredients 11
Steps:
- Prepare the beets by trimming off the greens and the tips. Boil the beets in salted water until tender, approximately 45 minutes. Set aside to cool, then peel and cut into bite sized pieces. In a bowl, whisk together the remaining ingredients. Add the beets and toss to coat. Let stand for a few hours. This salad is best served at room temperature. Refrigerate any remaining salad.
GERMAN BEET SALAD
Make and share this German Beet Salad recipe from Food.com.
Provided by Millereg
Categories Grains
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash beets and trim off greens.
- Bring a medium pot of salted water to a boil, add the 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 117.7, Fat 12, SaturatedFat 0.8, Sodium 197.6, Carbohydrate 2.5, Fiber 1, Sugar 1, Protein 0.5
GERMAN PICKLED BEET SALAD (VEGAN)
Posting this for ZWT - it's from an old German cookbook. I look forward to trying this with beets fresh from the garden. You can use fresh horseradish if you dare....in which case just use 1 tsp grated. Note that this needs to sit for a day before serving, not included in the prep time.
Provided by magpie diner
Categories German
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the tops off the beets, leaving about 1" of the stem intact. Scrub the beets well then add them to a large pot with enough cold water to cover them by about 2". Add 1 tsp of the salt and bring to a boil. Once the boiling point is reached, reduce heat to low and cover the pot. Simmer until the beets show little resistance when pierced with the tip of a sharp knife. This may only take 30 minutes for young beets, much longer for more mature ones. Keep them consistently covered with water.
- Once cooked, drain the beets, reserving a small amount of the cooking liquid (about 1/4 cup). (You may or may not need this later on, so don't worry if you forget).
- When the beets are cool enough to handle, slip off the skins and then cut them crosswise into 1/8" slices. Place them in a deep glass or ceramic bowl.
- In a medium saucepan bring the red wine, vinegar, onion, cloves, coriander, peppercorns and remaining 1 tsp of salt to a boil. Immediately pour over the beets. It should cover them, if not, add more wine.
- Cool to room temperature then cover well and refrigerate for at least 24 hours.
- Before serving discard the whole cloves and peppercorns. Beat the olive oil and horseradish together in a small bowl and add to the beets. Mix gently but thoroughly. If you think the sauce is going to be too thick, you can now use that reserved cooking liquid to thin things down (beat in with the olive oil and horseradish), or use a bit of plain water.
Nutrition Facts : Calories 234.4, Fat 10.6, SaturatedFat 1.5, Sodium 1353.5, Carbohydrate 26.9, Fiber 5.1, Sugar 19.9, Protein 4.2
CHILLED BEET SALAD
We enjoy fresh beets all summer long. This ruby-red dish is an excellent change from the typical tossed salad and pairs well with any sandwich and entree.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Scrub beets and trim tops to 1 in. Place in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool., Peel beets and thinly slice. Transfer to a small bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate overnight.
Nutrition Facts : Calories 105 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 340mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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