Polish Beet Salad Recipes
POLISH BEET SALAD RECIPE
Polish Beet Salad is an easy-to-make and simple side dish recipe which is prepared with beetroots, onions, horseradish, white wine vinegar and kosher salt. This dish is a perfect salad that can be served in kitty parties, buffet or in summers. The freshness of the beetroots combined with tangy taste of sour cream gives your tongue different flavours which can beat the heat!
Provided by TNN
Categories Appetizers
Time 1h45m
Yield 4
Number Of Ingredients 11
Steps:
- Wash beetroots and horseradish under running water. Take a chopping board and chop onions finely. Also peel the beetroots and slice them.
- For making horseradish sauce, add horseradish, sour cream, dijon mustard, white wine vinegar, kosher salt and 1/4 teaspoon blaack pepper and mix well. Whisk it thoroughly till the mixture becomes smooth. Refrigerate for 2 hours.
- Now, take a pan and add water and salt in it. Add beetroots into the water and boil for 45 minutes. Drain the water and dip the beetroots into chilled water for 10 minutes. Take a bowl and add beetroots, lemon juice, sugar, salt and black pepper. Mix them well together. Add chopped onions, horseradish sauce to this mixture and mix well. Refrigerate for 30 minutes and serve cold!
Nutrition Facts : ServingSize 1 bowl, Calories 245 cal
UKRAINIAN SALAT VINAIGRETTE (BEET SALAD)
A delicious Ukrainian beet salad! Great with meat and poultry dishes (especially Chicken Kyiv) with a side of mashed potatoes! The preparation takes some time, but I really like the salad! It is one of the few salads popular in Ukraine that doesn't contain mayonnaise! Enjoy!
Provided by BrandyLoveWine
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 9h
Yield 16
Number Of Ingredients 10
Steps:
- Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
- The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.
Nutrition Facts : Calories 67.8 calories, Carbohydrate 12 g, Fat 1.9 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 337.3 mg, Sugar 4.1 g
PAPA'S FAVORITE BEET SALAD
The deep, satisfying flavor of beets adds sweetness to a pretty salad of baby spinach, tomato, and avocado, drizzled with a light dressing. This salad has been a huge hit with everyone, even my 8-year-old grandson.
Provided by Dick Panzica
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h45m
Yield 4
Number Of Ingredients 12
Steps:
- Place beets into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender when pierced with a fork, about 1 hour. Drain and cool until beets can be easily handled. Peel beets, cut into cubes, and place in a bowl; refrigerate until chilled, about 15 minutes.
- Whisk lemon juice, olive oil, balsamic vinegar, mustard, salt, pepper, and garlic salt together in a large bowl until smooth. Add beets, tomatoes, onion, avocado, and feta cheese; toss. Top salad with spinach and toss.
Nutrition Facts : Calories 280.9 calories, Carbohydrate 19.4 g, Cholesterol 25.1 mg, Fat 20.6 g, Fiber 7.3 g, Protein 8.4 g, SaturatedFat 6.3 g, Sodium 591.8 mg, Sugar 8.9 g
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
GRATED BEET SALAD
Steps:
- In a large bowl, combine the vinegar, lime juice, sugar, and a large pinch each of salt, and pepper. Whisk to combine. Gradually whisk in oil. Add beets, carrots, basil, and parsley. Toss to combine. Taste and adjust for seasoning.
POLISH BEET SALAD {SURóWKA Z BURAKóW}
Before you say I don't like beets, give me a chance. If you're of Polish descent, beet juice flows through your veins. Trust me. Like cabbage, this stuff is in our DNA. If you're not of Polish descent, I'll make you a believer yet. You won't be the first one either. First off, no more canned beets for you... canned beets don't even taste like beets really do... sweet with an earthy undertone. No shortcuts or substitutes this time. Roasted beets are delicious on their own, and with just a little help, they will do even better in a hot or cold salad.I personally love beets. I'd almost say it's my comfort food. I cook them often and I'm surprised I've not published many recipes on here yet. I'll have to work on that. Beets are cheap and plenty in Poland, perfect combo for creating many recipes for cold or hot soups (one of which is Christmas must, recipe here), salads and even hot sides. Some call for just the root, and some use the whole vegetable, no waste. When beets are in season, we'd make jars and jars of them for the winter. When in need for a quick dinner side, downstairs I go to grab a jar and whip up a salad in a flash. Sometimes, I'd eat them out of a jar as a snack. When done right, they are just so pleasantly mild and yet defined, and the canning process here in the US just does not do them justice. I'm starting off with a recipe for a cold side salad.
Provided by PolishyourKitchen
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Cut stems off beets and scrub to clean.
- Bake covered for about 1 hour. Take out and set aside to cool.
- Once cooled off, peel and grate on the largest vegetable shredder. Add chopped onion, oil, lemon juice, salt and sugar. Mix and refrigerate to cool.
PICKLED BEETS (CWIKLA)
A great Polish side dish for all you beet lovers.Serve over greens for a nice salad or all alone. Check out my polish Potato and Beet Salad recipe #66870 which has beets in it. We serve the potato salad for Easter.
Provided by Rita1652
Categories Lunch/Snacks
Time 20m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Layer beets and onions in a glass or earthenware bowl, sprinkling layers with horseradish and cloves.
- Boil vinegar with sugar and salt 2 minutes.
- Pour over the beets.
- Cover; refrigerate 24 hours.
SWEET-AND-SOUR BEET SALAD
This salad was served daily for years at the famous Griswold's Inn in Claremont, California before it closed in the late 1990s. My family thinks it's as good on the holiday table as it is at summer picnics. If you're cooking for two, don't shy away from this recipe-the beets keep well and actually taste better the second and third days!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a salad bowl, combine the beets, green pepper and onion. In a small bowl, whisk the sugar, oil, vinegar and salt until sugar is dissolved. Pour over beet mixture and toss to coat. Cover and refrigerate overnight.
Nutrition Facts : Calories 186 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 398mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
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