PICKLED BEET SALAD
Provided by Food Network Kitchen
Time 50m
Yield 6 to 8
Number Of Ingredients 6
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.
BEET SALAD WITH WATERCRESS DRIZZLE
Steps:
- Put the beets into a steamer basket over a large pot of boiling water. Cover and steam for about 45 minutes or until beets are tender. Drain and let cool until you can handle them. Cut the ends off of the beets and peel them (the peel should rub off easily with a little help from a paring knife here and there). Cut the beets into large dice.
- Toast the walnuts in a dry saute pan over medium-high heat for 3 minutes or until fragrant, and set aside.
- Put the watercress, goat cheese, buttermilk, vinegar and salt into a food processor and process until smooth and creamy.
- Put the beets on a serving dish, drizzle the watercress sauce on top and sprinkle with walnuts.
PICKLED BEET SALAD
Provided by Food Network
Categories side-dish
Time 12h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place the beets in a saucepan and cover with cold water. Bring to a boil, reduce the heat and simmer the beets, loosely covered, for 25 to 30 minutes, or until easily pierced with a fork. Drain the beets, reserving 2 cups of the cooking liquid. When cool enough to handle, rub the skins off.
- Slice the beets into strips and place in a 1-quart jar, along with the onion and garlic. In a saucepan, combine the vinegar, sugar, cardamom seeds, cloves, salt, and the reserved cooking liquid. Heat just enough to dissolve the sugar, while stirring. Pour warm vinegar liquid over the beets, onion and garlic in the jar. Let cool to room temperature, then cover, and refrigerate overnight. (Pickled beets will keep for 1 week in the refrigerator.)
- In a large bowl, combine the pickled beets, gherkins, and apple. In a small bowl, blend together the horseradish, sour cream, salt, and sugar, and add to the pickled beet mixture. Stir gently, cover and refrigerate. Serve salad chilled.
SWEDISH PICKLED BEET AND APPLE SALAD
According to Marcus Samuelsson, this is a very traditional Swedish salad and a classic accompaniment to Swedish meatballs. I made it, using his pickled beet recipe (posted here), but you could certainly substitute your own favorite. It's very easy to put together and should be served warm or at room temperature, so if you make it ahead, make sure to let it 'unchill' before serving. I have made it with real mayo and sour cream and with lite mayo and fat-free sour cream--you can hardly tell the difference and the latter saves a lot of fat and calories.
Provided by Chef Kate
Categories Apple
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium high heat.
- Add the onion and apples and saute for three to five minutes, until apples have softened.
- Transfer to a medium bowl and sprinkle with the lemon juice.
- Add the beets and capers and toss well.
- Mix the mayo and sour cream together, then add to the salad, tossing gently to coat.
- Season with salt and pepper to taste.
- Transfer to serving bowl or individual plates and garnish with the parsley and chives.
- Note: Use a glass or stainless bowl because the beets will stain plastic and some ceramics.
- Note 2: You can also do this with baby beets if you're lucky enough to find them at a farmer's market--increase the number of beets relative to their size.
Nutrition Facts : Calories 165.7, Fat 10.9, SaturatedFat 1.6, Cholesterol 5, Sodium 187.7, Carbohydrate 18.5, Fiber 2.9, Sugar 11.7, Protein 1
PICKLED BEETS AND BREAKFAST RADISH SALAD
Zesty pickled beets and fresh radishes sit atop a ring of creamy goat cheese in this colorful salad from Australian chef Peter Gilmore of Quay restaurant. Eat as a light and flavorful lunch, or serve as a sophisticated first course at your next dinner party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- In a small bowl, mix together rice-wine vinegar and sugar until sugar is dissolved. Peel beets and very thinly slice using a mandoline. Transfer sliced beets to a medium bowl and add vinegar mixture, reserving 3 tablespoons of vinegar mixture. Let beets stand for 1 hour.
- Preheat oven to 180 degrees. Fit a baking sheet with a rack and set aside.
