Whitefish Salad And Roasted Beet Coleslaw Recipes

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WHITEFISH SALAD AND ROASTED BEET COLESLAW



Whitefish Salad and Roasted Beet Coleslaw image

Categories     Salad     Fish     Vegetable     Appetizer     Brunch     Roast     Steam     Passover     Lunch     Seafood     Root Vegetable     Beet     Spring     Kosher     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 12

coleslaw
3 large beets (2 to 2 1/4 pounds)
6 tablespoons olive oil
3 1/2 tablespoons balsamic vinegar
1 tablespoon prepared white horseradish
4 cups very thinly sliced red cabbage
1 1/2 cups thinly sliced red onion
whitefish
2 pounds whitefish fillets with skin
1/2 cup mayonnaise
1/4 cup slightly drained prepared white horseradish
1/4 cup chopped fresh tarragon

Steps:

  • for coleslaw:
  • Preheat oven to 425°F. Trim beet tops. Wrap each beet in foil. Roast until tender, about 1 1/2 hours. Cool in foil. Peel beets and grate coarsely.
  • Blend oil, vinegar and horseradish in large bowl. Mix in beets, cabbage and onion. Season with salt and pepper. Cover; chill 2 days, tossing occasionally.
  • for whitefish:
  • Sprinkle whitefish with salt and pepper. Steam whitefish until opaque in center, about 10 minutes. Cool. Blend mayonnaise, horseradish and chopped tarragon in medium bowl. Flake fish coarsely; fold into dressing. Season with salt and pepper. Cover and chill 1 day to blend flavors.
  • Drain half of coleslaw in sieve (reserve remainder for another use). Line eight 2/3-cup ramekins or custard cups with plastic wrap, leaving overhang. Pack 1/4 cup whitefish salad into 1 side of each ramekin; pack 1/4 cup drained coleslaw next to whitefish. (Can be made 4 hours ahead. Cover; chill.) Turn molds out onto plates; peel off plastic.

HOMEMADE WHITEFISH SALAD



Homemade Whitefish Salad image

Provided by Bobby Flay

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 17

3/4 cup good-quality mayonnaise
1/2 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 pounds smoked whitefish, skinned, boned and flaked
1 large stalk celery, finely diced
1/2 small red onion, finely diced
Kosher salt and freshly ground black pepper
Bagels, for serving
Pickled Red Onions, for serving, recipe follows
1 cup red wine vinegar
1/4 cup fresh lime juice
3 tablespoons granulated sugar
1 tablespoon kosher salt
1/4 teaspoon coriander seeds
1/4 teaspoon mustard seeds
1/4 teaspoon black peppercorns
1 medium red onion, halved and thinly sliced

Steps:

  • Whisk together the mayonnaise, lemon zest and juice until combined. Add the whitefish, celery and onions, and gently mix until combined; season with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour before serving.
  • Serve with bagels and Pickled Red Onions.
  • Combine the vinegar, lime juice, sugar, salt, coriander seeds, mustard seeds and peppercorns in a small saucepan over high heat. Cook until the sugar and salt is dissolved. Remove from the heat and let cool for 5 minutes.
  • Put the onions in a medium bowl, pour the vinegar mixture over and toss to coat. Cover and refrigerate for at least 1 hour and up to 48 hours before serving.

CABBAGE AND BEET SLAW



Cabbage and Beet Slaw image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 1/2 thinly sliced small red onion with 3 tablespoons red wine vinegar; set aside 10 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon each grainy mustard and honey. Grate 2 carrots and 1 beet on the large holes of a box grater; add to the dressing along with 1/2 thinly sliced small red cabbage and 1/2 cup parsley; season with salt and pepper. Let stand 20 minutes.

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE



Roasted Beet Salad with Orange Vinaigrette image

Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

3 medium fresh beets (about 1 pound)
3 tablespoons olive oil
1 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon white wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh tarragon, divided
1 package (6 ounces) fresh baby spinach
4 cups torn mixed salad greens
2 medium navel oranges, peeled and sectioned
4 ounces crumbled goat cheese
1/2 cup chopped walnuts, toasted

Steps:

  • Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

Nutrition Facts : Calories 125 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED BEET SALAD



Roasted Beet Salad image

Roasted beets with balsamic vinegar dressing.

