Sir Jamess Beetroot Salad Recipes

SIR JAMES'S BEETROOT SALAD

Sir James's Beetroot Salad image

From Theodora Fitzgibbon, The Art of British Cooking. Sir James is Sir James Elphinstone, and the recipe seems to be from 1880. Submitted for Zaar World Tour 6 Great Britain. Prep time is a guess - I never cared to pay attention to it! The beets should be large beets.

Provided by Mia in Germany

Categories European

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

Ingredients

2 beets, cooked
2 egg yolks, raw
1/4 teaspoon prepared mustard, English
1/4 pint olive oil
3/4 tablespoon chili vinegar
3/4 tablespoon tarragon vinegar
1/4 pint whipped cream
salt
pepper

Steps:

To make the sauce, beat the egg yolks well in a basin, then add the mustard, pepper and salt.
The drop by drop add the olive oil and the vinegars, beating well with a fork or whisk as for a mayonnaise.
When the mayonnaise has "taken", add the whipped cream. Keep cold.
Just before serving slice the beetroot and cover with the sauce, poured over the salad not mixed inches.
Theodora Fitzgibbon notes: Sir James remarks: "A spendthrift for oil, a miser for vinegar, and a lunatic to mix it!" Nowadays, of course, a good mechanical mixer may be used in place of the lunatic.

Nutrition Facts : Calories 293.8, Fat 30.8, SaturatedFat 5.5, Cholesterol 88.7, Sodium 36.8, Carbohydrate 3.7, Fiber 0.5, Sugar 2.6, Protein 1.9

KEY SIR ALICHA (ETHIOPIAN BEETS AND POTATOES)

Key Sir Alicha (Ethiopian Beets and Potatoes) image

If you love Ethiopian food, this is a must-try. This is one of my favorite dishes. Serve hot over injera with the sauce to soak up.

Provided by Leftover Inspired

Categories World Cuisine Recipes African

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup canola oil
1 yellow onion, diced
½ teaspoon salt, divided, or as needed
1 ½ teaspoons minced fresh garlic
1 ½ teaspoons minced fresh ginger
2 large beets, diced
1 cup water, or more as needed
4 large potatoes, diced

Steps:

Heat oil in a large pot over medium heat; add onion and a pinch of salt. Cook and stir onion until softened and translucent, 5 to 10 minutes. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add beets and stir to combine. Pour water over beet mixture and sprinkle 1/2 teaspoon salt; bring to a boil.
Cover pot and reduce heat to medium-low; simmer, stirring occasionally, until beets are easily pierced with a fork, 20 to 25 minutes. Add potatoes and cook until potatoes are soft but not falling apart, about 15 minutes.

Nutrition Facts : Calories 486 calories, Carbohydrate 82.1 g, Fat 14.6 g, Fiber 12.6 g, Protein 10.2 g, SaturatedFat 1.2 g, Sodium 413.9 mg, Sugar 13.7 g

BEETROOT SALAD

Beetroot Salad image

This is one of my own concoctions coming about from my love of beetroot! The beets are steamed and then coated with an orange and balsamic dressing...and that's it! Easy!

Provided by Hayley_11

Categories Vegetable

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

4 -5 medium beets, leaves and stalky things removed
2 tablespoons balsamic vinegar
1 teaspoon brown sugar
2 teaspoons cornflour
2 tablespoons orange juice

Steps:

Half fill the bottom part of a double pan (one of the steaming ones) with water and bring to the boil. Wash the beets and place in the top part of the steamer and place over the pot of boiling water. Put the lid on and reduce the heat to low. Allow to steam for anywhere between 1-2 hours (you'll know when they're done when a skewer can be pushed through the centre of the largest beet with no troubles). Remove from heat and allow to cool. (Alternatively, steam the beetroot in the microwave).
Pour the water out of the bottom pan.
When beets are cool enough to handle, cut the stem and root end off the beetroot and rub the skin with your fingers to peel (rubber gloves may be handy so you don't stain your hands). Cut peeled beets into large chunks and place into the bottom part of the steamer (you can use another saucepan if you want, this just saves on dishes).
In a separate bowl combine the four dressing ingredients, making sure there are no lumps.
On a high heat warm the beetroot before adding the dressing mixture to the pan. Keep stirring until the dressing begins to thicken.
This salad can be served warm, cold or at room temperature.

Nutrition Facts : Calories 41.2, Fat 0.1, Sodium 40.8, Carbohydrate 9.2, Fiber 1.1, Sugar 6.9, Protein 1

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