Rote Rubensalat Red Beet Salad Recipes

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ROTE RUBENSALAT (RED-BEET SALAD)



Rote Rubensalat (Red-Beet Salad) image

Make and share this Rote Rubensalat (Red-Beet Salad) recipe from Food.com.

Provided by Mimi Bobeck

Categories     Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 bunches red beets
2 tablespoons water
1 teaspoon horseradish
1/4 cup vinegar
1/4 teaspoon ground cloves
2 tablespoons caraway seeds
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
2 tablespoons minced onions
5 tablespoons vegetable oil

Steps:

  • Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender.
  • Peel and slice.
  • Prepare marinade dressing by combining remaining ingredients.
  • Pour over beets and let stand for several hours before serving.
  • Stir beets occasionally.

MOROCCAN RED BEET SALAD



Moroccan Red Beet Salad image

Another recipe from the kitchen of Momma Simo. This is my best guess from watching her make it. I have since tried this at home with measuring and this is pretty darn close. There is one optional ingredient which while not terribly authentic works really well in this dish.

Provided by justcallmetoni

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 lbs beets
2 -3 teaspoons sugar (at home I make this with Splenda)
1 large lemon, juice of
1 tablespoon olive oil
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/8 teaspoon sweet paprika (pimenton)
3 -4 tablespoons parsley
2 teaspoons water
salt
1 tablespoon Grand Marnier (optional)

Steps:

  • Trim the the long root tip off the beets, leaving about 1/2 inch of stem on the tops. Scrub the beets rather well taking care not to damage the skin.
  • Place the cleaned beets into a large heavy saucepan filled with water and bring to a boil. Cook until the beets are cooked tender. This can vary from 30 to 60 minutes depending on the size of your beets.
  • When the beets are cooked, pour out the boiling water and run the beets under cool running water. Reduce the temperature of the beets to a point where they can be handled. The skins should be fairly loose.
  • Peel and trim the beets. Dice into bite sized cubes about 1/2 - 3/4 inches.
  • Mix together all remaining ingredients and pour over the slightly warm beets. Toss and place in the fridge for a minimum of 1 hour.

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