- Place olives in the bowl of a food processor; with the machine on high, slowly add 1/3 cup olive oil. Process until a fine paste is formed. Place bread on prepared baking sheet and spread olive paste evenly on both sides of each slice of bread. Transfer to oven and bake until bread is toasted, about 30 minutes. Remove from oven and let cool.
- Place cooled bread in the bowl of a food processor; process until fine crumbs are formed. Transfer crumbs to a medium skillet and toast over medium heat; remove from heat and set aside.
- Bring a large pot of water to a boil over high heat. Prepare an ice-water bath and set aside. Generously salt boiling water and return to a boil; add radishes and onions and cook for 30 seconds. Drain and immediately transfer to ice-water bath to cool. Drain and peel onions. Transfer radishes and onions to a medium bowl; set aside.
- Remove beets from vinegar mixture, squeezing out any excess; transfer beets to a medium bowl and set aside. Discard vinegar mixture.
- In a small bowl, whisk together goat cheese and creme fraiche until well combined. Divide goat cheese mixture evenly between each of 8 serving bowls; spread goat cheese mixture in bottom of each bowl to create a 4 1/2-inch circle; sprinkle bread crumbs over goat cheese mixture.
- Drizzle radishes and onions with 1/4 cup olive oil and season with sea salt. Toss to combine and divide evenly between each serving bowl. Drizzle beets with 1/4 cup olive oil and season with sea salt. Toss to combine and add to bowls with radishes and onions.
- In a small bowl, whisk together balsamic vinegar and remaining 2/3 cup olive oil until well combined; drizzle over salads, keeping in mind you may not need to use all of the dressing. Garnish with watercress and micro herbs; serve immediately.
PICKLED BEET SALAD
Turn an ordinary vegetable into a lovely salad! If you like pickled beets, you'll love this unusual gelatine salad. It is a beautiful burgundy color with a nice crunch from the onions and celery.
Provided by BeachGirl
Categories Gelatin
Time 25m
Yield 1 8x8 inch dish, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Grease an 8x8-inch glass casserole or a 1 1/2 quart mold.
- Cut the sliced beet into julienne strips.
- In saucepan, add gelatine, sugar and 1/2 cup water.
- Heat on medium setting, stirring constantly, until gelatine is dissolved.
- Set aside.
- Add enough water to beet juice to make 1 cup.
- Pour into saucepan.
- Add lemon juice, vinegar and horseradish to gelatine mixture.
- Refrigerate until mixture is partially thickened.
- Stir in celery, spring onions, and beets.
- Refrigerate until congealed and well set.
- TO SERVE: Cut into squares and place on bed of lettuce.
- Garnish with 1/2 tsp mayonnaise on top of each square.
- SUBSTITUTIONS: Replace celery with 1/2 cup grated carrots.
Nutrition Facts : Calories 121.1, Fat 1.1, SaturatedFat 0.2, Cholesterol 0.6, Sodium 125.8, Carbohydrate 26.1, Fiber 2.7, Sugar 22.6, Protein 3.6
PICKLED BEET SALAD WITH WATERCRESS
Serve this sweet-tart salad with our Whole Roasted Salmon to cut the richness of the fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Place beet and onion pieces in medium bowl; toss to combine. Set aside. Working over a bowl, cut away peel, pith, and outer membranes from oranges; cut flesh away from membranes, collecting sections and juice in bowl. Squeeze juice from membranes before discarding them. Set fruit and juice aside.
- In a small saucepan over medium heat, bring vinegar, sugar, and 1/2 cup water to a boil. Stir until sugar is dissolved, about 2 minutes. Pour liquid over reserved beet-and-onion mixture; let stand until vinegar mixture reaches room temperature, about 30 minutes. Add reserved orange segments, juice, and dried cranberries; toss gently.
- Place watercress in large serving bowl. With a slotted spoon, spoon beet mixture over watercress. Serve.
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.
