Red Cabbage And Beetroot Salad Recipes

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RED CABBAGE AND BEETROOT SALAD



Red cabbage and beetroot salad image

This refreshing, zingy salad is a celebration of red cabbage. It's a wonderful accompaniment to an outdoor summer feast. For something a little richer, try this beetroot and cabbage coleslaw.

Provided by delicious. magazine

Categories     Coleslaw recipes

Time 15m

Yield Serves 6

Number Of Ingredients 9

3 plump garlic cloves, crushed
1 tbsp Dijon mustard
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil
450g raw baby beetroot
100g shredded red cabbage
1 small bunch spring onions, shredded
2 tbsp chopped fresh parsley
1 tbsp poppy seeds

Steps:

  • Put the garlic, mustard and vinegar into a bowl and whisk well. Gradually whisk in the olive oil and season generously. Set aside.
  • Peel the beetroot and grate using a grater or food processor. Put into a bowl with the shredded cabbage and spring onions, parsley and poppy seeds. Drizzle over the dressing and toss together using two forks.

Nutrition Facts :

BEET AND RED CABBAGE SALAD



Beet and Red Cabbage Salad image

This is a hearty and beautiful main dish salad. Contributed by Malin Elmlid to "Food and Wine" magazine.

Provided by threeovens

Categories     Vegetable

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 11

1/2 cup green lentils or 1/2 cup brown lentils
kosher salt
4 ounces bacon, thick sliced and cut crosswise into 1/4-inch pieces
1/2 cup olive oil
3 tablespoons fresh lemon juice
fresh ground black pepper
1 1/2 lbs beets, cooked and cut into wedges (or half moon slices)
1/2 cup fresh parsley
1/2 lb red cabbage, sliced 1/2-inch thick and 2-inch pieces
1/4 lb green leaf lettuce, torn into large pieces
1/4 lb blue cheese (1 cup)

Steps:

  • Place lentils in a small pot and cover with 2 inches of water; season with about 1/4 teaspoon of salt and cook, over medium heat, until tender, about 25 to 30 minutes.
  • Drain lentils, run under cold water, and drain again; set aside.
  • Meanwhile, cook bacon in a large skillet, over medium heat, until crispy; drain on paper towels.
  • In a small bowl, whisk together oil and lemon juice; season with salt and pepper.
  • In a large bowl, toss together beets, parsley, lentils and 1/3 of the dressing; add cabbage, lettuce, and the remaining dressing.
  • Toss, season with salt and pepper, and top with bacon and bleu cheese.

Nutrition Facts : Calories 327.8, Fat 24.4, SaturatedFat 6.7, Cholesterol 20.3, Sodium 396.6, Carbohydrate 19.2, Fiber 6.3, Sugar 8.5, Protein 9.9

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