Pickled Beet Salad With Chickpea Mash Recipes

PICKLED BEET SALAD

Pickled Beet Salad image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8

Number Of Ingredients 6

Ingredients

2 pounds medium fresh beets, about 2 bunches with tops
1 medium red, halved and sliced
1/3 cup sugar
1 cup white wine, tarragon, or cider vinegar
1/3 cup water
2 teaspoons kosher salt

Steps:

Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain.
When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion.
In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving.

CHICKPEA BEETROOT SALAD

Chickpea Beetroot Salad image

This is a yummy, healthy salad recipe, which will have you come back for more. :) Well at least, if you like earthy beet flavour, combined with sweet apple and salty feat cheese. I hope youll enjoy! The original version of this dish comes from German chef Tim Mälzer.

Provided by Lalaloula

Categories < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

600 g beetroots, cooked and diced (I use the vacuum packed ones)
1 small onion, finely sliced (leave this out if you dont like raw onion)
2 small apples, diced
200 g feta cheese, diced (low-fat is fine)
1 (250 g) can chickpeas, drained
1/2 bunch flat leaf parsley, minced
5 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 pinch sugar

Steps:

Comine beetroot, apple, onion, feta cheese, chickpeas and parsely in a big bowl.
In a dressing shaker mix together the olive oil, lemon juice, vinegar and sugar.
Pour over veggies and combine. Allow flavours to blend for 20 minutes.
Enjoy!
Note: For a change you can also make this using mozarella cheese and fresh thyme.

PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS

Pennsylvania Dutch Pickled Beets and Eggs image

A gift from the Amish.

Provided by Cindy

Categories Side Dish Vegetables

Yield 8

Number Of Ingredients 9

Ingredients

8 eggs
2 (15 ounce) cans whole pickled beets, juice reserved
1 onion, chopped
1 cup white sugar
¾ cup cider vinegar
½ teaspoon salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves

Steps:

Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 44.9 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 498.3 mg, Sugar 26 g

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