Quick N Easy Beet Salad Recipes

CHILLED BEET SALAD

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.

MOROCCAN COLD BEET SALAD WITH VINAIGRETTE

Steps:

• Gather the ingredients.
• Rinse the beetroots. Place in a pot or pressure cooker and cover with cold water. Boil or pressure cook the beets until tender. Test by piercing the beet with a sharp knife; if it can be inserted into the center, the beet is cooked. This can take up to an hour and a half when boiling, and up to 40 minutes when pressure cooking-how long depends on how large the beets are. If the beets you're cooking are different sizes, simply check the cooking at intervals and remove the beets one by one as they're done, drain the beets, rinse under cold running water and slide the skins off while the beets are still warm.
• Allow the beets to cool.
• Cut the beets into 1/4-inch to 1/2-inch slices of uniform thickness, and then cut each slice into uniformly sized cubes.
• Transfer the cubed beets to a large bowl and combine with the remaining ingredients, seasoning to taste with salt and pepper. Cover tightly and refrigerate at least an hour or overnight.
• Prior to serving, taste the salad and adjust the seasoning if desired. The salad may be garnished with freshly slivered onion or a little more parsley.

QUICK N EASY BEET SALAD

Steps:

• Rinse the beet roots.
• Place in a pot and cover with water. Boil the beets until tender. Depending upon the size this can take up to an hour and half. Check after 1/2 hour with baby beets.
• Drain the beets and rinse.
• Slide the skins off while the beets are still warm. Do this under cool water drizzle in the sink.
• Allow the beets to cool and then cut the beets into 1/4 inch cubes.
• Mix the cubed beets in a large bowl with the remaining ingredients, seasoning to taste with salt and pepper. Cover tightly and refrigerate at least an hour or overnight.
• Prior to serving, taste the salad and adjust the seasoning if desired.

STEAMED BEET SALAD

Steps:

• Peel and chop beets into similar sizes.
• Steam until they can be pierced with a fork.
• Chop in to smaller pieces.
• Add other ingerdients, toss.