PICKLED BEET SALAD
Provided by Pierre Franey
Categories salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the beets with water to cover in a saucepan with salt to taste. Bring to a boil and simmer until tender. Cooking time will vary depending on the size and the age of the beets. Let cool.
- Remove the skin under cold running water. Slice them, and place in a salad bowl. Add vinegar, oil, sugar, cumin and salt and pepper. Blend well, and check seasoning.
- Add the onions and parsley. Toss well, and serve.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 7 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 661 milligrams, Sugar 18 grams
BEET SALAD WITH PICKLED MUSHROOMS AND CARAMELIZED SHALLOTS
This is my version of the Ukrainian salad known as shuki. If tarragon is hard to find, use any herb you really love. Similarly, sherry vinegar can be swapped out for any other flavorful vinegar or citrus juice, like raspberry vinegar, which goes wonderfully with earthy beets.
Provided by Olia Hercules
Categories Easter Salad Beet Mushroom Vinegar Honey Garlic Shallot Tarragon Ukraine Wheat/Gluten-Free Vegetable Vegetarian Side
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Place beets in a large pot. Pour in cold water to cover; season with salt. Bring to a boil, then reduce heat to medium-low and simmer until tender, 40-60 minutes. Drain and let beets cool. Slip skins off with your hands (wear gloves to avoid staining if you have them) and slice into wedges. Place in a large bowl.
- Meanwhile, heat 2 Tbsp. oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until golden brown and crisp, about 6 minutes.
- Whisk vinegar, honey, garlic, 1/4 cup oil, and remaining 1 1/2 tsp. salt in a small bowl. Add mushrooms to dressing and let sit to pickle at least 30 minutes.
- Wipe out skillet. Heat remaining 2 Tbsp. oil in skillet over medium-high. Add shallots and cook, stirring occasionally, until lightly browned and tender, about 4 minutes. Let cool.
- Pour dressing off mushrooms over beets in bowl. Add tarragon and toss to coat. Top with shallots and pickled mushrooms; season with pepper.
- Do Ahead: Beets can be boiled 2 days ahead. Do not peel; cover and chill. Dressing can be made and mushrooms pickled 1 day ahead; cover and chill separately.
PICKLED BEET SALAD WITH BACON VINAIGRETTE
Here's a festive, flavorful salad that comes together in a snap--perfect for time-crunched cooks. I love the contrasting tastes and textures of the beets, radishes, goat cheese and bacon.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 16 servings (1 cup each).
Number Of Ingredients 11
Steps:
- In a large bowl, toss spinach, beets, onion and radishes; set aside. , In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. , Add vinegar, brown sugar, mustard, pepper and salt to bacon drippings; bring to a boil. Drizzle warm dressing over spinach and toss to coat. Sprinkle with cheese and bacon. Serve immediately.
Nutrition Facts : Calories 165 calories, Fat 13g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 335mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
More about "pickled beet salad with watercress recipes"
WATERCRESS AND ROASTED BEET SALAD - SAVOR THE BEST
From savorthebest.com
5/5 (13)Total Time 1 hr 5 minsCategory SaladsCalories 267 per serving
- Reserve 2-3 tablespoons of the oil for drizzling on the finished salads. Toss beets in remaining olive oil in a medium mixing bowl. Season with salt and pepper. Wrap in aluminum foil. Roast in the oven 50-55 minutes until tender. Remove from oven and let cool 8-10 minutes.
- Using a paper towel, carefully remove the skins under cold tap water. They should peel off easily. When cool enough to handle, cut the beets into 1-inch cubes. Place on a plate lined with a paper towel and refrigerate until icy cold.
- Rinse the watercress and shake the water off. Remove and discard any wilted or yellowish colored leaves. With a sharp knife, remove and discard the tough stems just below the leaves.
WATERCRESS BEET SALAD - GERMANFOODS.ORG
From germanfoods.org
WATERCRESS, PISTACHIO & BEET SALAD RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 40 minsCategory Healthy Watercress RecipesCalories 166 per serving
- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and cook until tender, 10 to 12 minutes. Combine 2 tablespoons vinegar, 1 tablespoon syrup and a pinch of salt in a bowl. Stir in the beets. Refrigerate for at least 10 minutes and up to 2 days.
