Pickled Beet And Cucumber Salad With A Horseradish Yogurt Sauce Recipes

PICKLED BEET AND CUCUMBER SALAD WITH A HORSERADISH YOGURT SAUCE

Steps:

• Chop cucumbers, beets and onions evenly.
• Mix all other ingredients except dill in a jar, and shake until combined.
• Dress vegetables with sauce, stirring gently to meld all the flavours. Sprinkle with dill weed and serve.
• This salad can be made ahead and allowed to rest in the fridge for a day or two.

BEET PICKLES WITH HORSERADISH RECIPE - (5/5)

Steps:

• Mix white sugar, vinegar, salt and pepper and bring to a boil. Mix the shredded beets with horseradish and add to the vinegar mixture, bring to a boil and mix well. Fill sterilized jars and seal. NOTE; YOU CAN MAKE HALF THE RECIPE AND ADD HORSERADISH TO SUIT YOUR TASTE.

PICKLED BEET AND CUCUMBER SALADS

Steps:

• Stir vinegar, shallots and 6 teaspoons sugar in small bowl to blend. Let marinade stand while preparing vegetables.
• Cook beets in large pot of boiling salted water until tender, about 30 minutes; drain. Peel beets. Cut into wedges. Transfer to medium bowl. Toss with 1/2 cup of marinade to coat.
• Place cucumbers in large bowl. Sprinkle 4 teaspoons sugar over. Toss with remaining marinade. Season salads to taste with salt and pepper. Cover separately and refrigerate 1 day, stirring occasionally. (Can be prepared 2 days ahead. Keep refrigerated.)
• Drain salads separately; return to bowls. Mix half of chives into each salad. Arrange salads on platter and serve.

CREAMY BEET SALAD

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.

CREAMY BEET SALAD

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.