Provided by JP4012K

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 4

6 medium beets, trimmed and scrubbed
2 tablespoons aged balsamic vinegar
2 teaspoons real maple syrup
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Wrap beets loosely in aluminum foil and place on a rimmed baking sheet.
  • Roast in the preheated oven until easily pierced with a knife or skewer, 50 to 60 minutes. Unwrap and cool until easily handled, about 10 minutes. Peel beets and cut into chunks.
  • Mix vinegar and maple syrup together; season with salt and pepper. Pour over beets. Refrigerate until beets absorb the flavors, at least 1 hour. Serve cold.

Nutrition Facts : Calories 66.4 calories, Carbohydrate 15.1 g, Fat 0.2 g, Fiber 3.4 g, Protein 2 g, Sodium 136.9 mg, Sugar 11.4 g

ROASTED BEET SALAD



Roasted Beet Salad image

A subtle citrus dressing beautifully coats tender beets in a lovely warm salad. Goat cheese adds a bit of tang while almonds provide some crunch. -Alissa Stehr, Gau-Odernheim, Germany

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 18

7 medium fresh beets (about 2-1/2 pounds), peeled and cut into wedges
5 shallots, quartered
1 tablespoon cumin seeds
2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
VINAIGRETTE:
1-1/2 teaspoons lemon juice
3/4 teaspoon minced fresh parsley
1/2 teaspoon grated orange zest
1/2 teaspoon honey
1/8 teaspoon salt
Dash pepper
1/4 cup olive oil
GARNISH:
1/4 cup slivered almonds, toasted
1/4 cup crumbled goat cheese
1 teaspoon minced fresh parsley

Steps:

  • Place the beets, shallots and cumin seeds on a double thickness of heavy-duty foil (about 24x12 in.). Drizzle with oil; sprinkle with salt and pepper. Fold foil around beet mixture and seal tightly. Place on a baking sheet. Bake at 400° for 45-55 minutes or until tender. Open foil carefully to allow steam to escape., In a small bowl, combine the lemon juice, parsley, orange zest, honey, salt and pepper. Gradually whisk in oil., Transfer beet mixture to a large bowl. Drizzle with vinaigrette; toss to coat. Sprinkle with almonds, goat cheese and parsley.

Nutrition Facts : Calories 272 calories, Fat 18g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 273mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 5g fiber), Protein 6g protein.

RAW BEET SALAD



Raw Beet Salad image

I was looking for a way to use raw beets and found a recipe online. I changed it a bit to use ingredients that I grow and use. It's so yummy and is so nutritious because the nutrition isn't cooked out of the beets. Everyone that has tried it, likes it. It's better if let set for a few hours but doesn't have to be. Serve for a cold lunch with boiled eggs on a bed of lettuce.

Provided by cheesemaker

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

1 pound beets, grated
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh parsley
1 large clove garlic, minced
2 teaspoons Dijon mustard
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper

Steps:

  • Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.

Nutrition Facts : Calories 89 calories, Carbohydrate 13 g, Fat 3.6 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 8.8 g

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Top Asked Questions

What is the best dressing for beetroot coleslaw?
The beetroot coleslaw dressing here is fairly simple, with an easy mix of mustard, olive oil, lemon juice and Apple Cider Vinegar. Using a good quality Extra Virgin Olive Oil helps the taste of this beet slaw recipe. The sprinkle of Poppy Seeds gives this beetroot coleslaw an extra layer and crunch.
How to cook cabbage beet coleslaw in oven?
Cabbage Beet Coleslaw. Preheat oven to 375°F. Place the beets in foil and drizzle with olive oil and dust with salt and pepper. Bake until tender when pierced with knife - about 1 1/2 hours. You can cut down the roasting time by cutting the beets in half.
How do you make slaw with beets and carrots?
Combine vinegar, oil, salt and pepper in a small bowl and whisk until salt dissolves. Toss vinaigrette with the cabbage-beet-carrot mixture. Allow the slaw to stand for 20-30 minutes before serving, tossing regularly. Add additional salt and pepper to taste and serve. slaw using beets and cabbages. Delicious side dish.
What to eat with beet slaw?
This beet slaw is a tangy and sweet side dish, filled with farm-fresh beets, scallions, and fresh mint! It pairs perfectly with grilled chicken or salmon, or as an addition to any leafy green salad. Confession: I haven’t always been a huge beet fan.

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