- To serve, whisk the remaining 2 tablespoons vinegar, 2 teaspoons syrup, 1/4 teaspoon salt, oil and pepper in a large bowl. Add watercress and sliced fennel; toss to coat. Arrange the beets around the edge of a platter and drizzle with 2 tablespoons of the pickling liquid. Mound the salad in the center. Top with pistachios and cheese. Garnish with chopped fennel fronds, if desired.
FRESH BEET RECIPES BAKED - THERESCIPES.INFO
From therecipes.info
ROASTED BEET SALAD WITH LEMON CRèME FRAîCHE RECIPE - FOOD AND …
From foodandwine.com
PICKLED BEETS SALAD RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEET, ORANGE AND WATERCRESS SALAD | CANADIAN LIVING
From pinterest.ca
MY NEW SALAD CRUSH: PICKLED BEETS - KITCHN
From thekitchn.com
PICKLED BEET SALAD - TRUE NORTH KITCHEN
From true-north-kitchen.com
PICKLED BEET SALAD RECIPE | EATINGWELL
From eatingwell.com
BEET, ORANGE, AND WATERCRESS SALAD RECIPE - ORGANIC …
From organicauthority.com
PICKLED BEET SALAD RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PICKLED BEET SALAD RECIPE - KENNY ROCHFORD | FOOD & WINE
From foodandwine.com
10 BEST PICKLED BEET SALAD WITH FETA RECIPES | YUMMLY
From yummly.com
PICKLED BEET SALAD RECIPE WITH GOAT CHEESE - COOKS WITH …
From cookswithcocktails.com
CRISPY BEET AND MOZZARELLA SALAD RECIPE - DELISH.COM
From delish.com
ROASTED GOLDEN BEET AVOCADO AND WATERCRESS SALAD RECIPES
From foodnewsnews.com
PICKLED BEET SALAD - VALERIE BERTINELLI
From valeriebertinelli.com
BEET AND WATERCRESS SALAD IN JUNIPER VINAIGRETTE
From writingwithmymouthfull.com
WATERCRESS & BEET SALAD - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
PICKLED BEET CARPACCIO WITH HORSERADISH CASHEW CREAM - LE PETIT …
From lepetiteats.com
TOMATO & PICKLED BEET SALAD - GIRL GONE GOURMET
From girlgonegourmet.com
BEET SALAD WITH WATERCRESS AND FRESH PECORINO RECIPE - DELISH
From delish.com
BEET SALAD WITH EASY BALSAMIC VINAIGRETTE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
PICKLED BEET & GOAT CHEESE SALAD - PLATTER TALK
From plattertalk.com
BEET, ORANGE AND WATERCRESS SALAD | CANADIAN LIVING
From pinterest.ca
PICKLED BEET SALAD - THE WINE LOVER'S KITCHEN
From thewineloverskitchen.com
ROASTED BEET SALAD W/ WALNUTS GOAT CHEESE ... - EASY GOURMET …
From fromachefskitchen.com
BEET SALAD WITH GOAT CHEESE AND HONEY RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
10 BEST PICKLED BEET SALAD WITH FETA RECIPES | YUMMLY
From yummly.com
PICKLED TURMERIC WITH APPLE CIDER VINEGAR - SOLAR-HEART.COM
From solar-heart.com
PICKLED BEET SALAD WITH PEARS, WALNUTS & GOAT CHEESE
From anaffairfromtheheart.com
PICKLED HERRING AND BEET SALAD RECIPE
From crecipe.com
PICKLED BEET SALAD RECIPE | MYRECIPES
From myrecipes.com
PICKLED BEETS RECIPE FOR CANNING - THERESCIPES.INFO
From therecipes.info
PICKLED BEET SALAD WITH WATERCRESS - MEALPLANNERPRO.COM
From mealplannerpro.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love