Vinigret Salad Beet Vegetable Salad Recipes

UKRAINIAN SALAT VINAIGRETTE (BEET SALAD)

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.

VINAIGRETTE SALAD ( BEET SALAD)

Steps:

• In a medium pot, boil beets until easily pierced with knife, about 1 hour. In a separate pot boil potatoes and carrots until easily pierced with knife, about 30 min. Drain all vegetables and let cool to room temperature. Peel skin off beets, potatoes, and carrots. Finely dice all vegetables, including onion and pickles. Dice all vegetables equal size, or use a vegetable chopper. Separate diced beets from the rest of the diced vegetables. Place diced beets in a bowl, add 1 tablespoon of sunflower oil or olive oil. Add diced beets to the rest of the ingredients (carrots, potatoes, onion, pickles and sauerkraut) and add 1 1/2 tablespoons of sunflower oil or olive oil. Mix well and refrigerate until ready to use.

VINAIGRETTE VEGGIE SALAD

Steps:

• In a serving bowl, combine the cucumber, green pepper and tomatoes. Sprinkle with salt and celery seed. In a small bowl, whisk oil and vinegar. Pour over salad.; toss to coat.

VINIGRET SALAD (BEET VEGETABLE SALAD)

Steps:

• Cook beets in 4 cups of water either in a large saucepan or in a pressure cooker; cook until just tender.
• Reserve 1 cup of liquid to use later and discard the remainder.
• Immediately immerse beets in cold water, then peel off skins and discard.
• When beets are cooled, slice the beets into 1/4 inch thick slices; then cut again into 1/4 inch strips; then cut into about 1 inch lengths.
• In a microwave proof dish, add 1 tablespoon water and frozen petite peas.
• Cover and microwave on HIGH (full power) for 2 minutes.
• Stir and continue to microwave covered on HIGH (full power) for an additional 2 minutes.
• Drain peas and immediately add about 6 ice cubes and cover with cold water, set aside and let cool.
• Drain peas well before using.
• In a large mixing bowl, add sliced beets, grated carrots, dill pickles, onions, celery, apples, sauerkraut, red kidney beans, petite peas and gently mix together.
• DRESSING--------------.
• In a mixing bowl, combine sugar, lemon juice, olive oil, red wine vinegar, reserved beet juice and horseradish; stir well to blend.
• Adjust dressing mixture to taste.
• Pour dressing over prepared vegetables and gently fold together to coat.
• Cover and refrigerate until ready to serve.
• Serve on individual side plates and spoon some of the dressing over.
• Salad will keep very well for at least 10 days when covered and refrigerated.

TRI COLORED VEGETABLE SALAD WITH MUSTARD VINAIGRETTE

Steps:

• For the Mustard Vinaigrette: In a small bowl whisk together all ingredients. Taste and adjust seasonings with salt and pepper.
• For the Tricolored Vegetable Salad: Place vegetables in three separate small bowl bowls. Pour 1/3 of the dressing over each vegetable. Toss to combine. Season, to taste, with salt and pepper if needed. Let stand for at least 1 hour or up to 4 hours. Serve on platter in separate mounds.